VEGAN STUFFED EGGPLANT WITH LENTILS #vegetarian #vegan #mushroom #dinner #easy

Stuffed heated eggplant with lentils and vegetarian cheddar! This is a basic veggie lover weeknight supper, side dish or entrée which contains healthy fixings. The formula is without meat, plant-based, solid, low-carb, and simple to make! You can utilize your preferred veggies and sub lentils for chickpeas.

How magnificent are eggplants/aubergines? I love them most when they are heated or flame broiled and beat with bunches of veggie lover cheddar. These eggplants are loaded down with delightful lentils which include sound plant-based protein.

Did you realize that eggplants have numerous medical advantages? They contain loads of fiber, nutrients, minerals and are wealthy in cancer prevention agents. I found an extraordinary article with great realities about eggplants!

I once in a while get asked what's the most ideal approach to get ready eggplant. Eggplants may taste severe (due to the glycoalkaloids) however the ones I ate very tasted unpleasant. I accept that it's not quite the same as district to area and it additionally relies upon the assortment.

Also try our recipe : MEXICAN STREET CORN #rice #vegetarian #dinner #vegan #corn

Ingredients :

• 2 medium eggplants
• 1 onion diced
• 3-4 garlic cloves minced
• 1/2 tbsp oil (or water, if oil-free)
• 1/4 cup vegetable broth
• 2 plum tomatoes chopped
• 1 1/2 cups of cooked lentils e.g. canned
• 1 batch vegan cheese sauce or 7 oz of store-bought vegan cheese
• 1/2 to 3/4 tsp sea salt or to taste
• 1/3 tsp black pepper or to taste
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp paprika
• 3/4 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tbsp maple syrup
• 1 tbsp soy sauce gluten-free if needed
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• Fresh herbs to garnish
• Red pepper flakes to taste (optional)

Instructions :

1. Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
2. Cut the eggplants in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
3. Process the scooped out eggplant flesh in a food processor and set aside. Check the step-by-step photos above in the blog post.
4. Place the eggplant "boats" on a baking sheet, sprinkle with sea salt and bake for 20 minutes.
5. Meanwhile, heat oil in a skillet over medium heat. Add onion and sauté for about 4-5 minutes.
6. Add garlic, eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, and vegetable broth. Put a lid on the skillet and cook for about 10 minutes.
7. Add tomatoes and cooked lentils and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
8. Prepare the vegan cheese sauce or use store-bought vegan cheese.
9. Once the eggplants have been in the oven for 20 minutes, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and stuff each half with the lentil eggplant mixture.
10. Add vegan cheese and bake for another 10 minutes. Garnish with fresh herbs and enjoy!

Source : bit.ly/38MpLvB

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