Iraqi-inspired seitan and eggplant stew, from FatFree Vegan Kitchen

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I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.

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March 14, 2013

Iraqi-inspired seitan and eggplant stew, from FatFree Vegan Kitchen

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Have you run across baharat, the Middle Eastern spice blend often used in tagines that features smoked paprika, cinnamon, and at least half a dozen other spices? I buy it at my local ethnic grocery store. You can make your own from spices you already have in your pantry, and it will give a special, warm taste and aroma to this Iraqi-inspired seitan and eggplant stew from FatFree Vegan Kitchen. The recipe calls for seitan, which is not gluten-free, but Susan suggests you can substitute chickpeas, and that sounds like a great idea. Put this recipe on your Meatless Monday list.

Get the recipe for Iraqi-inspired seitan and eggplant stew on FatFree Vegan Kitchen.

More on Soup Chick:
Eggplant, roasted red pepper and mint soup
Tomato-lamb stew with smoky eggplant purée, from Laurie Constantino
Eggplant and chickpea curry, from FatFree Vegan Kitchen

Posted by Lydia (The Perfect Pantry) at 06:36:45 AM in Meatless Monday, Vegetarian/vegan stews

Comments

Posted by: Renard Moreau | March 18, 2013 at 09:08 AM

[ Smiles ] I am a sucker for a wonderful vegan recipe.

Thank you for posting this!

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