Meal Details
1. Maple seitan lettuce cups with vegan ranch
555 cals, 47p, 43c, 20f (per meal)
4 tbsp (60mL)
1 1/2 lbs (680g)
2 shallot (227g)
4 tbsp (60mL)
24 slices (168g)
8 leaf inner (48g)
2 2/3 tbsp (40mL)
2 tsp (5g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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. Edamame & beet salad
255 cals, 14p, 19c, 11f (per meal)
6 tbsp (90mL)
12 beets (2" dia, sphere) (600g)
3 cup (354g)
6 cup (180g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.