Stuffed aubergines with seitan: delicious vegan recipe

Although it is true that we can enjoy the eggplant in a wide variety of recipes, thanks mainly to the fact that it becomes an extremely versatile main ingredient, the reality is that an appetizing way to eat them is enjoying some exquisite Stuffed Eggplant , which are usually made by filling them with meat and certain vegetables. However, in the case of vegans and vegetarians who do not consume foods of animal origin, the stuffed aubergines with seitan about whose recipe we speak to you on this occasion they become a simply excellent option.

As you probably know, especially if we answer the question of what is seitan , we are faced with a curious food that, due to its texture and flavor, many vegans tend to consider it as a real substitute for meat, being able to be elaborated in similar ways: battered, grilled, fried, breaded or stewed. And, for this reason, it is usually known by the name of "vegetable meat".

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It basically consists of a totally natural product, made from wheat gluten, which over the years has become a real substitute for meat of animal origin in vegan and vegetarian food, mainly for its high contribution protein and its low fat content.

As you will see, the stuffed aubergines recipe with seitan It is very easy to follow and elaborate, and you only need a few ingredients for its preparation. Do you dare to prepare them with us ?.

Eggplant stuffed with vegetable meat

Ingredients:

  • 3 large aubergines
  • 200 g of seitan
  • 5 tomatoes
  • 2 onions
  • Mozzarella cheese to taste + 60 g of grated cheese (if you're vegan you can substitute with rolled almonds)
  • 1 clove garlic
  • Extra virgin olive oil
  • Thyme
  • Black pepper
  • Salt
  • Optional: to the filling of the eggplant you can add red lentils or bulgur.

Preparation of stuffed aubergines with seitan:

Wash the aubergines thoroughly and then cut them in half lengthways. Empty your interior with the help of a spoon. Cut the pulp of the eggplant into pieces. Wash the tomatoes, cut them into pieces and mix them with the pieces of eggplant pulp.

Peel the onions and the clove of garlic, chop them very finely and sauté them in a pan with a little olive oil. Meanwhile, the seitan stings. Just when the onion begins to look a bit transparent, add the chopped seitan. Reduce for a few minutes.

Then add the mixture of aubergines and tomatoes, a pinch of salt, thyme to taste and black pepper.

Grease slightly with a little oil a container with ideal lid for the oven, place the aubergines in it, and refill them with the previous cooked mixture. Then put a little olive oil on top of stuffed aubergine, cover the container, and bake at 180ºC for 40-45 minutes.

To finish, add mozzarella and grated cheese on top, and grill in the oven for a few minutes.

Images of Istockphoto.

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