BAKED AUBERGINE AND MUSHROOM STUFFED WITH VEGAN BACON BITS AND MUSHROOMS TOPPED WITH WILD MUSHROOM SAUCE

Happy Monday everyone, and it is fruitsandveggiesmonday with lenasveganliving, here is my entry baked aubergine and mushroom with vegan bacon bits and mushrooms with wild mushroom sauce, all the mushrooms you can handle and as always I use my own mushrooms which I have picked and dried. Here is the evidence.

List of stuff you need.

1 aubergine
225g tofu
1 can chopped tomatoes
35g dried wild mushrooms
4 large flat brown mushrooms
500g button mushrooms
3 onions
8 garlic cloves
Hand full fresh basil
Liquid smoke
Soy sause
300ml plant based milk
2 heaped spoons corn flour

OK to make the vegan bacon bits, it's just a matter crumbling up a block of tofu and fry it in a pan.

Once the tofu is golden brown give it a few squirts of liquid smoke.

Then pour in a little soy sause, not too much or your mouth will dry up.

Then you just keep on frying it till it is a dry again and crispy.

Then grab a pan throw in one chopped onion and 4 garlic cloves chopped up, add 250g chopped Button mushrooms.

Fry it till it is reduced, and then add a can of tomotoes, a pinch of salt and pepper, and hand full of chopped basil.

Just keep on frying till it starts getting dry and add the vegan bacon bits.

Then to make aubergine bowls.

Wash and cut in half.

Scoop out the inside with a spoon, I keep it and throw it in soup for another meal, no wastage.

Lay them out on a baking tray with the mushrooms.

Then stuff them.

Bake them in the oven for about 45 minutes at medium heat.

Then to make the wild mushroom sauce, you need to pre cook the mushrooms, about 35g dried wild mushrooms in 500ml water with a teaspoon salt cook for about 15 minutes , the water will be the stock, so don't throw out.

Pull out the mushrooms from the water.

Chop them up and throw them in a pan and fry.

Chop up two onions and garlic and chuck them in the pan.

Then 250g chopped button mushrooms.

Then that mushroom stock.

Then let it simmer for 15 minutes. Mix the corn flour and vegan milk.

Dump it in the pan and stir till it starts getting thick.

Then it is just a matter of gobbling it down. Oh and to keep with the Halloween vibe here is the a pumpkin my daughter carved, it is Harry Potter. Only treats no tricks please.