Good for: When you want a bit more than soup
Suitable for Vegans
Prep time 45 minutes
Cook time 1.5 hours
Nutrients per serving (including bread)
For the ratatouille
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves, sliced
- 2 courgettes, sliced
- 1 aubergine, cut into chunks
- 2 romano peppers, cut into large pieces
- 50ml balsamic vinegar *
- 1 x 400g tinned tomatoes
- Basil leaves, to serve
For the soda bread
- 400ml soy milk *
- 1 lemon, juiced
- 500g strong wholemeal flour
- 1 tsp bicarbonate of soda
- 1 tsp salt *
- 20g rosemary, chopped
*Available at Holland & Barrett
To make the soda bread, preheat the oven to 180°C/350°F and lightly flour a baking tray.
In a jug, combine the soy milk and lemon juice and allow to sit for a few minutes.
In a large bowl, combine the flour, bicarbonate of soda, salt and rosemary.
Using a wooden spoon, fold the mixture as you gradually pour in the soy milk liquid.
Work quickly to combine the mixture and then place on a floured surface and knead the mixture, only briefly, to bring it into a ball.
Place the ball on the floured baking tray and squash it down slightly.
Now, take the wooden spoon you used and dip the handle into flour.
Use the handle to make a deep criss-cross indent in the dough, so it looks more like four quarters.
Place into the oven immediately and cook for 35-40 minutes or until the bread is golden and the bottom sounds hollow when tapped.
Set aside to cool until needed.
In a large saucepan, heat the olive oil and fry the red onion and garlic until softened.
Meanwhile, heat a griddle pan or barbecue and cook the courgette slices, aubergine and pepper until lightly charred.
Add the chargrilled vegetables to the onion pan and add the balsamic vinegar.
Allow to bubble and reduce slightly before adding the tinned tomatoes and a can full of water.
Add seasoning and simmer for 10-15 minutes.
Once the ratatouille has a thick consistency, serve it in large bowls with basil leaves on top and large slices or chunks of the soda bread.
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