Tempeh Ratatouille - cooking recipe

Ingredients

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

Preparation

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.
Ladle into bowls, and top with cheese.