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March 14, 2013

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

Iraqi-inspired seitan and eggplant stew, for Meatless Monday, from FatFree Vegan Kitchen (on Soup Chick).

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: 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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  • 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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