Seitan Udon Noodle Stir Fry

I had a request for a seitan recipe, so here is one that I make pretty often. Every time I make this, it comes out a little different because I’ll use different veggies based on what I have on hand or what I’m in the mood for. You can use different types of noodles like soba or lomein or you can use rice instead. Seitan, can be switched out for tofu or some other kind of protein replacement. There’s a lot of room for creating your own variations here. There are certain ingredients I use every time – onion, shallots, garlic, sesame oil, soy sauce, and rice wine vinegar. These ingredients pretty much ensure that whichever veggies, protein and starches you use, it’ll be tasty!

Ingredients:

1 yellow onion – chopped
2 shallots – finely chopped
2-3 cloves of garlic – pressed or minced
sesame oil
1 head of baby bok choy
1 1/2 cups of broccoli florets
udon noodles
1 package of seitan
1 cup of snow peas
soy sauce
rice vinegar

Directions:

  • Prep your onions, shallots, and garlic. Saute them in sesame oil until the onions are translucent and a little golden. Set aside.
  • Pull the leaves off the bok choy and rinse them throughly. Cut off the base where it’s tougher, but still leave some of the white part. Rip each leaf up into 2-3 pieces so they’re a bit more manageable to eat.
  • Bring a pot of water to a boil and steam the broccoli florets and bok choy for a few minutes, just until tender. Don’t over steam them or they’ll get mushy. You can also cook your noodles in the water while the veggies are steaming if you have a set up that works that way. Prep your noodles according to package directions. The udon noodles I made only needed to boil about 4 minutes.
  • Drain the seitan and rip it into bite size pieces. Saute the seitan in sesame oil until the edges get golden and crispy. Add in the snow peas to saute for a minute – they don’t need very long.
  • Combine all of the veggies and seitan into a pot and add soy sauce and rice vinegar to taste. Start by adding a little and taste, then add more as needed. I always end up ┬áneeding more than I think I will, but it’s good to start light since the soy sauce is a strong flavor.
  • Place a portion of noodles in a bowl and add the veggie and seitan stir fry on top. Add more soy sauce or rice vinegar as needed. Sometimes I will add the noodles straight to the veggies and mix everything up in the pot first, allowing the noodles to pan fry a little bit. You can also top with toasted sesame seeds if you like. Enjoy!

Vegan Lasagna Recipe

My mom is a great cook and there are a lot of recipes of hers that I love. Growing up, one of my very favorites was her lasagna. I came to realize that all other lasagna you could get at a restaurant, in a store, really anywhere else, did not live up to her lasagna. When I became vegan, I knew this was one of the things I would miss the most. And then I realized, it really wasn’t hard to veganize this recipe at all. So here’s the modified version of her lasagna recipe. Tastes like home!

Just don’t dump your lasagna noodles in the sink like I did! Running out to get new lasagna noodles in the middle of a recipe isn’t very efficient.

Ingredients:

1 13.25 oz box of lasagna noodles
1 8 oz. pack of firm tofu
2 cups of frozen spinach
2 cups of shredded carrots
3/4 oz pack of basil, chopped
1 yellow onion
1 green pepper
4 cloves of garlic
olive oil
1 tsp dried oregano
1 tsp. salt (or more to taste)
ground pepper to taste
1 jar of tomato sauce

Directions:

  • Boil a large pot of water and cook the lasagna noodles according to the directions on the package. Preheat your oven to 400┬░.
  • Drain and press the water out of the tofu. Crumble it up into small pieces in a mixing bowl.
  • Defrost frozen spinach and add it to the tofu. Add shredded carrots and chopped basil.
  • Chop yellow onion and green pepper. Finely chop or press cloves of garlic. Saute the onion, pepper, and garlic with a little olive oil and add to the filling mixture.
  • To the mixture add dried oregano, salt, and ground pepper to taste. Feel free to add more of these spices, or to include powdered garlic, dried basil, etc.
  • Stir the filling mixture well so everything is evenly distributed.
  • Once your noodles are finished boiling and your filling mixture is done, you’re ready to layer the lasagna. Use a large casserole dish (about 15 inches x 10 inches x 2 inches deep). Put a thin layer of sauce in the bottom of the dish. Add a layer of noodles, 3 noodles across. Add a layer of filling on top of the noodles. Then another layer of noodles, then sauce, then filling. Keep layering until you use up all your noodles and filling. You’ll probably end up with about 3 layers of filling so use about 1/3 of your filling mixture each time so you don’t run out.
  • The top layer will be 3 lasagna noodles covered with tomato sauce. If you want your lasagna to be “cheesy” you can put some daiya cheese on top, but I prefer it without any cheese substitute. You can also sprinkle some bread crumbs on top if you want it to be crispier.
  • Bake the lasagna at 400┬░ for about 40-45 minutes, until the sides look a bit bubbly and the top edges are getting a little crispy. Enjoy!