【Vegan】Miso Roasted Eggplant and Chinese Borscht

The weather is getting cooler in autumn, and it's time to have some stews/soups. Chinese Borsch is born for this season. In this episode, I used many autumn vegetables to make this dish. Hope you like it!
Ingredients:
📒Borsch Soup:
1 Can of Chickpeas
1 Tomato
150g Sweet Potatoes
350g Potatoes
120g Carrot
One Celery Stick
40g Beetroot (optional)
Coriander
4 Slices of Ginger
📒Vegan Cream：
50g Raw Cashews
25g Water
📒Seasonings：
1.5 Tbsp Soy Sauce
Sea Salt
3 Tbsp Canned Tomato Sauce
1 Tsp Pepper Powder
📒Black Truffle Miso Eggplant：
1 Eggplant
Coriander
White Sesame Seeds
Black Truffle
📒Seasoning：
1Tbsp Miso
1 Tsp Soy Sauce
1 Tbsp Mirin
1 Tsp Sugar
5g Ginger Puree
Black Pepper
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