Sorry for the play on words, but the title just soooo reminded me of the song with the words “Red, red wine”…

As a follow on from yesterday, I’ve made a tempeh beef flavoured version of this dish with different vegies. Apologies for the photo quality, these are with my phone camera until I’m motivated to grab my real camera!

This casserole is another hearty dish which could be accompanied with bread, rice or pasta. I’m again using this as a soup as it’s filling enough for a lunch by itself. The sauce is absolutely delicious and I recommend trying this out.

I’ve not classified this as a vegan dish because of the wine used. If you use a vegan red wine, this will be vegan.

Serves:

One

Ingredients:

• 100 grams tempeh, cubed
• 1/3 stock Massel Beef-flavour vegetable stock
• 125 grams chickpeas beans can
• 1/2 cup water
• 1-2 tbs red wine
• 60 grams carrot, sliced thin
• ¼ can 410 grams diced tomatoes
• 2 cloves garlic, finely sliced
• pinch oregano and other pasta/italian spices you like
• pinch salt
• pinch pepper

Instructions:

1. Slice tempeh into cubes and cook until brown with the garlic making sure not to burn.
2. Add all other ingredients, including using the water from the cans of beans and extra water.
3. Simmer for ten to fifteen minutes.