Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 30 g mixed dried mushrooms
- 250 g boiling water
- 50 g vegan hard cheese, cut in pieces (2 cm)
- 2 garlic cloves
- 100 g onions, quartered
- 40 g olive oil, plus 1 Tbsp
- 350 g mixed fresh mushrooms, sliced (e.g. Portobello, chestnut and shiitake)
-
50
g brandy
or dry Marsala wine - 200 g freekeh
-
½
vegetable stock cube (for 0.5 l), crumbled (see tip)
or ½ tsp vegetable stock paste, homemade - 200 g water
- 200 g almond milk (see tip)
- 12 fresh sage leaves
- Nutrition
- per 1 portion
- Calories
- 1280 kJ / 307 kcal
- Protein
- 12 g
- Carbohydrates
- 21 g
- Fat
- 19 g
- Saturated Fat
- 2 g
- Sodium
- 321 mg
In Collections
Alternative recipes
Aubergine Parmigiana - Parmigiana di melanzane
1h
Aubergine, Spinach & Lentil Curry
25min
Lentil Moussaka
3h 30min
Mexican Quinoa Stuffed Aubergine
1h
Tabbouleh-stuffed Peppers
50min
Swiss Chard, Chickpea and Tamarind Stew
45min
Roasted Aubergine Salad with Tahini Dressing
45min
Lentil, Red Pepper and Harissa Soup
45min
Spinach, Lemon and Lentil Soup
50min
Cavolo Nero and Roasted Chickpea Salad
25min
Aubergine, Coconut and Peanut Curry
25min
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1h