Tempeh Ratatouille

• 2 new potatoes, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1 small eggplant, peeled and chopped
• 1/2 cup chopped broccoli
• 1 zucchini, chopped
• 1/2 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
• 1/4 cup vegetable broth
• 1/2 teaspoon dried rosemary
• 1 cup shredded pepperjack cheese

1. 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.
2. Ladle into bowls, and top with cheese.

potatoes, carrot, onion, eggplant, broccoli, zucchini, green beans, tomatoes, garbanzo beans, garlic, vegetable broth, rosemary, pepperjack cheese

Taken from www.allrecipes.com/recipe/42138/tempeh-ratatouille/ (may not work)