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