Tempeh Ratatouille recipe

4 servings

2 new potatoes, chopped

1 carrot, chopped

1 onion, chopped

1 small eggplant, peeled and chopped

1/2 cup chopped broccoli

1 zucchini, chopped

1/2 cup green beans

1 (8 ounce) package tempeh

1 (14.5 ounce) can crushed tomatoes

1 (8 ounce) can garbanzo beans, drained

2 cloves garlic, chopped

1/4 cup vegetable broth

1/2 teaspoon dried rosemary

1 cup shredded pepperjack cheese

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.

Ladle into bowls, and top with cheese.