Wow!! I really love these chard broccoli parcels, crispy on the outside and extremely rich and creamy on the inside. Using the vegan cheese was a real delight as it holds its shape well but is still soft enough for a gooey delicious centre.

The warmth from the chillies is not too hot but balances out the richness from the aubergine and vegan cheese. This recipe will make 5 individual parcels, but these little beauties would work well for any buffet occasion or if made bigger would be perfect for evening dinner meal, add some texture with couscous or a chunky crunchy rice dish.

I wanted to introduce you to some other product that Scarecrows have to offer. Biona organic mayonnaise and organic wholegrain mustard, both available on the website and both amazing good quality products, I especially love the mustard, a perfect balance of heat and sweetness, thumbs up there from me.

Anyway, enjoy the recipe and don't forget to post your pics on Facebook.

Happy cooking!

Yields5 Servings
Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins

 1 Aubergine, thinly slice
 Sea salt
Stuffing
 1 Whole broccoli
 2 Onions, finely chopped
 ½ Red pepper, finely chopped
 1 Red chilli, finely chopped
 150 g black beans
 10 Mint leaves
 Drizzle of olive oil
 salt and pepper
 100 g Vegan mature cheddar
 100 g panko breadcrumbs
Coating
 35 g Chai seeds
 50 g Plain flour
 400 ml Boiling water
 100 g Oats, rolled
 200 g Panko breadcrumbs
 1 l Vegetable oil
Dip
 5 tbsp Organic mayonaise
 3 tsp Organic wholegrain mustard

1

To start cut the broccoli in half, generously cover with olive oil and salt and pepper, place in the oven and roast at 180c for about 50 minutes, when its finish the flower should have blackened a little and the stalk soft to squeeze.
Taking one half, shave a couple of centimeters thick to create a rice looking texture and size.
With the other half cut and trim into bite size dunking portions and refrigerate

2

To make the dip mix 5 tablespoon of Vegan mayonnaise and 3 teaspoons of grain mustard, mix well and refrigerate until needed.

3

Top and tail the aubergine and cut 5 thin equal slices, cover with salt and refrigerate for 1 hour, this will help draw out moisture and start to break down the stringy fibers in the aubergine. After 1 hour wash of all the salt and pat completely dry with a tea towel.
Using a heavy based pan cook the aubergine for a couple of minutes each side, I rubbed little oil on mine with my hands, just enough so they don't stick, set aside and leave to cool.

4

In a frying pan preheat a little drizzle of olive oil, add chopped onion, peppers, garlic and chilies.
Sautee for 10 minutes slowly, allowing all the liquid to reduce, it is ready when the mix starts to clump together.
Add the black beans and shaved broccoli, mix well with your hands to form a firm dough like feel, its is really important to incorporate the mix well and for it to be sticky ( if needed add a teaspoon at a time of corn flour/gram flour to absorb excess moisture)
Once it has chilled for a little form 5 equal size balls and cut 1/2 inch squares of vegan cheese

5

Press the cheese in to the stuffing balls, using your hand to reshape and enclose the cheese.
lay out the aubergine and roll with the stuffing mix, form a tight shaped cylinder,
(keeping your hands slightly wet at this point will help the shaping and stop the stuffing sticking to your fingers

6

Next lets build the breadcrumb process.
Soak the chai seeds with boiling water and leave to stand for 20 mins, ater this using a blender mix with the rest of the water to form a light batter to be used as the glue.
Mix together the breadcrumbs and oats for the outer coating.
In a seperate bowl add the flour.
Dunk and lightly cover the aubergine rolls with flour then batter and finally breadcrumbs. its important to them 1 at a time and knock of any excess afetr each stage.
After the final stage, gently reshape and check they are totally covered then refrigerate for 30 minutes

7

Whilst they are in the fridge, start to heat the oil for frying slowly in a large sauce pan, if you have your own fryer then perfect set 180c and wait.
If you do not own a fryer then do not worry still very simple, always heat up slowly as this will be more controllable and to test the temperature of the oil, drop in a small piece of white bread, check how long it takes to brown, too quickly turn down the heat.
Now cook your parcels 2 at a time, so not to reduce the temperature of the oil to much.
Remove when golden brown and finish in the oven at 180c for 8 minutes, just to make sure the cheese is gooey in the middle.

