Pea crumbles with radicchio

By the GetYourMacros team · 18 September 2026

A balanced vegan plate featuring high-protein pea crumbles sautéed with bitter radicchio and roasted pumpkin.

• Time 25 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian

Ingredients (1 serving)

• 70 g Textured pea protein
• 250 g Pumpkin
• 150 g Radicchio
• 150 g Potatoes
• 15 ml Extra virgin olive oil
• Balsamic vinegar to taste
• 200 ml Liquid vegetable broth

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. Peel the potatoes and pumpkin, cut them into small cubes, and toss them on the tray with half the olive oil, salt, and rosemary.
3. Bake the vegetables for 20-25 minutes until golden and tender.
4. Meanwhile, rehydrate the pea protein granules in the hot vegetable broth for about 10 minutes, then drain and squeeze well.
5. Wash the radicchio and cut it into thin strips.
6. Heat the remaining oil in a non-stick pan over medium-high heat, add the pea granules and brown them for 5 minutes until crispy.
7. Add the radicchio to the pan and sauté for another 3-4 minutes until slightly wilted, then deglaze with the balsamic vinegar.
8. Serve the sautéed pea crumbles and radicchio alongside the roasted pumpkin and potatoes.

Tips

• Squeezing the rehydrated granules thoroughly is key to getting them perfectly crispy in the pan.
• This dish keeps well in the fridge for 2 days; reheat it in a pan to maintain the texture of the pea protein.

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