Aubergine Vegan Recipes

Aubergine Vegan Recipes – Say hello to my gluten free stuffed and baked aubergine recipe! It’s also vegetarian and low FODMAP and is the perfect mid-week meal.

Many people ask me for recipes that are not only gluten free, but also vegan and low FODMAP. Impossible, right? My stuffed and roasted aubergine recipe is different!

Aubergine Vegan Recipes

Aubergine Vegan Recipes

So, what are they? I packed my aubergines stuffed with chopped olives, cherry tomatoes, Violife’s Greek White Block and topped with gluten free breadcrumbs, fresh chives and

Meera Sodha’s Vegan Recipe For Tamarind Aubergines With Thai Basil

People who say vegetarian food has no taste have never tried this recipe. The olive punch paired with Violife’s distinctive Greek White Block is a match made in heaven.

Not to mention the beautiful, soft aubergine flesh, the bursting cherry tomatoes and, finally, the freshly chopped chives – it’s a perfectly matched harmony of flavors.

Of course, adding a little extra Violife Greek White Block on top is the icing on the cake.

(Or a slightly underused idiom – dairy free whipped topping over stuffed aubergine. I think it might catch on!)

Spicy Dal, Aubergine, And Kale Casserole

As regular buyers of dairy free cheeses for many years, we look for one important thing besides taste – meltability.

In the past, Mark and I watched in dismay as our vegan cheese materialized

Meltability factor and every type of cheese we buy from them melts like a dream. When we went out for pizza, Mark would take a bag of grated Violife with us!

Aubergine Vegan Recipes

But yes – you will have wonderful melty chunks of cheese hiding in your stuffed aubergine, and if you didn’t eat the rest of the block while making this recipe (very hard to do), you’ll end up with some crumbles. Top too.

Garlic And Chilli Aubergine

I know it sounds silly, but it’s so exciting to finally find a dairy free cheese that can be used like real cheese! what can i say It melts, crumbles and tastes like real cheese.

Mark and I have a ‘Meat Free Monday’ once a week (although it rarely happens on a Monday!) so this recipe is now one of our go-to weeknight meals for life.

Thanks for reading my gluten free stuffed and baked aubergine recipe! If you make it, I’d love to see how it turns out. So make sure you send me a pic using my social media links below…

Have a question about the recipe? Please let me know by commenting below or on Facebook / Twitter / Instagram! Sweet, sticky and salty marinated teriyaki eggplant is a quick and easy dinner recipe. In just 30 minutes you can make yourself better than take out!

Vegan Bbq Recipes

Whether you enjoy it as a main or as a side, it’s sure to satisfy your Japanese food cravings! And if you’ve never had it before, you’re in for a treat!

Eggplant (/aubergine) is a great vegetable to marinate, it really takes on the flavor, in this case teriyaki sauce.

I love using it in vegetarian recipes, especially baked or grilled, it works well as a meat substitute.

Aubergine Vegan Recipes

To start we will make a simple teriyaki sauce, the basic ingredients of which are soy sauce, mirin (sweet Japanese wine) and brown sugar.

Moroccan Lentil Stuffed Eggplant

In this we are going to add some garlic and ginger. It’s super easy, and full of flavor.

Once the eggplant is cut into small pieces, it is left to marinate for 20 minutes, throw it all in a bowl and you can prepare rice or other ingredients.

You will notice that the eggplant starts to change color and turn orange/brown, which is what you want. Now you are ready to grill/fry it.

I used my griddle pan for this, it gives a nice charred brown coating. If you don’t have a griddle pan, you can also use a non-stick frying pan.

Vegan Mince Stuffed Eggplants

Heat the griddle pan for a few minutes and make sure it is all hot and then put the marinated brinjal.

Depending on how big your pan is you may need to do it in two batches, put the first batch in the oven on low heat.

Teriyaki refers to a cooking method rather than a recipe. It is a method of roasting or roasting meat/vegetables in a sauce.

Aubergine Vegan Recipes

Japanese dishes like Teriyaki Eggplant are my favorite, I’m all for savory dishes full of flavor. I could eat a big bowl of this teriyaki eggplant by myself and be very happy.

