Tempeh Ratatouille on Wheat Berries

Tempeh Ratatouille on Wheat Berries

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From the Test Kitchen

The French word “touiller” in ratatouille means to toss food. Chefs Julia Child and Joël Robuchon popularized the method of preparing this classic Provençal dish of saucy mixed vegetables by cooking the vegetables separately in stages and tossing them, like in this recipe. Fresh parsley and lemon balm, a member of the mint family, stand in to represent the traditional herbes de Provence.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Tempeh Ratatouille on Wheat Berries
Title
  • ½ cup Wheat Berries
  • 3 cloves Garlic
  • 2 Small Zucchini
  • 1 Graffiti Eggplant
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 1 Package Tempeh
  • 1 bunch Parsley
  • 1 sprig Lemon Balm
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sugar
  • 2 Tbsps Tomato Paste
  • ¼ tsp Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the wheat berries:
1 Cook the wheat berries:
Heat a medium pot of salted water to boiling on high. When the water comes to a boil, add the wheat berries and cook 30 to 35 minutes, or until tender. Drain well.
Prepare your ingredients:
2 Prepare your ingredients:
While the wheat berries cook, prepare your ingredients. Peel and mince the garlic. Trim and large dice the zucchini, eggplant, and red bell pepper. Peel and large dice the onion. Large dice the tempeh. Finely chop the parsley and lemon balm leaves.
Cook the tempeh:
3 Cook the tempeh:
While the wheat berries continue to cook, heat some oil in a large pan on high until hot. Add the tempeh and cook about 5 minutes, or until browned, turning to ensure it makes contact with the pan on all sides. Season with salt and pepper. Once the tempeh is browned, add about ⅓ of each of the garlic, red pepper flakes, sugar, vinegar, and tomato paste. Toss everything together for about 30 seconds. Stir in a pinch of both the parsley and lemon balm, then transfer the tempeh to a large bowl.
Cook some of the vegetables:
4 Cook some of the vegetables:
In the same pan used for the tempeh, heat a little more oil on high until hot. Add the zucchini and eggplant and cook 2 to 4 minutes, or until lightly browned. Season with salt and pepper. Add about another ⅓ of the garlic, red pepper flakes, sugar, vinegar, and tomato paste. Toss everything together for about 30 seconds. Stir in another pinch of the parsley and lemon balm, then transfer the mixture to the bowl with the tempeh.
Cook the remaining vegetables:
5 Cook the remaining vegetables:
In the same pan, heat a little more oil on high until hot. Add the onion and bell pepper and cook 3 to 4 minutes, or until golden, stirring. Season with salt and pepper. Add the remaining sugar, vinegar, and tomato paste. Toss everything together for about 30 seconds. Stir in a pinch of parsley and lemon balm, then transfer the mixture to the bowl with the tempeh and other vegetables.
Plate your dish:
6 Plate your dish:
Stir together all the vegetables and tempeh in the bowl until combined. Place some of the wheat berries on plates. Top the wheat berries with the tempeh and vegetable ratatouille. Garnish with the remaining lemon balm and parsley. Enjoy!

Tips from Home Chefs

Tempeh Ratatouille on Wheat Berries

Cook the wheat berries:
1 Cook the wheat berries:
Heat a medium pot of salted water to boiling on high. When the water comes to a boil, add the wheat berries and cook 30 to 35 minutes, or until tender. Drain well.
2 Prepare your ingredients:
While the wheat berries cook, prepare your ingredients. Peel and mince the garlic. Trim and large dice the zucchini, eggplant, and red bell pepper. Peel and large dice the onion. Large dice the tempeh. Finely chop the parsley and lemon balm leaves.
Prepare your ingredients:
Cook the tempeh:
3 Cook the tempeh:
While the wheat berries continue to cook, heat some oil in a large pan on high until hot. Add the tempeh and cook about 5 minutes, or until browned, turning to ensure it makes contact with the pan on all sides. Season with salt and pepper. Once the tempeh is browned, add about ⅓ of each of the garlic, red pepper flakes, sugar, vinegar, and tomato paste. Toss everything together for about 30 seconds. Stir in a pinch of both the parsley and lemon balm, then transfer the tempeh to a large bowl.
4 Cook some of the vegetables:
In the same pan used for the tempeh, heat a little more oil on high until hot. Add the zucchini and eggplant and cook 2 to 4 minutes, or until lightly browned. Season with salt and pepper. Add about another ⅓ of the garlic, red pepper flakes, sugar, vinegar, and tomato paste. Toss everything together for about 30 seconds. Stir in another pinch of the parsley and lemon balm, then transfer the mixture to the bowl with the tempeh.
Cook some of the vegetables:
Cook the remaining vegetables:
5 Cook the remaining vegetables:
In the same pan, heat a little more oil on high until hot. Add the onion and bell pepper and cook 3 to 4 minutes, or until golden, stirring. Season with salt and pepper. Add the remaining sugar, vinegar, and tomato paste. Toss everything together for about 30 seconds. Stir in a pinch of parsley and lemon balm, then transfer the mixture to the bowl with the tempeh and other vegetables.
6 Plate your dish:
Stir together all the vegetables and tempeh in the bowl until combined. Place some of the wheat berries on plates. Top the wheat berries with the tempeh and vegetable ratatouille. Garnish with the remaining lemon balm and parsley. Enjoy!
Plate your dish:
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