12 ounces soba noodles
1 3/4 cups vegetable broth or water
1 medium onion, thinly sliced
3 cups sliced fresh mushrooms
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 ounces seitan, sliced
2 Tbs flour (any kind)
2 tsp soy sauce
1 tsp chopped garlic, or 1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley, optional
PER SERVING: 263 calories; 1.3 g fat; 0.2 g saturated fat; 4.4% calories from fat; 0 mg cholesterol; 17.6 g protein; 49.5 g carbohydrate; 4.9 g sugar; 5.6 g fiber; 796 mg sodium; 53 mg calcium; 3.1 mg iron; 67 mg vitamin C; 751 mcg beta-carotene; 0.9 mg vitamin E
Heat 1/4 cup of the vegetable broth in a large skillet. Add the onion and cook and stir until the onion is transparent, between 5 and 10 minutes. Add the mushrooms and bell peppers. Cover and cook for 5 to 10 minutes, until the mushrooms and peppers are tender. Stir in the seitan. Add a small amount of water if the pan becomes dry.
Whisk together the flour and the remaining 1 1/2 cups of vegetable broth until smooth. Stir into the seitan mixture along with the soy sauce, garlic, pepper, and salt to taste. Cook and stir over medium heat until thickened.
Pour the seitan mixture over the soba noodles. Garnish with the parsley and serve.
Stored in a covered container in the refrigerator, leftover Buckwheat Pasta with Seitan will keep for 2 to 3 days.
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