Vegan Mediterranean Style Vegetable Stacks with Vegan Aioli

Chargrilled vegetables layered with vegan mozzarella and served with CHEF® Black Garlic Paste aioli and toasted seeds
Product: CHEF® Black Garlic Paste, CHEF® Fermented Pepper Paste, CHEF® Mushroom Liquid Concentrate, CHEF® Vegetable Liquid Concentrate
Category: Vegan, Vegetarian

3 eggplants
3 cylindrical kumara
4 coloured capsicums
2-3 zucchinis
2 red onions
20 field mushrooms
½ cup olive oil
2 tablespoons thyme leaves
¹⁄³ cup CHEF® Black Garlic Paste
1 tablespoons CHEF® Fermented Pepper Paste
1 tablespoons CHEF® Mushroom or Vegetable Liquid Concentrate
1 tablespoon honey squeeze of lemon juice

400g vegan mozzarella cheese

Vegan Aioli
½ cup chickpea juice
1 teaspoon Dijon mustard
¼ cup cider vinegar
2 cups neutral oil
½ teaspoon sea salt
2-3 tablespoons CHEF® Black Garlic Paste

Rocket Salad
rocket leaves for 10
baby basil leaves for 10
splash of olive oil squeeze of lemon juice

Garnishing Ideas

Toasted seed mix


Slice the eggplant and kumara into ¼ inch rounds, slice the capsicum and zucchini into similar sized pieces, cut the red onion into rings and remove the centre stalk from the mushrooms.

Combine the olive oil, thyme leaves, CHEF® Black Garlic Paste, CHEF® Fermented Pepper Paste, CHEF® Mushroom Liquid Concentrate, lemon juice and honey and whisk to emulsify. Brush generously all over the vegetables, then chargrill or bake in batches until just tender.

Slice the vegan cheese and layer with the vegetables to make colourful stacks, securing with a metal skewer. Arrange on a lined baking tray and bake in a hot oven for 10-15 minutes until hot and the cheese is bubbling. Baste during cooking with remaining black garlic oil.

For the aioli, combine the chickpea juice, mustard and vinegar in a mini food processor or blender and blitz until well mixed. With the motor running slowly add the oil and blend until smooth and creamy. Add the CHEF® Black Garlic Paste and season well.

Toss the rocket and baby basil leaves with the lemon juice, and olive oil.

Plate the hot vegetable stacks and serve with the vegan aioli dressing and baby basil leaves. Sprinkle with toasted seeds and serve with rocket salad greens on the side.

Chef Tips

This useful vegan CHEF® Black Garlic Paste aioli can be used for fries, dipping, canapes and finishing dishes

Make the stacks smaller and serve as a side dish

For other vegetarian options layer with tofu or tempeh


CHEF Black Garlic Paste

Developed through a fermentation process, fresh garlic is transformed to create a sweet and rich garlic flavour to use at any stage of the cooking process.

CHEF Fermented Pepper Paste

CHEF Fermented Pepper Paste has a well-balanced aromatic flavour of pepper and fermented notes. Fermented Pepper paste is powerful in taste and thus provides a high yield. It is extremely versatile across many applications.

CHEF Mushroom Liquid Concentrate

Made with shiitake and other forest mushrooms for a distinctive mushroom aroma and flavour. Contains 40% mushroom concentrate Vegan Gluten Free No Artificial Colours, No Artificial […]

CHEF Vegetable Liquid Concentrate

Rich and flavourful with notes of onion and parsley for an authentic vegetable taste.
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