An easy vegan Japanese cuisine inspired dinner, our Teriyaki Aubergine Donburi is a crowd pleaser! A simple rice bowl tastes anything but humble: teriyaki aubergine chunks, crispy sesame kale and carrot slaw and fresh cucumber pull together into a tantalising meal all in one bowl that is ready in 30 minutes!
Preheat the oven to 160°C Fan. Add the shredded kale to a large baking tray, drizzle with vegetable oil, sprinkle with a tsp of caster sugar, salt and sesame seeds. MIx everything with your hands to make sure kale is coated in oil and seasoning. Bake for 12-15 minutes in the centre of the other until kale is crispy.
In the meantime, cook brown rice following instructions on the packet.
Heat a large, non-stick frying pan with a generous drizzle of oil over medium-high heat. Add the aubergine chunks, season with salt and cook for 4-5 minutes until the aubergine is slightly browned. Tip in the teriyaki sauce and stir to coat. Then take off the heat.
Mix the julienned carrots with crushed garlic and mayo in a small bowl. Toss the cucumber with rice vinegar and some salt and pepper.
Spoon the rice into two bowls. Top with teriyaki aubergine chunks, carrot slaw, cucumber and crispy kale. Garnish your Aubergine Donburi with spring onion!
To make your own Vegan Teriyaki Sauce : Mix all the below ingredients in a small bowl:30g agave syrup or maple syrup (or runny honey for a non-vegan option)1 tbsp mirin (you can substitute with vermouth, sake or sherry, or rice vinegar if you don't have anything else)40ml soy sauceYou can use this mixture in this recipe as is. If you want to use this sauce for other recipes, or as a dipping sauce, heat the mixture on low heat for a few minutes until it thickens slightly, then cool and store in a sealed jar for up to a week in the fridge.