Turkish-Spiced Seitan & Walnut Shakshuka with Crispy Sage Flatbread

Ingredients

• 150 g seitan, cut into 1-inch cubes
• 1 can (400g) canned crushed tomatoes, no sugar added
• 40 g raw walnuts, finely chopped
• 1 tsp ground cumin
• 3/4 tsp aleppo pepper, or red pepper flakes
• 1/4 tsp ground cinnamon
• 3 whole garlic cloves, minced
• 60 g red onion, diced
• 3 tbsp olive oil, divided
• 1/2 cup vegetable broth
• 1/2 tsp dried oregano
• 1 piece (100g) vegan flatbread, store-bought or homemade
• 6 leaves fresh sage leaves, chopped
• 1 tbsp pomegranate molasses, optional garnish
• to taste pinch sea salt
• to taste pinch black pepper

Instructions

1. 1

   Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Add seitan cubes and sear for 3-4 minutes until golden on all sides. Remove and set aside.

2. 2

   In the same skillet, add remaining 1 1/2 tbsp olive oil. Sauté diced red onion for 2 minutes until softened.