Tempeh Ratatouille

We swapped tempeh for traditional eggplant in this ratatouille. Use any fresh vegetable combination in this easy sauté.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  teaspoon  extravirgin olive oil
• 8  ounces  organic tempeh, cut into 1/2-inch cubes
• Cooking spray
• 1  cup  finely chopped onion (about 1 large)
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1/2  cup  organic vegetable broth (such as Swanson Certified Organic)
• 1  cup  yellow squash, cut into (1-inch) cubes (about 1/2 pound)
• 1  cup  zucchini, cut into (1/2-inch) cubes (about 1/2 pound)
• 1  (8-ounce) package mushrooms, halved
• 1  cup  halved cherry tomatoes
• 1/2  cup  (1/2-inch) pieces red bell pepper (about 1/2 large pepper)
• 2  tablespoons  chopped fresh basil
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1  teaspoon  fresh lemon juice

Preparation

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 minutes or until browned. Stir in salt, crushed red pepper, and garlic; sauté 30 seconds. 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. Remove from heat; stir in basil, parsley, and juice.

Nutritional Information

Calories:

163 (26% from fat)

Fat:

4.7g (sat 1.3g,mono 1.8g,poly 1.4g)

Protein:

16.3g

Carbohydrate:

17.2g

Fiber:

6.3g

Cholesterol:

0.0mg

Iron:

2.8mg

Sodium:

440mg

Calcium:

132mg