Yakisoba
Vegan yakisoba with shredded chickpea seitan and vegetables coated in yakisoba sauce
LUNCH/DINNER
Total
1H30min
Prep
20min
Cook
1H10min
Servings:servings
For the Chickpea Seitan:
- 200 grChickpeas
- 60 mlWater
- 2 tbspSoy sauce
- 1 tspDijon mustard
- 1 tspSalt
- 40 grPlain flour
- 60 grVital wheat gluten
- Vegetable stock as needed
For the Yakisoba Sauce:
- 150 mlSoy sauce
- 1 tbspSugar
- 150 mlWater
- 1 tbspCornstarch
For the Yakisoba:
- 200 grWhite cabbage
- 1.50Medium carrots
- 300 grEdamame
- 200 grMung bean sprouts
- 0.50Bell pepper
- 1Onion
- 3 clovesGarlic
- 250 grYakisoba noodles
- Olive oil to taste
- Sunflower oil to taste
- Sesame oil to taste
- Fresh ginger root to taste
- Garlic powder to taste
Yakisoba
Vegan yakisoba with shredded chickpea seitan and vegetables coated in yakisoba sauce
LUNCH/DINNER
Total
1H30min
Prep
20min
Cook
1H10min
Servings:servings
INGREDIENTS
For the Chickpea Seitan:
- 200 grChickpeas
- 60 mlWater
- 2 tbspSoy sauce
- 1 tspDijon mustard
- 1 tspSalt
- 40 grPlain flour
- 60 grVital wheat gluten
- Vegetable stock as needed
For the Yakisoba Sauce:
- 150 mlSoy sauce
- 1 tbspSugar
- 150 mlWater
- 1 tbspCornstarch
For the Yakisoba:
- 200 grWhite cabbage
- 1.50Medium carrots
- 300 grEdamame
- 200 grMung bean sprouts
- 0.50Bell pepper
- 1Onion
- 3 clovesGarlic
- 250 grYakisoba noodles
- Olive oil to taste
- Sunflower oil to taste
- Sesame oil to taste
- Fresh ginger root to taste
- Garlic powder to taste
INSTRUCTIONS
For the Chickpea Seitan:
- 1Add the chickpeas and water to a food processor and blend until smooth.
- 2Add the remaining ingredients (except the vegetable stock) and mix well.
- 3Transfer the dough to a surface and knead lightly.
- 4Divide into three portions, roll each into a sausage shape and tie in a knot.
- 5Place the seitan in a pot and add enough vegetable stock to cover halfway. Once it starts to boil, reduce the heat and simmer with a lid on for 40 minutes.
- 6Remove the seitan from the stock and leave to cool.
For the Yakisoba Sauce:
- 1In a saucepan, gradually mix the cornstarch with the water, stirring constantly to avoid lumps. Add the soy sauce and sugar and mix until smooth.
- 2Cook over low heat, stirring constantly, until the sauce thickens slightly (cooking too long can make it bitter).
- 3Ready to use.
For the Yakisoba:
- 1Cut the seitan into small cubes and toss with a little olive oil and salt. Cook in an air fryer or oven for about 15 minutes at 200°C until golden and crispy. Set aside.
- 2Meanwhile, cook the noodles in a pot of water according to the packet instructions. Drain and set aside.
- 3Finely chop the onion and garlic, and cut the pepper into strips. Set aside.
- 4Thinly slice the white cabbage and carrot. Set aside.
- 5In a frying pan, combine a little olive oil, sunflower oil and sesame oil.
- 6When the pan is hot, sauté the onion until golden. Add the garlic and pepper and sauté for a few more minutes.
- 7Add the grated ginger and a little garlic powder.
- 8Add the cabbage and carrot. Cook until the vegetables soften, adding a splash of water if needed to prevent burning.
- 9Finally, add the seitan, edamame (pre-cooked and shelled) and mung bean sprouts.
- 10Once everything is cooked, add the yakisoba sauce and noodles. Toss everything together and serve.