Tempeh bolognaise

Tempeh mince

• 3 garlic cloves
• 1 eschalot
• 50 g extra virgin olive oil
• 200 g tempeh, cut into cubes (2 cm)
• 50 g tamari
• ½ tsp dried basil
• ½ tsp dried sage
• ½ tsp dried thyme
• ½ tsp dried oregano

Bolognaise sauce

• ½ zucchini, cut into pieces
• 1 carrot, cut into pieces
• 40 g tomato paste
• 400 g canned chopped tomatoes
• 4 sprigs fresh basil, leaves only
• 30 g red wine
• 50 g Parmesan cheese, shaved, to serve