Baby Eggplant w Thyme & Mushroom Ragoût

Baby Eggplant w Thyme & Mushroom Ragoût
We had this for lunch, but it is a great dinner too, or you can serve the two dishes separately 🙂
Prepared by:
Cuisine: vegan
Recipe type: meal
Prep time: 
Cook/wait time: 
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You need
For the eggplant:
  • 4 baby eggplants (or 1 large eggplant)
  • oil to drizzle on top
  • fresh or dried thyme
  • salt & pepper
For the mushroom ragoût:
  • about 200gr of mushrooms, cut up
  • 2 tbsp of oil (I used deodorized coconut oil) plus some oil to cook the mushrooms in
  • 6 tbsp of spelt flour
  • 2 heaped tsp of veggie stock powder
  • 2 tsp (or more) of minced garlic
  • 1 onion - or as much as you like, finely chopped
  • non dairy milk
  • salt & pepper or a dash of Bragg liquid aminos instead of salt
To do
To prepare the eggplant:
  1. preheat the oven to 200C
  2. cut the eggplant in halves, arrange in an oven dish, sprinkle with oil, the thyme leafs, salt & pepper
  3. place in oven for about half an hour, the top of the eggplant should be nice and brown but not black
To prepare the mushroom ragoût:
  1. in a skillet, add some oil, heat and add onion, give it a few minutes then add mushroom and a dash of water. Stir and keep on low/medium heat
  2. in a small sauce pan, melt the coconut oil, then add the flour and stir like crazy
  3. the mixture should go sticky and dry (if it doesn't, you have to turn the heat up), then mix in a bit of milk and stir again, the heat should make it go stick and dry again, and so you keep adding milk until it doesn't and it becomes a sauce
  4. add in the mushroom and onions, and add salt & pepper or Bragg to taste, and you're done 🙂
Arrange both dishes on a plate and enjoy 🙂


Mushroom & Kaffir Lime Leaf Soup

Mushroom & Kaffir Lime Soup a
This is quite an amazing soup, the flavour is just so out of this world, creamy, full of kaffir lime and with a hint of spice too 🙂 I used two kaffir lime leafs, and I wouldn't use more than that. This recipe is enough for 4 entrée size portions, or 2 mains.
Prepared by:
Cuisine: vegan
Recipe type: Soup
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 12 mushrooms, sliced
  • 1 tbsp vegetable stock powder
  • 1 ltr water
  • 1 medium onion, chopped
  • 1 tsp minced garlic
  • 2 kaffir lime leafs, torn but not in pieces
  • 1 cup of oat milk
  • 2-3 small pinches of Chilli powder, to taste
  • a little coconut oil (I used deodorized oil)
To do
  1. fry the onion in the oil
  2. add the mushroom and a dash of water, stir and simmer for a minute or two
  3. add the stock powder and the rest of the water
  4. add kaffir lime leafs and garlic
  5. let simmer for 10 more minutes
  6. take off heat, remove kaffir leafs and blend with stick blender
  7. add oat milk, put back on stove and add kaffir lime leafs again, heat through and serve
I kept a few pieces of mushroom on the side and added back for serving, and topped with some tarragon 🙂