This is a baba ganoush (roasted eggplant tahini dip) turned into a stew because why not? The lentils, celery and potatoes paired amazingly with the smoky baba ganoush base and the flavors were so summery and fresh! ✨
❇️ FOR THE BABA GANOUSH BASE ⤵️
🔹1 large eggplant, peeled and cubed
🔹1 small onion, roughly chopped
🔹2 medium garlic cloves
🔹3 tbsp tahini
🔹1½ tbsp lemon juice
🔹1 tbsp avocado oil
🔹½ tsp cayenne (optional)
🔹2 tsp sea salt
❇️ METHOD ⤵️
🔹Preheat oven to 450°F.
🔹Spread out the eggplant cubes on a kitchen towel and sprinkle with 2 tsp sea salt. Let sit for 30 mins then wrap up in the kitchen towel and squeeze out all extra moisture. This prevents the eggplant from being spongy.
🔹Spread the eggplant, onion and garlic on a sheet pan and drizzle with the avocado oil. Bake until nice and golden, ~25 mins.
🔹In a high speed food processor combine the roasted veg with the remaining ingredients and pulse till smooth and creamy. Set aside.
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❇️ FOR THE STEW ⤵️
🔹1 pound baby potatoes, boiled until tender but not mushy then halved
🔹1½ cups black lentils, cooked
🔹1 small onion, diced
🔹2 medium carrots, peeled and cubed
🔹2 stalks celery, chopped
🔹½ tbsp Better than Bouillon seasoned vegetable base dissolved in 2 cups water (or 2 cups veg broth)
🔹2 tbsp avocado oil
🔹Baba ganoush base
❇️ METHOD ⤵️
🔹In a pot heat up 1 tbsp oil and once hot add the halved baby potatoes face down and cook until golden and crispy, ~1-2 mins. Set aside.
🔹In the same pot heat up the remaining 1 tbsp oil and once hot add the onion, carrots and celery. Cook 5 mins.
🔹Add the lentils, veg broth and babe ganoush base and stir. Simmer 5-10 mins then remove from heat.
🔹Serve the stew topped with the crispy potatoes and other additions of choice. I added halved cherry tomatoes, sliced avocado, chives, cilantro and melba toast.
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![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
