Name: Tempeh Ratatouille
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: New potatoes, chopped - 2; Carrot, chopped - 1; Onion, chopped - 1; Eggplant, peeled and chopped - 1 small; Chopped broccoli - ½ cup; Zucchini, chopped - 1; Green beans - ½ cup; Tempeh - 1 (8 ounce) package; Crushed tomatoes - 1 (14.5 ounce) can; Garbanzo beans, drained - 1 (8 ounce) can; Garlic, chopped - 2 cloves; Vegetable broth - ¼ cup; Dried rosemary - ½ teaspoon; Shredded pepperjack cheese - 1 cup

Ingredients for - Tempeh Ratatouille

1. New potatoes, chopped 2

2. Carrot, chopped 1

3. Onion, chopped 1

4. Eggplant, peeled and chopped 1 small

5. Chopped broccoli ½ cup

6. Zucchini, chopped 1

7. Green beans ½ cup

8. Tempeh 1 (8 ounce) package

9. Crushed tomatoes 1 (14.5 ounce) can

10. Garbanzo beans, drained 1 (8 ounce) can

11. Garlic, chopped 2 cloves

12. Vegetable broth ¼ cup

13. Dried rosemary ½ teaspoon

14. Shredded pepperjack cheese 1 cup

How to cook deliciously - Tempeh Ratatouille

1 . Stage

Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.

2 . Stage

Ladle into bowls, and top with cheese.