Hearty Ratatouille with Tempeh

    50 minutes

    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.

    13 people made this

    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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    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)