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Fat Free Vegan Iraqi-Inspired Seitan and Eggplant Stew (
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Fat Free Vegan Iraqi-Inspired Seitan and Eggplant Stew (



The recipe called for one cup of wheat gluten, but I used 1/2 instead. To flavor the gluten the recipe called for 2 tablespoons nutritional yeast which I didn't have.

I also found this recipe to need quite a bit more salt than called for, but maybe thats just me :)
Cooking the gluten in the stew results in a tender seitan. If you'd like a firmer, more chewy seitan, flatten your gluten and bake it at 400F for 20 minutes before cutting into cubes; add it to the stew with the eggplant. Pre-baked seitan will be spongier and look less like m*e*a*t.

The seasoning in this dish is inspired by Baharat, a spice blend used in the Middle East. You may be able to buy jars of Baharat in Middle Eastern grocery stores; to substitute it for the seasonings in this recipe, start with 2 teaspoons and add it to taste, but be aware that packaged Baharat may be spicier than my seasoning mix

Carbs: 22g | Fat: 2.1g | Fiber: 6.4g | Protein: 10g | Calories: 137.5
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