Vegan Aubergine Steak With Stuffed Mushrooms and Brocolli Recipe
Updated: Apr 30
Makes 2 - 350 Calories
Welcome to a tantalizing journey of flavours with our Vegan Aubergine Steak recipe, a standout among our diverse array of aubergine and mushroom recipes. This hearty, plant-based delicacy, featured on danielwelstead.com, transforms simple ingredients into a satisfying main course. We start by gently searing the aubergine on medium heat in a large frying pan, allowing it to develop a deep, savory flavor and steak-like texture. This vegan aubergine steak is then complemented by a homemade tomato puree that simmers away, infusing the dish with a tangy sweetness. Accompanying this are sumptuously stuffed mushrooms, which echo the robust flavors of the aubergine, all cooked in the same pan for flavor consistency. For the final touch, we forgo traditional Parmigiano Reggiano for a delicious vegan alternative, delivering that distinct umami kick in a dairy-free format. This recipe proves that your personal vegan journey can be as rich and rewarding as any other dietary choice. So why wait? Embark on this culinary adventure and enrich your personal vegan practice with our Vegan Aubergine Steak recipe.
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.
Vegan aubergine steak is a delightful, plant-based dish that brings together the hearty flavors of aubergine and mushroom recipes. The aubergine, when cooked properly, achieves a steak-like texture and a deep, savory flavor that pairs beautifully with a rich mushroom sauce. The process begins on a medium heat, where the aubergine is seared in a large frying pan, creating a caramelized exterior. To this, a homemade tomato puree is added, lending a tangy sweetness that perfectly balances the richness of the aubergine. The mushrooms are then cooked in the same pan, absorbing any leftover flavors and adding their own earthy notes to the mix. Despite traditionally using Parmigiano Reggiano, this vegan version instead incorporates a plant-based alternative, offering the same umami kick without any dairy. It's a meal that's as nourishing as it is flavorful, proving that vegan cooking can be just as satisfying as any other cuisine.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks