Tempeh Ratatouille

Ingredients

• Servings: 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
• 1 (8 ounce) package tempeh
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) can garbanzo beans, drained
• 2 cloves garlic, chopped
• 1/4 cup vegetable broth
• 1/2 teaspoon dried rosemary
• 1 cup shredded pepperjack cheese

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• 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.