Crispy Soya Chunks with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Soya Chunks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Soya Chunks with Roasted Vegetables

Enjoy a hearty and delicious dish featuring crispy soya chunks paired with vibrant, roasted vegetables. This recipe brings together the crunchy texture of perfectly seasoned soya chunks and the natural sweetness of bell peppers, zucchini, and red onion, creating a balanced meal that’s loaded with plant-based protein and a burst of flavor.

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NUTRITION

322kcal
Protein
33.9g
Fat
6.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

60g Soya Chunks

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (90g)

1 small Red Onion (50g)

1 teaspoon Olive Oil

1 teaspoon Mixed Spices

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rehydrate the soya chunks by soaking them in warm water for about 10 minutes. Drain and gently squeeze out excess moisture.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 4

    In a bowl, toss the rehydrated soya chunks with a teaspoon of olive oil and the mixed spices until evenly coated.

  • 5

    Spread the soya chunks on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 15 minutes, or until crispy and golden.

  • 6

    Meanwhile, place the prepared vegetables on another baking sheet, drizzle with a small drizzle of olive oil if desired, and season lightly. Roast for around 15 minutes or until they are tender with a slight char on the edges.

  • 7

    Combine the crispy soya chunks with the roasted vegetables on a plate. Serve immediately for a satisfying and nutritious meal.

Crispy Soya Chunks with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Soya Chunks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Soya Chunks with Roasted Vegetables

Enjoy a hearty and delicious dish featuring crispy soya chunks paired with vibrant, roasted vegetables. This recipe brings together the crunchy texture of perfectly seasoned soya chunks and the natural sweetness of bell peppers, zucchini, and red onion, creating a balanced meal that’s loaded with plant-based protein and a burst of flavor.

NUTRITION

322kcal
Protein
33.9g
Fat
6.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

60g Soya Chunks

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (90g)

1 small Red Onion (50g)

1 teaspoon Olive Oil

1 teaspoon Mixed Spices

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rehydrate the soya chunks by soaking them in warm water for about 10 minutes. Drain and gently squeeze out excess moisture.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 4

    In a bowl, toss the rehydrated soya chunks with a teaspoon of olive oil and the mixed spices until evenly coated.

  • 5

    Spread the soya chunks on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 15 minutes, or until crispy and golden.

  • 6

    Meanwhile, place the prepared vegetables on another baking sheet, drizzle with a small drizzle of olive oil if desired, and season lightly. Roast for around 15 minutes or until they are tender with a slight char on the edges.

  • 7

    Combine the crispy soya chunks with the roasted vegetables on a plate. Serve immediately for a satisfying and nutritious meal.