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Vegan Ratatouille

This vegan ratatouille is traditional vegan comfort food.
Servings: 2 servings

Ingredients

  • 1 cup jasmine rice
  • 1/2 white or yellow onion, diced
  • 2 garlic cloves, roughly chopped
  • 1.5 tbsp tomato paste
  • 1 large tomato, diced
  • 1 red bell pepper, diced
  • 1/2 cup edamame beans
  • 2 medium carrots, shredded
  • 1 small zucchini, spiralized if you don't have a spiralizer, peel and dice your zucchini
  • 1/4 - 1 cup veggie broth
  • 1 eggplant, washed and diced into cubes
  • 2-4 fresh rosemary sprigs
  • 4 fresh basil leaves, thinly chopped
  • 1/2 lemon, juice from
  • 1/2 tbsp oregano
  • pinch sea salt
  • pepper to taste

Instructions

  • Cook jasmine rice. While it's cooking, prep your ingredients - dice your onion, dice your tomato, spiralize (or peel and dice) your zucchini, shred your carrots, dice your red bell pepper, cube your eggplant, and chop your herbs.
  • In a medium - large size pan, add all of your ingredients (minus the jasmine rice.) Start with 1/4 cup of veggie broth and keep pan covered. Keep on a low-medium heat stirring every so often. Once the veggies start to soften and soak up the veggie broth, add another 1/4 cup of veggie broth. Repeat until veggies are soft and no longer need any liquid. Keep in mind some of the ingredients will release their own liquids.
  • Once the veggies are almost at the perfect level of softness, remove the lid and slightly turn up the heat. Once all the liquid has evaporated, remove from heat.
  • Divide your rice between 2 plates and top with the ratatouille mixture, additional sea salt & pepper if needed, and fresh herbs.