
Mediterranean Vegan Ratatouille
COURSE:
Main Course
Mediterranean Vegan Ratatouille
Photo by: Cerys Llewellyn
Mediterranean Vegan Ratatouille
Photo by: Cerys Llewellyn
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 6 tsp olive oil
- 180 g quinoa
- 360 ml water
- Pinch of salt
- 1 red onion
- 4 garlic cloves
- 1 aubergine
- 1/2 red pepper
- 1/2 green pepper
- 1 courgette
- 1 tbsp balsamic vinegar
- 1 tbsp tomato puree
- Salt to taste
- Freshly ground black pepper
- 3 tsp Italian seasoning or mixed herbs
- 120 ml vegetable stock
- 400 g can chopped tomatoes
- 10 Black Olives
- 1/4 cup torn basil leaves
Instructions
- Add 3 tsp of oil to the inner pot and use kitchen roll to rub the base of the inner pot.
- Add the quinoa to the pot with the water and salt and give it a stir.
- Lock the lid in place, and select Pressure Cook on ‘High’ and program the time for 1 minute, then press Start.
- Once the program has finished, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Gently fluff the quinoa with a fork, then remove from the inner pot, and set to one side.
- Give the inner pot a quick clean to remove any quinoa stuck to the bottom, and then select the Sauté program and adjust the time to 8 minutes.
- Once the pot starts to warm up, add the remaining 3 tsp of oil with the chopped onions and garlic, and sauté for about 4 minutes until soft.
- Add the aubergine, peppers, and courgette and sauté for a further 2 minutes, stirring constantly.
- Next, add the balsamic vinegar, tomato puree and spices and give it one last stir before adding the stock. Press Cancel and use a wooden spoon to deglaze the base of the inner pot to make sure nothing is stuck.
- When the base has been deglazed, add the chopped tomatoes on top but do not stir, then secure the lid.
- Select Pressure Cook on ‘High’ and program for 3 minutes.
- Once the program has finished, perform a quick pressure release and when the valve drops, remove the lid and press Cancel.
- Give the vegetables a stir, then select Sauté again and reduce any excess liquid by a quarter.
- Turn off the Instant Pot then, stir in the cooked quinoa and olives and leave to stand for a few minutes before serving garnished with basil leaves.