Vegan ratatouille with tempeh
a morrocan take on a classic dish. saute the veg - aubergine, courgette & pepper in one dish, Then sautee onions, and add the rest of the ingredients and simmer gently for around 45 minutes to an hour
Ingredients
- 75 g cold pressed olive oil or as needed.
- 800 g Aubergine 2 medium large ones
- 500 g courgettes 3 medium ones
- 600 g different coloured bell peppers 3 medium large ones
- 600 g red onions 2 fairly large ones
- 30 g garlic around 8 cloves
- 65 g medium hot chillies around 3 large red ones
- 200 g plain tempeh optional - if not using double the chickpeas.
- 10 g fresh thyme around half a standard bag
- 25 g fresh basil a standard bag
- 750 g large vine tomatoes or plum tomatoes
- 400 g tinned chopped plum tomatoes
- 50 g tomato puree
- 1 heap tbsp nutritional yeast flakes
- 2 teasp ground corriander
- 2 teasp ground cummin
- 1 teasp garlic powder optional
- 1 teasp onion powder optional
- 3 teasps turmeric
- 1 tbsp balsamic vinegar
- zest one lemon
- 30 g lemon juice half a lemon approx
- 1 teasp veg stock powder
- 1 whole umami stock cube - kallo brand - optional
Instructions
- assemble and wash the veggies
- Chop the aubergine into medium sized chunks 2cm
- chop the courgettes into slighly smaller chunks 1 ½ cm
- chop the peppers into medium sized chunks - 2cm
- chop the vine tomatoes into roughly 2cm chunks - wedges then in half is the easiest way to achieve that result.
- If using then cube the tempeh and cook in the actifry or a small pan with a tablespoon of olive oil on a medium heat - 12 minutes in the actifry on 180°C
- add a few tablespoons of extra virgin olive oil to the pan on a medium heat and when hot add the veggies.
- cook for around tem minutes until starting to go golden brown
- set these part cooked veggies aside in a large bowl.
- add the onoins to the pan, with some more oil, on the same low medium heat and add the sliced garlic soon after
- Add in the sprigs of thyme.
- cook the onions for around 15 minutes and then add the chopped raw tomatoes - mix and cook for a further 5 minutes.
- add the tinned tomatoes to the onions and vine tomatoes
- add all the spices, the part cooked veggies Stir well and turn the heat to very low. You may need to add a little water to stop it from sticking.
- around half time on the cooking add the chickpeas and tempeh if using
- add the basil leaves around ten minutes before the end.
- Cook with the lid on for around 45 minutes to one hour - it all depends how soft you like your veggies - I like them quite soft - especially the aubergines.
- it should like nicely integrated when finished
Tried this recipe?Let us know how it was!