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.

Lauren Silver

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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