• 200gTempeh
• 0.5 tsp Ground cinnamon
• 1Aubergine
• 1Red onion
• 1Veg stock cube
• 1Yellow pepper
• 200gPassata
• 2Garlic cloves
• 2tspDried oregano
• 80gGreen beans
• 80mlCoconut yoghurt
• Handful fresh mint

Instructions

1. 1

   Preheat oven to 220

2. 2

   Cut the aubergine in half length ways and diagonally score 1cm deep into the flesh

3. 3

   Rub in 1 tbsp oil on aubergines and place on a baking tray flesh up

4. 4

   Season with salt and pepper

5. 5

   Cook for 25 minutes

6. 6

   Crumble the tempeh into small pieces

7. 7

   Dice the red onion & yellow pepper and crush the garlic

8. 8

   Dissolve the stock cube in 150ml water

9. 9

   Cook the onion in some oil for 3 minutes then add the tempeh, garlic and pepper for 3 more minutes

10. 10

    Add the cinnamon and oregano and cook for 2 minutes

11. 11

    Stir in the passata and stock and cook for 10 mins

12. 12

    Mix yoghurt with choped mint and salt and pepper

13. 13

    Cook the beans in salted water for 5 minutes and drain and toss in salt and 1 tbsp oil

14. 14

    Serve the aubergine topped with the 'mince' with beans and some mint yoghurt