Tempeh Ratatouille

We swapped tempeh for traditional eggplant in this ratatouille. Use any fresh vegetable combination in this easy sauté.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 26%
  • Fat: 4.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 16.3g
  • Carbohydrate: 17.2g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 440mg
  • Calcium: 132mg

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

Preparation

  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.
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