Crumble the tempeh with your hands and pour over the balsamic vinegar and syrup and leave to one side.
Put the rice on to cook according to packet instructions.
Meanwhile, heat a drizzle of olive oil in a frying pan and add the onion and garlic. Fry for 10 minutes before adding in the red pepper and courgette. Fry for 5 minutes and add the mixed herbs, dried thyme and cayenne pepper. Cook for another 5 minutes before adding in the tempeh, tomato passata, olives and cavolo nero. Stir and reduce the heat to simmer for 5-10 minutes.
Serve the cooked rice with the tempeh marinara. Top with some fresh herbs, tomatoes and seeds.
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