Name: Indonesian Tempeh Ratatouille: Vegan Vegetable Stew
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: US
Ingredients: 1 tablespoon canola oil; 4 small shallots, minced; 4 whole habanero peppers; 1 medium tomato, diced; 2 cloves garlic, minced; 0.75 (8 ounce) package tempeh, diced; 1 medium red bell pepper, diced; 0.25 pound okra, sliced; 2 cups vegetable broth; 1 small eggplant, peeled and large diced; 1 tablespoon coconut milk; 1 teaspoon brown sugar; Salt and ground black pepper to taste

Embark on a culinary journey to Indonesia with this vibrant and flavorful Ratatouille, locally known as Sayur Lodeh. A symphony of textures and tastes, this vegetable medley features hearty tempeh embraced by a creamy coconut milk finish. Adaptable to seasonal bounty, this dish is a celebration of fresh, wholesome ingredients. Serve over fluffy rice for a truly satisfying experience.

Follow The Directions

01

Step

In a skillet, heat canola oil over medium heat. (1 minute)

02

Step

Add minced shallots, habanero peppers, diced tomato, and minced garlic. Sauté until fragrant, stirring continuously. (3 minutes)

03

Step

Introduce diced tempeh, red bell pepper, and sliced okra to the skillet. Stir quickly to ensure even coating with the aromatic base. (2 minutes)

04

Step

Pour in vegetable broth and add the diced eggplant. Bring the mixture to a gentle boil. (3 minutes)

05

Step

Reduce heat to low, cover the skillet, and simmer until all vegetables are tender. (5-7 minutes)

06

Step

Stir in coconut milk and brown sugar, allowing the flavors to meld together. (2 minutes)

07

Step

Season with salt and pepper to your preference. Adjust as needed to achieve the perfect balance of savory and subtly sweet notes.

For a milder flavor, remove the seeds from the habanero peppers before adding them.
Feel free to substitute seasonal vegetables such as green beans, chayote squash, or cabbage.
To enhance the coconut flavor, consider using full-fat coconut milk.
Serve hot over steamed rice or alongside grilled chicken or fish for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.

Adella Kovacek

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