Instructions

1. Cut the tomatoes in half and put them in a baking dish. Cut the carrots into chunks. Peel the onion into 4 wedges.
2. Tuck the carrot, onion, chilli, red pepper and garlic cloves (with skin on) between the tomatoes. Drizzle with oil & vinegar, then scatter the oregano all over.
3. Combine well, then bake in the oven for about 30 minutes.
4. Remove the skin of the garlic and put everything, including the cooking jus, into a liquidiser. Add the herbs, then pulse until you get a thick sauce. (This can be cooled and refrigerated - just follow the recipe when you’re ready to cook the meal!)
5. Cook the tempeh according to the pack instructions, then set aside.
6. Pour the tomato sauce into a saucepan. Add a glass water and the stockpot, then bring to the boil. Add the broad beans – if the sauce is too thick, add another glass of water. Cook the beans for about 5 minutes. Taste and adjust the seasoning.
7. Stir in the tempeh pieces and warm through.
8. Serve warm.