Veggie Ratatouille

Veggie Ratatouille Overview

This Veggie Ratatouille is a quick-to-make and a very light dish, loaded with your favorite vegetables. Indeed, it is like a warm salad that is great to serve at colder times, and whenever you feel like a hot meal.

Theoretically, ratatouille is a dish that has tomatoes, zucchini, and eggplant. With that, it may not be legitimate to call this veggie stew a ratatouille, but a ragout. Nonetheless, what matters is that this is a light and delicious veggie stew.

To prepare such a meal, you can take any vegetables of choice. In this particular recipe, I used squash, celery stalks, and tomatoes. Additionally, I would imagine mushrooms, bell peppers, and potatoes, making a great combo in this meal. Baked beans in tomato sauce help elevate protein content and add extra texture and flavor. Alternatively, consider adding pre-cooked lentils (red or green) for more protein and iron.

Further, smoked paprika and nutritional yeast greatly enhance the taste of any meal. The latter also contributes to B12 and protein amount.  Finally, you may add a garnish next to vegetable ratatouille for a more filling option.

Certainly, Vegetable Ratatouille is best served while still hot. In case of any leftovers, keep  refridgerated for up to 4 days. Bon appetit!

How to Serve Veggie Ratatouille

Enjoy Veggie Ratatouille while still hot, on its own or with a wholesome garnish, like grains: bulgur, quinoa, brown or wild rice, buckwheat, etc. Optionally, top it up with nutritional yeast and chives.

Vegetable Ratatouille

This Veggie Ratatouille is a quick and a very light dish, loaded with your favorite vegetables. Enjoy it whenever you feel like a light and hot meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: French
Keyword: Gluten free, Nut free, Oil free, Vegan
Servings: 4
Calories: 160kcal


  • 1 tbsp coconut/olive oil optional
  • 1 onion chopped
  • 1 carrot shredded
  • 1 squash diced
  • 3 celery stalks sliced
  • 3 cloves of garlic pressed
  • 2 medium tomatoes
  • salt to taste
  • pepper to taste
  • 1 tsp paprika or to taste
  • 1/2 tsp cayenne pepper optional
  • nutritional yeast to top
  • 1 can baked beans in tomato/chilli sauce


  • Add oil to a heated pan (optionally, replace it with a couple of tbsp of water for an oil-free meal). Cook onion until translucent.
  • Add shredded carrots and celery, simmer for another 5 minutes.
  • Then add pressed garlic, squash, and chopped tomatoes, salt, pepper, and paprika. Cook until slightly soft.
  • Add can of baked beans (or pre-cooked beans plus tomato sauce). Cook for 10-15 minutes more until vegetables are prepared to your liking. 
  • Serve as a separate dish or on top of a garnish, topped with nutritional yeast.

Nutrition Facts:

Nutrition Facts for a portion of Veggie Ratatouille without garnish:

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