Ingredients
Scale
- 1 onion
- 2 medium aubergines
- 1 can of kidney beans
- 1–2 cup of veggie broth (or water)
- 2–3 tbsp tomato puree
- 1 tbsp soy sauce
- dash of liquid smoke
- 1 tbsp apple cider vinegar
- 3 cloves of garlic
- 1 tbsp of dried basil
- 1 tbsp summer savory
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp red pepper flakes
- salt, pepper
To serve // optional
- 2 scallions, chopped
- 1 handful of cilantro
Instructions
- Dice onion, mince garlic, slice scallions, drain and rinse beans and cut aubergines into small cubes.
- Place onions in a large saucepan and sauté for 5-7 minutes, stirring frequently, until translucent. Add 1 to 2 tablespoons of water at a time as needed, to keep veggies from sticking.
- Add aubergine, garlic, basil, summer savory, coriander, smoked paprika, cayenne and red pepper flakes, and cook for 1 minute more.
- Add veggie broth, tomato puree, soy sauce, liquid smoke, apple cider vinegar, season with salt and pepper. Cover and cook for about 30 minutes, until aubergines are tender. Add kidney beans and cook for 2-3 more minutes until beans are heated through.
- Serve with brown rice, millet or quinoa with scallion and cilantro on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: Vegan