Name: Umami TVP and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups dry textured vegetable protein; 1.25 cups vegetable broth; 1 tbsp extra virgin olive oil; 1 cup shelled edamame; 2 cups broccoli florets; 1 cup sliced carrots; 2 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp garlic powder; 1 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Umami TVP and Roasted Vegetable Medley

Sheet-pan roasted TVP and vibrant vegetables tossed in a savory ginger-tamari glaze, offering a satisfyingly chewy texture and deep umami flavor.

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NUTRITION

Protein

67.6g

Fat

28.2g

Carbs

81.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups dry textured vegetable protein

1.25 cups vegetable broth

1 tbsp extra virgin olive oil

1 cup shelled edamame

2 cups broccoli florets

1 cup sliced carrots

2 tbsp tamari

1 tsp toasted sesame oil

1 tsp garlic powder

1 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2
Place the dry textured vegetable protein in a heat-proof bowl and pour the hot vegetable broth over it, letting it soak for 10 minutes before draining any excess liquid.
3
Spread the rehydrated protein, broccoli florets, sliced carrots, and edamame onto the sheet pan in an even layer.
4
Drizzle with extra virgin olive oil and sprinkle with garlic powder, ground ginger, sea salt, and black pepper, then toss to coat thoroughly.
5
Roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and the protein is slightly browned and crispy.
6
Remove from the oven and immediately drizzle with tamari and toasted sesame oil before serving hot.