When veganizing food from the film Ratatouille it became pretty clear that this dish was going to have to make the cut. I have a pretty delicious yet also super quick to make Ratatouille recipe already on the blog, so I knew this version would have to be it's own epic incredible thing - that took the stock standard one pot on the hob number up at least 100 notches.
This DOES NOT DISAPPOINT HONEYBUNCHES!! It's a work of flippin' art, and so delicious and actually pretty to make in the end. The hardest part is having the patience to layer the veg, but if you make little stacks in your hand first and build it up from there you'll find that the dish comes together in no time, whilst giving you a little therapeutic mindful session with yourself. So win, win, win! I feel like I would serve this at a lunch when I'm trying to impress someone big time, while keeping it chill. I mean it is Ratatouille (aka a peasant dish (aka the best kind) as the film points out), but it's also mega stunning - making it ideal.
There's a bechamel underneath all that veg too honeybunches so it really is next level I promise. Hope you give it a go and love it <3
- 2 small/medium potatoes
- 1 small (or at least skinny) eggplant
- 1 zucchini (fatter the better)
- 3 small yellow squashes (or 1 x yellow zucchini summer squash type of thing)
- 1 medium red capsicum
- 1 x 400g crushed tomatoes
- 1 heaped tbsp mixed herbs
- small handful parsley, chopped
- salt & pepper
- balsamic vinegar
- 1/2 onion, diced
- 1 tsp minced garlic
- 1 tbsp vegan butter (or light flavored oil)
- 1 tsp vegetable stock powder
- 1 tbsp plain flour (GF if necessary)
- 1 cup unsweetened soy milk
- 1/4 cup coconut cream
- generous pinch nutmeg
- Preheat your oven to 180C.
- Take your potatoes and boil whole, for roughly 10 minutes or until mostly cooked. Leave to cool slightly.
- Using a mandolin, or a similar attachment on a food processor (or using a knife, but RIP sanity for those taking this choice) set at roughly 2mm - slice your eggplant, zucchini & squash having topped and tailed them with a knife prior. You want disks that are roughly the same size (but obviously the zucchini will not be most likely - but all good!). Slice the slightly cooled potato in the food processor/mandolin too.
- Prepare your capsicum by cutting the four quarters around the pips off, then cutting thin little strips out of the walls of the capsicum so to speak.
- Make your white sauce by sauteing the onion and garlic in a small non-stick pot (or similar) in a little oil until soft and lightly golden. Add the vegan butter over high heat and wait until it's melted. Add the veg stock powder and flour and stir to combine for a minute or so more to cook off the raw flour. Add the soy milk in stages to the pan, whisking after each incremental addition. Once all combined take off the heat and whisk through the coconut cream, nutmeg and a generous pinch of salt & pepper.
- Assemble your ratatouille by initially mixing a glug of olive oil in a pan (I used an approx 30cm long oval dish) with the tin of crushed tomatoes, the mixed herbs & parsley. Stir through some cracked pepper as well and then create a well of sorts in the center. Pour in the white sauce, then use a spoon to ripple it through the tomato sauce.
- Make stacks of all the sliced veg (including the capsicum, just lay a little strip of it near the top side of your stack) in your palms and add to the pan this way (to save oodles of time), building up your ratatouille in stages.
- Once all filled in, drizzle generously with olive oil and a little balsamic vinegar. Cover with baking paper (or foil) and cook in the preheated oven for 1 hour.
- Uncover and cook for 20 minutes more. It may take a while, but it will be worth it, promise honeybunches!! Serve on its own or over rice, or with some crusty bread and enjoy!