Soba with seitan in peanut sauce

Vegan
Protein rich
Asian

Are you aware of the protein-rich options vegans have? Many people think that it’s difficult to have enough proteins with a plant-based diet. But you really don't need the chicken, eggs, or ready-made meat substitutes to have a plate full of protein. Think red lentils (27% protein, compared to 22% in chicken and 13% in eggs), seitan (18%), shiitake (18%) or peanuts (29%).

DinnerNoodle dish2-3 servings25 minutes preparation
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This is how you make it

  1. Cut the aubergine into small cubes of approx. 1x1 cm.
  2. Chop the onion. Cut the leek into thin slices.
  3. Prepare the soba according to package directions. Rinse with cold water and divide over 2 plates.
  4. Drain the seitan and save the moisture.
  5. Put a tablespoon of olive oil in a frying pan and fry the onion for 1-2 minutes. Add the eggplant and leek and cook over medium heat for about 15 minutes, until the eggplant is soft. After 5-10 minutes, add approx. 100 ml seitan liquid and let it boil gently.
  6. Grate the ginger. Press the garlic. Add, along with the seitan, to the eggplant. Bake for 2 minutes.
  7. Then add the peanut butter, tamari, maple syrup and the rest of the seitan juice. Stir until the sauce is smooth and the right thickness. Add some water if necessary.
  8. Divide the aubergine mixture over the soba.
  9. Garnish with sesame seeds.
     

Tip(s)

Rather avoid peanuts? Substitute the peanut butter for tahini or cashew butter.