Cut the tempeh coarsely and chop it in a blender to a minced meat consistency.
In a frying pan, add a dash of olive oil and the chopped onion and fry. Then add the diced carrots, the crushed garlic clove, the tomato paste and the miso. Mix well and add a little water to bind everything together. Leave to cook on a low heat for about 8 minutes.
Meanwhile: 1. steam the celery for 10 minutes 2. Add the cauliflower to the celery and cook for another 7 minutes
Place the vegetables in a blender, add the ½ glass of plant milk and a good tablespoon of brewer’s yeast. Blend until smooth. You can add a good drizzle of nut or olive oil.
Arrange the tempeh minced meat and spinach shoots in layers in a casserole dish and cover with the vegetable purée. Sprinkle with brewer’s yeast and cayenne pepper. Place in the oven at 180° for 10-15 minutes.