Vegan Seitan Noodle Bowl Recipes

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VEGAN SEITAN NOODLE BOWL

I got the idea for this from a Kraft Foods recipe and it turned out really well. The sauce can be altered to be either sweeter or saltier depending on your tastes.

Provided by tendollarwine

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7



Vegan Seitan Noodle Bowl image

Steps:

  • Heat the oil in a large pan over medium heat. Add the seitan and saute until it begins to brown. Add the carrots and broccoli and cook until they begin to soften. Next, add the sauces and bring to a simmer.
  • In another pot, cook the soba noodles according to package directions.
  • When the vegetables are al dente, take off heat. Scoop some of the noodles into a bowl and top with the vegetables. Spoon some of the sauce over the top and serve.

Nutrition Facts : Calories 402, Fat 4.4, SaturatedFat 0.6, Sodium 2466.2, Carbohydrate 80.3, Fiber 3.2, Sugar 5.9, Protein 18.3

1 lb seitan, cut into chunks
3 carrots, peeled and cut diagonally into 1/4 inch slices
3 cups broccoli
1 (12 2/3 ounce) package soba noodles
1/4 cup tamari
1/4 cup teriyaki sauce
1 tablespoon vegetable oil

GINGER NOODLE BOWL: THE VEGAN VERSION

My favorite Asian-inspired noodle bowl just got a vegan makeover!

Provided by JillyEnFuego

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11



Ginger Noodle Bowl: The Vegan Version image

Steps:

  • Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
  • Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 62.2 g, Fat 9.6 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 1638.6 mg, Sugar 19.3 g

2 tablespoons coconut oil
2 ½ pounds bok choy, cut into bite-sized pieces
6 cloves garlic, grated
1 (3 inch) piece fresh ginger, grated
3 cups shredded carrots
2 teaspoons Chinese five-spice powder
1 teaspoon ground cumin
12 cups vegetable broth
2 (2 ounce) packages cellophane noodles
3 cups fresh bean sprouts
5 scallions, trimmed and thinly sliced

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