Vegan Stuffed Eggplant With Lentils

I’m one of those rare people who doesn’t like sushi and I really don’t know why. I think it’s because it’s cold and I like hot food. Maybe I’m weird, no one else likes sushi?

So I know eggplant can be a bit like Marmite and you either love it or hate it. I used to hate it I always thought it was soggy and tasteless.

However, I’ve never had it prepared well, it’s very good roasted with a little salt and pepper.

If you or someone you know doesn’t like it, give it to them and I’m almost certain they’ll love it!

Whole Roasted Miso Aubergine

My favorite way to serve this teriyaki eggplant is with some sesame seeds, spring onion and sticky rice! You can’t beat it!

As always if you make this Marinated Teriyaki Eggplant leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Amount Per Serving: Calories: 342 Total Fat: 7 g Saturated Fat: 1 g Trans Fat: 0 g Unsaturated Fat: 6 g Cholesterol: 0 mg Sodium: 3510 mg Carbohydrates: 56 g Fiber: 3 g Sugar: 24 g Protein

Aubergine Vegan Recipes

Does it include rice? I had no idea eggplant had so many carbs or sugar.

Calorie Aubergine & Butternut Squash Lasagne

We have so many eggplants in the garden and only so much eggplant parm can eat! We love teriyaki so this is a win!

Hi! Is it okay to use Asian eggplant instead? And, most eggplant recipes include salting and patting dry, etc. Required… Do you have a recommendation on how adding that step would change the result? Thank you!

Hi Lisa, yes you can use Asian eggplant but you will need to use more as they are usually smaller. You can salt them if you wish but I don’t think it makes much of a difference since they are marinated before frying. Tamsin xo

This was a great way to use up my eggplant! I thought it was a bit salty, so I’ll cut back on the soy next time. I add cayenne pepper from my garden and add celery / bell pepper / broccoli or even nuts for a crunch factor.

Vegan Aubergine Curry Recipe

Hi Laura, thanks for your comment, definitely add a little less next time to meet your needs! Any crunchy veggies would be a great addition! Tamsin xo

Was really looking forward to this…very disappointed. Don’t know how to brown anything in a pan with sauce….it’s impossible. When it starts to brown, the sauce has evaporated. So I didn’t have brinjal and chutney. The taste was good. But no sauce and no browning. And I only used 1 eggplant in this mouth-watering, easy-to-make, Chinese-inspired dish featuring soft and crunchy aubergine (eggplant) and chili bites coated in an aromatic black bean sauce packed with umami.

It was back to my teenage years when I visited a Chinese restaurant in my hometown of Bari (Italy) and fell in love with the flavors of this amazing cuisine.

Aubergine Vegan Recipes

I then immediately started experimenting with these newly discovered flavors and ingredients, even though it was impossible to find any Asian ingredients in stores back then (late 90s).

Aubergine Curry (vegan Eggplant Curry)

I had to get my hands on those beautiful things and start cooking on my own.

Of course back then the internet wasn’t as common as it is now (my parents didn’t have internet at home until I was 17 or 18 I think), so I bought some books and started experimenting on my mom’s pan. Trials and errors.

A *few* years later (I don’t want to say decades, I feel so old!!!), here I am, with my own blog, sharing my passion and recipes with the whole world (you follow me a lot. In different places And I’m very grateful for that!).

On the contrary! It’s so full of flavor and umami that I’m sure you’ll be pleasantly surprised and soon you’ll be planning the next time you’re going to make this again!

Stuffed Aubergines Recipe

Black Bean Sauce: A sauce made from fermented and salted soybeans. It is generally suitable for vegetarians, unless enriched with some fish sauce or extract. If you’re gluten free, look for a wheat-free version.

Vegan Fish Sauce: Either homemade or store bought. If you don’t have it or don’t want to make it, you can use some other sauce of your choice, such as vegetarian mushroom sauce, hoisin, or teriyaki.

Dark soy sauce : It can be replaced with light soy sauce. If you only have a 2:1 ratio of light use, basically double the amount for this recipe.

Aubergine Vegan Recipes

We need to cube aubergines

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