Ingredients (use vegan versions):
- 1 pack of Tempeh
- 2 or 3 onions, chopped
- A few mushrooms, chopped
- Peppers (1 or 2, chopped)
- Cashew nuts (about 2 ounces)
- Pine nuts (about 1 ounce)
- Beans (I used blackeye but it really doesn't matter which ones you put in)
- Tin of chopped tomatoes
- A few squirts of tomato puree
- Loads of garlic
- Mixed herbs
- Pepper
- garlic powder
Directions:
Sauce:
½ pack of Mugi Miso
About 1½ pints of veg stock
Defrost the Tempeh (takes about 3 minutes on ‘defrost’ in
the microwave) and cut into small cubes (about 1 centimetre).
Fry it with the garlic powder (I don't use fresh garlic
for this because it burns) until it's golden brown all over.
Take it off the heat and keep it for later.
To make the sauce, pour about 1 pint of boiling water onto the veggie
stock cubes, and the rest onto the miso. Stir the miso around a bit
until it's dissolved.
Fry the onions with the herbs and a few crushed cloves of fresh
garlic. When they're going soft, add the mushrooms and peppers. When
these are nearly cooked, add the nuts, beans and tempeh, and continue
frying it for 5 minutes or so. Then add the sauce, the chopped
tomatoes, the tomato puree, and the pepper to taste. Simmer it all
together for a few minutes to thicken it up a bit and warm everything
through.
Serves:
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