PLANT POWER

Reinvent familiar dishes with clever meat-free swaps from Henry Firth and Ian Theasby of vegan recipe hub BOSH!

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Sticky teriyaki aubergine

This is a dish you’d expect to find in a restaurant. The aubergine is perfectly cooked and full of magnificently punchy flavours.

SERVES 4 PREP 25 mins COOK 45 mins EASY V

1 tbsp vegetable oil

2 large aubergines (about 650g)

1 tbsp sesame oil

For the rice

200g basmati rice

1 tbsp vegetable oil

For the carrot salad

4 spring onions, trimmed and finely sliced

½ red chilli, trimmed and finely sliced

¼ red cabbage (about 350g), finely shredded

2 carrots, cut into matchsticks

4 tbsp sesame seeds

For the salad dressing

2 tbsp light soy sauce

2 tbsp rice wine vinegar

1 tbsp caster sugar

1 tbsp sesame oil

For the teriyaki sauce

40g dark brown sugar

35g soy sauce

1 small garlic clove, finely grated

3cm piece of ginger, peeled and finely grated

2 tsp cornflour

½ lime

To serve

180g edamame beans

1 lime, cut into wedges

1 First, prepare the rice. Rinse the rice under cold running water, tip into a saucepan and pour over 600ml boiling water from the kettle and a pinch of salt. Cover and bring to the boil over a high heat. Stir once to loosen, then reduce the heat to low and simmer. Cover and cook for 12 mins. Remove from the heat and set aside, leaving the lid on but with a small gap to let out steam.

2 Meanwhile, heat the grill to its highest setting. Drizzle the veg oil over the aubergines and rub into the skin. Slice in half, then use a sharp knife to score the flesh. Put on a baking tray lined with foil, flesh-side up. Drizzle with the sesame oil. Grill for 15 mins until blackened and collapsing. Turn and grill for 5 mins more.