Nutrition per serving
Ingredients
Preparation
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1
Heat 1 tablespoon of the olive oil in a large frying pan over a medium–high heat. Add the aubergine slices in a single layer (cook in batches if needed) and fry for 2–3 minutes on each side until lightly golden. Transfer the cooked slices to a plate lined with kitchen paper to drain. Repeat with the remaining aubergine, adding a little more oil if necessary (taken from the remaining 1 tablespoon).
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2
Preheat the oven to 200C/180C Fan/Gas 6.
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3
In the same pan, add the remaining olive oil and heat over a medium heat. Fry the chopped red onion for about 5 minutes, stirring occasionally, until beginning to soften and turn translucent.
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4
Add the crushed garlic to the pan and cook for another 30 seconds, stirring, until fragrant but not browned.
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5
Sprinkle in the smoked paprika, cayenne pepper and dried oregano. Cook the spices for about 1 minute, stirring constantly, until fragrant.
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6
Stir in the tomato purée and cook for 1 minute more, allowing it to darken slightly in colour and caramelise in the oil.
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7
Add the drained chickpeas, torn seitan pieces, passata, vegetable stock and granulated sugar to the pan. Stir well to combine and bring the mixture up to a gentle simmer for 2–3 minutes so the flavours start to come together. Taste and adjust seasoning with salt and pepper if needed.
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8
Transfer roughly half of the chickpea and seitan mixture to a deep baking dish, spreading it out in an even layer.
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9
Arrange half of the aubergine slices on top of the sauce in a single layer, using the largest slices for this middle layer so they cover the surface well.
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10
Spoon the remaining chickpea and seitan mixture evenly over the aubergine layer, then top with the remaining aubergine slices, arranging them neatly over the surface.
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11
Place the baking dish in the preheated oven and bake for about 25 minutes, or until the stew is bubbling around the edges and the aubergine on top is golden and tender.
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12
Remove from the oven and let the baked stew sit for 5 minutes to settle. Garnish with fresh basil leaves and serve hot, on its own or with crusty bread, freshly cooked pasta or steamed rice.
Seitan, Chickpea & Aubergine Baked Stew
This vegan baked stew takes the cosy flavour of an aubergine parmigiana and fuses it with a protein-packed bean and seitan casserole. Slices of aubergine are pan-fried until lightly golden, then layered with chickpeas and seitan in a smoky tomato sauce scented with paprika, cayenne and dried oregano.
The result is a bubbling, oven-baked stew with soft aubergine on top, chewy seitan pieces throughout and a rich tomato base that begs for crusty bread or a bowl of warm pasta. It’s naturally vegan, dairy-free and egg-free, high in fibre and substantial enough to satisfy even the biggest appetites.
Why this baked stew works
- Deep flavour in under an hour – Smoked paprika, cayenne and oregano bring instant, complex flavour without long simmering.
- Great texture contrast – Creamy chickpeas, meaty seitan and silky aubergine keep every bite interesting.
- Flexible serving options – Serve over pasta, rice, or mop it up with bread; it’s also delicious on a baked potato or polenta.
- Meal-prep friendly – The stew tastes even better the next day, and leftovers reheat beautifully.
Ingredient notes
- Aubergine (eggplant): Sliced and lightly fried first so it bakes up tender and golden rather than spongey.
- Seitan: Torn into chunky pieces so the ragged edges soak up the sauce. Use plain or poultry-style seitan.
- Chickpeas: A 400g tin provides body, extra protein and a creamy bite.
- Tomato base: Passata plus a little tomato purée gives a rich, velvety sauce that clings to the other ingredients.
- Spices: Smoked paprika, cayenne and dried oregano form the aromatic backbone. Use our Organic Cayenne Pepper and Organic Oregano for clean, bright spice flavour, and finish with freshly ground Organic Black Pepper if you like a little extra kick.
Serving and pairing ideas
- Spoon into warm bowls with crusty bread to soak up every bit of sauce.
- Serve over al dente pasta (rigatoni, penne or shells) with extra fresh basil.
- Ladle onto fluffy rice or creamy polenta for a more substantial main.
- Add a fresh side: a simple green salad with lemony dressing, or steamed greens like kale or broccoli to balance the richness.
Make it your own
- Milder heat: Halve the cayenne or omit it and add extra smoked paprika.
- Extra veggies: Stir in sliced peppers, courgette or a handful of spinach before baking.
- Gluten-free: Swap seitan for extra chickpeas or cooked lentils, or use your favourite gluten-free vegan sausage.
This seitan, chickpea and aubergine bake is the kind of plant-based comfort food you’ll come back to all year round – simple enough for a weeknight, impressive enough for guests, and full of gutsy Mediterranean-inspired flavour.
Tips for better taste
The spice behind this recipe.
Our organic oregano delights with its spicy, robust aroma and a gentle heat. Carefully dried and gently ground, it re...
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