This recipe serves 4 people and it takes about 50-60 minutes to make it.
It’s plant based/vegan and mainly whole foods, it’s also gluten free if you skip or swap the bread on the side.
To be honest, I came up with this recipe while trying to fall asleep at night haha! So I took note of the idea and tried it the next day! I got the inspiration from a Russian dish which my husband veganized, combined with the ingredients we had in the fridge at that moment and what Is was craving hehe. And this is what It turned out to be and OMG it really turned out sooo good! Super delicious, comforting, savory and filling, while still being healthy at the same time! It’s a perfect recipe to make enough for 2 days, just store it in the fridge and reheat the next day for dinner or take it with you for lunch. This is the type of dish that will taste even better the next day.
Ingredients:
- 1 eggplant (aubergine)
- 1,5 tbsp. soy sauce
- 1/2 tsp. liquid smoke, Hickory (optional)
- 1 tsp. paprika powder (or smoked paprika instead of liquid smoke)
- 2 cloves of garlic crushed
- 1/2 cup or 125ml water
- 1 tbsp. oil
- 1 onion
- 1-2 cloves of garlic
- 1 tsp. black pepper, crushed
- 3 bay leaves
- 250g button mushrooms
- 550g potatoes
- 1/2 cup or 100g lentils (I used black Beluga lentils, some of my favorite)
- 2 red bell peppers
- A bunch of chopped dill, fresh or frozen (optional)
- 500g sauerkraut
- 1 liter veggie broth* (just enough to cover the ingredients)
Directions:
- Wash and cut the eggplant into 1-2 cm cubes, put it in a container with a lid. In a separate little bowl or cup, mix half a cup of water, with 2 crushed cloves of garlic, paprika powder, liquid smoke and soy sauce. Pour this over the eggplant, close the lid and shake it well. Set aside to marinate while preparing the other ingredients.
- Peel and chop the onion and garlic, put together with the oil and black pepper in a deep pan or a pot on medium high heat to sauté.
- Meanwhile clean and cut the mushrooms in to quarters or more if they are big. As soon as the onions become soft, add the marinated eggplant and stir fry. After about 5 minutes also add the mushrooms and stir fry another 5 minutes.
- Peel and cut the potatoes in to about 2 cm cubes. Wash the lentils in a strainer and add together with the potatoes and veggie broth to the pan. Stir it all together and cover with a lid, cook for about 20 minutes.
- Meanwhile wash and cut the bell peppers in to half strips. After the 20 minutes cooking time, stir in the bell peppers and the dill if you like, top with the sauerkraut, close wit a lid and let simmer for another 10-15 minutes.
- Serve in a bowl. Optional you could serve some bread with vegan sour cream on the side. Enjoy!
*I used homemade veggie broth which I make from veggie scraps I collect in the freezer (like onion, garlic and carrot peels, mushroom stems, broccoli and cauliflower stems and leaves etc.). This helps to reduce the waste and also extracts some of the nutrients out of it. You can also add less or no salt, compared to conventional broth or stock powders. You can store the broth in the fridge for up to about 5 days or freeze it.
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