Vegan aubergine chilli


  • 1 litre of vegetable stock
  • 150g of textured soy protein + 200ml of hot water
  • 2 tablespoons of olive oil
  • 1 spring onion
  • 1 teaspoon of dried chopped garlic
  • 1 pepper (in the colour of your choice)
  • 2 teaspoons of chilli powder (you can add more or reduce this amount depending on how hot you like your chilli)
  • 1 tablespoon of dried coriander
  • 1 teaspoon of coriander powder
  • 2 tablespoons of cocoa (no sugar added)
  • 200g of mung beans (preferably rinsed)
  • 1 approximately 350g aubergine cut into small chunks
  • 1 box of diced tomatoes
  • Salt
  • 1 avocado for decoration/garnishing (not required but highly recommended)


  • Prepare the stock then set it aside.
  • Place the soy protein in a bowl, add the water (which will quickly be absorbed), then cook in a large pot in the olive oil.
  • Next cut the onion and pepper into slices. Brown the onion and pepper slices for a few minutes along with the dried garlic.
  • Next add the spices and cocoa, then stir.
  • Add the mung beans, the aubergine chunks, the diced tomato and the vegetable stock. Bring to a boil.
  • Reduce heat to medium and cook for around 45 minutes, stirring from time to time.
  • During this time most of the liquid will be absorbed into the beans, with the rest forming a thick sauce. Add salt and pepper to taste. Let stand for 10-15 minutes prior to serving. Garnish with avocado slices for the perfect complementary taste!

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