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Vegan ratatouille with chanterelles and a smoky note - photo 1
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Vegan ratatouille with chanterelles and a smoky note

Pikantne Vegan dishes Main Dishes Regional Cuisine for Christmas Eve 90 min Medium 13 wyświetleń ~32.14 PLN - (0)
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Description

Creamy, aromatic leczo in a vegan version inspired by a Polish classic, with the addition of seasonal chanterelles (Cantharellus cibarius). The dish combines the sweetness of red peppers and tomatoes with the delicate, earthy flavor of chanterelles and the depth of smoked paprika, all complemented by velvety plant-based cream (optional). Served with sourdough bread, millet, or young potatoes, it creates a hearty and pleasantly rustic meal. Visually, it is a colorful stew in shades of red and gold, with small green accents of parsley. Perfect for mushroom season when chanterelles are fresh, but it also works great with frozen ones.

Składniki (15)

Servings:
4
  • Chanterelles (Cantharellus cibarius) 400 g
  • White onion 1 szt.
  • Garlic 3 ząbki
  • Red bell pepper 3.3 szt.
  • Fresh ripe tomatoes 4 szt.
  • Tomato paste 30 g
  • Vegetable broth 500 ml
  • Rapeseed oil 30 g
  • sugar 10 g
  • 🌿 Przyprawy
  • Smoked paprika (smoked pepper) 1 łyżeczka
  • Dried marjoram 1 łyżeczka
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Parsley 1 pęczek
  • Plant-based cream (e.g. soy or oat) 60 g
💰 Szacowany koszt dania: ~32.14 PLN (8.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace: get a cutting board, a sharp knife, a large frying pan (preferably 28–30 cm, heavy bottom), and a saucepan or deep pot. Rinse the chanterelles briefly under running water and dry them thoroughly with a paper towel (mushrooms absorb water; clean them gently, do not soak). If there are many chanterelles, cut the larger pieces in half or quarters. Peel the onion and chop it into small cubes (about 1 cm), crush or finely chop the garlic. Cut the peppers in half, remove the seeds, and dice them into pieces about 1.5–2 cm. Blanch the tomatoes in boiling water (score the skin with an X), peel them, and cut them into large cubes. Weigh all the ingredients according to the list.

Ingredients: Chanterelles (Cantharellus cibarius), White onion, Garlic, Red bell pepper, Fresh ripe tomatoes
Use a large bowl for the chopped vegetables and a plate for the chopped mushrooms. When blanching tomatoes, drop them into boiling water for 30–60 seconds until the skin starts to crack, then cool them in cold water and easily peel off the skin with your fingers.

Sautéing onions

2

Place a pan over medium heat. Pour in 15 g of rapeseed oil (half the amount). Wait until the oil is slightly warm (about 30–60 s) — it should not smoke. Add the onion and sauté, stirring with a wooden spoon, for 6–8 minutes until it becomes translucent and slightly golden. If the onion starts to stick, reduce the heat and add 1–2 tablespoons of broth.

Ingredients: Rapeseed oil, White onion
Use a pan with a diameter of 28–30 cm. A wooden spoon or silicone spatula is perfect for mixing. Don't rush the process - the onion needs to soften and lightly caramelize, which will provide a sweet flavor base.

Sautéing garlic

3

Add the chopped garlic to the translucent onion and sauté briefly for 1–1.5 minutes, stirring constantly — until it releases its aroma. Be careful not to burn it: burnt garlic will make the dish bitter.

Ingredients: Garlic, White onion
Use a wooden spoon. If the garlic starts to brown too quickly, immediately reduce the heat.

Frying chanterelles

4

Move the onion to one side of the pan, add the remaining oil (15 g). Add the chanterelles in a single layer — if there are too many, fry in batches to release their moisture and brown nicely. Fry over medium-high heat for 6–10 minutes, stirring every 1–2 minutes. When the chanterelles release their juice, wait for the liquid to evaporate and the mushrooms to start to lightly golden. This is the moment when their flavor concentrates.

Ingredients: Chanterelles (Cantharellus cibarius), Rapeseed oil
Use a wide skillet so that the chanterelles have space. If the skillet is crowded, the mushrooms will steam instead of browning. This is a key step to achieving a bold flavor - don't rush the evaporation of the water.

Adding bell pepper and spices

5

Add the chopped red bell pepper to the pan with chanterelles and onion. Reduce the heat to medium and sauté everything for 5–7 minutes, until the pepper starts to soften but retains its shape. Add smoked paprika (2 g) and marjoram (2 g), and mix thoroughly to coat the vegetables with the spices.

Ingredients: Red bell pepper, Smoked paprika (smoked pepper), Dried marjoram
The pan should be covered for the first 2–3 minutes to soften the bell pepper more quickly, then uncover it to allow excess moisture to evaporate. Be careful with smoked paprika — its flavor is intense.

