Tempeh Ratatouille

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."


40 m servings 433 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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  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.
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  1. 11 Ratings


Because of the richness of this dish I added a little Garam Masal and Cumin for the smokiness without wanting it to taste too "Chili" like, and it worked! Everyone loved this i will make this ag...

i find that dry parsly on any meal brings alot of taste and flavor

I worked with what I had on hand (eggpl, red onion, lots of garlic, red/green pepp, frozen brocc, can of stewed tom., garb. beans,& tempeh). It was really good. I did the little bit of cumin and...

Defiantly recommend adding more spices. I made it as is and it was pretty bland. The tempeh added a sort of strange texture to the dish that I liked but the family didn't. If I did it again, I w...

This was just okay. Too bland and liquidy for me.

Very good! I used shredded mozzarella in lieu of pepper jack and it was great! I'm not much of a cheese person but I thought the cheese made it. I loved all the veggies and tempeh and let everyt...

This was great, but we had to add lots of seasonings. Added extra fresh rosemary & garlic, plus fresh parsley & chives.

definitely add more spices such as cumin, hot pepper, etc. i cooked it a little longer so the carrots were soft. used kidney instead of garbanzo. didn't use green beans. but for a vegan recipe, ...

Added a little cumin like suggested in the first review as well as more rosemary and garlic and it was quite good.