Vegan stuffed eggplants with oat cream

Vegan stuffed eggplants with oat cream

A delicious vegan option for lunch, dinner or as a snack. It can be served on its own or with a side dish. This creamy recipe takes out the best of eggplants, such an underrated fruit (yes, it’s a fruit); and turns it into a perfect creation.

Fun fact: although the eggplant is thought of as a vegetable, it’s a fruit. Technically it’s classified as a berry. Did you know that? Me neither. Crazy, right? Scientifically, a plant is considered a fruit when they are the result of a flower being pollinated. Also, it must contain seeds. However, from a culinary aspect, it’s considered a vegetable because it’s used for savory dishes.

Now, knowing this very useful information for your daily life, let’s go ahead and start with the recipe. But not before I first tell you my 2 handy tips to get the most out of this recipe:

  1. Make sure to cook the eggplant in advance. This will get the meat inside nice and tender so you can take it out and use it for the filling.
  2. Use cream. It’s possible to do it with regular cream. In that case use the lighter one, it’s a healthy recipe (right? I’m not judging, but if you’re on it, you can also use cheese on top but ok I digress). I have used oat cream, for a vegan version, and also because I’m lactose intolerant (I know, sad) 🙁

Ok then, now you’re prepared to start with the recipe:

Ingredients (1 serving):

  • 1 eggplant
  • 4 mushrooms
  • 1/2 red bell pepper
  • A handful of string beans
  • 4 or 5 pieces of broccoli
  • 1 clove of garlic
  • 175 ml of oat cream
  • Spices: cumin powder, paprika powder, salt and pepper

Instructions:

  1. Cut the eggplants in 2 halves longways.
  2. Put it in the oven at 180º for 35 minutes.
  3. When it’s done, take it out of the oven and let it cool down for a few minutes
  4. In the meantime, cut all the veggies.
  5. Pre-heat a pan and pour some olive oil on it.
  6. Put all the veggies and cook for about 10 minutes.
  7. Add the meat from inside the eggplants and the oat cream
  8. Cook for 2 or 3 minutes more.
  9. Take all the mixture and fill the eggplants with it.
  10. Put it in the oven at 180º for 4 or 5 minutes more. If you want to add some cheese on top, now is the time.

Put them on a plate and enjoy!

You can eat them on its own or with a side dish. They go well with rice.

Let me know in the comments if you tried it.

Below you’ll find the nutritional values of this recipe:

Vegan stuffed eggplants with oat cream

Course Appetizer, dinner, lunch, Side Dish, Snack
Keyword Vegan stuffed eggplants with oat cream
Cook Time 45 minutes
Servings 1
Calories 310kcal

Ingredients

  • 1 eggplant
  • 4 mushrooms
  • 1/2 red bell pepper
  • 1 handful string beans
  • 5 pieces broccoli
  • 1 clove garlic
  • 175 ml oat cream
  • Spices (cumin powder, paprika powder, salt and pepper)

Instructions

  • Cut the eggplants in 2 halves longways.
  • Put it in the oven at 180º for 35 minutes.
  • When it’s done, take it out of the oven and let it cool down for a few minutes
  • In the meantime, cut all the veggies.
  • Pre-heat a pan and pour some olive oil on it.
  • Put all the veggies and cook for about 10 minutes.
  • Add the "meat" from inside the eggplants and the oat cream
  • Cook for 2 or 3 minutes more.
  • Take all the mixture and fill the eggplants with it.
  • Put it in the oven at 180º for 4 or 5 minutes more. If you want to add some cheese on top, now is the time.
  • Put them on a plate and enjoy!
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