Vegan Miso Casserole

• 1 pack of tempeh
• 2 or 3 onions, chopped
• A few mushrooms, chopped
• 1 to 2 peppers, chopped
• Cashew nuts (about 2 ounces)
• Pine nuts (about 1 ounce)
• Blackeye or other beans
• Tin of chopped tomatoes
• A few squirts of tomato puree
• Garlic powder (2 tsps.)
• Mixed herbs
• Pepper (black)
• Fresh garlic (2 to 3 cloves)
• 1 pack of Mugi Miso
• 1 pint of vegetable stock

Directions:

Defrost the tempeh and cut into small cubes (about 1 centimetre). Fry the tempeh with the garlic powder. Take it off the heat and put it aside for now. To make the sauce, boil vegetable stock and add miso. Stir the miso around a bit until it's dissolved. Fry the onions with the herbs and a few crushed cloves of fresh garlic. When soft, add the mushroooms and peppers. When these are nearly cooked, add the nuts, beans and tempeh, and continue frying it for 5 minutes or so. Then add the sauce, the chopped tomatoes, the tomato puree, and the pepper to taste. Simmer it all together for a few minutes to thicken it up a bit and warm everything through.