Meal Details
1. Maple seitan lettuce cups with vegan ranch
278cal, 24p, 22c, 10f (per meal)
12 slices (84g)
2 tbsp (30mL)
3/4 lbs (340g)
1 shallot (113g)
2 tbsp (30mL)
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
234cal, 12p, 25c, 5f (per meal)
6 sprigs (6g)
2 cup cherry tomatoes (298g)
1 small (70g)
2 can (896g)
2 tbsp (2mL)
2 tbsp (30mL)
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!
3. Brown rice
115cal, 2p, 23c, 1f (per meal)
2/3 cup (127g)
4 dash, ground (1g)
1 1/3 cup(s) (316mL)
4 dash (3g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow rice package instructions if they differ from below)
2
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
3
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
4
Add the rice, stir it just once, and simmer, covered, for 30-45 minutes or until water is absorbed.
5
Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.