Vegan Aubergine Steak With Stuffed Mushrooms and Brocolli Recipe
Updated: Jul 21, 2022
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
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.
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks