Hello, friends, vegan lovers, and community today I made this autumn dinner baked vegetables with vegan mince made with aubergine.
Once you try it, you will definitely want to have it again and again. This was the first time I made this fusion, and it turned out very successful. It is delicious, healthy, and simple to make.
Sharing this recipe with you in hopes that you will try it.
Ingredients:
300 grams brussels sprouts
1 sweet potato
1 aubergine
4 carrot
1 tsp thyme
5 dried sage leaves
1 tsp salt
1 tsp black pepper
1 tsp paprika powder
2 tbsp olive oil
3 red onions Small
15 pecan halves
1 tbsp cranberries
1 tsp lime juice
7 garlic cloves. 3 for baking vegetables and 4 for adding in sauce.
**For making mince **
2 small onions chopped
2 tsp cooking oil
1/2 tsp salt
1/2 tsp black pepper
1 tbsp thick tahini paste
3 tsp tomato puree
1 tbsp spinach
4-5 basil leaves.
Put all vegetables in a baking tray and sprinkle 1 tbsp olive oil
Cut an aubergine in halves. and sprinkle a little salt and 1 tsp oil.
Place aubergine and 4 garlic cloves on one side. the tray is ready to go in the oven.
Bake them in the oven for about 30 minutes at 180 C.
Meanwhile, chop onion and tomatoes very fine I used a veg chopper.
In a skillet heat 1 tbsp olive oil.
Add chopped onion
Sauté until golden brown
Add chopped tomatoes and stir it well.
Add salt, pepper and paprika powder.
Add 3 tsp tomato puree.
Add 3 tbsp water and let it cook.
Put baked garlic in the tomato sauce.
Remove pulp from aubergine and mix it in the sauce using a spoon to crush them.
Add 1 cup more water and resume cooking.
thIn 1 tbsp tahini with a little water if necessary
Add the tahini to the tomato aubergine sauce.
Add some spinach and basil and cook for a couple of minutes.
The vegan mince is ready.
transfer all the baked vegetables to a serving bowl.
Garnish with some pecans and cranberries. it is optional.
and drizzle a few drops of lime juice and 2 tsp olive oil.
Here are our baked vegetables with vegan mince.
