Smoky Garlic & Tomato Stew with Tempeh Chunks

• 3 tablespoons extra virgin olive oil
• 6 garlic cloves, crushed
• 1 red onion, finely sliced
• 3 cans chopped tomatoes
• 1 teaspoon tomato puree 
• 2 teaspoon brown miso paste
• 4 teaspoons smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 200g mushrooms, finely sliced
• 2 courgettes, finely sliced
• 200g spinach
• 3 x 200g Better Nature Organic Tempeh, crumbled (with your hands)
• Whatever carb you like - we love pearl barley but you could do potato, sweet potato, pasta etc. Up to you! 

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1. Heat 2 tablespoons of extra virgin olive oil in a large frying pan, over medium heat.
2. Add the garlic and onion, cook for a few minutes until they start to brown.
3. Add the chopped tomatoes, tomato puree, miso paste, (2 teaspoons of the) smoked paprika, oregano, black pepper and (1/2 teaspoon of the) salt to the frying pan.
4. Cook for around 20 minutes on medium heat, until the sauce has started to reduce.
5. As you do this, turn the oven to 200 degrees to bake the tempeh - or if you'd prefer not to, you can fry the tempeh.
6. Mix the tempeh with 1 tablespoon of olive oil, 2 teaspoons of smoked paprika and the other half of the salt together in a bowl until the tempeh is coated.
7. Either place the tempeh in the oven for 15 minutes until brown and crispy or fry it in a frying pan for a similar amount of time.
8. After 20 minutes, add the mushrooms, courgettes and spinach to the sauce and cook for 10 minutes until cooked through - check the courgette as this will be slowest to cook.
9. Once ready, serve up the stew with whatever carb you've chosen and the crumbled tempeh on top. Enjoy!