Crumbed Eggplant with Mustard & Wine Sauce

Grilled Eggplant with Mustard Wine Sauce

This crumbed aubergine with a decadent mustard sauce and a drizzle of balsamic reduction is deceptively easy to make.

Crumbed Eggplant


  • 1 medium/large eggplant (aubergine)
  • 2 cups marinade
  • Up to 1 cup bread crumbs (though you’ll probably use much less – more like 1/2 cup)


  • Prepared egg replacer for 2 x eggs (I use Ogran No-egg, I think Ener-G is the US version)
  • 1/2 cup plain flour
  • 1/2 cup almond or soy milk
  • Up to 1/2 cup water


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Basics: Marinade

Making a marinade is actually really easy. all it needs to be is acidic. Normally a good marinade liquid is a balance of salty, acidic and sweet. Oil often helps distribute the marinade and balance the flavours too.

Marinating Tofu

When I’m not using the smoky marinade from the Veganomicon I have two go-to versions.

Maple & Sesame Marinade

  • 4 parts double strength veggie stock
  • 2  parts maple syrup
  • 2 parts cider vinegar or red wine vinegar
  • 1 part sesame oil

Whisk together then use to marinate!

Vegetarian Soy Marinade

This one uses the pre-made ‘Vegetarian Stir-fry Sauce’ that you can get at various Asian grocery places. It is basically a mock-oyster and soy sauce made with the same mushroom flavouring that goes into a lot of Asian mock-meats.

  • 4 parts vegetarian stir-fry sauce (or 2 parts kecap manis and 2 parts stock)
  • 2 parts mirin (rice wine vinegar) or  sake
  • 1 part corn oil or olive oil
  • 1 part sugar or agave syrup

Whisk together then use to marinate!

American Style Hotdog Pasta Casserole

Ok, so I’m not American. And I’ve adjusted this recipe a lot. Not just in veganising it but also in adapting it for my Kiwi tastes. This is adapted from a non-vegan recipe which used packet sauce. I make my own cheesy blachemel but you could use a packet vegan cheese sauce to good effect (such as the Cherish one if you’re in Au/NZ – I don’t know about the US brands – sorry).



  • 1 500g package of dry pasta (spirals or macaroni work best)Foods_755
  • 2 small onions, diced
  • 1 Tbls sugar
  • 1 package of vegan hotdogs, sliced diagonally into 3 cm (ish) slices
  • 1 cup sun-dried or semi-dried tomatoes, chopped
  • Retain oil from sun-dried tomatoes for frying
  • 1 litre (1.5 batches) of cheesey sauce (prepared without the onion)
  • Sesame seeds for topping (about 1/4 cup?)


Cook the paste for half the recommended duration. So in this case the packet called for 10-12 minute pasta and I cooked it for 5 minutes before straining it. Let it sit in the strainer while you finish the rest.

Prepare sauce.

Preheat oven to 175ºc (About 350ºF).

Caramelise the onion in a large fry pan according to the ‘cheating’ method which adds sugar. Then add the hotdogs and sun-dried Foods_757tomatoes. Cook on med-high heat until hotdog slices start to brown up.

Mix the pasta and hotdog/onion/tomato mixture together thoroughly. To do this I add them back into the big stock pot I cooked the pasta in, put the lid on and toss it vigorously. But I’m lazy and don’t do my own dishes (yay spouse!) – so do whatever works for you.

Add the pasta and sausage mix into a greased casserole or lasagne dish. Pour in all the sauce – yum. Top with sesame seeds.

Cover with foil (or lid if you have one) and cook for 20 minutes. Remove foil and cook for a further 5-10 minutes to brown.




  • Add 1 cup of frozen peas before cooking
  • Mix fresh baby spinach through cooked pasta (when you add the sausage mix)


Xmas Noms

Vegan Roast

Roast Seitan – marinated in Vegetarian Stir-fry Sauce and ‘Chick’n’ broth, glazed with same + sugar and maple.

Vegan Christmas Dinner

Brussels sprouts with walnuts (roasted); Roasted potato and kumera (under foil); Edamame , lentil and kale salad; Croatian Style Cabbage (aka Baba made them this way so I’m calling it Croatian); cherries – ‘coz; Sage and onion stuffing balls, vVgan gravy, Xmas Daiquiri (made with white rum, home-made spiced sugar syrup, maraska and cherries) , peas, passion fruit bellini.

Close-up of the cabbage and roast veggies

Close-up of the cabbage and roast veggies – the cabbage is made by frying sliced onion and crushed garlic in olive oil until golden, raise the heat then add sliced cabbage. Brown cabbage. Add paprika, Vegeta stock and salt and pepper. Cook for a further 5 mins. Eat.

Vegan Christmas Lunch Plate

Plate full of too much of the above. It was amazing!





Creamy Curried Cauliflower and Kumera Soup


  •  1 onion, diced
  • 5 cloves of garlic, minced (OR 5 tsp of pre-crushed garlic)
  • 1 tsp minced ginger
  • 1 tsp of olive oil for frying (optional)
  • 1/2 tsp golden mustard seeds
  • 1/2 tsp curry powder (English style OR sub a 40ish/60ish mix of cumin and turmeric with a pinch of garam masala)
  • 3 cups diced orange sweet potato (golden kumera) – about one very large or two medium kumera
  • 2 cups chopped cauliflower, small florets – about half a medium cauliflower
  • 1/2 cup diced parsnip
  • 6 cups of veggie stock
  • 1 tin (400ml) coconut milk


  1. Heat the oil in a large saucepan. Add garlic and onion and fry until golden.
  2. Add ginger and mustard seeds and heat for a further minute until fragrant (you should be able to smell the sweet spiciness of the mustard seeds and the onion).
  3. Optional: microwave the sweet potato, cauliflower, and parsnip in a microwave safe bowl with 1/4 cup of water for 8 minutes. This will soften them and reduce cooking time. If you skip this step simmer for at least an hour in step 5.
  4. Add sweet potato, cauliflower, and parsnip to the saucepan. Mix the curry powder into a thin paste with a few teaspoons of stock then add this to the veggies. Stir to mix through and coat the veggies with the curry powder mix.
  5. Add the stock and bring to the boil. Lower heat and simmer for 35 minutes.
  6. After 35 minutes check to see if the sweet potato is soft and mushy if you press it against the side of the pot with a fork. If not simmer for a further 10 minutes and repeat until the kumera is crumbly and soft.
  7. Add coconut milk.
  8. Turn the heat off and let cool for 5 minutes. Blend the soup with an immersion blender or add to a standard blender in small batches.
  9. Turn the heat back on or reheat (if required) then serve.