Spicy Seitan, Eggplant, and Shirataki Noodles in Tomato Pumpkin Sauce

Spicy, creamy, satisfying AND clean- I was not expecting this dish to turn out so delicious!! It was just a combination of some food I had to use up in the fridge. These situations always tend to lead to something really tasty. Before I share this recipe, I want to talk a little about the ingredients used in this dish. Seitan is a vegetarian protein from wheat gluten. It has a nice meaty texture and savory flavor once it's cooked. I buy mine at Whole Foods. You can probably use ground beef, chicken, or turkey in place of the seitan for this recipe. Shirataki noodles are made from tofu, and are a great low calorie and low carbohydrate alternative to regular pasta. I know it sounds weird, but I'm really a fan! The texture is great and they come in several varieties including macaroni, spaghetti, fettuccine, and angel hair! A huge plate of pasta for 20 calories?? I'm in! I also buy these at Whole Foods, but they are also usually available in the natural food section of your grocery store.

Shirataki noodles are gluten-free, dairy-free, cholesterol-free, vegan and kosher certified. Many people complain of a "fishy" smell when they open the package- do not let this scare you. The noodles must be rinsed and drained completely. After that, place them on paper towels and pat dry. Then, microwave the noodles for 30 seconds.

I had roasted eggplant on hand, so that's how it got thrown into this dish. Simply preheat your oven to 450, diced one small eggplant into 1/2" cubes, coat evenly with an olive oil mister, and roast until soft (about 30 minutes). Make sure you give them a stir every 10 minutes.

OK, so now that you the basic prep, I can share my recipe : )

Spicy Setian, Eggplant, and Shirataki Noodles in Tomato Pumpkin Sauce

Ingredients:

2 garlic cloves, minced
1 pacakage WestSoy Ground Seitan
1/2- 1 teaspoon each of cumin, paprika, chili powder, and garlic powder
1 small eggplant, diced into 1/2 " cubes and roasted
1 package Tofu Shirataki Fettuccine Noodles
1/4 cup canned pumpkin
1 tablespoon tomato paste
1/2 tablespoon Bragg's Liquid Aminos (or soy sauce)

1 t Apple Cider Vinegar
Splash of vegetable broth
1 tablespoon Nutritional Yeast

Directions:

1. Mix together the pumpkin, tomato paste, cider vinegar, broth, and Bragg's. Set aside.
2. Heat a non-stick pan coated with cooking spray over medium heat. Cook the garlic until it begins to soften. In the meantime, drain your package of ground seitan.
3. Add the seitan to the pan, then add your spices. Cook until the seitan starts to brown.
4. Add the eggplant and Shirataki noodles.
5. Add the sauce to the pan. If needed, thin it out a little more with some broth. Sprinkle the nutritional yeast into the pan. Toss gently until everything is combined.
6. Serve! I garnished mine with parsley because I had some and thought it would look pretty : ).

I split this up into two mini-meals. I ate mine cold, as per usual, but I'm sure it's great hot as well!

Nutrition Facts for one serving (out of the two it makes): 197 calories, 3.4 g Fat, 17.2 g CHO, 9 g Fiber, 28 g Protein

Mexican Spaghetti Squash Pie

       Before I get into my pie story, can we please take a moment to appreciate the incredible fluffiness of my protein pancakes this morning?!

 Holy YUM!!! These are the same as my Banana Bread Psyllium Panckes, except I used Cellucor Peanut Butter Marshmallow protein powder.

Ok, now my post:

I hadn't bought seitan in a while, so when I saw a package of "seitan crumbles" I thought it would be fun to experiment. Seitan, or "wheat meat" is made from wheat gluten. Not only does it have a very similar look and texture as regular meat, it is also a great source of protein. One of my favorite ways to prepare seitan is to simply roast it with a little garlic powder. It's now sold as strips, crumbles, and cubes, so its easier to incorporate into your favorite recipes.

I originally thought of seasoning the seitan crumbles like taco meat. The entire idea for this recipe came together when I noticed I had a spaghetti squash that needed to be cooked, and a half a jar of salsa looking lonely in the fridge. The rest just happened. This was SO delicious and flavorful, and really simple to make! This recipe makes two meals, or four side dishes.

Browning up the seitan:

 

Squash and egg white mixture:

 

 Finished!!

Mexican Spaghetti Squash Pie

Ingredients:

1/4 cup chopped onion
2 garlic cloves, finely chopped
1 package seitan crumbles (or 1 cup ground turkey, chicken, beef)
Cinnamon, cumin, and chile powder, to taste
1 tablespoon raisins (optional, can do more if you like)
1/2 cup salsa
1/2 cup cilantro, roughly chopped
1/3 cup egg whites
2 cups cooked spaghetti squash
1/2 cup low-fat Mexican cheese blend

Directions:

1. Preheat oven to 350. 
1.  Heat a medium pan over medium-high heat and coat with cooking spray. Add garlic and onion and cook until they begin to soften.
2. Add seitan to the pan and cook for a few minutes until the "meat" starts to brown.
3. Add spices, raisins, salsa, and cilantro and mix well.
4. Mix together squash and egg whites in a bowl. Place the mixture into a casserole dish coated with cooking spray. Lay the seitan mixture evenly over the squash. Bake for about 25 minutes.
5. Sprinkle the cheese over the pie and bake for an additional 10 minutes (or until cheese melts).
6. Let the pie sit for about 5 minutes before serving. You can top this with plain Greek yogurt or fat-free sour cream, salsa, avocado- whatever!

I served mine as a side dish with Fiesta Lime Barramundi and roasted asparagus- YUM.

Side note: I am obsessed with Sriracha.