Roasted Aubergine & Pepper with Creamy Swede Carrot Purée | ASMR Vegan Recipe

Описание: 🔔Experience a calm and cinematic ASMR vegan cooking moment as I make Roasted Aubergine and Pepper with Swede & Carrot Purée.
This cozy vegan dish combines creamy miso-infused purée with oven-roasted vegetables, creating a comforting, plant-based meal full of deep flavor and texture.

🎥 No talking | Cooking sounds only | Relaxing ASMR home cooking

Recipe:

Swede, carrot, coconut cream, and red miso create a silky purée base

Roasted aubergine and bell peppers add smokiness and sweetness

Finished with olive oil and chives for freshness

Perfect for cozy nights, vegan meal ideas, and anyone who loves relaxing cooking videos.

#ASMR #VeganCooking #CinematicCooking #RelaxingVideo #PlantBased #RoastedVegetables #asmrfood
👉Roasted Aubergine and Pepper with Swede & Carrot Purée (Vegan)

🍽️ Serves: 2

🔔Ingredients:

➡️For the Purée:

780g swede, peeled and chopped

280g carrot, peeled and chopped

1 tbsp red miso paste

25g coconut cream

Sea salt flakes

Ground black pepper

➡️For the Roasted Vegetables:

1 aubergine, chopped

3 bell peppers, deseeded and chopped

3 garlic cloves, peeled and smashed

1 tsp dried oregano

A few sprigs of thyme

Olive oil

Ground rock salt

Ground black pepper

For Garnish:

Chives, finely chopped

🔔Method:

1. Cook the vegetables for the purée:
Bring a pot of water to a boil with a pinch of sea salt flakes. Add the swede and carrot, cover, and simmer for about 40 minutes or until soft.

2. Roast the vegetables:
While the purée cooks, mix aubergine, bell peppers, and garlic with olive oil, oregano, thyme, salt, and pepper. Spread on a baking tray and roast at 180°C (fan) for about 40 minutes, or until golden brown.

3. Prepare the purée:
Drain the swede and carrot, keeping some of the cooking water. Mash the vegetables, then press through a sieve or mesh for a smooth texture.

4. Make it flavorful:
In a small saucepan, heat a little of the reserved cooking water. Add red miso paste and stir until dissolved. Mix in the vegetable purée, then add coconut cream and stir until smooth. Season with salt and black pepper to taste.

5. Assemble and serve:
Spoon the purée onto a plate as the base. Add the roasted aubergine and peppers on top. Drizzle with olive oil and sprinkle finely chopped chives.

6. Enjoy!

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