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Iraqi-Inspired Seitan and Eggplant Stew
FATFREE VEGAN KITCHEN25Ingredients
100Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (large, coarsely chopped)
- 1 cup yellow split peas (rinsed and picked over)
- 6 cups water
- 2 dried red chile peppers
- seasoning
- baharat
- 2 tsp. salt (or to taste)
- 2 Tbsp. pomegranate molasses
- 1 eggplant (large, diced)
- 1 cup vital wheat gluten
- 2 Tbsp. nutritional yeast
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. hickory seasoning (or mesquite, optional)
- 1/4 tsp. freshly ground black pepper (freshly ground)
- 1 Tbsp. Tahini (or other nut butter)
- 3/4 cup cold water
- 1 tsp. smoked paprika
- 1/4 tsp. nutmeg
- 1/8 tsp. ground cloves (ground)
- 1/8 tsp. ground cinnamon (ground)
- 1 tsp. ground coriander (ground)
- 1 tsp. cumin
- 1/4 tsp. freshly ground black pepper (freshly ground)
- 1/8 tsp. cardamom
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1530mg64% |
| Potassium1170mg33% |
| Protein40g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber21g84% |
| Sugars14g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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