Place oil and chilli flakes in a 2 litre casserole. Saute over medium heat for 1 minute. Add leek, shallot, red pepper and garlic. Saute for 3 minutes. Add the carrots and courgette. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and soy sauce. Saute for an additional 5 minutes.
Cover casserole pot and bake in the preheated oven for 30 minutes.