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Mediterranean Vegan Ratatouille Recipe

Vegan ratatouille

Mediterranean Vegan Ratatouille

Photo by: Cerys Llewellyn
Course Main Course
Cuisine Mediterranean

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 6 tsp olive oil divided
  • 180 g quinoa
  • 360 ml water
  • Pinch of salt
  • 1 red onion chopped into cubes
  • 4 garlic cloves minced
  • 1 aubergine chopped into cubes
  • 1/2 red pepper chopped into cubes
  • 1/2 green pepper chopped into cubes
  • 1 courgette chopped into cubes
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • Salt to taste
  • Freshly ground black pepper
  • 3 tsp Italian seasoning or mixed herbs
  • 120 ml vegetable stock
  • 400 g can chopped tomatoes
  • 10 Black Olives halved
  • 1/4 cup torn basil leaves

Instructions
 

  • Add 3 tsp of oil to the inner pot and use kitchen roll to rub the base of the inner pot.
  • Add the quinoa to the pot with the water and salt and give it a stir.
  • Lock the lid in place, and select Pressure Cook on ‘High’ and program the time for 1 minute, then press Start.
  • Once the program has finished, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  • Gently fluff the quinoa with a fork, then remove from the inner pot, and set to one side.
  • Give the inner pot a quick clean to remove any quinoa stuck to the bottom, and then select the Sauté program and adjust the time to 8 minutes.
  • Once the pot starts to warm up, add the remaining 3 tsp of oil with the chopped onions and garlic, and sauté for about 4 minutes until soft.
  • Add the aubergine, peppers, and courgette and sauté for a further 2 minutes, stirring constantly.
  • Next, add the balsamic vinegar, tomato puree and spices and give it one last stir before adding the stock. Press Cancel and use a wooden spoon to deglaze the base of the inner pot to make sure nothing is stuck.
  • When the base has been deglazed, add the chopped tomatoes on top but do not stir, then secure the lid.
  • Select Pressure Cook on ‘High’ and program for 3 minutes.
  • Once the program has finished, perform a quick pressure release and when the valve drops, remove the lid and press Cancel.
  • Give the vegetables a stir, then select Sauté again and reduce any excess liquid by a quarter.
  • Turn off the Instant Pot then, stir in the cooked quinoa and olives and leave to stand for a few minutes before serving garnished with basil leaves.
Keyword Instant Pot, vegan, vegetarian