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Vegan Eggplant Yassa with Chickpeas, Carrots and Edamame

Ingredients
1 jar Yassa sauce
2 Tbsp. oil
1 medium onion diced
1 medium red bell pepper diced
3 cups diced Eggplant
1 cup water
1 tsp. agave (honey for non-vegans)
1 carrot cut into ½ inch chunks
½ can chickpeas rinsed and drained
½ cup Edamame (or lima beans)
½ cup frozen or canned corn

Directions

  1. In a heavy pan, heat oil to medium-high heat; add bell pepper and onions. Cook until soft and caramelized. Add Eggplant and cook for another 5-10 minutes.

  2. Empty Yassa sauce into pan, rinse jar with the cup of water and pour into pan. Add agave or honey. Bring to a boil and immediately turn down to a simmer. Simmer covered for 30 minutes stirring halfway.

  3. Add carrots, chick peas, and edamame; bring to a boil and immediately turn down to a simmer. Simmer covered for an additional 15 minutes.

  4. Turn off heat and stir in corn. Test for salt. Allow to sit for 10 minutes before serving. Serve over Couscous or Quinoa.

Tips

  • Non-vegans spoon over cooked salmon or chicken and enjoy with Jasmine rice, Quinoa or Couscous.