Vegan Teriyaki Aubergine

Vegan Teriyaki Aubergine

Sweet teriyaki is the perfect sauce for this soft and savoury aubergine. Top with crunchy radish for a feast of flavours.

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This teriyaki dish is simple, quick to make, and tastes amazing. It’s perfect to serve with rice or noodles.

The fresh spring onions and radishes in this meal add a freshness that cuts through the rich sauce.

What is teriyaki?

Teriyaki is a Japanese cooking method which uses a glaze of soy sauce, mirin, and sugar to cook foods, usually over a grill. This method leaves foods with a sweet coating and a sticky, shiny finish. In fact, the ‘teri’ part of ‘teriyaki’ comes from the Japanese word meaning ‘to gleam’.

Mirin is a Japanese rice wine. It’s similar to sake, but contains more sugar and a little less alcohol. It can be hard to find in regular supermarkets, so we’ve replicated the flavour of traditional teriyaki using easy-to-find ingredients you probably already have at home – and it’s alcohol-free!

Our teriyaki sauce is just as delicious as the traditional version, but it’s much more thick and saucy which makes it perfect for generously coating the aubergine.

Did you know?

Aubergine is treated like a vegetable in most recipes, but did you know it’s actually a fruit? Just like banana and tomato, aubergine is classified as a berry because it grows from a flower with a single ovary, and contains small, edible seeds.

Aubergine is not the only name for this purple fruit. Another name for it is ‘eggplant’, which derives from the original aubergines which were first imported into the US. These were small and white, strongly resembling eggs.

Total Time: 30 minutes

Servings: 2

Total Time: 30 minutes

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • For the sauce
  • 120 120 ml water
  • 1 1 tbsp cornflour
  • 1 1 tbsp maple syrup
  • 1 1 tsp garlic granules
  • 2 2 tbsp soy sauce
  • 1 1 tsp ground ginger
  • 0.5 0.5 tsp lemon juice
  • 1 1 tbsp soft brown sugar
  • For the dish
  • 0.5 0.5 tbsp vegetable oil
  • 0.5 0.5 aubergine, chopped
  • 1 1 carrots, peeled and shredded
  • 30 30 g broad beans
  • 2 2 spring onions, finely sliced
  • 2 2 radishes, sliced

Method

  1. To make the sauce, whisk together the water, cornflour, maple syrup, garlic granules, soy sauce, ground ginger, lemon juice and sugar.
  2. Heat the oil in a large frying pan over a medium-high heat, then add the aubergine and cook for 4-5 minutes until it starts to soften and the sides begin to brown. Add the carrots and broad beans and cook for a further 3-4 minutes.
  3. Stir the sauce into the pan and bring to the boil for 2-3 minutes to ensure the cornflour has cooked out and the sauce has thickened. Sprinkle the spring onions and radishes over the top.

Nutritional information per serving (609g): Calories 312, Fat 6.8g, Saturates 0.6g, Carbohydrate 60g, Sugars 39g, Fibre 13g, Protein 8.9g, Salt 4.7g

 

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Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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