Tempeh Ratatouille

Tempeh Ratatouille

Tempeh Ratatouille

Tempeh Ratatouille might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 14g of protein, 8g of fat, and It is a good option if you're following a gluten free and vegan diet. A mixture of mushrooms, lemon juice, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

1

Preheat oven to 50

Equipment you will use

Oven

2

Combine oil and tempeh in a baking pan coated with cooking spray, tossing to coat tempeh.

Ingredients you will need

Cooking Spray

Tempeh

Cooking Oil

Equipment you will use

Baking Pan

3

Bake at 500 for 10 minutes or until tempeh is browned on the edges, stirring once.

Ingredients you will need

Tempeh

Equipment you will use

Oven

4

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

5

Add onion; saut 3 minutes or until browned. Stir in salt, crushed red pepper, and garlic; saut 30 seconds.

Ingredients you will need

Red Pepper Flakes

Garlic

Onion

Salt

6

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.

Ingredients you will need

Bell Pepper

Mushrooms

Tomato

Zucchini

Squash

Tempeh

Broth

7

Remove from heat; stir in basil, parsley, and juice.

Ingredients you will need

Parsley

Basil

Juice

Equipment

Ingredients

Servings:

(1/2-inch) pieces red bell pepper (about 1/2 large pepper)

(1/2-inch) pieces red bell pepper (about 1/2 large pepper)237milliliters

halved cherry tomatoes

halved cherry tomatoes 0teaspoons

crushed red pepper

crushed red pepper 1teaspoon

extravirgin olive oil

extravirgin olive oil 2Tbsps

chopped fresh basil

chopped fresh basil 1Tbsp

chopped fresh flat-leaf parsley

chopped fresh flat-leaf parsley 2

garlic cloves, minced

garlic cloves, minced 1teaspoons

kosher salt 1teaspoon

fresh lemon juice

fresh lemon juice 227grams

package mushrooms, halved

package mushrooms, halved 237milliliters

finely chopped onion (about 1 large)

finely chopped onion (about 1 large)227grams

organic tempeh, cut into 1/2-inch cubes

organic tempeh, cut into 1/2-inch cubes 118milliliters

organic vegetable broth (such as Swanson Certified Organic)

organic vegetable broth (such as Swanson Certified Organic)237milliliters

yellow squash, cut into (1-inch) cubes (about 1/2 pound)

yellow squash, cut into (1-inch) cubes (about 1/2 pound)237milliliters

zucchini, cut into (1/2-inch) cubes (about 1/2 pound)

zucchini, cut into (1/2-inch) cubes (about 1/2 pound)

DifficultyHard

Ready In45 m.

Servings4

Health Score57

Dairy Free Gluten Free Vegan Vegetarian Very Healthy

CuisinesMediterranean French European

DietsGluten Free Dairy Free Lacto Ovo Vegetarian

Dish TypesSide Dish

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