Vegan Ratatouille
A classic Provençal dish featuring eggplant, zucchini, and bell peppers stewed in a flavorful tomato sauce.
This ratatouille is fresh, aromatic, and entirely plant-based, perfect for lunch or dinner.
• Actualizado 4/5/2025
Tiempo de preparación
15 min
Tiempo de cocción
20 min
Tiempo total
35 min
Porciones
2
Ingredientes
- Garlic - 2 cloves
- Himalayan Pink Salt - 1 to taste
- Tomatoes - 1 cup
- Tomatoes - 1 cup
- Vegetable Oil - 1 tbsp
- Beef - 1 cup
- Rice Noodles - 1 cup
- Cilantro - 1 tbsp
- Onion - 0.5 pieces
- Savory - 1 tsp
Direcciones
Paso 1
In a pan, sauté onion and garlic in oil until softened.
Paso 2
Add diced eggplant, zucchini, and bell peppers; cook until they begin to soften.
Paso 3
Stir in diced tomatoes, salt, and herbs (oregano or thyme).
Paso 4
Cover and simmer for about 15 minutes, or until vegetables are tender.
Paso 5
Serve hot, optionally garnished with fresh basil.
Notas del cocinero
Add a pinch of chili flakes for a slight kick or swirl in some vegan pesto at the end for extra flavor.
Nutrition Facts (per serving)
250
Calories
7g
Fat
38g
Carbs
5g
Protein