INGREDIENTS:

200g tempeh

1 courgette (chopped)

1 red onion (chopped)

1 red pepper (chopped)

½ broccoli (chopped)

Handful cavolo nero (chopped)

½ cup quinoa (rinsed)

1 tin kidney beans

1 tin mixed beans

1 tin tomatoes

2 tbsp tomato puree

Boiling water

2 garlic cloves (finely chopped)

1 red chilli (finely chopped)

½ tsp ground coriander

½ tsp ras el hanout

1 tsp garlic powder

1 tsp smoked paprika

1 tbsp nutritional yeast

Salt and pepper

METHOD:

1.     Chop all the vegetables ready for cooking

2.     In a large pan, fry the red onion and tempeh until they both start to brown

3.     Add the courgette, pepper, garlic & chilli and stir fry for a few mins

4.     Add all the beans, tinned tomatoes, puree and quinoa, ground spices & add in enough water to cover all the ingredients

5.     Allow to simmer for 15 minutes until the quinoa is cooked, stirring often, & keep topping up the water if necessary

6.     5 minutes before serving, add the broccoli, cavolo nero and any additional spices required after the taste test