Soy chunks with roasted pumpkin

By the GetYourMacros team · 18 September 2026

A comforting vegan stew of textured soy chunks and sweet roasted pumpkin scented with rosemary.

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

Ingredients (1 serving)

• 80 g Textured soy protein
• 300 g Pumpkin
• 150 g Potatoes
• 10 ml Extra virgin olive oil
• 250 ml Liquid vegetable broth
• Rosemary to taste

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. Rehydrate the soy chunks in hot vegetable broth for about 10-15 minutes until tender.
2. Peel the pumpkin and potatoes, then cut them into 2cm cubes.
3. Place the vegetables on a baking tray, season with half the oil, salt, and rosemary, and bake at 200°C for 20 minutes.
4. Drain and squeeze the soy chunks thoroughly to remove excess liquid.
5. In a non-stick pan, sear the soy chunks with the remaining oil until golden on all sides.
6. Add the roasted pumpkin and potatoes to the pan, toss gently to combine flavors for 2-3 minutes.
7. Serve hot, garnished with a sprig of fresh rosemary.

Tips

• Squeeze the soy chunks very well after soaking; the more liquid you remove, the better they will sear.
• Store in an airtight container in the fridge for up to 3 days; it tastes even better the next day.

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