Vegan Eggplant Stroganoff
rating(s)
Vegan
Category:
Instructions
Begin by dicing the eggplants into cubes and soak for 10 minutes in a bowl of water and vinegar to remove the bitter taste.
Meanwhile, cut the remaining ingredients into small pieces.
Heat olive oil in a pan and saute the garlic and onion until golden brown. Then add the eggplants, season with salt to taste and saute until the eggplants are soft (about 5 minutes).
Add tomato sauce, water and mustard, mix and bring to a boil.
Add the oatmeal to the sauce, mix and cook until thickened. Turn off, add green smell and mix. Drizzle with olive oil to serve.
Meanwhile, cut the remaining ingredients into small pieces.
Heat olive oil in a pan and saute the garlic and onion until golden brown. Then add the eggplants, season with salt to taste and saute until the eggplants are soft (about 5 minutes).
Add tomato sauce, water and mustard, mix and bring to a boil.
Add the oatmeal to the sauce, mix and cook until thickened. Turn off, add green smell and mix. Drizzle with olive oil to serve.
Ingredients
3 cloves garlic
1 medium onion, chopped
200 ml water, boiled
2 medium eggplants, chopped
2 teaspoon tomato sauce
1/2 cup water
1 1/2 cup oatmeal
2 tablespoon mustard
1 teaspoon smell (chopped green parsley and chives)
Sea salt, to taste
Olive oil, to taste
1 medium onion, chopped
200 ml water, boiled
2 medium eggplants, chopped
2 teaspoon tomato sauce
1/2 cup water
1 1/2 cup oatmeal
2 tablespoon mustard
1 teaspoon smell (chopped green parsley and chives)
Sea salt, to taste
Olive oil, to taste
Serving Size
2Prep Time
40 minutes
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