THE RECIPE JOURNAL · Main Course
Indonesian Ratatouille Infused with Tempeh
This vibrant dish combines the rich flavors of traditional ratatouille with a delicious Indonesian twist, featuring protein-packed tempeh. It's a hearty, healthy meal that's perfect for anyone looking to explore new tastes and plant-based options.
FROM THE KITCHEN • Indonesian Ratatouille Infused with Tempeh
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a skillet over medium heat. Toss in the shallots, peppers, tomato, and garlic, cooking and stirring until everything smells amazing, about 3 minutes. Next, add the tempeh along with the bell pepper and okra, giving it all a quick stir to combine. Pour in the broth and add the eggplant, then bring the mixture to a gentle boil. Let it cook for around 5 minutes before turning the heat down, covering the pan, and letting it simmer until the veggies are nice and tender—this usually takes 5 to 7 minutes. Finally, stir in the coconut milk and brown sugar, then season with salt and pepper to taste.
Why you’ll love it
This dish combines the rich flavors of traditional Indonesian spices with the wholesome goodness of tempeh. It’s a healthy and satisfying meal that brings vibrant colors and a delightful mix of textures to your plate. Perfect for anyone looking to enjoy a plant-based twist on a classic vegetable stew.
How to serve
Serve warm over steamed jasmine rice or with a side of warm flatbread. A fresh cucumber salad or pickled vegetables can add a nice contrast to the rich and savory flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist. This dish also freezes well for up to a month.
