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Indonesian Ratatouille with Tempeh Recipe

Indonesian Ratatouille with Tempeh Recipe

Photos of Indonesian Ratatouille with Tempeh Recipe

How To Make Indonesian Ratatouille with Tempeh

This Indonesian ratatouille recipe is versatile enough that you can use in-season vegetables. The tempeh makes it a heartier, more filling dish.

Preparation: 25 minutes
Cooking: 15 minutes
Total: 40 minutes



  • 1tbspcanola oil
  • 4small shallots,minced
  • 4whole habanero peppers
  • 1medium tomato,diced
  • 2garlic cloves,minced
  • 8oztempeh,diced
  • 1red bell pepper,medium, diced
  • ¼lbokra,sliced
  • 2cupsvegetable broth
  • 1small eggplant,peeled and large diced
  • 1tbspcoconut milk
  • 1tspbrown sugar
  • salt and ground black pepper,to taste


  1. Coat the bottom of a skillet with oil and place it over medium heat.

  2. Combine shallots, peppers, tomato, and garlic in the skillet and stir for about 3 minutes, until fragrant.

  3. 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.

  4. Reduce heat, cover, and simmer for 5 to 7 minutes or until all vegetables are tender.

  5. Stir in coconut milk and brown sugar. Season with salt and pepper.


  • Calories: 519.53kcal
  • Fat: 22.30g
  • Saturated Fat: 4.78g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 8.07g
  • Polyunsaturated Fat: 6.82g
  • Carbohydrates: 62.21g
  • Fiber: 17.44g
  • Sugar: 25.71g
  • Protein: 30.00g
  • Sodium: 2461.15mg
  • Calcium: 286.39mg
  • Potassium: 2137.07mg
  • Iron: 6.75mg
  • Vitamin A: 192.31µg
  • Vitamin C: 297.00mg
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