vegan tempeh chilli
5 large vine tomatoes, quartered
2 tbsp extra virgin olive oil
2 small leeks (white park only), finely chopped
2 garlic cloves, finely chopped
1 yellow onion, finely chopped
200g tempeh, cut into 1cm cubes
1 x 400g can chopped tomatoes
1 x 400g can black beans, drained and rinsed
1 x 400g can kidney beans, drained and rinsed
1 tsp ground cinnamon
1/2 tsp cayenne pepper (optional)
1/2 tsp ground cumin
salt and pepper
1 avocado, sliced or mashed, to serve
lime wedges, to serve
2 tbsp finely chopped coriander, to serve
Pre-heat the oven to 180C/350F/gas mark 4. Place your vine tomatoes in a roasting tray, drizzle with a tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes or until the edges of the tomatoes begin to darken.
Meanwhile, sauté the leeks, garlic, onion and tempeh in a tablespoon of olive oil over a medium heat until they begin to turn golden, about 7-8 minutes.
Add the chopped tomatoes and simmer on a low heat for another 15 minutes. Add a splash of water if the bottom of the pan begins to catch. Add the beans and roasted tomatoes.
Season with cinnamon, cayenne (if using), cumin, salt and pepper, then add 125ml water and simmer all together, covered with a lid, for another 30 minutes. Stir occasionally and add more water as needed if the mixture gets too thick.
Taste again to check for seasoning and serve with the avocado, lime wedges and coriander.