Do you guys remember the 2007 movie Ratatouille? Well, I certainly do. And I remember the dish that Remy made for the food critic that was literally so good that it sent the food critic into a flashback about his mom making him that dish as a kid. Ever since I saw that movie, I have always wanted to make that dish. And finally I did just that! Although I didn’t have the help from a friendly and talented rat, I still think my Vegan Sweet Potato Ratatouille turned out pretty dang good!
For the tomato sauce, you can definitely go above and beyond and make it yourself, or you could be like me, and use a jar of store bought sauce, such as Classico Tomato Sauce. To be honest, it makes the recipe a lot easier and quicker, but I’m sure a homemade sauce would also be delicious.
I also decided to make this recipe using Sweet Potato instead of Eggplant which turned out to be a huge success. I don’t really like eggplant, so replacing it with sweet potatoes make the final product a little sweeter and creamier.
Eating this Vegan Sweet Potato Ratatouille made me feel like I was eating in a restaurant in Paris, with beautiful music playing in the background, and a talented rat-chef serving up his best dish. I really hope all of you guys have seen Ratatouille the movie because otherwise these jokes will clearly be going over your head. And if you are entirely lost, fear not, here is a link to the Wikipedia page for Ratatouille the movie.
This will be our first main course dish on our website. How exciting! You can definitely check out the appetizer and dessert pages if you want something to serve with this Vegan Sweet Potato Ratatouille. I hope you love this ratatouille recipe! It is hearty and full of fresh veggies! Perfect for the zucchini/squash season. My family absolutely adores it and I’m sure your family will feel the same!
Vegan Sweet Potato Ratatouille
This ratatouille is different from the traditional ratatouille because it uses sweet potato instead of eggplant. This is based on a traditional ratatouille recipe by Tasty. For those who hate eggplant, this is a great alternative and it was a winner for us since no one in the family likes eggplant. The sweet potato adds...
- Prep Time: 20m
- Cook Time: 1h
- Total Time: 1h 20m
Ingredients
Sauce:
- 2 tbsp. Olive oil
- 1/2 onion, diced
- 2 cloves garlic, diced
- 1 28 oz jar of spaghetti sauce
- 2 tbsp. fresh basil (8-10 leaves)
- Salt and pepper to taste
Vegetables:
- 2 large zucchinis
- 2 large yellow squashes
- 2 large sweet potatoes
Herb Seasoning:
- 2 tbsp. fresh basil, chopped
- 1 tsp. garlic, chopped
- 2 tbsp. fresh parsley, chopped
- 2 tsp. fresh thyme
Instructions
- The traditional ratatouille uses eggplant, but I used sweet potatoes because no one in the family likes eggplant. The sweet potatoes worked great.
- Preheat oven to 375 degrees. Slice the vegetables so they will be ready to assemble. Slice the vegetables to ¼ inch rounds. Set aside.
- To make the sauce, use a large oven-safe pan. I like to use our cast iron pan. On medium heat, sauté the onion and garlic until soft. Add the spaghetti sauce and heat until bubbly. Season with salt and pepper and add the basil. Turn off the heat.
- Next, arrange the sliced vegetables in alternating patterns (zucchini, squash, sweet potato) in a circular pattern from the outside to the inside. Season with salt and pepper and make the herb seasoning.
- In a small bowl, mix the basil, garlic, parsley, thyme, salt and pepper and add the olive oil. Once mixed, spoon the seasoning over the vegetables, cover with foil and place in the oven for 40 minutes. Uncover and bake for another 20 minutes.
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