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Vegan Ratatouille with Red Kidney Beans

Servings 6 serves


  • 2 tablespoons vegetable oil
  • 2 red onions diced
  • 2 red bell peppers diced
  • 1 yellow bell pepper diced
  • 8 cloves garlic thinly sliced
  • 3 zucchinis diced
  • 8 medium sized mushrooms cut into 1/8s
  • 1 cup of white wine
  • 2 x 14.5oz 410g tins of diced tomatoes
  • 3 tablespoons brown sugar
  • 2 stalks of rosemary leaves removed
  • salt and pepper


  • In a large saucepan heat oil over medium high heat on stove top. Add onion, bell peppers and garlic and cook for 5-6 minutes stirring constantly. Add zucchini and mushroom and cook for a further 10 minutes.
  • Slowly add white wine and cook for a further 5- 10 minutes till reduced. Add tins of tomatoes, rosemary, sugar and season. Stir well to combine and taste to check seasoning.
  • Cook for a further 35-40 minutes or until liquid is reduced. Stirring every 10 minutes or so. Eat immediately or let it cool before placing in fridge.