Mains

August 6, 2020

Vegan Ratatouille Bake

This Vegan Ratatouille Bake is a delicious way to enjoy fresh vegetables. Add vegan parm to zucchini, eggplant, and tomatoes for a healthy summer dish.

Vegan Ratatouille Bake

I love when recipes come with stories.

Food is so much more than just something we eat or something that tastes good. It's something that has a history. There can be beautiful memories associated with a certain recipe or food.

To me it's so wonderful to hear the meaning behind the food.

Don't we all have that one food that we ate at that one time with that one person?

I don't know about you, but I have hundreds of those. And they mean so much to me.

This Vegan Ratatouille Bake is one of those recipes. I developed it very recently, but it's the ingredients that bring me back to childhood.

My parents have a huge garden. Every summer we find ourselves with an overwhelming amount of vegetables. We often have half our fridge filled with eggplant, zucchini, and tomatoes.

Most years we have more vegetables than we know what to do with. We give them away to family and friends. This year is no exception.

A few weeks ago, my mom asked me to find something to do with all of our vegetables (besides our usual favorites). So I did some searching and found a couple recipes that I wanted to emulate.

Of course, I put my own spin on my findings and created this gem. A Vegan Ratatouille Bake.

This bake is pretty hands off. Just chop up the veggies and make the vegan parm and then throw them in the oven. I found myself wondering why I wasn't doing anything while I was cooking this dish.

Turns out, it's just easy.

Let's dive in.

Vegan Ratatouille Bake

Ingredients

  • Eggplant: One of our garden staples! Look for medium-sized eggplant from the store. Or grow your own!
  • Zucchini / Yellow Squash: I call them all zucchini, but apparently there are about 8 billion names. Green zucchini, yellow zucchini, summer squash, yellow squash... whatever you call it, grab or grow some of your squash of choice.
  • Cherry Tomatoes: Cherry tomatoes are best in the summer. And they are super easy to grow!
  • Fresh Basil & Parsley: Fresh herbs are so nice to cook with. They add so much more flavor than dried. If you're going to grow anything on this list, basil and parsley are your friends. You can grow them year round inside!
  • Garlic: Garlic adds that umami flavor to this dish. And if you're feeling ambitious you could grow that too. Home-grown garlic is delicious!
  • Salt & Pepper: For some seasoning!
  • Vegan Parmesan: Traditional ratatouille calls for Parmesan. Vegan parm is SUPER EASY to make. You only need a few ingredients!
Vegan Parm Ingredients
  • Cashews: I use raw cashews as the bulk of this parm.
  • Nutritional Yeast: Nutritional yeast creates the cheesy flavor that we want!
  • Garlic Powder: You can never have too much garlic. In this parm it enhances the flavor and adds some depth.
  • Salt: Don't skip the salt in this recipe. It ties all the flavors together.'

Vegan Ratatouille Bake

How to make this Vegan Ratatouille Bake

Step 1. Start by making the vegan parmesan. Add the cashews, nutritional yeast, garlic powder, and salt to a food processor.

Step 2. Pulse until the cashews are in small pieces, resembling parmesan. Don't over-process or else it will turn into nut butter!

Step 3. Chop the eggplant, zucchini, and tomatoes into bite-sized pieces. I quartered the eggplant and zucchini and then sliced them into rounds. Then I halved the cherry tomatoes.

Step 4. Add the veggies to a large bowl. Reserve half of the chopped basil and half of the chopped parsley. Add the remaining basil and parsley, along with the garlic, salt, and pepper to the bowl. Toss to combine.

Step 5. Transfer the vegetables to a casserole dish. I used an 11" round dish -- that's the smallest size you'll want to use. I recommend something like this dish. Top the veggies with 1/3 cup of vegan parmesan. Cover with aluminum foil and bake for 30 minutes.

Step 6. At the 30 minute mark remove the aluminum foil. Carefully stir the vegetables. Bake for an additional 15-20 minutes, uncovered, until the top layer of vegetables is browned.

Step 7. Remove from the oven and sprinkle with the remaining basil, parsley, and vegan parmesan. Enjoy!

Vegan Ratatouille Bake

Recipe Prayer

Thank you God for fresh summer vegetables. Help us to eat them in abundance to nourish our bodies. Amen.

Related Recipes

If you're looking for another great zucchini recipe, check out my Oil-Free Sauteed Zucchini or my Oil-Free Zucchini Chips.

Tried this recipe?

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Vegan Ratatouille Bake

This Vegan Ratatouille Bake is a delicious way to enjoy fresh vegetables. Add vegan parm to zucchini, eggplant, and tomatoes for a healthy summer dish.

Author:

Elizabeth

Serves:

6

Prep:

15

min

cook:

45

min

total:

60

min

Ingredients

  • 2 Medium Eggplant
  • 4 Medium Zucchini / Yellow Squash
  • 1 Dry Pint Cherry Tomatoes
  • 1/2 Cup Chopped Fresh Basil
  • 1/3 Cup Chopped Fresh Parsley
  • 6-8 Cloves Garlic
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 3/4 Cup Vegan Parmesan

Vegan Parmesan

  • 3/4 Cup Cashews
  • 1 Tablespoon Nutritional Yeast
  • 1 Tablespoon Garlic Powder
  • 3/4 Teaspoons Salt

Instructions

  1. Preheat the oven to 400.
  2. Make the vegan parmesan. Add the cashews, nutritional yeast, garlic powder, and salt to a food processor. Pulse until the cashews are in small pieces, resembling parmesan.
  3. Chop the eggplant, zucchini, and tomatoes into bite-sized pieces. Add them to a large bowl. Reserve half of the chopped basil and half of the chopped parsley. Add the remaining basil and parsley, along with the garlic, salt, and pepper to the bowl. Toss to combine.
  4. Transfer the vegetables to a casserole dish and top with 1/3 cup of vegan parmesan. Cover with aluminum foil and bake for 30 minutes.
  5. At the 30 minute mark remove the aluminum foil. Carefully stir the vegetables. Bake for an additional 15-20 minutes, uncovered, until the top layer of vegetables is browned.
  6. Remove from the oven and sprinkle with the remaining basil, parsley, and vegan parmesan. Enjoy!

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography