Are you aware of the protein-rich options that vegans have? Many people think that you can't get your protein on a plant-based diet. But you really don't have to go to chicken, eggs or ready-to-eat meat substitutes to fill a plate full. For protein-rich vegan products, think of red lentils (27% protein, compared to 22% in chicken and 13% in eggs), seitan (18%), shiitake (18%) or peanuts (29%). recipe we have used as many protein-rich products as possible.That means stacking proteins!A delicious soba recipe with peanut sauce and seitan, completely plant-based!
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.
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.
Rather avoid peanuts? Substitute the peanut butter for tahini or cashew butter.