Tempeh Ratatouille Food
TEMPEH RATATOUILLE
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
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
INDONESIAN RATATOUILLE WITH TEMPEH
This dish is also known as sayur lodeh, which is a vegetable medley that includes tempeh as the main ingredient topped with coconut milk. This traditional dish can be modified with seasonal vegetables. Serve over rice.
Provided by Leah Kay
Categories World Cuisine Recipes Asian Indonesian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 43.1 g, Fat 19 g, Fiber 11.5 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 566.9 mg, Sugar 15 g
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- Combine oil and tempeh in a baking pan coated with cooking spray, tossing to coat tempeh. Bake at 500° for 10 minutes or until tempeh is browned on the edges, stirring once.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 3 minutes or until browned. Stir in salt, crushed red pepper, and garlic; sauté 30 seconds. Add broth; bring to a boil. Stir in tempeh, squash, zucchini, and mushrooms; simmer 5 minutes. Stir in tomatoes and bell pepper; simmer 5 minutes. Remove from heat; stir in basil, parsley, and juice.
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- Set the Musui–Kamado to the low heat setting and allow it to warm up for 3 minutes. Set the timer to 30 minutes. Add the tempeh, broth, and Braggs, cover the Musui, and press start. Stir the tempeh 1-2 times during cooking.
- Remove the tempeh from the Musui pot. Add the olive oil and set the heat level to medium. Add the onions. Cook, stirring often, for 10-12 minutes, or until the onions are gently browning.
- Reduce the heat to low again and set the timer to 75 minutes. Add the peppers, tomato, zucchini, and salt to the pot. Cover and allow the vegetables to cook. After 45 minutes, stir in the tempeh. After 1 hour, uncover the pot and allow the ingredients to simmer uncovered for the last 15 minutes of cooking. This will be a brothy ratatouille, but if it has more liquid than you like, you can continue to cook uncovered for another 10 minutes.
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- Combine shallots, peppers, tomato, and garlic in the skillet and stir for about 3 minutes, until fragrant.
- Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes.
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Tempeh Ratatouille recipe: Tempeh is a high-protein soy food that tastes like mushrooms. This Indonesian staple is now widely available in large supermarkets and health-food stores. If you can't find it, substitute firm tofu. (Shape magazine 10-05)
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