NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry soy granulate

1 cup vegetable broth

1 tbsp tamari

1 medium red bell pepper

1 medium zucchini

0.5 medium red onion

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

1 tsp toasted sesame oil

PREPARATION

• 1

  Pre-heat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the red bell pepper, zucchini, and red onion into uniform bite-sized pieces.

• 3

  Spread the vegetables on the baking sheet, drizzle with olive oil, sprinkle with sea salt and black pepper, and roast for 20 minutes until tender and slightly charred.

• 4

  While the vegetables roast, place the dry soy granulate in a heat-proof bowl and pour the hot vegetable broth over it.

• 5

  Let the soy granulate soak for 10 minutes until rehydrated, then drain any excess liquid and squeeze gently with a spoon.

• 6

  Heat a large non-stick skillet over medium-high heat and add the rehydrated soy granulate.

• 7

  Season the granulate with garlic powder, smoked paprika, and tamari, then sauté for 8-10 minutes, stirring frequently until browned and crispy.

• 8

  Remove the roasted vegetables from the oven and add them directly into the skillet with the soy granulate.

• 9

  Drizzle the toasted sesame oil over the mixture, toss everything together for one minute to combine the flavors, and serve immediately.