These stuffed eggplants with lentils and vegan cheese are a delicious and nutritious dish that’s perfect for a hearty meal. The combination of tender eggplants, savory lentils, and creamy vegan cheese makes this dish a delightful treat for both vegans and non-vegans. It’s packed with flavors and easy to prepare, making it a great addition to your recipe collection.
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 (300 g) cooked lentils (e.g., canned)
- 1 batch (200 g) vegan cheese sauce or 7 oz 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)
