Tempeh Ratatouille, Indonesian-Style
Tempeh Ratatouille, Indonesian-Style brings tender eggplant, okra, and bell pepper together with nutty tempeh in a lightly sweet, gently spicy coconut-laced broth. Aromatic shallots, garlic, and habanero add warmth while brown sugar and coconut milk round the edges. Serve this vibrant bowl for a cozy weeknight Dinner or a flavorful Meatless Monday spread.
- Prep25 mins
- Cook15 mins
- Serves2
- DifficultyMedium
- 1
Coat the bottom of a skillet with oil and set it over medium heat.
- 2
Combine shallots, peppers, tomato, and garlic in the skillet and cook, stirring, until fragrant.
- 3
Add tempeh, bell pepper, and okra; stir quickly to combine.
- 4
Add broth and eggplant; bring to a low boil and cook.
- 5
Reduce the heat, cover, and simmer until all vegetables are tender.
- 6
Stir in coconut milk and brown sugar.
- 7
Season with salt and pepper.
- Calories 582.15 kcal High
- Protein 25.33 g Good Source
- Carbs 72.56 g Moderate
- Total Fat 20.07 g High
- Saturated Fat 4.38 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 3.24 mg Low Source
- Sodium 1799.37 mg High
- Fiber 13.93 g Good Source
- Sugar 16.56 g High
- Added Sugar 1.23 g Low Source
- Calcium 631.92 mg Good Source
- Iron 3.77 mg Good Source
- Potassium 1373.82 mg Good Source
- Vitamin A 321.61 mcg_rae Good Source
- Vitamin C 146.43 mg Good Source
- Vitamin D 3.07 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