Michaela Vais aka elavegan on Instagram is the true master of plant-based recipes, and this one is another of her many masterpieces. In addition to eggplants, the list of ingredients includes a bunch of healthy veggies, such as tomatoes and onions.

Cooked lentils and vegan cheese are also a must and they make this comfort dish 100% better. Give it a try following the instructions, and feel free to experiment with your favorite ingredients.

Ingredients:

• 2 medium eggplants
• 1 onion diced
• 3-4 garlic cloves minced
• 1/2 tbsp oil (or water, if oil-free)
• 1/4 cup vegetable broth
• 2 plum tomatoes chopped
• 1 1/2 cups of cooked lentils e.g. canned
• 1 batch vegan cheese sauce or 7 oz of store-bought vegan cheese
• 1/2 to 3/4 tsp sea salt or to taste
• 1/3 tsp black pepper or to taste
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp paprika
• 3/4 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tbsp maple syrup
• 1 tbsp soy sauce gluten-free if needed
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• Fresh herbs to garnish
• Red pepper flakes to taste (optional)

Instructions:

1. Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
2. Cut the eggplants in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
3. Process the scooped out eggplant flesh in a food processor and set aside. Check the step-by-step photos above in the blog post.
4. Place the eggplant “boats” on a baking sheet, sprinkle with sea salt and bake for 20 minutes.
5. Meanwhile, heat oil in a skillet over medium heat. Add onion and sauté for about 4-5 minutes.
6. Add garlic, eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, and vegetable broth. Put a lid on the skillet and cook for about 10 minutes.
7. Add tomatoes and cooked lentils and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
8. Prepare the vegan cheese sauce or use store-bought vegan cheese.
9. Once the eggplants have been in the oven for 20 minutes, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and stuff each half with the lentil eggplant mixture.
10. Add vegan cheese and bake for another 10 minutes. Garnish with fresh herbs and enjoy!

The post Vegans Will Fall in Love With This Stuffed Eggplant Recipe appeared first on Beautiful Trends Today.

Ingredients

• 1 teaspoon whole coriander seeds 
• 1 teaspoon whole allspice 
• 1 teaspoon mustard seeds 
• 1 teaspoon red pepper flakes 
• 1 teaspoon whole peppercorns 
• ½ teaspoon whole cloves 
• 1 stick of cinnamon 
• ¼ teaspoon ground ginger 
• 1 ½ cups vegetable stock 
• 7 oz tempeh sliced into 1/3 inch slices 
• 1 – 2 tablespoons oil
• 2 teaspoons soy sauce 

Recipe

1. In a dry pan over medium heat, toast all the spices except for the ginger for a couple of minutes until fragrant.
2. Put the spices into a mortar and pestle to ground roughly, or put them into a plastic bag and bang them with a rolling pin.
3. Add them to a pot with the ginger and the vegetable stock and bring everything to a boil. 
4. Add in the tempeh and allow it to cook for 20 minutes.
5. Then, take the tempeh out of the pot, heat up the oil in a pan, and fry on each side until golden brown, and then add in the soy sauce and let it cook for 1-2 minutes longer.
6. Enjoy!

The post Make Your Own Vegan Corned-Beef at Home! appeared first on Beautiful Trends Today.

Michaela Vais aka elavegan on Instagram is the true master of plant-based recipes, and this one is another of her many masterpieces. In addition to eggplants, the list of ingredients includes a bunch of healthy veggies, such as tomatoes and onions.

Cooked lentils and vegan cheese are also a must and they make this comfort dish 100% better. Give it a try following the instructions, and feel free to experiment with your favorite ingredients.

Ingredients:

• 2 medium eggplants
• 1 onion diced
• 3-4 garlic cloves minced
• 1/2 tbsp oil (or water, if oil-free)
• 1/4 cup vegetable broth
• 2 plum tomatoes chopped
• 1 1/2 cups of cooked lentils e.g. canned
• 1 batch vegan cheese sauce or 7 oz of store-bought vegan cheese
• 1/2 to 3/4 tsp sea salt or to taste
• 1/3 tsp black pepper or to taste
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp paprika
• 3/4 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tbsp maple syrup
• 1 tbsp soy sauce gluten-free if needed
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• Fresh herbs to garnish
• Red pepper flakes to taste (optional)

Instructions:

1. Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
2. Cut the eggplants in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
3. Process the scooped out eggplant flesh in a food processor and set aside. Check the step-by-step photos above in the blog post.
4. Place the eggplant “boats” on a baking sheet, sprinkle with sea salt and bake for 20 minutes.
5. Meanwhile, heat oil in a skillet over medium heat. Add onion and sauté for about 4-5 minutes.
6. Add garlic, eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, and vegetable broth. Put a lid on the skillet and cook for about 10 minutes.
7. Add tomatoes and cooked lentils and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
8. Prepare the vegan cheese sauce or use store-bought vegan cheese.
9. Once the eggplants have been in the oven for 20 minutes, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and stuff each half with the lentil eggplant mixture.
10. Add vegan cheese and bake for another 10 minutes. Garnish with fresh herbs and enjoy!

The post Vegans Will Fall in Love With This Stuffed Eggplant Recipe appeared first on Beautiful Trends Today.

Ingredients

• 1 teaspoon whole coriander seeds 
• 1 teaspoon whole allspice 
• 1 teaspoon mustard seeds 
• 1 teaspoon red pepper flakes 
• 1 teaspoon whole peppercorns 
• ½ teaspoon whole cloves 
• 1 stick of cinnamon 
• ¼ teaspoon ground ginger 
• 1 ½ cups vegetable stock 
• 7 oz tempeh sliced into 1/3 inch slices 
• 1 – 2 tablespoons oil
• 2 teaspoons soy sauce 

Recipe

1. In a dry pan over medium heat, toast all the spices except for the ginger for a couple of minutes until fragrant.
2. Put the spices into a mortar and pestle to ground roughly, or put them into a plastic bag and bang them with a rolling pin.
3. Add them to a pot with the ginger and the vegetable stock and bring everything to a boil. 
4. Add in the tempeh and allow it to cook for 20 minutes.
5. Then, take the tempeh out of the pot, heat up the oil in a pan, and fry on each side until golden brown, and then add in the soy sauce and let it cook for 1-2 minutes longer.
6. Enjoy!

The post Make Your Own Vegan Corned-Beef at Home! appeared first on Beautiful Trends Today.