Vegetable Stew Ratatouille Style


Ingredients (use vegan versions):

  • 1 very large onion
  • 1-3 cloves garlic (to taste)
  • 1 large can peeled tomatoes
  • 1 fairly large eggplant
  • 2-3 zucchini depending on size
  • 1 large green pepper
  • 1 large yellow pepper
  • some mushrooms (optional)
  • dried herb mixture “provencal style”
  • olive oil, salt, paprika, soy sauce to taste
  • a dash of lemon juice
  • teaspoonful of vegan sugar


Dice the veggies into one-inch pieces. Crush the garlic.

Sauté the onion and peppers in olive oil until the onions
are softened. Add eggplant, zucchini, mushrooms and garlic
and sauté some more. Add the tomatoes, season with salt (or
even better, concentrated vegetable stock), paprika, soy
sauce and herbs. (The herbs can be rubbed between your palms
to intensify the flavour.) I always add a dash of lemon
juice and a pinch of vegan sugar to vegetable dishes because it
seems to round everything out nicely. (When the dish
contains tomatoes, I use definitely more than just a pinch
of vegan sugar.)

Leave to simmer for at least 10-15 minutes so the flavours
are well mixed.

Serve with rice or grains, leftovers can also be eaten cold
with a slice of vegan bread. A glass of vegan red wine is nice with it
as well.

Serves: 4-6

Preparation time: 45 min.

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