NUTRITION

SERVINGS

INGREDIENTS

0.85 cup Soy chunks

1 small Gold potato

1 tsp Olive oil

1 medium Red bell pepper

0.25 cup Yellow onion

1 clove Garlic

1 cup Broccoli florets

2 tbsp Vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Soak the dry soy chunks in boiling water for 10 minutes until softened, then drain and squeeze thoroughly to remove all excess water.

• 2

  Peel and chop the gold potato into chunks, then boil in salted water for 12-15 minutes until tender; drain and mash with 1 tablespoon of vegetable broth.

• 3

  Steam the broccoli florets over boiling water for 5 minutes until they are bright green and tender-crisp, then set aside.

• 4

  In a small skillet, sauté the diced onion, garlic, and chopped red pepper in olive oil over medium heat until softened and slightly charred.

• 5

  Transfer the sautéed pepper mixture to a blender with the remaining 1 tablespoon of vegetable broth and blend until a smooth, vibrant sauce forms.

• 6

  Return the sauce to the skillet, stir in the rehydrated soy chunks and smoked paprika, and simmer for 5 minutes until the sauce thickens and coats the chunks.

• 7

  Season the dish with sea salt and black pepper, then serve the saucy soy chunks over the mashed potatoes with the steamed broccoli on the side.