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. Brussels sprout, apple & walnut side salad
340 cals, 6p, 16c, 26f (per meal)
4 cup (352g)
1 small (2-3/4" dia) (132g)
2/3 cup, chopped (75g)
4 tsp (20g)
1 3/4 tbsp (27mL)
4 tbsp (60mL)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.