Butternut Squash Noodle Bowl with Seitan and Scallions

Today I present another quick but delicious soup recipe. Even though we’ve had glimpses of spring (hello sun and 50° yesterday!) the winter seems to still be lingering (21° predicted for tomorrow). So in the spirit of warmth (or at least feeling warm) I’ve been making a lot of soup. Plus when spring actually comes, soup doesn’t taste as good. So we might as well eat it up while we can! Any day now and it will just stay warm (optimism at its finest).
Since everyone is sick of talking about the weather, let me talk some more about this soup. It’s easy to make and requires almost no prep time. I’m a big fan of halfway home-cooked meals. Sometimes you just don’t have the time, let alone energy, to make homemade butternut squash soup. But instead of settling on a bowl straight for a can or carton, this recipe allows you to make your soup a little fancier and a more filling meal. Perfect!
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Butternut Squash Noodle Bowl with Seitan and Scallions 

serves two

Ingredients:

2 cups veggies stock

3 cups butternut squash soup

1/2 tsp salt

2 tsp soy sauce

2 servings noodles of choice (I used kelp, but glass or rice noodle would work great!)

1 package seitan (I use Upton’s Naturals)

2 scallions

Sesame seed

Directions:

Begin by combining the vegetable stock and butternut squash soup in a pan on the stove over medium heat. Add soy sauce and salt and stir for about 4 minutes (or until a light boil begins).

While the soup is heating, cut seitan up into pieces, and slice the scallions. In a small pan, cook the seitan (about 5 minutes or according to package instructions).

Place uncooked noodles into two large bowls. When the soup has began to lightly boil, remove from heat and divide between the two bowls, pouring directly over the noodles. Make sure all the noodles are covered by liquid and cover each bowl with a plate. Let it sit for 6 minutes.

Once the six minutes have passed, remove the plate and add the cooked seitan to the soup. Garnish with scallions and sesame seeds. Enjoy!

adapted from: http://inpursuitofmore.com/2014/02/19/10-minute-meal-butternut-squash-ramen-bowl-with-rice-noodles-tofu-fresh-pea-shoots/

Shared on:  Healthy Vegan Fridays!

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4 thoughts on “Butternut Squash Noodle Bowl with Seitan and Scallions

  1. Pingback: Thai Shrimp Noodle Butternut Squash Soup

  2. Hi Haley,
    I am a big fan of steaming bowls heaped with noodles and vegetables so your amazing Butternut Squash Noodle Bowl with Seitan and Scallions really made my mouth water! I am so glad you used kelp noodles because I love them–they are nutritious and light! Thank you so much for sharing this healthy and delicious recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!

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