Spicy Basil Eggplant and Seitan with Zucchini Noodles
Quiche-a-Week
Quiche-a-Week
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Ingredients

  • 1 large eggplant, sliced into spears that are 2″ in length and like ½” wide or something similar (for nutrition fact purposes, I used 630g of said poorly cut spears)
  • 1 tablespoon + 1 teaspoon of sesame oil, divided
  • cooking spray
  • 150 g sliced onions
  • 1 clove of garlic, minced
  • red pepper flakes
  • 150 g sliced bell peppers
  • 1 container of cubed setain
  • 2 medium sized zucchinis (450g or so)
  • a whole lot of fresh basil
  • toasted sesame seeds if you’re into that (you are!)
  • ¼ cup reduced sodium soy sauce
  • 1 tablespoons balsamic vinegar
  • ½ cup of water
  • 2 teaspoons hot and sweet spicy mustard (I found some Trader Joe’s stuff in my fridge that did not disappoint)
  • 5 g or so fresh ginger, minced
  • 1 clove of garlic, minced
  • 1½ teaspoons cornstarch
  • sriracha to taste
  • red pepper flakes

Instructions

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