Teresa's Recipes
Rustic Tempeh Ratatouille
Embark on a culinary journey to the South of France with this Rustic Tempeh Ratatouille. This vegan rendition of the classic Provençal dish is a symphony of vibrant, garden-fresh vegetables enrobed in rich, aromatic herbs. The tempeh infuses a hearty, protein-packed twist, making it a satisfying main course that even non-vegans will love. Bon appétit!
Ingredients
- 1 teaspoon or to taste Salt
- 1/2 teaspoon or to taste Black pepper
- 1 tablespoon, fresh and chopped, plus extra for garnish Basil
- 1 tablespoon, fresh and chopped Thyme
- 2 large, diced Tomatoes
- 1 large, diced Bell pepper
- 1 large, diced Zucchini
- 1 medium, diced Eggplant
- 4 cloves, minced Garlic
- 1 large, chopped Onion
- 1 (8 ounce) package, cubed Tempeh
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 250
- Fat: 11g
- Carbs: 29g
- Protein: 14g
- Sodium: 600mg
- Sugar: 11g
Instructions
- Heat the olive oil in a large pot over medium heat. Add the cubed tempeh and cook until it is browned on all sides, approximately 5 minutes. Once browned, remove the tempeh from the pot and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until they are softened and translucent, about 5 minutes.
- Add the diced eggplant, zucchini, bell pepper, and tomatoes to the pot. Stirring occasionally, cook the vegetables until they are softened, about 10 minutes.
- Return the browned tempeh to the pot. Add the chopped thyme, basil, salt, and pepper. Stir well to combine all ingredients and ensure they are evenly coated in the herbs and seasoning.
- Cover the pot and allow it to simmer for 20 minutes, letting the flavors meld together and the vegetables to fully tenderize.
- Serve the ratatouille hot, garnishing with a sprinkle of fresh basil for an added freshness. Best enjoyed with a slice of crusty bread or atop steamed rice.
Tips
- For a rustic touch, leave the skins on the vegetables. They add texture and contain additional nutrients.
- You can replace fresh tomatoes with canned ones during off-season. Just be sure to adjust the seasoning as canned tomatoes tend to be more acidic.
- Ratatouille flavors deepen the next day, making it a great dish to make in advance.