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Tempeh Ratatouille

Randy Mayor
Yield 4 servings (serving size: 1 cup)
We swapped tempeh for traditional eggplant in this ratatouille. Use any fresh vegetable combination in this easy sauté.

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

Nutrition Information

  • calories 163
  • caloriesfromfat 26 %
  • fat 4.7 g
  • satfat 1.3 g
  • monofat 1.8 g
  • polyfat 1.4 g
  • protein 16.3 g
  • carbohydrate 17.2 g
  • fiber 6.3 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 440 mg
  • calcium 132 mg

How to Make It

  1. Preheat oven to 500°.

  2. 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.

  3. 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.