Clean the vegetables, wash and leave to dry.

Cut the cabbage into thin strips, peel and diced the potatoes and carrots. Cut the leeks into slices.

In a non-stick pan add the oil and sauté the leek, then add the other vegetables and let them cook for a few minutes.

Add the broth, cover and cook for 15 minutes, until the veggies are soft but “al dente” and the cooking liquid is absorbed.

Cut the pea tempeh into squares and add to the sauteed vegetables.

Increase the heat, let the tempeh cook for a few moments, then add the tomato puree.

Lower the heat again, season with salt and pepper, cover with a lid and cook for 20 minutes.

Serve warm.