Vegan stuffed marrow with roast baby aubergines

It is amazing what difference a week of warm weather makes for the allotment. We went to see what had happened and the marrows are really taking off at last! There were more asparagus, well three spears that we picked as part of tonight’s dinner , the next set of broad beans has come through so picked a few of those as well.

The flowers are blooming and even if everything is not what it is supposed to be at this time of the year there is a lot more coming.

I picked a small marrow for dinner and decided to raid the fridge for the rest. I had bought Portobello mushroom as well and decided to stuff the marrow and the mushroom.

I removed the stalk from the mushroom and gave it a gentle brush. I halved and deseeded the marrow. Just enough for 2 people.

• 2 slices of cubed No-Muh cheese
• 4 quartered cherry tomatoes
• 1 garlic clove, finely cut up
• 1 celery stalk, cubed
• 1 finely cubed carrot
• ½ onion, chopped
• 3 asparagus stalks, cut up
• Mix with some olive oil and add salt and pepper

I halved the baby aubergines and sprinkled them with olive oil and salt and baked everything for 30 minutes in 175 C.

Roasting veg

Stuffed Portobello mushroom

I toasted some seed mix and added some chilli, once tasted through I set it aside to cool and to be sprinkled on top.

When it was almost done I steamed some broad beans and we had them on the side.

Once cooked I added the spicy toasted seeds and it is true, vegan food does make you feel better! It is just as filling but lighter and fresher.

For dessert we had some watermelon, simple and delicious, especially on a hot summer’s day.

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