I’m absolutely hooked on the flavor of Beyond Meat, and when you pair it with aubergine stew, the magic happens. That’s why I’ve dubbed this creation “Beyond Aubergine.”

The vegan mince’s hearty texture mingles with the rich umami of the aubergine, and a sprinkle of shiso takes the dish to a whole new realm.

When you’re in the mood for a speedy recipe to complement a steaming bowl of white rice, your quest ends right here. This is the answer you’ve been looking for!

Print

Preptime: 5 MIN

Cook Time: 20 MIN

Total Time: 25 MIN

Servings: 2

Ingredients:

• 1 aubergine
• 1 shallot - finely chopped
• 100g Beyond Meat
• 1/2 tb Lee Kum Kee mushroom sauce
• 1 tb ketchup
• 1/2 tb Maggi
• 100ml water
• 1/2 tsp corn starch
• shiso, black pepper, and red chilli for garnishing

Instructions:

1. Slice the aubergine into large pieces and soaked them in salt water to prevent bruising
2. In a small bowl, mix the mushroom sauce, ketchup, Maggi, water and corn starch together and set it aside
3. Pan fry the aubergine with a little bit of oil until soften
4. Remove the aubergine and add more oil into the same pan
5. Fry the shallot in the pan until fragrant then add the Beyond Meat
6. Keep frying the Beyond until it's cooked through then add the aubergine and the sauce
7. Simmer the aubergine on low heat until the sauce is thicken
8. Garnish the aubergine with shiso slices, black pepper and chilli