Meal Details
1. Maple seitan lettuce cups with vegan ranch
280 cals, 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. Easy chickpea salad
235 cals, 12p, 25c, 5f (per meal)
6 sprigs (6g)
2 tbsp (2mL)
2 tbsp (30mL)
2 cup cherry tomatoes (298g)
1 small (70g)
2 can (896g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients to a bowl and toss. Serve!