A tasty vegan ratatouille recipe that all of your guests will enjoy
This tasty vegan ratatouille recipe really does make my mouth water.
It has a wonderful depth to it, it’s full of fresh vegetables and it’s very filling.
Is there any meat in ratatouille?
Not in this one, no.
This is a wonderful mixture of aubergines (eggplants), peppers, onions and courgettes (zucchini) .
We mix them with garlic, thyme and basil and create a wonderful tasty tomato sauce and my goodness, it’s fantastic!
Should I have white or brown rice with ratatouille?
Of course that’s totally up to you.
However it is worth knowing that brown rice has all the fibre still in it, whereas white rice has had it all removed.
Vegans do tend to get a good deal of fibre but it’s good to top up.
Just make sure that you read the cooking instructions for brown rice as it takes longer to cook than white rice.
What can I serve vegan ratatouille with?
As you can see, we served ours with rice but you could quite easily serve it with a vegan pasta.
A nice hunk of fresh bread is an excellent food to serve this with, you can mop up any excess sauce with it.
You can also serve any leftovers that you may have over a nice hot baked potato or even have them for lunch the next day on toast – it’s so versatile!
How do I make tasty vegan ratatouille from scratch?
Ratatouille isn’t a complex dish to make, all you need to do is to follow our simple recipe giving you easy step by step instructions and you’ll soon have a tasty meal to enjoy.
If you are a cook who uses the cup measurement system, then that’s no problem! Simply press the toggle button underneath the list of ingredients and you’ll have them converted faster than you can say ratatouille (go on, give it a try)…
- 2 tablespoons olive oil
- 2 garlic cloves sliced
- 1 eggplant diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 red onion diced
- ½ green onion diced
- 2 tomatoes seeded and diced
- 2 cups crushed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 2 cups vegetable broth
- salt and pepper to taste
- Heat olive oil in an iron cast and add the garlic cloves. Cook for a couple of minutes to aromatize the garlic and reserve the garlic.2 tablespoons olive oil, 2 garlic cloves
- In the same oil, cook the eggplant, turning them over until they brown on every side.1 eggplant
- Add the zucchini, red bell pepper, red onion, green onion, tomatoes and cook for 15 minutes, turning them so all veggies brown.1 zucchini, 1 red bell pepper, 1 red onion, ½ green onion, 2 tomatoes
- Add the garlic again and the crushed tomatoes, garlic powder, thyme, oregano, rosemary, broth, salt and pepper.2 cups crushed tomatoes, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 2 cups vegetable broth, salt and pepper to taste
- Mix well and cook for 45 minutes at low heat – turning it occasionally so it doesn’t stick to the bottom (if it starts to dry out too much you can add more broth).
- Serve with fresh herbs.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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