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Italian Baked Eggplant with Seitan
http://www.wholeliving.com/132489/italian-baked-eggplant-seitan
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Ingredients
categorized
original
1 medium eggplant, sliced crosswise, 1/4 inch thick
Coarse salt and freshly ground black pepper
8 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped (about 1/2 cup)
3 cloves garlic, minced
1 can (28 ounces) whole tomatoes, pulsed finely in food processor
1 tablespoon chopped fresh oregano
1 1/2 cups whole-wheat breadcrumbs
2 teaspoons nutritional yeast
8 ounces All-Purpose Seitan, drained and thinly sliced
1/2 cup non-dairy creamer or non-dairy milk
2 tablespoons whole ground flaxseed meal
2 cups fresh baby spinach
Ingredients
categorized
original
This recipe is
vegan
(some ingredients require vegan-safe brands)
Produce
Baby spinach, fresh
(
2
cups
)
Eggplant, medium
(
1
)
Garlic
(
3
cloves
)
Onion, finely chopped (about 1/2 cup), small
(
1/2
)
Oregano, fresh
(
1
tablespoon
)
Tomatoes, whole
(
1
can
)
Cooking & Baking
Flaxseed meal, whole ground
(
2
tablespoons
)
Nutritional yeast
(
2
teaspoons
)
Olive oil, extra-virgin
(
8
tablespoons
)
Salt and freshly ground black pepper, Coarse
(
1
)
Bread & Baked Goods
Breadcrumbs, whole-wheat
(
1 1/2
cups
)
Refrigerated
Creamer or non-dairy milk, non-dairy
(
1/2
cup
)
Frozen
All-purpose seitan
(
8
ounces
)
Preparation
Read recipe preparation on
wholeliving.com
Whole Living
www.wholeliving.com
All 898 recipes
Social Stats
37.1
Rating
1-100
3
Tweets
8
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Likes
0
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Views
135
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Recipe Stats
Published August 8, 2011 (1 year ago).
7 people saved this recipe.
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