seitan and eggplant stewSubmitted by: SHERZI
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
Onions, raw, 1 cup, chopped
Green Peppers (bell peppers), 1 cup, strips
Yellow Peppers (bell peppers), 10 strips
Peppers, sweet, red, raw, sliced, 1 cup
Shiitake Mushrooms, 1 cup pieces
Stewed Tomatoes, 1 cup
*meat, seitan, red, whole box
Serve with brown rice
Slice eggplant. Spray baking sheet with cooking spray, transfer all vegetable to the sheet and spray with oil. Roast in the oven for about 35-40 minutes.
In a large pat, add stewed tomato, pinch of salt and papper, if you want you can add some herbs (oregano, basil). bring to boil add the roasted vegetables and seitan, lower heat and simmir for another 10 minutes until the flavor is all mixed. Adjust seasoning. you can add 1-2 ts lemon juice (optional).
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHERZI.