We swapped tempeh for traditional eggplant in this ratatouille. Use any fresh vegetable combination in this easy sauté.
1 teaspoon extravirgin olive oil
8 ounces organic tempeh, cut into 1/2-inch cubes
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
How to Make It
Preheat oven to 500°.
Combine oil and tempeh in a baking pan coated with cooking spray, tossing to coat tempeh. Bake at 500° for 10 minutes or until tempeh is browned on the edges, stirring once.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 3 minutes or until browned. Stir in salt, crushed red pepper, and garlic; sauté 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.
I agree it cooks longer than the times stated, though since I like my vegetables ala dente I steamed this by placing a cover on top and cooked for an additional 5 minutes longer than the recipe stated. Added the parsley basil & lemon juice at the end it was fresh delicious and I thought stand alone dish, not needing to be placed over any heavy starches.
The recipe makes SIX cups, not four, and we liked it very much. I added a TB of lemon juice, a TB of tomato paste, a few kalmata olives and fresh oregano. Also simmered for half hour and did the whole thing the night before so flavors could meld. With those flavor bump-ups, it's really delicious and filling. Served with polenta and a crisp salad.
Not bad at all! I was looking for a dish that incorporated the tempeh, red bell peppers and zucchini I had ample amounts of, and settled on this. I used all zucchini, omitted the mushrooms and stewed it quite a bit longer than the directions call for (about 30 minutes), then served it over polenta. Really a very solid recipe. I will make this again.