• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Veganuary
    • FREE ebook
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dinner

    Published: Feb 22, 2021 · Modified: Apr 20, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 34 Comments

    Easy Vegan Ratatouille

    JUMP TO RECIPE PIN WATCH VIDEO
    4.81 from 46 votes
    Easy Vegan Ratatouille

    This quick and easy vegan ratatouille is a colourful, naturally gluten-free one-pot meal that's ready to eat in about 30 minutes.

    vegan ratatouille an rice in a bowl

    Vegetables are the true stars of the show in this colourful, rustic and easy vegan ratatouille recipe that is naturally gluten-free, low-carb and perfect for using up surplus vegetables.

    In this post:

    Jump to:
    • What is Ratatouille?
    • Ingredients
    • How to make vegan ratatouille
    • Storage, freezing & reheating tips
    • Meal prep
    • How to serve
    • Recipe FAQS
    • Recipe Video
    • Recipe
    • Comments & Reviews

    What is Ratatouille?

    Ratatouille is a traditional French vegetable stew originating from Provence, that farmers would make to use up their surplus vegetables. "Touiller" in French means 'to toss' or 'stir it up' hence the name.

    There are many different ways of cooking ratatouille, from slicing the vegetables really thinly then layering them up and baking, to sauteeing each individual vegetable before combining them all at the end. My method though is to cook the vegetables like you would a stew, but relatively quickly so that most of them retain their texture. It's simple, quick (once all the veggies are prepped and chopped into chunky pieces), easy and delicious,

    Ingredients

    Here are the ingredients you will be needing to make ratatouille:

    ingredients for ratatouille as per ingredients list in recipe card

    And just a quick note regarding the fennel seeds - They are optional but recommended if you have them. They add a very, very subtle hint of aniseed flavour. It sounds strange but trust me on this one. I am not an aniseed lover so if it comes from me it must be worth it! The flavour works so well with the vegetables, highlighting their flavours and really elevating the dish, making it special in a way you can't really pinpoint.

    Equipment - To make this naturally vegan and super easy ratatouille you will need a large Dutch oven or soup pot. When chopped and raw the veggies take up a lot of space so I recommend using a minimum of a 5-quart pot. 6 quart is a bit more comfortable. By the time they have cooked their volume reduces by about half so don't worry about ending up with mountains of ratatouille.

    Success tip - In season (and local too if possible) vegetables will have the best flavour, which in turn will make your ratatouille taste even more special. If your tomatoes aren't at their best you can boost their flavour by adding a tablespoon of white or cane sugar with the other ingredients, or even during cooking.

    How to make vegan ratatouille

    Making ratatouille is a really simple process. Here's how it's done:

    ratatouille in a ditch oven
    1. Saute the onions and garlic.
    2. Add all of the other ingredients, stir then simmer gently until the vegetables are tender. Note that no liquid is added. The veggies give all the liquid you need pretty quickly once it starts cooking.
    a Dutch oven full of ratatouille

    Storage, freezing & reheating tips

    • To store - This vegan ratatouille keeps really well in the fridge for 4 to 5 days and the flavours just keep getting better and better.
    • To freeze - Cool completely, place in a freezer-safe container in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
    • To reheat - Warm gently in a pan on the stove, stirring frequently until piping hot. It also reheats well in a microwave.

    Meal prep

    Because it stores and reheats so well this recipe is perfect for meal prep. Portion it up into individual containers either on its own or with a grain of choice and keep in the fridge for up to 5 days or the freezer for up to 3 months. Defrost overnight and reheat when needed.

    How to serve

    Ratatouille can be eaten as a side dish or a main dish. It's so good served simply with a drizzle of good olive oil and some baguette or crusty bread to mop up the delicious juice. I love to sprinkle over a few fried capers and some crumbles of vegan feta, parmesan or ricotta but you can also serve it with:

    • fluffy vegan mashed potatoes or baked potatoes
    • rice
    • pasta
    • couscous
    • quinoa
    • No Knead Foccacia
    • grits or polenta

    Recipe FAQS

    What can I substitute for eggplant in ratatouille?

    Eggplant is an integral part of the dish so I recommend using it if at all possible. If you can't though use more zucchini and bell peppers instead.

    Can I use canned tomatoes?

    If you need to use canned tomatoes use good quality canned whole tomatoes and chop them up prior to adding. San Marzano canned tomatoes are the best ones if you can get them. Don't use diced tomatoes because they contain calcium chloride which stops them from breaking down when cooked.

    Can I make this in an Instant Pot?

    I haven't tested it in an Instant Pot but I think it would be ok. Saute the onion and garlic as per the recipe but in the inner pot, then turn it off and add everything else. I'm thinking 5 minutes of high pressure would probably be enough with a natural pressure release.

    Can I bake it in the oven?

