Soba with seitan in peanut sauce
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
- Cut the aubergine into small cubes of approx. 1x1 cm.
- Chop the onion. Cut the leek into thin slices.
- Prepare the soba according to package directions. Rinse with cold water and divide over 2 plates.
- Drain the seitan and save the moisture.
- 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.
- Grate the ginger. Press the garlic. Add, along with the seitan, to the eggplant. Bake for 2 minutes.
- 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.
- Divide the aubergine mixture over the soba.
- Garnish with sesame seeds.
Tip(s)
Rather avoid peanuts? Substitute the peanut butter for tahini or cashew butter.
