Easy Plant Based Vegan Ratatouille Recipe

This Plant Based Vegan Ratatouille is a delicious vegetable packed stew that is perfect for any cool fall evening. I based this recipe on a dish from a local restaurant here in the Triangle area that my husband and two daughters absolutely love. Their version of ratatouille is swimming in a delicious tomato sauce which traditional ratatouille usually does not have. We are a family of tomato sauce lovers so we think this combination of rich tomato sauce and hearty vegetables is magical and we hope you all think so too.

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welcome to the whole food plant-based cooking show where we make plant-based cooking easy I’m Jill and today I’m gonna teach you how to make a delicious comforting ratatouille because it’s the AVI [Music] so gratitude how delicious and Hardy you can’t even pack any more vegetables into this sucker so when we to get started pre-heat your oven to 400 degrees and what I have here is I have two medium large eggplants chopped up into bite-size pieces like this and two regular-sized zucchini also chopped up in bite-size pieces and if you see the difference this comes out to about I would say about 8 cups so if this is 8 cups this is probably about 3 cups and we’re gonna spread it out on a cookie sheet that’s already lined with parchment paper because we need to sweat these out a little bit we need to get a little bit of that juice out of there because if you just put this in to your ratatouille from the beginning you’re gonna have a big sloppy watery mess so we need to bake some of that moisture off and most of the time what’s traditionally done is that people sprinkle a bunch of salt and it draws the water out and they just let it drip out but I don’t want to add any extra salt to this so we’re just going to bake it a little bit and it gives it a really it dries them out a little bit so they have a little bit of a nicer chewy feel to them so I’m just going to mix the zucchini in with that too because the zucchini are also very watery and we’re gonna stick these in the oven for about 15 to 20 minutes okay okay so while that is in the oven we’re gonna get our onions and peppers sauteed so I’m gonna put just a couple tablespoons of water in my pan because it is not necessary to use oil and if you’ve seen my show before you know that I don’t saute with oil because it’s really not necessary and we don’t need all that extra fat in there anyway so we’ll get our onions going and then we’ll add our red peppers but we want to get these just about five minutes or so until they’re translucent okay so the onions look great I’m gonna add my red pepper and my garlic there’s three close so two red peppers and three cloves of garlic and it was also two onions so now we’re just gonna let that cook down for about another five minutes and then we’ll set that aside okay now I’ve set aside my onions and peppers and now we’re gonna make the sauce because the eggplant and the zucchini are still cooking so we still have a little time so I’ve got a medium-sized saucepan you probably could no you need a medium-size saucepan okay first thing we’re gonna do is we’re going to blend a 1 cup of water with some dates because this sauce needs just a little bit of sweetness and typically people add sugar to a tomato sauce to give it that sweetness and it kind of takes away a little bit of the acidity of the tomatoes but we’re just gonna use dates because it’s a whole food I’m gonna quickly blend this so there’s you know not really min each other big chunks left and then we’ll start our sauce okay there we go I’m just gonna set this over here okay we’re going to start by adding our tomatoes so I have two cans of chopped tomatoes and one can of tomato paste and I found a really great tip given to me by one of my viewers out there she said to can open both ends the top and the bottom as you take the lid off of the top and then you turn it over and use the bottom one to push the tomato paste out into your soup you do have to grab that little plate there but you get off more of or get out more of the tomato paste and then it makes it way easier to clean that little can out because if you’ve ever done tomato paste before and you try to clean out that can for recycling it’s a little bit of a chore so that I thought that was a really nice little tip so thank you okay now we’re gonna put our water the date paste in there and one cup of red wine I just like to use kind of a thick bodied red wine maybe like I’m Arlo or a peen yeah Marlow is probably the best if you don’t want to use red wine you can just use a vegetable broth but I really like the depth of flavor that red wine gives a red sauce and then what I have here is I have a teaspoon of oregano a teaspoon of basil 1/2 teaspoon of thyme and a half teaspoon of pepper put that in there and then we’re just gonna let this simmer on medium for about 15 minutes while we’re waiting for that I would like to share with you some of the exciting things we offer here on the show our official website plant-based cooking show com offers hundreds of our original free step-by-step video recipes as well as tips and resources for everyday plant-based living for more in-depth learning we created the 28 days plant-based made easy course which will teach you everything you need to know to successfully transition to a plant-based diet in 28 days the course includes weekly meal plans and shopping guides 65 tasty video recipes and daily learning materials from our most trusted plant-based resources for big holiday meals we created the plant-based holiday feast made easy cooking class this course is an in-depth to our real-time cooking class where I walk you through making a delicious 8 dish holiday meal that’s perfect for Thanksgiving and Christmas style feast all of our classes offer lifetime access so you can take your time and work through them at your own pace and revisit them as much as you like our plant based Made Easy community offers our basic free membership that is free for life and is great for staying in the loop and our Legends membership for $15 a month that offers instant access to all of our digital products including our 28-day course and holiday feast cooking class our growing line of printable cookbooks wholesale discounts on our branded apparel and named credit in the show ok let’s get back to the show ok so the sauce is done and I’ve taken my zucchini and eggplant out and if you can see you know it’s nice and dry still still quite warm so the sauce I’m just gonna add at the end I’m gonna add my liquid aminos at the end I’m gonna just gonna add about probably about a teaspoon and stir it in ok and now we’re gonna just pour all of these vegetables into a baking dish I just have this glass baking dish it says let’s see what is this 9 by 13 pan or says 3 quarts it’s a pretty decent size I feed a family of 4 so this is a pretty large this is a pretty large dish so if it’s just 2 of you you can have the recipe you know unless you know you want to make it this way and then you have plenty of leftovers in the fridge that’s what I would do then I wouldn’t have to cook tomorrow ok I’m just going to use this spatula let me get all these veggies into the pan see that I can just scoop the paper off there maybe I can just know well they got you that hot all right a little bit of a mess here so that’s my kitchen it’s usually a big big mess left up there all right down to get our onions and peppers I just kind of mix them all together know what that smells good I cooked garlic mmm I don’t know if there’s anything more heavenly then cooked garlic delicious all right so I’m just I’m just stirring this up a little bit so I can get kind of even amounts of onion and pepper in with the eggplant okay that looks pretty good okay and we’re gonna take our sauce and we’re just going to pour it over the top this you got to be a little careful – it’s a lot of gonna be really splattery and the sauce is really hot so you gonna be careful okay and I’m just gonna kind of spread it down into the side so that all cooks down into there press it down and you know I take my nice spatula and I just kind of wedge it a little bit so that that can reel it those tomatoes and the sauce can just really get down into those vegetables okay all right so now my oven is still on 400 degrees and we’re just gonna pop that in there set the timer for 40 minutes and just let it bake here we are guys look at this so warm all of that nice steam coming up here and the smell is amazing and I did take a little bit out and put it on my plate and let it cool for a few minutes first because I didn’t want to scald my mouth testing this one mmm that sauce is the key oh that’s delicious you are going to love it and I’ll see you next time