    Simply saute the onions and garlic, then add everything else to a large, ovenproof dish. Cover with a lid or some foil and bake at 400°F for 45 to 50 minutes, or until the vegetables are tender.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    a pot of ratatouille

    Easy Vegan Ratatouille

    Author: Melanie McDonald
    4.81 from 46 votes
    This quick and easy vegan ratatouille is a colourful, naturally gluten-free one-pot meal that's ready to eat in about 30 minutes.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 25 minutes
    TOTAL TIME: 35 minutes
    Servings: 6 to 8 servings

    Ingredients
      

    • 1 tablespoon olive oil ,(use water to saute for oil-free)
    • 1 large onion , diced
    • 4 cloves garlic , chopped finely
    • 1 large eggplant / aubergine , diced into ¾ inch pieces
    • 2 large zucchini , diced into ¾ inch pieces
    • 2 large bell peppers , deseeded & cut into ¾ inch pieces
    • 2lb (900g or about 8 large) fresh tomatoes , diced into chunky pieces
    • 1 teaspoon freshly ground black pepper
    • 2 teaspoons salt
    • 1 teaspoon dried rosemary or 1 fresh sprig , or 1 teaspoon Herbs de Provence
    • 1 teaspoon fennel seeds , optional but recommended
    • 1 large bay leaf

    RECOMMENDED EQUIPMENT

    • Dutch Oven
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Place a large pan that holds at least 5 to 6 quarts/litres, over medium heat and add the olive oil. Feel free to add more olive oil if you like ;O)
      (If you are wanting to keep the recipe oil-free use a little water to saute instead).
    • When hot add the onions and cook for 7 to 8 minutes until translucent.
    • Add the garlic and continue cooking for another 2 minutes, stirring frequently.
    • Add all of the other ingredients, give it a good stir and allow to come to a steady simmer. Do not add any liquid. There is enough moisture in the vegetables.
    • Cook for 15 to 20 minutes or until the vegetables are tender and the tomatoes have mostly broken down.
    • Remove the bay leaf before serving.

    NOTES

    Storage, freezing and reheating tips
    • To store - This vegan ratatouille keeps really well in the fridge for 4 to 5 days and the flavours just keep getting better and better.
    • To freeze - Cool completely, place in a freezer-safe container in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
    • To reheat - Warm gently in a pan on the stove, stirring frequently until piping hot. It also reheats well in a microwave.
    Success tip - In season (and local too if possible) vegetables will have the best flavour, which in turn will make your ratatouille taste even more special. If your tomatoes aren't at their best you can boost their flavour by adding a tablespoon of white or cane sugar with the other ingredients, or even during cooking.

    NUTRITION

    Serving: 1servingCalories: 117kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 797mgPotassium: 982mgFiber: 7gSugar: 13gVitamin A: 3199IUVitamin C: 114mgCalcium: 59mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on November 30th, 2015. I've updated the post with new photographs and information and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!

    Hungry For More?

    • Vegan Hamburger Helper
    • Vegan Ham
    • Vegan Broccoli Pasta
    • Nutritional Yeast Tofu
    2.0K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Suee33 says

      October 10, 2021 at 7:16 pm

      5 stars
      This was very good, What are herbs I could add? I added a little Herbs de Provence any other ideas?

      Reply
    2. Elizabeth says

      September 27, 2021 at 12:48 pm

      This sounds great, but I haven't tried it yet.
      One question: In the oven-baked version, are the onions and garlic sauteed on the stove first? Or just thrown in together with all the other ingredients?

      Thanks!

      Reply
      • Melanie McDonald says

        September 27, 2021 at 1:28 pm

        Thank you for asking! I just edited the instructions to clarify that as it's not clear. Flavour is always best if the onion and garlic are sauteed first so I recommend doing it if you have time. Use a large oven-proof pot then when they are done, add the rest of the ingredients to the pot and transfer it to the oven.

        Reply
        • Elizabeth says

          October 13, 2021 at 9:33 am

          5 stars
          (Thanks for not saying it was a dumb question!)

          So I finally got to try it, and it was great. Such an excellent and easy recipe! The fennel is a stroke of genius.

          Reply
          • Melanie McDonald says

            October 13, 2021 at 11:03 am

            Ah thank you, I'm really pleased you enjoyed it!

    3. Hannah says

      June 06, 2021 at 10:14 am

      5 stars
      Love this recipe :)

      I am a person who loves her protein, so I added some bland tofu (not pressed) to give some more. Additionally, I added some good chili powder. I let the recipe simmer for another 20 minutes and it turned out amazing!

      I would add this to some kind of rice or pasta. I want to test it with edamame pasta one night.

      Reply
    4. Dianne says

      April 22, 2021 at 2:17 pm

      5 stars
      Delicious !!, just what I was looking for in a ratatouille :)

      Reply
    5. Melissa Anderson says

      April 22, 2021 at 6:19 am

      5 stars
      Love this! It's been dinner the last 3 nights with pasta, rice and baked potato. It will definitely be a regular from here on in.

      Reply
    « Older Comments

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • Vegan Potato Soup
    • Vegan Butter
    • Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    "Meaty' Vegan Recipes

    • Vegan Ham
    • Vegan Chicken Breasts
    • Vegan Sausage Recipe
    • Vegan Beef
    • Vegan Roast
    • Gluten-Free Seitan Roast

    See more →

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.