Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 400 grams of seitan into 0.5-inch thick pieces and season generously with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then pan-sear the seasoned seitan slices for 3-4 minutes per side until golden brown and slightly crispy, then remove from the skillet and set aside.

3. 3

   Add 1 tablespoon of olive oil to the same skillet, then add 1 finely sliced large onion and cook for 5 minutes until softened.

4. 4

   Stir in 1 medium eggplant cut into 0.5-inch quartered rounds and cook for 8-10 minutes until tender and lightly browned, then add 1 teaspoon cumin, 1 teaspoon coriander, 0.5 teaspoon turmeric, 0.5 teaspoon allspice, and 0.25 teaspoon cinnamon, stirring for 1 minute until fragrant.

5. 5

   Add 1.5 cups of rinsed basmati rice and 3 cups of vegetable broth to the skillet, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until the rice absorbs the liquid.

6. 6

   Gently return the pan-seared seitan to the skillet, arranging it over the rice and vegetables, cover, and let it rest off the heat for 5 minutes.

7. 7

   Garnish the skillet with 0.25 cup chopped fresh parsley and 2 tablespoons of toasted pine nuts before serving.