Vegan Rice Ratatouille

For vegan rice ratatouille, first mix a cup of water in a pot with the vegetable soup and bring to a boil, then add the rice and cook until done.

In the meantime, cut the onion, zucchini and melanzani into small cubes and cut the bell bell pepper into fine strips. Cut the tomato into large cubes.

Heat olive oil in the pan and first saute the onion in it a little. Then add the bell bell pepper, melanzani and zucchini and sauté for two minutes. Then add the tomato.

Season the vegetables with salt, curry and TABASCO® Green Sauce, add the tomato sauce to the pan and simmer for another 5 minutes on low heat.

Finely chop one parsley and add over the vegetable ratatouille. Drain the rice and serve with the vegetables. Serve the vegan rice ratatouille.

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