Instructions

1. Preheat the oven to 200C/400F/Gas mark 6
2. Cut the aubergines into bite-size pieces and the carrots into bite-size rounds. Trim the green beans and cut them in half. peel and finely slice the onions, ginger and garlic. Deseed and finely the chilli.
3. Put the tamari, organe juice and ground ginger into a medium bowl and mix together. Cut the tempeh into small pieces and add to the mix, then stir to coat evenly. Put the tempeh with its marinade on a baking tray and bake for 25 mins.
4. Put the aubergines into a separate bowl and pour over 3 tablespoons of the oil. Add a coupe of pinches of salt and mix well then spead the aubergines out on a baking tray and roast in oven for 30 mins.
5. Bring a small pan of water to the boil. Add the carrots and cook for 5 minutes then add the green beans and cook for a further 1 minute. Drain and cool under cold running water. You want them still to have a bit of bite as they will cook more later on. leave to one side.
6. Put the remaining 2 tablespoons of oil into a wide-bottomed pan. When the oil is hot reduce the heat and add the onion and saute for 5 minutes stirring occasionally. Add the garlic ginger and chilli and cook for 3 minutes stirring regualrly. if the mix is becoming too dry add a few spoonfuls of warm water.
7. In a bowl or jug whisk together the peanut butter, apple cider vinegar, honey and 350ml of warm water until smooth. Add this to the pan along with the baked tempeh and aubergines and mix through.
8. Bring to the boil on a high heat then reduce the heat and simmer for 10 minutes. If the sauce becomes too thick add a little more water.