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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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 |
Directions:
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.
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