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.

Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
4 servings


  • 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


  1. 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.

  2. Ladle into bowls, and top with cheese.

Nutrition Facts (per serving)

433 Calories
18g Fat
48g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 433
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 37%
Cholesterol 35mg 12%
Sodium 650mg 28%
Total Carbohydrate 48g 18%
Dietary Fiber 11g 39%
Total Sugars 6g
Protein 26g
Vitamin C 45mg 225%
Calcium 341mg 26%
Iron 5mg 27%
Potassium 1285mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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