• Daniel Welstead

Vegan Aubergine Steak With Stuffed Mushrooms and Brocolli Recipe

Makes 2 - 350 Calories


1 Medium Aubergine/Eggplant

4 Floretts Brocolli

2 Large Flat Mushrooms

1 Cup Cooked Frozen Spinach

2 Tsp Ground garlic

2 TBSP BBQ Sauce

2 TSP Olive Oil



Fresh Basil


Slice the Aubergine lengthways in half. Then score deeply across.

Mix the oil, bbq sauce, a pinch of salt and pepper and 1 tsp garlic together. The with clean hand rub the mix into the scores deeply. Place on a baking tray.

Defrost the spinach and mix with the rest of the garlic and a little salt and pepper and fill the flat mushroom. Place on the same tray as the aubergine.

Place under a hot grill for 12 minutes.

While grilling steam or fast boil the broccoli until tender. Serve with fresh basil.

Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks