Italian Seitan, Roasted Eggplant, Zucchini, Garlic & Basil Penne

Name: Italian Seitan, Roasted Eggplant, Zucchini, Garlic & Basil Penne
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 brown onion, finely diced; 1 teaspoon dried chilli flakes (optional); 1 teaspoon dried marjoram; 198 grams 200 g eggplant (approx. 1 medium); 1 teaspoon fennel seeds; 1 bunch fresh basil leaves, roughly torn; 5 garlic cloves; 128 grams 125 g gluten flour (wheat gluten); 2 Tbs olive oil; 1 teaspoon paprika; 710 milliliters passata; 397 grams 400 g penne pasta; 3 sprigs thyme; 1 Tb tomato paste; 177 milliliters vegetable stock; 200 grams Seitan as prepared above or approx vegetarian sausages; 198 grams 200 g zucchini (approx. 2)

The recipe Italian Seitan, Roasted Eggplant, Zucchini, Garlic & Basil Penne could satisfy your Mediterranean craving in roughly 1 hour and 35 minutes. This recipe serves 4. Watching your figure? This dairy free and vegetarian recipe has 691 calories, 30g of protein, and 9g of fat per serving. It works well as a main course. If you have vegetable stock, basil leaves, approx vegetarian sausages, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.