NUTRITION

SERVINGS

INGREDIENTS

40 g dry soy chunks

1 cup vegetable broth

2 tbsp almond flour

1 tbsp nutritional yeast

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

0.75 medium Yukon gold potato

1 clove garlic

1 tbsp nonfat Greek yogurt

1 cup green beans

0.5 tsp extra virgin olive oil

0.5 tsp lemon juice

PREPARATION

• 1

  Rehydrate the soy chunks by simmering them in the vegetable broth for 10 minutes, then drain and squeeze out as much liquid as possible.

• 2

  Peel and chop the potato, then boil with the garlic clove in salted water until tender, about 15 minutes.

• 3

  Drain the potatoes and garlic, then mash thoroughly with the Greek yogurt until smooth and creamy.

• 4

  In a shallow dish, whisk the egg white until frothy; in a separate dish, combine the almond flour, nutritional yeast, paprika, salt, and pepper.

• 5

  Dip each rehydrated soy chunk into the egg white and then dredge in the almond flour mixture, pressing to adhere.

• 6

  Heat the olive oil in a non-stick skillet over medium heat and pan-fry the soy schnitzel for 3-4 minutes per side until golden and crispy.

• 7

  Steam the green beans until vibrant and tender-crisp, then toss with lemon juice before serving alongside the schnitzel and garlic mash.