1 eggplant cut in to ¼ inch slices
1 12oz meat substitute
1 teaspoon mustard powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon Sandra’s Spice
¼ cup Worcestershire sauce
1 large tomato cut in to ¼ inch slices
¼ cup red onion finely chopped
6-8 basil leaves
1 cup quinoa (optional)
In a rice cooked lightly coat with cooking spray. Add 1 cup of quinoa, 2 cups of water and turn on. (approximately 20 minutes).
In a small dish add 1 tablespoon of grape seed oil, ¼ teaspoon Sandra’s Spice, a pinch of salt, black pepper and mix. Lightly brush over eggplant both sides.
Over medium high heat, place eggplant on grilling pan. When the eggplant has consistent grill stripes on both sides turn to low until cooked.
In a bowl add meat substitute, mustard powder, onion powder, cumin, garlic, Sandra’s Spice, Worcestershire sauce, mix and set aside for 5 minutes.
In a sauté pan over medium low heat, lightly coat with grape seed oil and add meatless ingredients, stir until cooked approximately 6 minutes.
Place quinoa on serving plate, add eggplant, layer one tablespoon of meat substitute, layer with fresh basil, layer of tomato, layer one tablespoon meat substitute and top with the red onion and garnish with parsley.