Brazilian Aubergine Stroganoff Recipe

Serves

Ingredients

2 medium aubergines, cut into bite-size pieces
2 teaspoons apple cider vinegar
2 tablespoons olive oil
3 garlic cloves, peeled and minced or grated
1 medium onion, peeled and chopped
1 green pepper, deseeded and chopped
Salt, to taste
400g shop-bought pasta sauce (your choice)
2 tablespoons Dijon mustard
200ml oat milk

Method

1. Put the chopped aubergines into a bowl of water with the vinegar and soak them for 10 minutes.

2. In a pan, heat the oil over a medium-high heat, add the garlic and onion, and sauté until golden – about 8–10 minutes.

3. Drain the aubergines. Add them to the pan along with the green pepper. Season with a little salt and let them cook for about 10 minutes until they have softened.

4. Add the pasta sauce, mustard and 100ml of water. Mix well and bring to the boil. Let it simmer for 3–4 minutes.

5. Finally, add the oat milk and adjust the salt. Let it simmer for a few minutes more to allow the sauce to thicken.

6. Serve with rice.

Extracted from The Official Veganuary Cookbook by Veganuary (HarperNonFiction, £22 Hardback). Photography by Lizzie Mayson 2023. Available now.

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