This soba noodles recipe is a bit like vegan yaki soba, but without the fried soba. When baking, these Japanese buckwheat noodles often fall apart, so we'll leave that out. In this soba recipe, make sure you let the eggplant soften a bit first, and then cook the soba separately. By the way, the sauce with this vegan soba recipe is invincible, so make sure you have all the ingredients at home. The secret of this Japanese sauce? All the flavors come back in it. Soba contains a relatively high amount of protein, and so does tahini. The eggplant does look a bit like meat. If you want to make it even more of a protein-rich meal, add seitan to these delicious soba noodles!
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.
This is how you make it
Dice the red onions. Cut the aubergine into cubes. Press the garlic and mix with the ingredients for the sauce.
Marinate the aubergine with 3/4 of the sauce. Leave for an hour.
Make the soba following the instructions on the packet.
Sauté the onion in coconut oil in a frying pan. Add the aubergine mixture and fry for approx. 10 minutes until softened.
Mince the hot red peppers and coriander. Lastly, add this to the aubergine. Fry for another minute.
Mix the rest of the sauce with the soba noodles. Serve with the aubergine and optionally extra coriander.