Aubergine bun chay recipe
Versatile aubergine takes centre stage in this Vietnamese vegan wonder, full of crunchy veg ribbons and covered with sticky soy glaze. Finish with a scattering of toasted peanuts and fresh coriander and mint leaves for authentic Southeast Asian flavours.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 466 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 3½ tbsp agave syrup or clear honey
- 2½ tbsp soy sauce
- 100g frozen soya beans
- 3 tbsp groundnut oil or sunflower oil
- 2 large aubergines (about 240g each), cut into 1 cm slices
- 200g dried rice vermicelli noodles
- 2 carrots, shaved into ribbons
- 1 cucumber, shaved into ribbons
- 120g radishes, finely sliced
- 2 Little Gem lettuces, shredded
- 10g each fresh coriander and mint, leaves picked
- 30g peanuts, toasted and chopped
For the dressing
- 2 limes, juiced
- 1 tbsp rice wine vinegar
- 2cm piece fresh ginger, peeled and grated
- 1 red chilli, deseeded and finely chopped
- 1 large garlic clove, crushed
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Shop ingredientsEach serving contains
- Energy
- 1955kJ 466.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 21g
of the Reference intake
Carbohydrate 64.1gProtein 12.2gFibre 9.1g
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- Start with the dressing. Mix 1½ tbsp agave syrup or honey and 1 tbsp soy sauce with the dressing ingredients in a small bowl and set aside.
- Simmer the soya beans in a pan for 3 mins; drain and run under cold water, then set aside.
- Mix together the remaining 2 tbsp agave or honey and 1½ tbsp soy sauce in a small jug. Heat 1½ tbsp oil in a frying pan over a medium-high heat. Working in 2 batches, fry half the aubergine in a single layer for 10-12 mins, turning halfway, until golden and tender. Remove from the heat, add half the soy mix and stir to coat; transfer to a plate. Wipe the pan and repeat with remaining oil, aubergine and soy mix.
- Meanwhile, cook the noodles to pack instructions. Drain and divide between 4 shallow bowls, then top with the vegetables, lettuce, soya beans and most of the herbs. Drizzle with half the dressing.
- Arrange the sticky aubergine on top and scatter over the peanuts and remaining herbs. Serve with the remaining dressing on the side to drizzle over.
- See more Vegan recipes
