Cube tempeh and simmer in 250ml of vegetable stock for 10 min then put to one side to cool down. Save the stock for pasta sauce.

Once the tempeh has cooled down, blitz roughly in a blender or food processor, or chop roughly with a knife so that it forms a mince-like texture.

Fry in hot oil, ideally rapeseed, coconut or avocado oil until golden brown (alternatively, place the mince in the oven for 10 min at 180 degrees). Put to one side.

Fry chopped onion on medium heat until soft, then add garlic, continue to fry for 1 minute, then add chopped tomatoes. Fry for another 5 minutes.

Add stock and red wine.

Season with salt, pepper, and basil or mixed herbs. Simmer for 15 minutes or until the liquid is reduced and forms a nice thick sauce.

Add minced tempeh and stir for 1 min and then turn off the heat.

Boil water and cook the pasta until al dente. Drain. 

Place the pasta sauce back on the cooker on medium heat until it starts to simmer. Add the pasta, stir for 1 minute.

Add torn basil leaves for flavour and garnish.