Hearty Ratatouille with Tempeh
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.
Ingredients
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
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- 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.
- Mix in eggplant, broccoli, green beans and zucchini; simmer for 2 minutes.
- 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.
- Ladle into bowls and top with cheese.
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (10)
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 again! I also added frsh diced tomatos which gave it a fantastic taste. - 12 May 2006 (Review from Allrecipes USA and Canada)
i find that dry parsly on any meal brings alot of taste and flavor - 19 Nov 2007 (Review from Allrecipes USA and Canada)
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 I overdid it a bit w/ the rosemary/thyme. I think the natural flavor of the veggies and s/p would have been fine. No matter what you have on hand the chick peas and tempeh were a great idea and create a good stew texture. Nice way to use tempeh. - 20 Jan 2009 (Review from Allrecipes USA and Canada)
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