seitan and eggplant stew
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 179.1
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 411.8 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 7.4 g
- Protein: 17.5 g
View full nutritional breakdown of seitan and eggplant stew calories by ingredient
Submitted by: SHERZI
Number of Servings: 4
Ingredients
-
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
Tips
Serve with brown rice
Directions
Pre heat oven 400 dgree.
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.
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.
