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Recipe: Spicy Eggplant and Seitan in Garlic Ginger Sauce

Hey Everyone,

This is a great spicy recipe for the fall that will definitely keep you full. The seitan gives you a great source of protein. Serve this with a side of rice or quinoa and greens. Enjoy!

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Recipe: Spicy Eggplant and Seitan in Garlic Ginger Sauce
Author: 
Recipe type: Appetizer
Cuisine: Vegan
 
Ingredients
  • 1 pack of Seitan (1 lb, 2 oz.)
  • 2 Tbs. Olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 jalapeno peppers, diced small
  • 1⁄4 cup Tamari
  • 2 tbsp. balsamic vinegar
  • 2 tbsp Aji Mirin
  • 1 tbsp. honey
  • 1 tsp. sea salt
  • 2 Tbsp. Olive Oil
  • 4 medium Japanese eggplants, sliced at an angle into 2" thick pieces
  • 1 onion, cut into slivers
  • ½ red pepper, cut into strips
  • ½ green pepper, cut into strips
  • 2 Tbs. minced garlic
  • 1 Tbs. minced ginger
  • ½ tsp. red chili flakes
  • 1 tsp. sesame oil
  • 1⁄4 cup diced scallions
Instructions
  1. Cover bottom of wok with 1” of water, bring to a boil. Place cut eggplant into bamboo basket and sit the basket over the water. Cover wok with lid, and steam eggplant until soft, about 8 minutes. Meanwhile, mix Tamari, Mirin, honey, vinegar, and salt in a bowl; set sauce aside. Sauté seitan in heavy skillet with 2 Tbs. of olive oil. Add the 1 t. of garlic, 1 t. of ginger and jalapeno peppers and cook until seitan is golden brown. When eggplant is soft, remove basket from wok, and dry the wok over high heat. Add the other 2 Tbs. of olive oil to the wok, followed by the onions, and cook until translucent. Add the red and green peppers, garlic and ginger, and cook for a few minutes. Add the eggplant, ½ t. red chili peppers, and sautéed seitan, and stir-fry 30 seconds. Stir in sauce and cook until sauce is thickened, 3–5 minutes. Remove from heat and drizzle with dark, toasted sesame oil; garnish with diced scallions.

Step-By-Step Instructions:

Cover bottom of wok with 1” of water, bring to a boil. Place cut eggplant into bamboo basket and sit the  basket over the water. Cover wok with lid, and steam eggplant until soft, about 8 minutes.

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Meanwhile, mix Tamari, Mirin, honey, vinegar, and salt in a bowl; set sauce aside. Sauté seitan in heavy skillet with 2 Tbs. of olive oil. Add the 1 t. of garlic, 1 t. of ginger and jalapeno peppers and cook until seitan is golden brown.

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When eggplant is soft, remove basket from wok, and dry the wok over high heat. Add the other 2 Tbs. of olive oil to the wok, followed by the onions, and cook until translucent. Add the red and green peppers, garlic and ginger, and cook for a few minutes.

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Add the eggplant, ½ t. red chili peppers, and sautéed seitan, and stir-fry 30 seconds.

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Stir in sauce and cook until sauce is thickened, 3–5 minutes. Remove from heat and drizzle with dark, toasted sesame oil; garnish with diced scallions.

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