Sesame Roasted Eggplant & Mushrooms with Vegan Peanut Sauce

Hey there, folks! Are you having a good week?

Besides sweltering hot, I’m good, working hard on my next novel, marking Make Me Want To Love You and cooking…ish. I’ve been cooking but lunch has mostly been different variations of salad because it’s satisfying, nutritious and it rarely requires me to fire up the stove, oven or air fryer.

But this vegan dinner recipe I found on Instagram was worth the heat! Okay, nothing is worth that heat but I hacked my life and prepped everything first–eggplants, mushrooms, rice and sauce–and then pre-heated the oven and let the mushrooms and eggplants cook while I scrammed out of the kitchen.

Brains and beauty, folks!

I jest. Seriously though, this sesame eggplant recipe looked so good that I knew I’d have to try it out with my own spin of course, which meant adding other things to turn it into a meal, which I’ve done for you today!

If you’re curious about the original recipe, the creator who inspired my vegan recipe is fitgreenmind.

Grab your eggplant, mushrooms and your favorite grain and let’s do this!

Kitchen Tools:

*Mixing bowls
*Baking sheets
*Whisk
*Cutting board

Track Your Nutrition & Health Data with cronometer.com

Ingredients:

*Eggplant
*Mushrooms
*Rice
*Soy sauce (regular & dark)
*Sesame oil (optional)
*Agave or maple syrup
*Miso paste
*Rice vinegar
*Peanut butter
*Miso paste
*Sesame seeds

Instructions:

Eggplant:
*Cut into wedges

*In a mixing bowl, combine miso paste, maple or agave syrup, salt & pepper, vinegar and sesame oil. Add the eggplant wedges to the bowl and toss until coated.

*Place sesame seeds on a plate and dip one side of each eggplant until coated (this is totally optional but does add a nice crunch and nutty flavor).

*Lay out on baking sheet and cook at 200/400 for 20 to 30 minutes.

Mushrooms:

*Cut or tear oyster mushrooms into large-ish strips and place in large mixing bowl.

*Add in soy sauce, agave, hot sauce and chili flakes and toss until coated.

*Cook while eggplant cooks for 20 to 30 minutes, checking at the halfway mark for texture and taste.

Sauce:

*Whisk together peanut butter, soy sauce, agave syrup and vinegar until well combined. Add hot water if needed to thin out the sauce. Drizzle over the top of your eggplant and mushrooms, and whatever grain you choose. I used jasmine rice but feel free to use any grain, or no gran at all!

*Garnish with scallions and/or parsley