Vegan Smokey butter bean ratatouille

A comforting one-pot dish for cosy nights in by the fire

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 minute meal


2tbsp extra virgin olive oil

1 brown onion, diced

1 aubergine, cut into cubes

3 salad tomatoes, diced

Handful of cherry tomatoes

2tbsp tomato puree

1x 400g tin of chopped tomatoes

1x 400g tin of butter beans

1tbsp lemon juice

1tbsp smoked paprika

1tsp oregano

Serve with:

Chilli flakes, sprinkle of

Vegan halloumi, fried for a couple of mins

Big hunks of crusty bread


Heat the olive oil in a large ovenproof frying pan or skillet. Add the onion and aubergine with a pinch of salt and fry for 5 minutes or until softened. Add the smoked paprika, stir well to combine and cook for a further minute. Tip in your fresh tomatoes and cook for 5 minutes. Add the purée, oregano, lemon juice, tinned tomatoes, half a can of water together with the beans and simmer uncovered for 10 minutes. Portion into serving bowls, drizzle with a little olive oil and serve with fried vegan halloumi and big hunks of crusty bread to mop the sauce. Absolutely Delicious. Enjoy x

Ps. bake in the oven at 180C for 10-15 minutes for a richer sauce (you may need to add a splash of water first)

Copyright (c)

Published by misterrands


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