Pistachio Eggplant Crumbles

Ingredients

• 2 cup raw pistachios (Soak for 24 hours in the refrigerator, then drain.)
• 0.25 eggplant (Roughly chopped; approximately one-quarter of a medium eggplant.)
• 2 tsp garlic (Minced.)
• 1 green bell pepper (Chopped.)
• 1 yellow bell pepper (Chopped.)
• 0.5 white onion (Chopped.)
• 3 tbsp vegan butter
• 0.25 cup chipotle peppers in adobo (Blend until smooth before adding.)
• 2 tbsp vegetable bouillon base (Bouillon cubes may be used instead if bouillon base is unavailable; adjust according to the package directions.)

Steps

1. 1

   Place the raw pistachios in a covered container with enough water to submerge them. Refrigerate and soak for 24 hours. Drain thoroughly before using.

2. 2

   Add the drained pistachios, roughly chopped eggplant, and minced garlic to a food processor. Pulse until the mixture resembles coarse crumbles; do not process it into a smooth paste.

3. 3

   Add the chipotle peppers in adobo to a high-speed blender and blend until smooth. Scrape down the sides as needed.

4. 4

   Transfer the pistachio-eggplant crumbles to a slow cooker. Add the chopped green bell pepper, chopped yellow bell pepper, chopped white onion, vegan butter, blended chipotle mixture, and vegetable bouillon base. Stir until the ingredients are evenly combined. If vegetable bouillon base is unavailable, use bouillon cubes according to their package directions.

5. 5

   Cover the slow cooker and cook on High for 1 hour, until the mixture is hot and beginning to soften.

6. 6

   Change the slow cooker setting to Warm and continue slow-cooking for 12–14 hours, until the pistachios and eggplant are very soft and the mixture has a tender crumble consistency.

Notes

The source specifies 24 hours of refrigerated soaking followed by 1 hour on High and 12–14 hours on Warm. The recipe does not state a yield; six servings are estimated.

Nutrition per serving

• main
• vegan
• plant-based
• slow-cooked
• slow cooker
• gluten-free
• savory
• make-ahead