Tempeh Ratatouille

Tempeh Ratatouille
Photo by Randy Mayor

Ingredients

  • 1 cup yellow squash, cut into (1-inch) cubes (about 1/2 pound)
  • ¾ teaspoon kosher salt
  • 1 teaspoon extravirgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1 (8-ounce) package mushrooms, halved
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 cup halved cherry tomatoes
  • + 25 more ingredients
    • 8 ounces organic tempeh, cut into 1/2-inch cubes
    • ½ cup organic vegetable broth (such as Swanson Certified Organic)
    • 1 cup halved cherry tomatoes
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 cup zucchini, cut into (1/2-inch) cubes (about 1/2 pound)
    • 2 tablespoons chopped fresh basil
    • 8 ounces organic tempeh, cut into 1/2-inch cubes
    • 1 cup yellow squash, cut into (1-inch) cubes (about 1/2 pound)
    • 2 garlic cloves, minced
    • ¼ teaspoon crushed red pepper
    • ½ cup organic vegetable broth (such as Swanson Certified Organic)
    • 2 garlic cloves, minced
    • Cooking spray
    • Cooking spray
    • ¼ teaspoon crushed red pepper
    • 2 tablespoons chopped fresh basil
    • ½ cup (1/2-inch) pieces red bell pepper (about 1/2 large pepper)
    • ½ cup (1/2-inch) pieces red bell pepper (about 1/2 large pepper)
    • 1 cup finely chopped onion (about 1 large)
    • 1 teaspoon fresh lemon juice
    • 1 cup finely chopped onion (about 1 large)
    • 1 teaspoon extravirgin olive oil
    • ¾ teaspoon kosher salt
    • 1 (8-ounce) package mushrooms, halved
    • 1 cup zucchini, cut into (1/2-inch) cubes (about 1/2 pound)

Preheat oven to 500°. Combine oil and tempeh in a baking pan coated with cooking spray, tossing to coat tempeh. Bake at 500° for 10 minutes or until tempeh is browned on the edges, stirring once. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 3 ...

View full recipe at My Recipes

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