Tempeh Bolognaise

Tempeh mince

• 3 garlic cloves
• 1 shallot
• 50 g extra virgin olive oil
• 200 g firm tofu, cut in cubes (2 cm)
• 50 g tamari
• ½ tsp dried basil
• ½ tsp dried sage
• ½ tsp dried thyme
• ½ tsp dried oregano

Bolognaise sauce

• ½ courgette, cut in pieces (approx. 115 g)
• 1 carrot, cut in pieces (approx. 135 g)
• 40 g tomato purée
• 400 g tinned chopped tomatoes
• 30 g red wine
• 4 sprigs fresh basil, leaves only
• 50 g Parmesan cheese, vegetarian, shaved, to serve