Butternut Squash Noodle Bowl with Seitan and Scallions
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)
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!