Mix together the pumpkin, tomato paste, cider vinegar, broth, and Bragg’s. Set aside.
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.
Add the seitan to the pan, then add your spices. Cook until the seitan starts to brown.
Add the eggplant and Shirataki noodles.
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.
Serve! I garnished mine with parsley because I had some and thought it would look pretty : ).
