This is a fun, easy, reasonably healthy, weeknight dinner. I’m not sure it’s actually sexy, but hey, why not. I’ve made it twice and the second version is much improved (the first was too salty).
- 3 generous, heaping tablespoons sunflower seed butter
- 2 tablespoons tamari
- 3 generous tablespoons warm water
- 1 generous tablespoon honey (ok to substitute sweet & sour sauce) (by “generous” I mean I pour until the spoon overflows for a second or two)
- 1 generous tablespoon molasses
- one squirt agave nectar
- a few sprinkles of garlic powder
Combine all ingredients in a blender. Blend on high speed until smooth.
- soba noodles (I made a 10.58 ounce package, which is way more than I needed; ok but not quite as good to substitute whole wheat spaghetti)
- 1 tablespoon olive oil
- 1/2 medium onion, thinly sliced (ok to sub green onions for all or part — just make sure to slice them into pretty big (1-inch or so) pieces or you won’t even notice them)
- 2 or 3 crowns broccoli, cut into florets
- 1 red bell pepper, cut into strips
- 2 8-oz. packages seitan strips (break up the big pieces) (Soren likes this so I add a lot; it’s okay to use only one package) (or cubed extra-firm tofu that you’ve fried ahead of time)
- 1/2 (or so) bag fresh spinach
Prepare noodles as directed. While noodles are cooking, heat olive oil over medium-high heat in a large frying pan or wok. Add onion, broccoli, and pepper and cook, stirring frequently, until they’re just getting tender (approximately 7 minutes or so). Add seitan and spinach, mix well, and cook until the seitan is hot and the spinach is wilted (another few minutes). Put noodles in individual bowls, top with veggie/seitan mixture, and drizzle sauce over the top. Garnish with Sriracha.
I’d say this serves maybe 5 or 6 hungry people if you use 2 packages of seitan.
Adapted from Kath Eats Real Food. Please note this is not an endorsement of Kath Eats, which I think is annoying.