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Vegan Ratatouille is, layers of yellow squash, zucchini, eggplant, potato, and bell pepper on a bed of flavorful tomato and vegan bechamel sauce for a comforting dinner.

Eggplant, zucchini, bell pepper, tomatoes, garlic, onion and fresh herbs are tossed with olive oil, salt and pepper and roasted in the oven. When it comes out, the house smells incredible. Splash with a little balsamic vinegar, then either store it away in the fridge for the workweek or eat some right away. Or freeze!

For this recipe is i added a hearty serving of red potatoes and layer of vegan bechamel to vegan ratatouille to make it a hearty winter dinner. Serve it over pasta, or steamed rice, or is the ratatouille served over toast with an roasted tofu, and enjoy.

If you want gluten free vegan ratatouille, just skip vegan bechamel. That’s it. Easy, right? If you have no issues gluten, then I highly recommend this layer. Also, if you are in hurry, you can use vegan cheese instead too. For more substantial serving, I often serve it over pasta or some steamed rice/quinoa (gluten free).

Look at the salad meal to consume with it.

Ingredients

Ratatouille

• 1-2 cup tomato sauce (good quality tomato basil sauce)
• 2 garlic (cloves, minced)
• 3-4 thyme (sprigs)
• 2 tbsp olive oil
• 1/2 tsp chili flakes
• 1 eggplant or brinjal (thin eggplant, thin sliced)
• 1 yellow squash (thin sliced)
• 1 zucchini (thin sliced)
• 1 red bell pepper (thin sliced)
• 2-3 potatoes (medium size, thin sliced)
• Salt and black pepper
• Olive oil

Bechamel Sauce

• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup coconut milk (or soy milk, or almond milk )
• 1/8 tsp nutmeg

Ingredients

• Preheat oven at 375 degree Fahrenheit. Bring 2 cups of water to rolling boil. Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until par cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice rest of veggies – squash, bell pepper and eggplant.
• To make Bechamel – Microwave 1 cup of coconut milk in microwave safe container. Set aside. Heat 1 tbsp olive oil in sauce pan. Add 1 tbsp flour and cook until raw flavor of flour goes away. 1-2 minutes. Don’t let flour turn brown. Add warm coconut milk 1/4 cup at time and stir well to avoid lumps. Add all of milk and continue coking until sauce thickens and coat back of a spoon. Season with salt, nutmeg, and black pepper. Set aside.
• Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle vegan bechamel sauce on the top, swirl into the tomato sauce. (I spread 1 cup tomato sauce at the bottom. You can use more or less as per liking.)
• Layer sliced veggies on top. I like to make a spiral stack of vegetable slices for presentation just like ratatouille. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top. (For quick layering, pick slices of each veggie, make a small stack in hand, and then stack into the casserole. This saves time instead of arranging one slice at a time.)
• Cover with parchment paper. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
• Let it cool for 5 minutes and serve.

Notes

Slicing all the veggies evenly is key to make a good looking ratatouille. This also ensures everything cooks evenly. So, I prefer to use my trusty mandoline slicer to slice the veggies evenly. It saves time too. You can buy a mandoline slicer from any good kitchen appliance Store or purchase it online.

Use immediately or cool and refrigerate (or freeze) until ready to use.