Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this recipe with the Yummy Plants community! Ellen is committed to creating healthy dishes that are super yummy and affordable. This recipe isn’t from her book; Ellen created it just for us!
Ellen says, “CSA stands for Community Supported Agriculture. You can visit www.localharvest.org to find a community garden near you. Often the food is grown organically, and if you volunteer there, you can often get the food for free! This recipe has everything I got in my one week ‘share.’ Except the garlic.”
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 carrot cut in diagonal strips
- 1 eggplant cut in chunks
- 1/4 head cauliflower cut florets
- 2 collard greens stems removed, rolled, sliced in thin 1/2 inch strips
- 1/2 cup water or more as needed
- 2 tablespoons Vegebase or other vegetable powder
- 2 tablespoons sesame seeds optional
- In a large skillet, sauté the onion, garlic, carrot and eggplant in 1/4 cup water with Vegebase added to the water. Allow the Vegebase to dissolve and coat all the vegetables. When the water is almost all evaporated, add more water as needed.
- Add the collard greens after the eggplant is almost cooked (about 15 minutes). Cook until the eggplant is soft, about another 5 minutes. Sprinkle with optional sesame seeds for an added crunch.
Hope you enjoy this easy vegan recipe!
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