|A thick, rich sauce that’s hearty enough to be eaten like stew.|
Combine parsley, ¼ c oil, lemon juice, soy sauce, and spices in the baking dish, then add the seitan and eggplant. Toss to coat, and let marinate for at least 30 minutes.
Meanwhile, heat T oil in the saucepan, add the onions, and sauté over low heat until golden brown.
Stir in the tomato sauce, wine, and seitan mixture (including the marinade). Cover and cook over medium-low heat for an hour, stirring occasionally. If it seems too thick, add just a bit of water.
|Notes||Serve hot over pasta, rice, polenta, or quinoa.|
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