Tempeh Ratatouille recipe

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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

Nutrition Info

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
servingSize: -
sodium: 650 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Ladle into bowls, and top with cheese.

Recipe Yield

4 servings

Recipe Note

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.

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