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Tempeh Ratatouille

Servings: 4 servings



  • 1 7.5-8 ounce block tempeh
  • 1/2 cup low sodium vegetable broth
  • 2 teaspoons Bragg's Liquid Aminos, tamari, or soy sauce
  • 1 teaspoon olive oil
  • 1 medium or large white or yellow onion, diced
  • 2 large red bell peppers, diced
  • 2 beefsteak tomatoes, diced
  • 2 small or medium zucchini, trimmed and diced
  • 1/2 teaspoon salt (or to taste)
  • Freshly ground black pepper, to taste
  • Splash red wine vinegar


  • Set the Musui–Kamado to the low heat setting and allow it to warm up for 3 minutes. Set the timer to 30 minutes. Add the tempeh, broth, and Braggs, cover the Musui, and press start. Stir the tempeh 1-2 times during cooking.
  • Remove the tempeh from the Musui pot. Add the olive oil and set the heat level to medium. Add the onions. Cook, stirring often, for 10-12 minutes, or until the onions are gently browning. 
  • Reduce the heat to low again and set the timer to 75 minutes. Add the peppers, tomato, zucchini, and salt to the pot. Cover and allow the vegetables to cook. After 45 minutes, stir in the tempeh. After 1 hour, uncover the pot and allow the ingredients to simmer uncovered for the last 15 minutes of cooking. This will be a brothy ratatouille, but if it has more liquid than you like, you can continue to cook uncovered for another 10 minutes.
  • Add a splash of vinegar and season the ratatouille to taste with freshly ground black pepper. Serve the ratatouille over a whole grain, toast, vegetables, or as you like.


Recipe can also be prepared in a Dutch oven over medium and low stovetop settings. Begin by simmering the tempeh on low heat as instructed, removing it, and then proceed. You may wish to add additional olive oil as needed to prevent sticking and/or for flavor.