Ingredients
2
2 servings
- •1 tablespoon canola oil
- •4 small shallots, minced
- •4 whole habanero peppers (Optional)
- •1 medium tomato, diced
- •2 cloves garlic, minced
- •¾ (8 ounce) package tempeh, diced
- •1 medium red bell pepper, diced
- •¼ pound okra, sliced
- •2 cups vegetable broth
- •1 small eggplant, peeled and large diced (Optional)
- •1 tablespoon coconut milk
- •1 teaspoon brown sugar (Optional)
- •salt and ground black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 401
- Carbohydrate: 43g
- Fat: 19g
- Fiber: 12g
- Protein: 22g
- Sugar: 15g
Related Recipes
Tempeh Ratatouille
Ratatouille
Ratatouille Salad
Ratatouille
Ratatouille Bake
The Best Ratatouille
Summer Vegetable Ratatouille
Ratatouille with Chickpeas
Disney's Ratatouille
One-Pot Pork Ratatouille
Quinoa Ratatouille-Stuffed Peppers
