Tempeh Ratatouille Food

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

Ingredients

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

INDONESIAN RATATOUILLE WITH TEMPEH

Indonesian Ratatouille with Tempeh image

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

Ingredients

1 tablespoon canola oil
4 small shallots, minced
4 whole habanero peppers
1 medium tomato, diced
2 cloves garlic, minced
¾ (8 ounce) package tempeh, diced
1 medium red bell pepper, diced
¼ pound okra, sliced
2 cups vegetable broth
1 small eggplant, peeled and large diced
1 tablespoon coconut milk
1 teaspoon brown sugar
salt and ground black pepper to taste

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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