Cut the tempeh into cubes. Add a tablespoon of oil to a pan and put on the hob on a medium high heat. Add the tempeh and fry for around 7 minutes, turning every few minutes, so that the tempeh is slightly browned on two sides. Set the tempeh aside once browned.
Add a tablespoon of oil to a pot on the hob on a medium/high heat. Saute the onion for a few minutes until it starts to brown, then add the garlic and cook for another minute.
Add the chopped mushrooms to the pot and cook for around 7 minutes, stirring regularly. By this time the mushrooms should have released a lot of their water and reduced in size.
Make up the vegetable stock and add to the pot along with the rest of the ingredients, including the tempeh. Cook on a gentle simmer for another few minutes to allow all of the flavours to infuse.
Serve with cooked pasta, rice, quinoa (or whatever else you wish)
