• Daniel Welstead

Vegan Aubergine Steak With Stuffed Mushrooms and Brocolli Recipe

Makes 2 - 350 Calories



INGREDIENTS:


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

Salt

Pepper

Fresh Basil


Method


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

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