Roasted Veggie-Topped Aubergine with Vegan Parmesan


293 kcal  happyfacenobackground  VE

Flavours: crushed garlic clove, 1 tsp nutritional yeast flakes, 2 tsp balsamic vinegar, ½ tbsp olive oil, S/P

Bulk: medium aubergine, ½ red and yellow pepper, 100g mushrooms, 1 red onion, 10g ground almonds

Jazzy: 1 tsp cranberry sauce, sprinkle garlic powder

Lets cook: Set the oven to 200oC. Cut the aubergine in half, slice and dice the peppers, half/quarter the mushrooms and slice the onion. Place the veg on a tin-foiled baking tray. Drizzle the olive oil on the aubergines and veggies and sprinkle all with some S/P. Bake for 20 minutes. Make sure the veg isn’t burning in certain areas/move the veg around and bake for another 10 minutes. Meanwhile, mix the ground almonds with the yeast flakes and a little sprinkle of garlic powder (if you fancy). Once the veg is roasted, turn the oven off and put everything accept the aubergines in a frying pan with the crushed garlic, balsamic vinegar and cranberry sauce (if using). I put the aubergines back in the oven so they stayed warm. Stir-fry the veg for around 7 minutes then put on top of the aubergine. Sprinkle on as much of the vegan ‘Parmesan’ as you like. I used it all hehe  cutefacenobackground


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