Tempeh Ratatouille

Tempeh Ratatouille

10

"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

40 m {{adjustedServings}} servings 433 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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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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Reviews

10
  1. 11 Ratings

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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...