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Heura in homemade carrot sauce with broccoli and roasted potatoes with pecorino sauce

Heura in homemade carrot sauce with broccoli and roasted potatoes with pecorino sauce

A delicious vegetarian recipe that combines sautéed Heura with a creamy homemade carrot sauce, accompanied by broccoli and roasted potatoes, and topped with a tasty pecorino and roasted garlic sauce. Perfect for a complete, flavor-packed meal.

  • Servings: 2
  • Prep: 15 min
  • Cook: 20 min

Ingredients

  • 160 g Heura vegan chicken
  • 500 g broccoli, in florets
  • 400 g potato, in wedges
  • 1 unit carrot, in half-moons
  • 4 g vegetable broth powder
  • 250 ml water
  • 20 g cream cheese
  • 1 clove garlic, minced for the sauce
  • 20 g pecorino, grated

Instructions

  1. Preheat the oven to 220 °C. Cut the potatoes in half lengthwise, then into 1–2 cm thick wedges. Place them on a baking tray lined with parchment paper, drizzle with oil, season with salt and pepper, toss, and bake on the middle rack for 5 minutes.
  2. Meanwhile, cut the broccoli in half, remove the stem, and separate into medium florets. When the potatoes have baked for 5 minutes, add the broccoli to the same tray, drizzle with oil, season with salt and pepper, add the garlic (for the pecorino sauce), and bake for another 15–20 minutes until the vegetables are tender and golden, stirring halfway through.
  3. Peel and chop the garlic for the carrot sauce. Peel the carrot, cut it in half lengthwise, and slice each half into 0.5–1 cm half-moons. In a frying pan, heat a drizzle of oil, add the garlic, and cook for 1–2 minutes until golden. Add the carrot and cook for another 1–2 minutes.
  4. In the same pan, add the vegetable broth powder and water. Cook over medium heat for 15–20 minutes or until the carrot is tender. Remove from heat, add the cream cheese, and stir. Blend with an immersion blender until you obtain a smooth sauce. Season with salt and pepper to taste.
  5. Heat a drizzle of oil in another pan over medium heat. Sauté the Heura for 5 minutes until it starts to brown. Remove the tray from the oven, take out the roasted garlic cloves, and mash them in a bowl with a fork. Add the grated pecorino cheese, a drizzle of oil, salt, and pepper, and mix well to create the pecorino sauce.
  6. To serve: place the roasted potatoes and broccoli on one side of the plate. On the other, spread the carrot sauce, top with the sautéed Heura, and finish with the pecorino and roasted garlic sauce over the vegetables.

Nutrition (per serving)

  • Calories: 617 kcal
  • Protein: 33 g
  • Carbohydrates: 66 g
  • Fat: 26 g
  • Fiber: 13 g