easy vegan ratatouille

I started making this when I started eating vegan/vegetarian. This is super easy to make, is great for using up vegetables that have been hanging out in the fridge, and doesn't take long to cook!

I've made this with zucchini, kale, yellow squash, broccoli, bok choy, spinach, and more. You can definitely add any vegetable you fancy. Eggplant, bell peppers, etc. This is just the gist of how I make it! Like usual, I never really follow recipes and cook to taste.

Start with onions, carrots, and celery. I loathe the textures of these but they're vital for flavor, so I puree them, then brown them with olive oil in a sauce pan. Add minced garlic, then the vegetable that needs the most cook time - zucchini is my go to. I like my zucchini still slightly crunchy, but cook to your own preference.Once they're cooked, I add any other veggies that need to be cooked, though not the greens yet. After, I add a can of crushed tomatoes (or pureed diced tomatoes if that's what I have on hand) and get those almost to a simmer, then add in a can of rinsed cannellini beans and whatever greens I've chosen, which is typically kale. I season with every step - usually black pepper, nutritional yeast, basil, oregano, turmeric, onion powder, garlic powder, among others. You could easily give this a Mexican vibe and go with cumin, coriander, and cilantro.

Other options for it can be pureeing the stems of broccoli with the onions to use them up, swapping the cannellini beans for black beans, or if you wanted to add meat (Wegmans have a great meatless beef crumble option). 

I usually serve this over rice, but you could add a little water or vegetable broth and thin it out for a pasta sauce or pizza topping. It's really versatile and super filling.

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