NUTRITION

SERVINGS

INGREDIENTS

70 g dry soy chunks

1 medium yellow potato

2 cloves garlic

2 tsp extra virgin olive oil

1 cup broccoli florets

1 tbsp tamari

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup vegetable broth

PREPARATION

• 1

  Place the dry soy chunks in a heat-proof bowl and cover with boiling water for 10 minutes until softened, then drain and squeeze out all excess liquid.

• 2

  Peel and chop the yellow potato into 1-inch cubes, then boil in a pot of salted water for 12-15 minutes until fork-tender.

• 3

  While the potatoes boil, steam the broccoli florets in a steamer basket over simmering water for about 5 minutes until vibrant green and crisp-tender.

• 4

  Drain the potatoes and return them to the pot; add the minced garlic, 1 teaspoon of olive oil, and nutritional yeast, then mash until creamy and smooth.

• 5

  Heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat and add the rehydrated soy chunks, browning them for 4 minutes until the edges are golden.

• 6

  Pour the vegetable broth and tamari into the skillet with the soy chunks, simmering for 3-5 minutes until the liquid has reduced to a thick glaze.

• 7

  Season both the mashed potatoes and the glazed soy chunks with sea salt and black pepper, then serve immediately alongside the steamed broccoli.