Vegan Instant Pot Cookbook for Beginners: Delicious, Quick & Easy Vegan Recipes for Your Instant Pot with 7-Day Meal Plan (vegan cookbook 1) by Edison Lane

Author:Edison Lane [Lane, Edison]
Language: eng
Format: epub
Published: 2019-05-21T07:00:00+00:00

Soba Noodle Bowl with Seitan

Crunchy greens, sizzling soup, vegan meat, and al dente noodles. A combination that will send thrills down your bones. For quicker results, work with pre-cooked noodles.

Prep Time: 5 min | Cook Time: 20 min | Serves: 4

Ingredients:

1 tbsp sesame oil

2 tsp ginger puree

2 cups chopped bok choy

3 carrots, cut into 1-inch matchsticks

2 red chilies, deseeded and thinly sliced

2 (3/4 oz) fermented soybean paste

½ cup frozen garden peas

½ cup canned yellow corn, rinsed

4 ½ cups vegetable broth

Tamari sauce to taste

Salt and black pepper to taste

2 cups vegan soba noodles

1 cup seitan

5 spring onions, finely chopped

Freshly chopped parsley to garnish

Directions:

1. Select Sauté mode on the instant pot and add the sesame oil to heat.

2. Stir in the ginger puree, bok choy, carrots, and red chilies. Allow cooking for 3 minutes and then stir in the soybean paste.

3. Add the garden peas, yellow corn, vegetable broth, tamari sauce, and adjust the taste with salt and black pepper. Simmer the soup until gently boiling.

4. Pour the soba noodles into the soup, followed by the seitan. Cook further for 10 minutes or until the noodles are soft.

5. Turn the heat off and mix in the spring onions and parsley.

6. Fetch the noodle soup into serving bowls and serve immediately.

Nutritional Fact per Serving:

Calories 325; Total Fat 8.3g; Total Carbs 53.4g; Fiber 7.3g; Protein 14.9g

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