Here’s an easy recipe for a vegan version of the traditional Maltese Stuffed Aubergines 🙂
3 Medium Aubergines
Low calories spray
Pinch of Salt & Pepper
600g Mushrooms
1 Medium Tomato Chopped
1tsp Olive Oil
1 Tbsp Soy Sauce
1 Small Onion Chopped
2 Tbsp Chopped Garlic
1 tsp (heaped) Kunserva (tomato paste)
20g Nutritional Yeast
50g Light Soya Cream
1 Tbsp Mixed Herbs (Basil, Oregano, Coriander)
100g Cheese (use a vegan alternative for plant based option)