I love a little sweetness in my savoury dishes and this hearty tempeh and rice meal fits the bill. I used an entire package of tempeh instead of just one cup because once it was poached and crumbled, I didn't want to waste the remainder. Next time I will add more than 2 cups of napa cabbage to increase the veggie content and make this a more balanced one pot meal. I left out the hot chili to make it child friendly and instead used part of a bell pepper to blend up with the shallots. I enjoyed the nutty flavour and chewiness of the tempeh and rice mixture. While I was eating it felt very satisfying and filling. Leftovers the following morning were just as good. This is another winner from Robin Robertson's Vegan Planet, she is fast becoming my favourite cookbook author.