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Tempeh Ratatouille

3

40 min

Tempeh Ratatouille

Tempeh Ratatouille Photo 1

Time

40 min

Serving

4 persons

Calories

433

Rating

3.00★ (11)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • new potatoes: 2 piece (chopped)
  • carrot: 1 piece (chopped)
  • onion: 1 piece (chopped)
  • eggplant: 1 piece (chopped)
  • broccoli: 0.5 cup (chopped)
  • zucchini: 1 piece (chopped)
  • green beans: 0.5 cup
  • tempeh: 1 pack (8 ounce pack)
  • tomatoes: 1 can (14.5 ounce can, crushed)
  • garbanzo beans: 1 can (8 ounce can, drained)
  • garlic: 2 clove (chopped)
  • vegetable broth: 0.25 cup
  • rosemary: 0.5 tsp (dried)
  • pepperjack cheese: 1 cup (shredded)

Metric Conversion

Stages of cooking

Tempeh Ratatouille Photo 21
Tempeh Ratatouille Photo 32
  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.
    Tempeh Ratatouille Photo 2
  2. Ladle into bowls, and top with cheese.
    Tempeh Ratatouille Photo 3

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