Seared Seitan and Roasted Chickpeas with Broccoli

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

Seared Seitan and Roasted Chickpeas with Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Seitan and Roasted Chickpeas with Broccoli

Pan-seared seitan and oven-roasted chickpeas tossed with tender broccoli florets, finished with a savory glaze and a hint of toasted garlic.

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NUTRITION

446kcal
Protein
43.1g
Fat
14g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Seitan, sliced into strips

1/2 cup canned Chickpeas, rinsed and dried

1.5 cups Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Soy Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the dried chickpeas and broccoli florets with one teaspoon of olive oil and a pinch of garlic powder if desired.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for twenty minutes until the chickpeas are slightly crisp and the broccoli is tender.

  • 4

    While the vegetables are roasting, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the seitan strips to the skillet and sear for three to four minutes per side until they are golden brown and crispy.

  • 6

    Lower the heat and pour the soy sauce over the seitan, stirring quickly to ensure every piece is evenly glazed.

  • 7

    Remove the roasted chickpeas and broccoli from the oven and add them directly into the skillet with the seitan.

  • 8

    Toss everything together for one minute to combine the flavors and serve immediately.

Seared Seitan and Roasted Chickpeas with Broccoli

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

Seared Seitan and Roasted Chickpeas with Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Seitan and Roasted Chickpeas with Broccoli

Pan-seared seitan and oven-roasted chickpeas tossed with tender broccoli florets, finished with a savory glaze and a hint of toasted garlic.

NUTRITION

446kcal
Protein
43.1g
Fat
14g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Seitan, sliced into strips

1/2 cup canned Chickpeas, rinsed and dried

1.5 cups Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the dried chickpeas and broccoli florets with one teaspoon of olive oil and a pinch of garlic powder if desired.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for twenty minutes until the chickpeas are slightly crisp and the broccoli is tender.

  • 4

    While the vegetables are roasting, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the seitan strips to the skillet and sear for three to four minutes per side until they are golden brown and crispy.

  • 6

    Lower the heat and pour the soy sauce over the seitan, stirring quickly to ensure every piece is evenly glazed.

  • 7

    Remove the roasted chickpeas and broccoli from the oven and add them directly into the skillet with the seitan.

  • 8

    Toss everything together for one minute to combine the flavors and serve immediately.