Vegan Food is Delicious!!!
We had some leftover eggplant and ingredients from the farmers market last weekend that was beginning to get soft. Our solution? Battered eggplant, veggie-filled cornbread, and the not-so gluten-free chorizo seitan (the one exception)! YUM!!
3 small eggplants, or 1 large
1/4 cup gluten-free cornbread mix (We used Bob’s Redmill) (per batch of batter)
1 cup garbanzo bean flour (per batch of batter)
1 tsp cayenne pepper (or to taste)
1/2 tsp seasoned sea salt (to taste – I used Redmond’s Real Salt)
1 cup almond/flax/other milk
3 tsp olive or coconut oil
Slice a few small eggplant into thin pieces. Set aside.
Mix together 1/4 cup gf cornbread mix or cornmeal in one small bowl with 1 cup garbanzo bean flour. Stir in 1 tsp cayenne pepper (to your liking) and 1/2 tsp seasoned sea salt (to your liking). Set aside. (You may need to remake this mixture several times as you are battering.)
Fill another small bowl with 1/2 cup almond, flax, or your choice of vegan milk.
Dip eggplant into milk; shake off excess; dip into flour mixture and coat both sides well; dip back into milk briefly and then back into flour mixture. Be sure to do each step quickly but efficiently so that you do not muddy up the flour or milk. Set battered pieces aside.
Heat up a thin layer of olive or coconut oil in a large skillet on medium heat. Pan fry each side quickly until light brown.
Enjoy as is on top of your favorite gf pasta with marinara sauce! SO GOOD!!!
Chorizo Seitan (This is not Gluten-Free):
Crumble and pan fry (used Upton Natural’s Chorizo Seitan) in olive oil. Add spices if not already marinated.
Add leftover veggies to your favorite gluten-free cornbread mix. We used zucchini, onion, corn and bell pepper. Slice cornbread and serve with seitan (if you are gluten tolerant)! I enjoyed mine without 🙂