Filling:
- Oil for the pan
- 300g potatoes
- 100g mushrooms
- ½ zuchhini
- 1 carrot
- 1 red bell pepper
- ½ leek
- 100g vegan cheese
- Handful of fresh parsley
- Salt
- Pepper
- 1tsp italian herbs
- 1tsp garlic powder
- 1tsp onion powder
- Soy yoghurt
- Pomegranates
1. Bring water to boil.
2. Cook the potatoes.
3. In the meantime chop all vegetables exept of the aubergines. Cut out the middle of the aubergines.
4. Put the vegetables (exept of the whole aubergines) in a pan.
5. Mash the potatoes and add the vegetables mix.
6. Add spices.
7. Preheat the oven to 180°C.
8. Fill aubergines with the filling.
9. Add some cheese.
10. Bake it for 20 minutes.
11. Add toppings.
12. Enjoy!
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