• Prep: 5 Mins / Cook: 40 Mins
  • Serves 2
  • easy

Super easy to make and equally suitable for two or a big group, this rich and rewarding vegan ratatouille is not to be missed! For our oriental take on the french classic, out goes the stew pot and in comes the wok (or large skillet)! A tasty medley of fresh vegetables flavored with orange zest, mint and ras el hanout. This rich and comforting vegan dish is gluten free and a great source of protein!

Gluten Free Dairy Free High Protein

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

  • Large Vine Tomatoes Large Vine Tomatoes 8 8
  • Small Onions Small Onions 2 2
  • Eggplant Aubergine 1 1
  • Zucchini Courgette 2 2
  • Garlic Garlic 3 cloves 3 cloves
  • Crushed Tomatoes Crushed Tomatoes 400g 2 cups
  • Orange Orange 1 1
  • Olive Oil Olive Oil 1 tbsp 1 tbsp
  • Ras El Hanout Ras El Hanout 1 tsp 1 tsp
  • Mint Mint 10g 1/3 cup
  • Fresh Parsley Fresh Parsley 10g 1/3 cup
  • Table Salt Table Salt to taste to taste
  • Ground Black Pepper Ground Black Pepper to taste to taste

Instructions

  1. 1.Cut zucchinis (courgette) and eggplant (aubergine) into chunks. Cut onions into quarters and mince garlic. Cut tomatoes in halves.
  2. 2.In a big skillet or wok heat up olive oil and add all veggies except tomatoes. Fry for a few minutes until they get a bit more soft and the onion translucent.
  3. 3.Zest 1 tbsp of the orange skin and squeeze out the juice from the orange. Add spices, orange zest and orange juice. Cook on simmer for 5 minutes, then add crushed tomatoes and vine tomatoes.
  4. 4.Cook for another 30 minutes on simmer, stir through occasionally.
  5. 5.Add herbs and season with salt and pepper.
  6. 6.Allow to cool down for 15 minutes before eating and serve with potatoes or rice.

Nutritional Information

  • Calories:
    392
  • Fat:
    8g
  • Sodium:
    302mg
  • Carbs:
    69g
  • Sugar:
    44g
  • Protein:
    12g

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