Mushrooms and eggplant create a great start for a dish that is clean, creamy and wonderfully satisfying. Perfect gateway meal to help those progressing from a meat-eating diet to a clean, plant-based one.
Course Main Course
Keyword vegan, gluten free, whole food plant-based, protein rich, great transitional meal
Author Active Vegetarian
1cupmushrooms of your choicehalved or quartered (depending on size)
1tbspcoconut oilor water for oil-free
1tspcayenneuse more or less to suit your taste
1400 mil can unsweetened coconut milk
Juice of 1/2 lime
Fresh herbs for garnish
Preheat oven to 425F.
In a large (oven friendly) skillet, melt the coconut oil (or warm water) over medium-high heat. Add the mushrooms and cook for about 5 minutes. Toss in the eggplant and season with salt and pepper. Cook for a few more minutes. Toss in the garlic, turmeric, coriander and cayenne pepper and cook for another minute or so.
Move the pan into the oven and roast for 15 minutes. Remove and toss. If necessary, put back in the oven for another 5 minutes until vegetables are done acording to your liking.
After roasting is finished place pan back on the stove element over low heat. Stir in coconut milk. Simmer for about 4- 5 minutes. Remove from heat and sprinkle the garam masala, adjust the seasoning, if needed. Squeeze fresh lime juice just before serving and garnish with fresh herbs.Serve with a grain of choice (quinoa or basmati rice)or with a side of a green salad.
Using a cast-iron skillet for the eggplant is recommended - you can then get the right crisp texture without using too much oil.
Both mushrooms and eggplants have a rich, meaty taste, bulky texture and are quite versatile making them a perfect meat alternative in various plan-based dishes.