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Tempeh Ratatouille

Recipe Summary 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.

Ingredients | Ratatouille Movie Food Critic Scene

2 new potatoes, chopped

1 carrot, chopped

1 onion, chopped

1 small eggplant, peeled and chopped

½ cup chopped broccoli

1 zucchini, chopped

½ cup green beans

1 (8 ounce) package tempeh

1 (14.5 ounce) can crushed tomatoes

1 (8 ounce) can garbanzo beans, drained

2 cloves garlic, chopped

¼ cup vegetable broth

½ teaspoon dried rosemary

1 cup shredded pepperjack cheese

Directions

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.

Ladle into bowls, and top with cheese.

Info | Ratatouille Movie Food Critic Scene

prep: 30 mins cook: 10 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Tempeh Ratatouille

Soups, Stews and Chili Recipes, Soup Recipes,

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Ratatouille Movie Food Critic Scene : It's about what a great artist can be, where a great artist can come from, it's about food and how to savour it.