July 21, 2016


Like your dinners simple, healthy, clean & made in under 10mins? You are going to love this one: Vegan Teriyaki Aubergine fry-up.

Serves 2


1 eggplant/aubergine diced
1 cup mushrooms diced
1 beetroot diced
3 handfuls kale
1 cup of mixed beans/quinoa (I’ve always got a bunch or quinoa and black beans cooked for meals made at the last minute)
BUT as always, use any veggies you’ve got and get creative

1-2 Tbsp Buko sea salt coconut jam (if you can’t get this sub it 1 part coconut oil to coconut nectar/rice malt/or honey for non vegan)
2 Tbsp tamari
1/2 tbsp mixed herbs
Cayenne to taste
2 Tbsp Apple cider vinegar

How to (on the video):

1. Heat the Buko jam till melted over medium-high heat
2. Add eggplant and soften for 4 mins
3. Add mushrooms and cook 2 mins
4. Add beetroot, quinoa, beans and tamari, then stir and add the kale to wilt for 2 mins.
5. Add ACV, herbs and spices and stir to mix.
6. Serve and Enjoy!

Want more recipes like this, join my online program here or get my recipe book here!

With Love,