Unfortunately I didn’t remembered to pick up my bag of tricks before leaving home yesterday, so I had to improvise. We were having a roast dinner, so for me stuffed aubergine. Mushrooms, courgette, sweet potato and butternut squash. But I forgot nutritional yeast, violife etc so I couldn’t make a cheesy topping. I did have some almond butter with me which I mixed with some soya milk and drizzled over the top.
Never easy cooking in an unknown oven either, slightly overdone. But I had a good plateful of vegetables to go with it.
Have vegetables…..will eat. X
If you have never made stuffed aubergine, cut them in half lengthwise. Place flesh side down in a little water on a baking tray, sprinkled with garlic granules. Cook for about 15 minutes in a hot oven, take out, if they are soft enough remove the flesh leave about 1/2 cm of flesh on the skin so it holds its shape. Cut up flesh and cook in a pan with whatever veggies you are going to stuff it with. When ready transfer the veg mix back to the aubergine shells. Either grate some violife or similar over the top.
Vegetarian and Vegan Nutrition 