This quick and easy vegan ratatouille is a colourful, naturally gluten-free one-pot meal that's ready to eat in about 30 minutes.
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.
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:
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:
- Saute the onions and garlic.
- 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.
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
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.
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.
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.
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
Easy Vegan Ratatouille
Author: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
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
- 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.
NUTRITION
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!
Willowrose says
I have stayed away from any recipe that has eggplant in it due to me being deathly allergic to the eggplant family.. Do you have any suggestions for an eggplant replacement for your recipe?
Melanie McDonald says
Just use more of any of the other veggies.
Suee33 says
This was very good, What are herbs I could add? I added a little Herbs de Provence any other ideas?