NUTRITION

SERVINGS

INGREDIENTS

0.33 cups soja granulat

1.5 cups vegetable broth

1 tbsp olive oil

1 medium yellow onion

1 medium red bell pepper

1 medium zucchini

2 cloves garlic

2 tbsp tamari

2 tbsp nutritional yeast

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the soja granulat in a heat-proof bowl and pour the hot vegetable broth over it. Let it soak for 10 minutes until fully rehydrated.

• 2

  Drain the soja granulat through a fine-mesh sieve and press firmly with a spoon to remove as much excess liquid as possible.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, sautéing for 3 minutes until translucent.

• 4

  Add the rehydrated soja granulat to the skillet. Spread it into an even layer and let it cook undisturbed for 4 minutes to develop a crispy texture.

• 5

  Stir in the diced bell pepper and zucchini. Season with smoked paprika, cumin, sea salt, and black pepper.

• 6

  Sauté for another 5-7 minutes until the vegetables are tender-crisp.

• 7

  Pour in the tamari and sprinkle with nutritional yeast. Toss everything together for 1-2 minutes until the granulat is well-coated and fragrant.

• 8

  Serve immediately in a bowl for a high-protein, savory lunch.