Indonesian Ratatouille With Tempeh Food

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TEMPEH RATATOUILLE



Tempeh Ratatouille image

I've always loved ratatouille and I decided to make up my own hearty version. The veggies listed can be changed/ substituted according to what you have in your refrigerator and/or what's in season.

Provided by Lauren Silver

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 14

2 new potatoes, chopped
1 carrot, chopped
1 onion, chopped
1 small eggplant, peeled and chopped
½ cup chopped broccoli
1 zucchini, chopped
½ cup green beans
1 (8 ounce) package tempeh
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can garbanzo beans, drained
2 cloves garlic, chopped
¼ cup vegetable broth
½ teaspoon dried rosemary
1 cup shredded pepperjack cheese

Steps:

  • Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
  • Ladle into bowls, and top with cheese.

Nutrition Facts : Calories 433.3 calories, Carbohydrate 48.2 g, Cholesterol 35.4 mg, Fat 18.1 g, Fiber 10.8 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 650 mg, Sugar 6.1 g

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