How long does ratatouille fideo fusion [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can ratatouille fideo fusion [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is ratatouille fideo fusion [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does ratatouille fideo fusion [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is ratatouille fideo fusion [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Ratatouille Fideo Fusion
[Vegan]

ZD By: Zsu Dever

Author Bio

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat:... Read More

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Ingredients You Need for Ratatouille Fideo Fusion [Vegan]

3 tablespoons olive oil, divided
1 large onion, diced
½ teaspoon red chili flakes
1 red bell pepper, cut into 1-inch dice
6 garlic cloves, minced
1 small zucchini, cut into 1-inch dice
1 yellow squash, cut into 1-inch dice
1 small eggplant, cut into 1-inch dice
2 ripe roma tomatoes, chopped
¼ cup tomato paste
Sea salt and freshly ground black pepper
4 ½ cups vegetable broth, divided
8 ounces angel hair pasta
¼ cup minced parsley

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How to Prepare Ratatouille Fideo Fusion [Vegan]

Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion and chili flakes. Stir and cook until the onion is softened, about 4 minutes. Stir in the bell pepper and garlic. Continue to cook, stirring, until the onion is golden brown, about 4 more minutes.
Stir in the squash and eggplant. Continue to cook, stirring, until the squash is beginning to brown, about 4 minutes. Stir in the tomatoes and tomato paste. Cook until the paste is browning, about 2 minutes. Season well with salt and black pepper.
Add 1 cup of vegetable broth. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.
Preheat the oven to 400 degrees F.
Toss the remaining 1 tablespoon of oil with the dry pasta and transfer the pasta to a 9x13-inch baking dish. Bake the pasta until golden, about 5 to 6 minutes, stirring once halfway through.
After the vegetables are done simmering, transfer them, along with the remaining broth to the baking dish. Add the remaining 3 ½ cups vegetable broth. Do not stir. Bake the casserole until the pasta is tender, about 30 minutes. Taste and adjust seasoning. Stir in the parsley and serve.