How rich is the ratatouille! I personally love it, especially since it’s packed with delicious vegetables packed with nutrients and vitamins. It is a very economical recipe that costs nothing to prepare.

If you usually eat ratatouille with eggs, I recommend that you try this recipe because it really has nothing to envy. This version is lighter, healthier and is also completely vegan!



  • 1 patata, pelada y troceada
  • 1 calabacín, troceado
  • 24 cucharadas de aceite de oliva virgen extra
  • 4 dientes de ajo, troceados
  • 1 cebolla, troceada
  • 1 pimiento verde, troceado
  • 1/2 pimiento rojo, troceado
  • 1/2 cucharadita de sal
  • 250 ml de salsa de tomate (1 taza)


  1. I cook the potato and courgette by steam for about 15 minutes, but if you want you can cook or fry them separately.
  2. Put the oil in a pan and add the rest of the vegetables (garlic, onion, green pepper and red pepper).
  3. Cook over medium-high heat for about 5-10 minutes, stirring occasionally.
  4. Add the potato, courgette, salt and tomato sauce. Cook over medium heat for about 10 minutes, stirring occasionally, or until vegetables are done.
  5. Serve with vegan scrambled tofu, seitan, or with whole wheat pasta, rice or beans.
  6. Store in an airtight container in the fridge for about 3-5 days or in the freezer for up to 3 months.
  7. < /ol>


  • You can use your favorite vegetables and add others such as leek, carrot or eggplant, or simply remove the ones you don’t like.
  • Use the type of oil you prefer. Add more oil or a little water if necessary.
  • If you want to reduce the amount of sodium, add less salt.
  • You can also use fresh or canned natural tomato instead of tomato sauce, although you will have to cook the ratatouille longer for the tomato to cook properly.
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