Name: Pan-Seared Soy Chunks Peppercorn Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Soy chunks; 1 medium Russet potato; 1 cup Broccoli florets; 0.5 tsp Ghee; 0.5 tsp Extra virgin olive oil; 0.5 tbsp Coconut cream; 0.25 cup Vegetable broth; 1 tsp Black peppercorns; 0.25 tsp Sea salt; 0.25 tsp Garlic powder; 1 tsp Tamari; 1 tbsp Nutritional yeast

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Soy Chunks Peppercorn Sauce

Pan-seared soy chunks glazed in a creamy, cracked peppercorn sauce served over buttery mashed potatoes and crisp-tender steamed broccoli.

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NUTRITION

Protein

35.8g

Fat

7.6g

Carbs

61.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Soy chunks

1 medium Russet potato

1 cup Broccoli florets

0.5 tsp Ghee

0.5 tsp Extra virgin olive oil

0.5 tbsp Coconut cream

0.25 cup Vegetable broth

1 tsp Black peppercorns

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tsp Tamari

1 tbsp Nutritional yeast

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PREPARATION

1
Rehydrate soy chunks in boiling water for 10 minutes, then drain and squeeze out excess moisture.
2
Boil the peeled and diced potato in salted water until tender, about 15 minutes.
3
Steam the broccoli florets until vibrant green and crisp-tender.
4
Mash the potato with ghee, nutritional yeast, and a splash of the vegetable broth until smooth and creamy.
5
Heat olive oil in a pan and sear the soy chunks with tamari and garlic powder until golden brown and slightly crispy.
6
Deglaze the pan with the remaining vegetable broth, stir in coconut cream and cracked peppercorns, simmering until the sauce thickens.
7
Plate the mashed potatoes, top with the seared soy chunks and peppercorn sauce, and serve with the steamed broccoli.