Vegan Yakisoba with Chickpea Seitan
A vegan yakisoba featuring shredded chickpea seitan and crisp vegetables tossed in a savoury yakisoba sauce.
INGREDIENTS
For the Chickpea Seitan:
- 200 g Chickpea
- 2 tbsp Soy sauce
- 1 tsp Dijon mustard
- 40 g Wheat flour
- 60 g Wheat gluten
- 60 ml Water
- 1 tsp Salt
- Vegetable stock, to taste
For the Yakisoba Sauce:
- 150 ml Soy sauce
- 1 tbsp Sugar
- 1 tbsp Cornflour
- 150 ml Water
For the Yakisoba:
- 200 g White cabbage
- 200 g Carrots
- 300 g Edamame
- 200 g Mung bean sprouts
- 0.5 Bell pepper
- 1 Onion
- 3 cloves Garlic
- 250 g Udon noodles
- Olive oil, to taste
- Sunflower oil, to taste
- Sesame oil, to taste
- Ginger root, to taste
- Garlic powder, to taste
INSTRUCTIONS
For the Chickpea Seitan:
- 1 Add the chickpeas and water to a food processor and blend until smooth.
- 2 Add the remaining ingredients (except the vegetable stock) and mix well.
- 3 Turn the dough out onto a work surface and knead lightly.
- 4 Divide into three parts, roll each portion into a sausage shape and tie a knot.
- 5 In a pot, place the seitan and add vegetable stock until half-covered. When it starts to boil, reduce to low heat, cover and simmer for 40 minutes.
- 6 Remove the seitan from the stock and let cool.
For the Yakisoba Sauce:
- 1 In a pan, whisk the cornflour with water gradually, stirring constantly to avoid lumps. Add the soy sauce and sugar and mix until smooth.
- 2 Place the pan over low heat, stirring continuously until the sauce thickens (if cooked too long it may become bitter).
- 3 Set aside.
For the Yakisoba:
- 1 Cut the seitan into small cubes and toss with a little olive oil and salt. Cook in the Airfryer or oven for about 15 minutes at 200 °C until golden and crisp. Set aside.
- 2 Meanwhile, cook the noodles in a pot according to the package instructions. Drain and set aside.
- 3 Dice the onion and garlic and slice the bell pepper. Set aside.
- 4 Thinly slice the white cabbage and carrots. Set aside.
- 5 In a frying pan, combine a little olive oil, sunflower oil and sesame oil.
- 6 When the pan is hot, sauté the onion until golden. Then add the garlic and sliced pepper and sauté for a few more minutes.
- 7 Stir in the grated ginger and a pinch of garlic powder.
- 8 Next, add the cabbage and carrots. Cook until the vegetables soften. If needed, add water to prevent burning.
- 9 Finally, add the seitan, the edamame (pre-cooked and shelled) and the mung bean sprouts.
- 10 When everything is cooked, stir in the yakisoba sauce and the noodles. Toss everything well and it’s ready to serve.
