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.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 433 Calories

Ingredients

• 1 onion, chopped
• ½ teaspoon dried rosemary
• 1 carrot, chopped
• 2 cloves garlic, chopped
• 1 zucchini, chopped
• ¼ cup vegetable broth
• ½ cup green beans
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) package tempeh
• ½ cup chopped broccoli
• 1 cup shredded pepperjack cheese
• 1 (8 ounce) can garbanzo beans, drained
• 1 small eggplant, peeled and chopped
• 2 new potatoes, chopped

Recipe Instructions

Step 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.

Step 2

Ladle into bowls, and top with cheese.