Ingredients
4
4 servings
- •2 new potatoes, chopped
- •1 carrot, chopped
- •1 onion, chopped
- •1 small eggplant, peeled and chopped
- •0.5 cup chopped broccoli
- •1 zucchini, chopped
- •0.5 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
- •0.25 cup vegetable broth
- •0.5 teaspoon dried rosemary
- •1 cup shredded pepperjack cheese
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 433
- Carbohydrate: 48g
- Fat: 18g
- Fiber: 11g
- Protein: 26g
- Sugar: 6g
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