Recipe By Lauren Silver
Published Mar 10th
Prep 30m Cook 10m Additional - Ready In 40m
Servings 4 servings Calories 433.3

I’ve always loved ratatouille and I decided to make up my own hearty version. The veggies listed can be changed/ substituted according to what you have in your refrigerator and/or what’s in season.

Recipe Ingredients

  • 2 new potatoes, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 small eggplant, peeled and chopped
  • ½ cup chopped broccoli
  • 1 zucchini, chopped
  • ½ 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
  • ¼ cup vegetable broth
  • ½ teaspoon dried rosemary
  • 1 cup shredded pepperjack cheese

Cooking Directions

  1. 1 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. 2 Ladle into bowls, and top with cheese.

Nutrition Facts

  • Calories 433.3
  • Carbohydrate 48.2 g
  • Cholesterol 35.4 mg
  • Fat 18.1 g
  • Fiber 10.8 g
  • Protein 25.5 g
  • Saturated Fat 7.3 g
  • Sodium 650 mg
  • Sugar 6.1 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.


  1. This was just okay. Too bland and liquidy for me.
  2. Very good! I used shredded mozzarella in lieu of pepper jack and it was great! I'm not much of a cheese person but I thought the cheese made it. I loved all the veggies and tempeh and let everything simmer much longer than the recipe called for and I think this helped with the flavor. - Read more ...
  3. I worked with what I had on hand (eggpl red onion lots of garlic red/green pepp frozen brocc can of stewed tom. garb. beans & tempeh). It was really good. I did the little bit of cumin and I overdid it a bit w/ the rosemary/thyme. I think the natural flavor of the veggies and - Read more ...
  4. This was great but we had to add lots of seasonings. Added extra fresh rosemary & garlic plus fresh parsley & chives.
  5. definitely add more spices such as cumin hot pepper etc. i cooked it a little longer so the carrots were soft. used kidney instead of garbanzo. didn't use green beans. but for a vegan recipe not bad as a base to personalize to your liking.
  6. i find that dry parsly on any meal brings alot of taste and flavor
  7. Defiantly recommend adding more spices. I made it as is and it was pretty bland. The tempeh added a sort of strange texture to the dish that I liked but the family didn't. If I did it again I would add more of the spices that the other reviewers added.
  8. Added a little cumin like suggested in the first review as well as more rosemary and garlic and it was quite good.
  9. Because of the richness of this dish I added a little Garam Masal and Cumin for the smokiness without wanting it to taste too "Chili" like and it worked! Everyone loved this i will make this again! I also added frsh diced tomatos which gave it a fantastic taste.