• 130g tempeh Tempeh
• 160g polenta Polenta, cooked
• 80g aubergine Aubergine
• 80g spinach Spinach, raw
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the aubergine and spinach, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

   Meanwhile, steam or stir-fry the aubergine and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: soft polenta first, then the veg and tempeh, spooning over any remaining sauce. Finish with the parmesan.

Tap ingredients and steps to tick them off as you cook.