Hearty Ratatouille with Tempeh

    Hearty Ratatouille with Tempeh


    11 people made this

    Ratatouille is a versatile dish that can either be a meal in itself or a side with pasta or rice. Omitting the cheese makes this recipe vegan.

    Serves: 4 

    • 2 new potatoes, chopped
    • 1 carrot, chopped
    • 1 onion, chopped
    • 1 small eggplant, peeled and chopped
    • 1/2 cup chopped broccoli
    • 1 zucchini, chopped
    • 1/2 cup green beans
    • 250g tempeh
    • 400g can crushed tomatoes
    • 250g canned chickpeas, drained
    • 2 cloves garlic, chopped
    • 1/4 cup (65ml) vegetable stock
    • 1/2 teaspoon dried rosemary
    • 1 cup (125g) grated parmesan cheese

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Place the potatoes, carrot and onion in a large saucepan, and add enough water to bring the water level to cover by about 5cm. Bring to a boil. Cover, reduce heat and simmer for 5 minutes.
    2. Mix in eggplant, broccoli, green beans and zucchini; simmer for 2 minutes.
    3. Mix in tempeh, vegetable stock, crushed tomatoes and chickpeas. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
    4. Ladle into bowls and top with cheese.

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