🍽️ Vegan Ratatouille Strudel on Tomato Sauce

Name: Vegan Ratatouille Strudel on Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: garlic cloves 3 pcs; olive oil 4 tbsp; tomatoes, pureed 1 kg; herbs of Provence, dried 2 tbsp; sugar pinch; salt pinch; eggplants 1 pcs; zucchini 1 pcs; plum tomatoes 2 pcs; puff pastry 1 pcs; soy drink 1 tbsp; basil, fresh 25 g

469 kcal · 30 min · 4 servings

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Ingredients

garlic cloves 3 pcs
olive oil 4 tbsp
tomatoes, pureed 1 kg
herbs of Provence, dried 2 tbsp
sugar pinch
salt pinch
eggplants 1 pcs
zucchini 1 pcs
plum tomatoes 2 pcs
puff pastry 1 pcs
soy drink 1 tbsp
basil, fresh 25 g

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Peel the garlic clove and chop it finely.
3. Heat 2 tablespoons of olive oil in a pot over medium heat.
4. Sauté the garlic in it for about 1 minute.
5. Deglaze the mixture with puréed tomatoes.
6. Add 1 tablespoon of Herbs de Provence.
7. Season the sauce with sugar and salt to taste.
8. Simmer the sauce with the lid on low heat for approx. 45 minutes.
9. Wash the eggplant and cut off the ends.
10. Slice the eggplant into thin slices.
11. Wash the zucchini and cut off the ends.
12. Slice the zucchini into thin slices.
13. Wash the tomatoes and remove the core.
14. Slice the tomatoes into thin slices.
15. Salt the eggplant and zucchini slices.
16. Gently squeeze out the excess water from the vegetables.
17. Roll out the puff pastry flat.
18. Arrange the eggplant, zucchini, and tomato in a flat fan shape on the pastry.
19. Leave a border of approx. 5 cm free.
20. Drizzle the vegetables with 2 tablespoons of olive oil.
21. Sprinkle the vegetables with salt and 1 tablespoon of Herbs de Provence.
22. Fold in the short sides of the pastry.
23. Roll the puff pastry tightly.
24. Place the strudel with the overlapping side facing down on a baking sheet lined with baking paper.
25. Brush the surface with soy drink.
26. Bake the strudel in the oven for approx. 30 minutes until golden brown.
27. Carefully remove the strudel from the oven.
28. Let the strudel cool down slightly.
29. Slice the strudel into approx. 4 cm thick slices.
30. Wash the basil and shake it dry.
31. Pluck the leaves from the stems.
32. Cut the basil leaves into fine strips.
33. Serve the ratatouille strudel slices on the tomato sauce.
34. Garnish the dish with the basil strips.

Nutrition per serving

kcal: 469
Protein: 11 g · Fett/Fat: 25 g · Carbs: 48 g