The Whole Food Plant Based Cooking Show
Vegan Ratatouille
Calories: 150kcal
This Plant Based 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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Ingredients
- 2 medium eggplants chopped into bite size chunks
- 2 medium zucchini chopped into bite size chunks
- 2 yellow onions chopped
- 3 cloves garlic minced
- 2 red bell peppers
- 28 oz tomatoes chopped
- 6 oz tomato paste
- 3 deglet dates blended into 1 cup water
- 1 cup red wine or veggie broth
- 1 tsp oregano
- 1 tsp basil
- ½ tsp thyme
- ½ tsp cracked pepper
- 1 tsp Braggs liquid aminos
Instructions
- Preheat oven to 400°F.
- Place eggplant and zucchini on a cookie sheet lined with parchment paper
- Bake for 20 minutes
- Sauté onions and peppers on medium heat for 10 minutes
- Cook tomatoes, tomato paste, date mixture, spices, Braggs, wine and garlic for 15 minutes
- Put eggplant, zucchini, onions and peppers into a large baking dish
- Pour sauce over eggplant and zucchini and lightly mix
- Bake for 40 minutes.
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Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 440mg | Potassium: 1076mg | Fiber: 8g | Sugar: 18g | Vitamin A: 724IU | Vitamin C: 34mg | Calcium: 93mg | Iron: 3mg
