Tempeh Ratatouille

  • Runner3375 Posted: 12/02/08
    Worthy of a Special Occasion

    A lot of work for something that wasn't as good as I'd hoped.

  • ambereva Posted: 09/05/09
    Worthy of a Special Occasion

    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.

  • EllenDeller Posted: 08/24/11
    Worthy of a Special Occasion

    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.

  • Lbaldwin3 Posted: 06/22/12
    Worthy of a Special Occasion

    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.


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