Meal Details
1. Maple seitan lettuce cups with vegan ranch
278cal, 24p, 22c, 10f (per meal)
2 tbsp (30mL)
3/4 lbs (340g)
1 shallot (113g)
2 tbsp (30mL)
12 slices (84g)
4 leaf inner (24g)
4 tsp (20mL)
1 tsp (2g)
1
Heat oil in a skillet over medium heat.
2
Add shallot and some salt and pepper to the skillet. Cook 1-2 minutes until softened. Add seitan and paprika and stir until coated. Cook undisturbed for 4-5 or until seitan starts becoming crispy. Stir and cook another 4-5 minutes until all of the seitan is crispy.
3
Turn off heat. Stir in maple syrup.
4
Add seitan to lettuce cups and and top with cucumber and a drizzle of vegan ranch. Serve.
2. Vegan brussels sprouts & broccoli salad
305cal, 7p, 17c, 21f (per meal)
2 tbsp (41g)
4 tbsp (28g)
4 cup, shredded (200g)
4 cup chopped (364g)
6 tbsp, slivered (41g)
2 tbsp (2mL)
2 tbsp (30g)
4 tbsp (60mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Make dressing by mixing olive oil, dijon, agave, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle cheese and drizzle dressing on top. Serve.