![](https://cdn.statically.io/img/www.allrecipes.com/thmb/j7uWz9OmwQlFVmPHrT93rC_sb2M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3906932-13bb5d0f0d12491892eab8f96b4c3b6d.jpg)
Ingredients
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2 new potatoes, chopped
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1 carrot, chopped
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1 onion, chopped
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1 small eggplant, peeled and chopped
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½ cup chopped broccoli
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1 zucchini, chopped
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½ cup green beans
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1 (8 ounce) package tempeh
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1 (14.5 ounce) can crushed tomatoes
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1 (8 ounce) can garbanzo beans, drained
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2 cloves garlic, chopped
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¼ cup vegetable broth
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½ teaspoon dried rosemary
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1 cup shredded pepperjack cheese
Directions
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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.
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Ladle into bowls, and top with cheese.
Nutrition Facts (per serving)
433 | Calories |
18g | Fat |
48g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 433 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 37% |
Cholesterol 35mg | 12% |
Sodium 650mg | 28% |
Total Carbohydrate 48g | 18% |
Dietary Fiber 11g | 39% |
Total Sugars 6g | |
Protein 26g | 51% |
Vitamin C 45mg | 50% |
Calcium 341mg | 26% |
Iron 5mg | 27% |
Potassium 1285mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.