NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Textured vegetable protein

0.5 cup Vegetable broth

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Chopped kale

0.5 cup Shelled edamame

1 cup Cooked green lentils

0.5 cup Cooked farro

1 tbsp Tamari

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Ground flax seeds

1 tbsp Wheat germ

PREPARATION

• 1

  Place the dry textured vegetable protein in a small bowl and pour the hot vegetable broth over it, letting it sit for 5 minutes to rehydrate.

• 2

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the broccoli florets to the skillet and sauté for 4 minutes until they begin to soften.

• 4

  Stir in the chopped kale and shelled edamame, cooking for another 2 minutes until the kale is wilted.

• 5

  Add the rehydrated textured vegetable protein, cooked green lentils, and cooked farro to the pan.

• 6

  Pour in the tamari and sprinkle with garlic powder, onion powder, sea salt, and black pepper.

• 7

  Toss everything together and cook for 3 minutes until heated through and well combined.

• 8

  Transfer the mixture to a bowl and top with the ground flax seeds and wheat germ before serving.