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Tempeh Ratatouille
Tempeh Ratatouille
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Create a customizable and hearty ratatouille using your favorite seasonal veggies.
Ingredients:
  • 2 new potatoes, chopped
  • 1 carrot, chopped
  • 1 small eggplant, peeled and chopped
  • 0.5 cup chopped broccoli
  • 1 zucchini, chopped
  • 0.5 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
  • 0.25 cup vegetable broth
  • 0.5 teaspoon dried rosemary
  • 1 cup shredded pepperjack cheese
Instructions:
  • Combine potatoes, carrot, and onion in a large saucepan with enough water to reach 2 inches from the top. Bring to a boil, then cover, reduce heat, and simmer for 5 minutes. Add eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Stir in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes until veggies are tender.
  • Serve the delicious soup in bowls and generously sprinkle with cheese on top.

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