Tempeh Ratatouille Recipe

Name: Tempeh Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon extravirgin olive oil; 8 ounces organic tempeh, cut into 1/2-inch cubes; Cooking spray; 1 cup finely chopped onion (about 1 large); 3/4 teaspoon kosher salt; 1/4 teaspoon crushed red pepper; 2 garlic cloves, minced; 1/2 cup organic vegetable broth (such as Swanson Certified Organic); 1 cup yellow squash, cut into (1-inch) cubes (about 1/2 pound); 1 cup zucchini, cut into (1/2-inch) cubes (about 1/2 pound); 1 (8-ounce) package mushrooms, halved; 1 cup halved cherry tomatoes; 1/2 cup (1/2-inch) pieces red bell pepper (about 1/2 large pepper); 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon fresh lemon juice

Servings: persons

1 teaspoon extravirgin olive oil
8 ounces organic tempeh, cut into 1/2-inch cubes
Cooking spray
1 cup finely chopped onion (about 1 large)
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1/2 cup organic vegetable broth (such as Swanson Certified Organic)
1 cup yellow squash, cut into (1-inch) cubes (about 1/2 pound)
1 cup zucchini, cut into (1/2-inch) cubes (about 1/2 pound)
1 (8-ounce) package mushrooms, halved
1 cup halved cherry tomatoes
1/2 cup (1/2-inch) pieces red bell pepper (about 1/2 large pepper)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice

1
Preheat oven to 500u00b0.
2
Combine oil and tempeh in a baking pan coated with cooking spray, tossing to coat tempeh. Bake at 500u00b0 for 10 minutes or until tempeh is browned on the edges, stirring once.
3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 3 minutes or until browned. Stir in salt, crushed red pepper, and garlic; saute 30 seconds. Add broth; bring to a boil. Stir in tempeh, squash, zucchini, and mushrooms; simmer 5 minutes. Stir in tomatoes and bell pepper; simmer 5 minutes. Remove from heat; stir in basil, parsley, and juice.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon extravirgin olive oil, 8 ounces organic tempeh, cut into 1/2-inch cubes, Cooking spray, 1 cup finely chopped onion (about 1 large), and more.

Yes, Tempeh Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Ratatouille

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