INDONESIAN RATATOUILLE WITH TEMPEH
This dish is also known as sayur lodeh, which is a vegetable medley that includes tempeh as the main ingredient topped with coconut milk. This traditional dish can be modified with seasonal vegetables. Serve over rice.
Provided by Leah Kay
Categories World Cuisine Recipes Asian Indonesian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 43.1 g, Fat 19 g, Fiber 11.5 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 566.9 mg, Sugar 15 g
TEMPEH RATATOUILLE
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.
Provided by Lauren Silver
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 433.3 calories, Carbohydrate 48.2 g, Cholesterol 35.4 mg, Fat 18.1 g, Fiber 10.8 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 650 mg, Sugar 6.1 g
TEMPEH RATATOUILLE
Steps:
- Bring 1 1/2 cups of water to a boil in a medium saucepan. Add couscous, stir and remove from heat. Cover and let stand 5 minutes, until liquid is absorbed. Fluff with a fork. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and garlic and saute 3-5 minutes, until soft. Add tempeh and saute 2 minutes. Add eggplant, zucchini and red pepper and saute 5 minutes, until vegetables are soft and golden brown. Add thyme and stir to incorporate well. Add tomatoes and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes, until liquid reduces and mixture becomes thick. Remove from heat, remove bay leaf and stir in basil. Season to taste with salt and black pepper. Spoon couscous into 4 shallow bowls and top with tempeh ratatouille.
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