Ingredients (use vegan versions):

  • 2 baby eggplants, julienned
  • 2 zucchinis, julienned
  • 1/2 cup of mushrooms, assorted & sliced
  • 1/2 cup of baby corn
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 small red onion, diced
  • 4 cloves of garlic, minced
  • 1/2 cup of snow peas
  • 3 tomatoes, chopped
  • 1 pear, chopped
  • 1/2 cup of olive oil
  • 1/2 teaspoon each of salt
  • 1/2 teaspoon fresh black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon bazil
  • 1/4 teaspoon each of dill weed
  • 1/4 teaspoon anise seeds
  • 1/4 teaspoon curry
  • 1 cup of vegetable stock
  • 1/8 cup vegan white wine


Fry garlic, anise seeds and 1/2 the onion in the olive oil. Sprinkle some salt & pepper.
Add the peppers and 1/2 of the stock. Simmer for 2-5 minutes. Add eggplants and
zucchinis, some more salt , pepper and dill. Fry for 5 minutes. Remove mixture. Put
tomatoes and rest of stock plus vegan wine in pan and allow to simmer for 8 minutes. Add
mushrooms, corn and peas to pan. Cook. Then add curry and cinnamon. Add the pear vegan wine
and mixture, and on a low temperature cook for 20 minutes. Serve with a stick of french
bread, pita or naan vegan bread. Enjoy!

Serves: 4.

Preparation time: 30.

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One Response to “Vegatouille”

  1. Ekain says:

    I tried the Mujadara and it’s a regular reicpe here now! Please have more vegan reicpes!!! I too watched Forks Over Knives and decided to be vegan (I was doing a 30 days vegan thing but had no intention to keep it). As time is passing, I realize that I also feel compassion for the animals and realize how wrong it is to be exploiting industrially animals.

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