Buckwheat Pasta with Seitan and Vegetables
|Soba noodles||12 Ounce|
|Vegetable broth/Water||1 3⁄4 Cup (28 tbs)|
|Onion||1 Medium, thinly sliced|
|Sliced mushrooms||3 Cup (48 tbs)|
|Red bell pepper||1 , sliced|
|Yellow bell pepper||1 , sliced|
|Seitan||8 Ounce, sliced|
|Soy sauce||2 Teaspoon|
|Chopped garlic/0.5 teaspoon garlic powder||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Cook the soba noodles in a large pot of boiling water until just tender, between 3-8 minutes or according to the package directions. Drain and rinse with cold water to prevent them from sticking. Set aside.
Heat 1/4 cup of the vegetable broth in a large skillet. Add the onion and cook and stir until the onion is transparent, between 5 and 10 minutes. Add the mushrooms and bell peppers. Cover and cook for 5 to 10 minutes, until the mushrooms and peppers are tender. Stir in the seitan. Add a small amount of water if the pan becomes dry.
Whisk together the flour and the remaining 1 1/2 cups of vegetable broth until smooth. Stir into the seitan mixture along with the soy sauce, garlic, pepper, and salt to taste. Cook and stir over medium heat until thickened.
Pour the seitan mixture over the soba noodles. Garnish with the parsley and serve.
Stored in a covered container in the refrigerator, leftover Buckwheat Pasta with Seitan will keep for 2 to 3 days.
Serving size: Complete recipe
Calories 1715 Calories from Fat 61
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 0.7 g3.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5631 mg234.6%
Total Carbohydrates 328 g109.3%
Dietary Fiber 14.4 g57.8%
Sugars 14.4 g
Protein 58 g116.2%
Vitamin A 97% Vitamin C 700.6%
Calcium 22.1% Iron 90.2%
*Based on a 2000 Calorie diet