For a tasty and hassle-free special occasion treat for your family, try these Scotch eggs. On Christmas Eve, we serve ours over a bed of lettuce with sliced tomatoes and mustard for decoration.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 new potatoes, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 1 small eggplant, peeled and chopped
- ½ cup chopped broccoli
- 1 zucchini, chopped
- ½ 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
- ¼ cup vegetable broth
- ½ teaspoon dried rosemary
- 1 cup shredded pepperjack cheese
Instructions
- 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.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 11 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 650 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
It is a great high fiber, low glycemic casserole. I replaced the vegetable broth with red wine, increased the rosemary and garlic as suggested by others. It was delicious!
This was just okay. Too bland and liquidy for me.
Very good! I used shredded mozzarella in lieu of pepper jack and it was great! I’m not much of a cheese person but I thought the cheese made it. I loved all the veggies and tempeh and let everything simmer much longer than the recipe called for and I think this helped with the flavor. Additionally I added cumin, lemon pepper, fresh basil. The hubby liked so I will definitely make again!
I worked with what I had on hand (eggpl, red onion, lots of garlic, red/green pepp, frozen brocc, can of stewed tom., garb. beans,& tempeh). It was really good. I did the little bit of cumin and I overdid it a bit w/ the rosemary/thyme. I think the natural flavor of the veggies and s/p would have been fine. No matter what you have on hand the chick peas and tempeh were a great idea and create a good stew texture. Nice way to use tempeh.
This was great, but we had to add lots of seasonings. Added extra fresh rosemary & garlic, plus fresh parsley & chives.
definitely add more spices such as cumin, hot pepper, etc. i cooked it a little longer so the carrots were soft. used kidney instead of garbanzo. didn’t use green beans. but for a vegan recipe, not bad as a base to personalize to your liking.
i find that dry parsly on any meal brings alot of taste and flavor
Defiantly recommend adding more spices. I made it as is and it was pretty bland. The tempeh added a sort of strange texture to the dish that I liked but the family didn’t. If I did it again, I would add more of the spices that the other reviewers added.
Added a little cumin like suggested in the first review as well as more rosemary and garlic and it was quite good.
Because of the richness of this dish I added a little Garam Masal and Cumin for the smokiness without wanting it to taste too “Chili” like, and it worked! Everyone loved this i will make this again! I also added frsh diced tomatos which gave it a fantastic taste.