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– 200 g (7ounce) Tempeh, cubed
– 1 tablespoon
– ½ carrot, diced
– ½ red onion, diced
– ½ celery stick, diced
– Two garlic cloves, very finely chopped
– One spray of rosemary
– 1 teaspoon of chili, hot pepper flakes
– Six sun-dried tomatoes
– 2 tablespoons red wine
– 14 ounce can of plum tomatoes
– 1 ½ ounce pitted black olives plus extra to serve
– ½ teaspoon baking soda
– 4 tablespoons nutritional yeast
– Small handful, flat leaf parsley
– 3 tablespoons of Parmesan cheese
– olive oil for cooking
– Sea salt and freshly ground black pepper
– 2 cups Quinoa
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