Adding tomatoes

6

Add the chopped tomatoes and tomato paste (30 g). Mix with a fork or spoon to evenly dissolve the paste. Cook over medium heat for 3–4 minutes, until the tomatoes start to break down and create a thicker mixture.

Ingredients: Fresh ripe tomatoes, Tomato paste
If you are using canned tomatoes, add them along with the juice. Use a silicone spatula to scrape up all the tasty bits from the bottom of the pan.

Stewing in broth

7

Pour 500 ml of vegetable broth into the pan, stir, and bring to a gentle boil. Reduce the heat to low or medium-low, cover, and simmer for 15–20 minutes. The goal is to soften the peppers, concentrate the flavor, and gently blend the aromas of the chanterelles and tomatoes.

Ingredients: Vegetable broth
Use a lid, but leave a small gap for steam to escape. If there is too much liquid at the end, remove the lid and cook briefly over higher heat to thicken the sauce.

Seasoning and balancing flavors

8

After 15–20 minutes, taste the ratatouille. Add salt (5 g), black pepper (2 g), and sugar (10 g) – the sugar will soften the acidity of the tomatoes. Stir and cook for another 2–3 minutes to let the spices meld. If the sauce is too acidic, add a little more sugar (2–3 g).

Ingredients: Salt, Black pepper, sugar
Season gradually and taste — it's better to add less salt at the beginning and adjust at the end than to over-salt. Use a spoon for tasting, keeping in mind the hot sauce.

Creamy finish (optional)

9

If you want a creamier consistency, pour in 60 g of plant-based cream and gently mix. Cook together for 1–2 minutes on very low heat — just until combined, do not boil vigorously so that the cream does not curdle.

Ingredients: Plant-based cream (e.g. soy or oat)
Add the cream gradually and stir, watching the consistency. If you don't have plant-based cream, you can skip this step — the ratatouille will be flavorful even without it.

Final seasoning and herbs

10

Turn off the heat. Add the chopped parsley (30 g) and gently mix. Leave covered for 2–3 minutes to let the flavors meld. Taste again and season with salt or pepper if needed.

Ingredients: Parsley
Add the parsley at the end to preserve its fresh, green aroma. If parsley is optional, the dish tastes great even without it.

Serving

11

Serve the hot leczo in shallow bowls or on plates. It tastes best with dark, whole grain bread, cooked millet, or roasted young potatoes. You can top it with a few fresh parsley leaves and a drizzle of olive oil.

Ingredients: Chanterelles (Cantharellus cibarius), Red bell pepper, Fresh ripe tomatoes
Use a large slotted spoon to serve the vegetable pieces along with the sauce. Serve immediately after preparation — ratatouille tastes best fresh, although its flavors intensify after reheating.

Serving tips

12

To achieve a contrast of textures, serve the leczo with crispy bread or baked potatoes. If you want to serve it as a side dish for dinner, pair it with grilled tempeh or chickpea patties.

For decoration, use fresh herbs and a little olive oil. The dish also improves after being set aside for a few hours — the flavors meld together.

Storage and Reheating

13

Store the leczo in an airtight container in the refrigerator for up to 3 days. For freezing, divide portions into containers and freeze for up to 3 months. To reheat, slowly warm the thawed leczo over low heat, stirring, and optionally add a little water or broth to restore the consistency.

Do not store ratatouille in aluminum containers with acidic tomatoes — use glass or plastic. When reheating, do not boil vigorously to prevent the mushrooms from becoming rubbery.

Alternatives and variations

14

You can add a small can of white beans to the ratatouille for added heartiness, or instead of plant-based cream, add blended cooked potatoes for a creamy consistency without dairy. Instead of chanterelles, use oyster mushrooms or button mushrooms, adjusting the frying time accordingly.

If you are adding beans, add them at the end of the simmering so they don't break down too much. When substituting mushrooms, reduce the frying time for more delicate champignons.

Fun Fact

💡

Chanterelles (Cantharellus cibarius) have long been valued in Slavic cuisine for their distinctive, slightly peppery aroma. Their Latin name, Cantharellus, comes from the word 'cantharus,' meaning vessel, which refers to the cup-like shape of the mushroom's cap.

Best for

sezon grzybowy (lato/jesień) kolacja z przyjaciółmi weekendowy obiad

Tips

🍽️ Serving

Serve with whole grain bread, a dollop of plant-based yogurt, or millet. For a flavor contrast, you can add pickled pepper or a few drops of truffle oil just before serving.

🥡 Storage

Store in the refrigerator for up to 3 days in an airtight container. For freezing, portion and freeze for up to 3 months. Reheat slowly over low heat, adding a little broth to restore the creamy consistency.

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