Spicy Vegan Eggplant

17 ingredients
8 steps

Ingredients

  • Sauce
  • 1 chipotle bouillon cube
  • 1/2 cup water
  • 2 tablespoons liquid amino acid (Bragg Liquid Aminos)
  • 2 molasses (or more to taste)
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • Eggplant
  • 1 eggplant, cubed
  • 3 -4 slices onions, chopped
  • 2 garlic, minced
  • 1/2 red bell pepper
  • 1 tomatoes, cubed
  • 1 vegetable bouillon cube
  • 1/2 cup hot water (add more to keep eggplant from drying out)
  • 1 tablespoon liquid amino acid (Bragg Liquid Aminos)
  • 1/2 cup hot water (add more to keep eggplant from drying out)

Directions

  1. 1
    Prepare the sauce first by adding first four ingredients. Taste. Add more molasses if needed. Bring to a boil, then turn down tosimmer.
  2. 2
    In a preheated pan on medium, spray with a non-stick spray then add eggplant, onion, garlic, red bell pepper and saute for a couple of minutes.
  3. 3
    In a small bowl add bouillon cube and dissolve. Add to eggplant mixture. Add more water if needed.
  4. 4
    Add tomato and Bragg liquid aminos.
  5. 5
    Turn heat down and cover.
  6. 6
    Return to the sauce. In a separate bowl, mix cornstarch with cold water. Pour into sauce and stir constantly until mixture turns dark.
  7. 7
    Pour over eggplant, cover, and cook for 5 more minutes.
  8. 8
    Serve with rice. Hope you enjoy.

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