Chiharu has been baking since 2005. She started in Japan then decided to come to Europe where she followed training for example alongside Toni Rodriguez. It was 2016 that she specialized in plant based pastry, learned and became a chef at Land & Monkeys, the first 100% plant based pastry, where she takes pleasure in sharing her knowledge with her team and cooking with YUMGO !

Level: medium

Total preparation time: 1h45

Necessary material:

A whip

Baking paper

A salad bowl

A spatula

A mold


  • Eggplant                                      250 gr

  • Smoke liquid                               250 gr

  • Sunflower oil                                 50 gr

  • Soy sauce                                      50 gr


  • YUMGO Whole                            140 gr

  • Soy milk                                      182 gr

  • Flora Cream                                 182 gr

  • Plant-based grated cheese            50 gr

  • Onion                                                1/2

  • Flour                                            300 gr

  • Plant-base butter                         150 gr

  • Salt                                              1/2  ts

  • Lukewarm plant-based milk (/water)8 cl


  • Mix the flour and salt in a dish

  • Add the plant-based butter then incorporate it into the flour, kneading quickly and lightly with your fingertips. We must obtain a kind of coarse semolina in 2 or 3 minutes

  • Quickly stir in plant-based milk or water. It takes very little to allow the dough to bind together and roll up into a ball.

  • To spread without problem, spread the dough on baking paper and cook as is in the platter

  • Season the chopped eggplants then put in the oven at 180 ° C for 15min.

  • In a salad bowl, use a spatula to combine the YUMGO Whole, the soy milk, the Flora cream, the grated vegetable cheese, the chopped onion and the cooked eggplant.


  • Spread the dough in a mold, taking care to prick it with a fork

  • Gently pour the appliance over the shortcrust pastry.

  • Bake at 160 ° C for 1 hour.