NUTRITION

SERVINGS

INGREDIENTS

1.1 cup textured vegetable protein

1.1 cup vegetable broth

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup snap peas

1 tbsp extra virgin olive oil

1 tsp toasted sesame oil

2 tbsp tamari

1 tsp grated fresh ginger

1 clove minced garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Place the dry textured vegetable protein in a heat-proof bowl and pour the hot vegetable broth over it, letting it soak for 5 minutes until fully rehydrated.

• 3

  In a small bowl, whisk together the extra virgin olive oil, toasted sesame oil, tamari, grated ginger, and minced garlic to create the umami glaze.

• 4

  Spread the rehydrated TVP, broccoli florets, sliced carrots, snap peas, and shelled edamame in a single layer across the prepared sheet pan.

• 5

  Drizzle the tamari glaze over the protein and vegetables, season with sea salt and black pepper, and toss until everything is well coated.

• 6

  Roast for 22 minutes, stirring once halfway through, until the vegetables are tender-crisp and the TVP is golden and chewy.

• 7

  Serve the hot mixture over the cooked brown rice or divide into single-serving containers for a convenient meal prep option.