Colorful, nutritious, and delicious? With one bite of this flavorful vegan ratatouille, you’ll be transported to the magical streets of Paris!
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The Story: Ratatouille (2007)
Ratatouille (2007) is one of my all-time favorite Pixar films! A heartwarming tale filled with adventure, it begins with Remy (Patton Oswalt). After learning about renowned culinary master Auguste Gusteau (Brad Garrett), he dreams of becoming a chef du cuisine in Paris. Luckily, Remy has an extraordinary nose! The only snag in his plan? He just happens to be a rat…
When a storm separates Remy from his rat pack—pun intended—he must find his own way in the “City of Lights”. He stumbles upon his idol’s famous restaurant and observes experienced chefs in action. One day, a gangly garbage boy named Linguini (Lou Romano) enters the scene. He accidentally ruins a large pot of soup, so Remy sneaks in to lend a helping hand. An acclaimed food critic raves about their spontaneous stew, creating a domino effect.
Remy and Linguini slowly but surely learn how to cook side by side. Although his new human friend receives all the glory, Remy enjoys every waking minute. The kitchen is his safe haven! A range of revelations leads the duo to exceptional highs…and lows. Together, they must face fears and own the truth.
My Take
Ratatouille proves that anyone can cook! As Remy embarks on the adventure of a lifetime, he leans on Gusteau’s wise words:
Great cooking is not for the faint of heart. You must be imaginative, strong hearted. You must try things that may not work. And you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true. Anyone can cook. But only the fearless can be great.
Ratatouille (2007)
You can apply this philosophy to any aspect of life! Similar to other arts, cooking requires patience, courage, and innovation. It can be terrifying to move in the direction of your greatest passions—and fears. Remy’s story shows what happens when you try.
A Brief History
Ratatouille hails from the Provencal region of Nice, France. During the eighteenth century, poor farmers created a hearty stew from a surplus of summer vegetables. It typically consists of eggplant, zucchini, onion, green bell pepper, tomato, and garlic. Naturally vegetarian, this dish is rich in vitamin C, folic acid, potassium, vitamin B6, and fiber. And it’s almost too beautiful to eat!
The Recipe: Flavorful Vegan Ratatouille
My version of ratatouille pays homage to tradition while experimenting with new flavor profiles. Capers, roasted garlic, mushrooms, and parmesan take this French classic to the next level.
Flavorful Vegan Ratatouille
Equipment
- Small Sauté Pan
- Large Skillet
- Large Bowls (3)
- Blender
- Spatula
- Ladle
- Knives
- Mandoline
- Measuring Cups & Spoons
- Aluminum Foil
Ingredients
Vegetables
- 2 small eggplants (sliced)
- 2 small yellow squashes (sliced)
- 2 small zucchinis (sliced)
- 6 roma tomatoes (sliced)
- 4 teaspoons salt
- 4 tablespoons extra-virgin olive oil (for sautéeing)
Sauce
- 1 tablespoon extra-virgin olive oil
- 5 cloves garlic (sautéed and chopped)
- ½ cup sun-dried tomatoes
- ¼ cup hot water
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (diced)
- 2 large green bell peppers (diced)
- 1 cup baby bella mushrooms (chopped)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 28-ounce can of crushed roma tomatoes
Seasoning
- 3 tablespoons herbes de Provence
- 2 tablespoons extra-virgin olive oil (to drizzle)
Toppings (Optional)
- ¼ cup non-pareil capers (drained)
- ½ cup vegan parmesan
Instructions
- Preheat the oven to 375 degrees F.
- Slice the eggplants, squashes, and tomatoes into thin 1-3mm rounds with a mandoline. Toss with salt. Set aside to dry on a paper towel.2 small eggplants, 2 small yellow squashes, 2 small zucchinis, 6 roma tomatoes, 4 teaspoons salt
- Chop the garlic, yellow onion, bell peppers, and mushrooms.5 cloves garlic, 1 large yellow onion, 2 large green bell peppers, 1 cup baby bella mushrooms
- Heat a large stock pot with olive oil. Sauté the eggplant and squash slices in a large stock pot for a few minutes on each side. Remove and set aside in separate bowls.2 small eggplants, 2 small yellow squashes, 4 tablespoons extra-virgin olive oil, 2 small zucchinis
- Prepare your sauce: Over medium-high, sauté the chopped garlic in 1 tablespoon of olive oil. Remove and add to a blender.5 cloves garlic, 1 tablespoon extra-virgin olive oil
- Blend your crispy garlic, sun-dried tomatoes, and hot water together.½ cup sun-dried tomatoes, ¼ cup hot water
- Meanwhile, heat two more tablespoons of olive oil and sauté the chopped onion, bell peppers, and mushrooms in the pot until tender. Sprinkle with salt and pepper.1 large yellow onion, 2 large green bell peppers, 1 cup baby bella mushrooms, 1 teaspoon salt, ½ teaspoon ground black pepper, 2 tablespoons extra-virgin olive oil
- Add your blended mixture and crushed can of tomatoes to the pot. Stir well and heat. Once the sauce begins to bubble, spread it on the bottom of a large skillet.1 28-ounce can of crushed roma tomatoes
- Arrange the sliced vegetables (eggplant, yellow squash, zucchini, and tomato). Start along the outer edge and work your way to the middle.
- Drizzle the olive oil and sprinkle herbs de Provence over the top.3 tablespoons herbes de Provence, 2 tablespoons extra-virgin olive oil
- Cover the skillet with foil and bake for 45 minutes. Uncover and add your capers and vegan parmesan shreds before baking for another 10 minutes.¼ cup non-pareil capers, ½ cup vegan parmesan
Video
Notes
- Ratatouille can be served as a side dish or main course! I personally enjoy it with a large bowl of angel hair pasta.
- You’ll most likely have extra vegetable slices. Save ’em for a rainy day! They taste amazing in pasta dishes or salads.
- Use a mandoline to slice consistent 1-3mm vegetable rounds.
