Vegan recipes, lifestyle tips, product reviews, news and more from Vegan Lass.

Vegan Recipe: Sticky Ginger and Miso Aubergine

Vegan Lass Sticky Ginger Miso Aubergine

In recent months this quick dish has become a real favourite of mine. I've really fallen for its balance of flavours; it has sweetness and saltiness from the miso and mirin, freshness from the herbs, and a little heat from the ginger, black pepper, and chilli. With a nice sharp side of pickled cucumber or ginger, this simple dish really sings.

There are relatively few ingredients here, so I've found it really makes a difference to use good-quality mirin and miso paste. Some brands are better than others for delivering depth of flavour; personally I prefer Clearspring's Japanese Rice Mirin and Brown Rice Miso.

Sometimes I mince up some extra red chilli and add this in along with the ginger- this is the route you should go if you really want to blow the cobwebs away.

Sticky Ginger and Miso Aubergine

Serves: 2

Preparation time: 40 minutes


1 medium aubergine

2 tbsp garlic oil

1 tbsp sesame oil

A thumb of ginger (roughly 1 inch square), peeled and minced

1 tsp brown miso paste

1 tsp palm sugar

45ml rice mirin

15ml tamari

50ml hot water

1/2 tsp freshly ground black pepper (or more, to taste)

A handful each of fresh mint, coriander, and basil, chopped

Half a fresh red chilli

2 tbsp toasted black sesame seeds


1./ Slice the aubergine into fingers, each one roughly an inch thick; toss in a teaspoon of the garlic oil. Place a grill pan over high heat and grill the pieces till nicely charred (if you don't have a grill pan you can do this on a barbecue or even a normal pan- it's just to add a little smoky flavour).

2./ Heat the remaining garlic and sesame oils in a large pan or wok over medium-high heat. Add in the minced ginger and fry for 3-4 minutes, till fragrant. Add in the miso paste, mirin, tamari, black pepper, and palm sugar; stir well and cook for 30 seconds. Add in the charred aubergine along with the hot water. Stir again and leave for about 5-6 minutes, or till the sauce is reduced and the aubergine is softened.

3./ Remove from the heat and stir through all but a sprinkling of the chopped herbs. Serve hot with rice and pickled cucumber or pickled ginger. Top with the remaining herbs, sliced chilli, and sesame seeds.

Until next time...

Vegan Lass


RE: "The Vegan Lass" YouTube Channel / Lauryn Phoenix

To any and all concerned and curious,

Vegan Lass is the name that I, Emily Wilkinson, write and cook under. This is something I’ve been doing since early 2014. Vegan Lass is also a brand and official trademark registered to myself.

I am not, and never have been affiliated with Lauryn Phoenix, the YouTuber who previously used the name “The Vegan Lass”. I believe that her usage of this name was- I would hope unknowingly- an infringement of my intellectual rights. Thankfully, for various reasons, Lauryn has now ceased to use the name Vegan Lass, although it remains attached to some of her posts and videos.

The following websites and pages alone represent me and my views:

Sorry to get all serious on you guys, but it’s become clear that there’s been some confusion here and I am keen to make known who I am, what I do, and what I don’t do. Vegan Lass is Emily Wilkinson. I am a Lancashire-born, Glasgow-based chef. I forage, share recipes, and aim to support pro-intersectional vegan advocacy. If you’re into that sort of thing, please stick around; if you’re looking to connect with Lauryn instead, please go to her own pages.

With big thanks and big love,


Vegan Lass in Vegan Food and Living

Vegan Lass Vegan Food and Living

Great news! One of the fastest-growing vegan magazines out there- Vegan Food and Living- has featured some of my recipes!

My Baked Chocolate and Peanut Cheesecake and my Sticky Parkin made it into the April/May issue, and the July/August issue features three more of my favourites: Macaroni Pies, Coronation Tofu, and Caramelised Onion and Mushroom Tarts.

You can see a preview of both issues over on my Instagram (here and here), and you'll find the current issue in various UK newsagents. You can also get both online via the Anthem website, here.

Until next time...
Vegan Lass