Indonesian Ratatouille with Tempeh Recipe

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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