8

I served mine with a big swipe of the mustard dip on the plate, then arranged the parcels on top with the chilled broccoli dunkers ready to go.
Thats it...Done...Enjoy

Ingredients

 1 Aubergine, thinly slice
 Sea salt
Stuffing
 1 Whole broccoli
 2 Onions, finely chopped
 ½ Red pepper, finely chopped
 1 Red chilli, finely chopped
 150 g black beans
 10 Mint leaves
 Drizzle of olive oil
 salt and pepper
 100 g Vegan mature cheddar
 100 g panko breadcrumbs
Coating
 35 g Chai seeds
 50 g Plain flour
 400 ml Boiling water
 100 g Oats, rolled
 200 g Panko breadcrumbs
 1 l Vegetable oil
Dip
 5 tbsp Organic mayonaise
 3 tsp Organic wholegrain mustard

Directions

1

To start cut the broccoli in half, generously cover with olive oil and salt and pepper, place in the oven and roast at 180c for about 50 minutes, when its finish the flower should have blackened a little and the stalk soft to squeeze.
Taking one half, shave a couple of centimeters thick to create a rice looking texture and size.
With the other half cut and trim into bite size dunking portions and refrigerate

2

To make the dip mix 5 tablespoon of Vegan mayonnaise and 3 teaspoons of grain mustard, mix well and refrigerate until needed.

3

Top and tail the aubergine and cut 5 thin equal slices, cover with salt and refrigerate for 1 hour, this will help draw out moisture and start to break down the stringy fibers in the aubergine. After 1 hour wash of all the salt and pat completely dry with a tea towel.
Using a heavy based pan cook the aubergine for a couple of minutes each side, I rubbed little oil on mine with my hands, just enough so they don't stick, set aside and leave to cool.

4

In a frying pan preheat a little drizzle of olive oil, add chopped onion, peppers, garlic and chilies.
Sautee for 10 minutes slowly, allowing all the liquid to reduce, it is ready when the mix starts to clump together.
Add the black beans and shaved broccoli, mix well with your hands to form a firm dough like feel, its is really important to incorporate the mix well and for it to be sticky ( if needed add a teaspoon at a time of corn flour/gram flour to absorb excess moisture)
Once it has chilled for a little form 5 equal size balls and cut 1/2 inch squares of vegan cheese

5

Press the cheese in to the stuffing balls, using your hand to reshape and enclose the cheese.
lay out the aubergine and roll with the stuffing mix, form a tight shaped cylinder,
(keeping your hands slightly wet at this point will help the shaping and stop the stuffing sticking to your fingers

6

Next lets build the breadcrumb process.
Soak the chai seeds with boiling water and leave to stand for 20 mins, ater this using a blender mix with the rest of the water to form a light batter to be used as the glue.
Mix together the breadcrumbs and oats for the outer coating.
In a seperate bowl add the flour.
Dunk and lightly cover the aubergine rolls with flour then batter and finally breadcrumbs. its important to them 1 at a time and knock of any excess afetr each stage.
After the final stage, gently reshape and check they are totally covered then refrigerate for 30 minutes

7

Whilst they are in the fridge, start to heat the oil for frying slowly in a large sauce pan, if you have your own fryer then perfect set 180c and wait.
If you do not own a fryer then do not worry still very simple, always heat up slowly as this will be more controllable and to test the temperature of the oil, drop in a small piece of white bread, check how long it takes to brown, too quickly turn down the heat.
Now cook your parcels 2 at a time, so not to reduce the temperature of the oil to much.
Remove when golden brown and finish in the oven at 180c for 8 minutes, just to make sure the cheese is gooey in the middle.

8

I served mine with a big swipe of the mustard dip on the plate, then arranged the parcels on top with the chilled broccoli dunkers ready to go.
Thats it...Done...Enjoy

Roasted broccoli, aubergine, red chili crispy parcels with vegan cheddar and organic mustard mayo dip