Meal Details
1. Maple seitan lettuce cups with vegan ranch
555cal, 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. Tomato and avocado salad
313cal, 4p, 9c, 24f (per meal)
1/2 tbsp, ground (3g)
1/2 tbsp (8g)
1/2 tbsp (4g)
4 tsp (20mL)
2 2/3 medium whole (2-3/5" dia) (328g)
2 2/3 avocado(s) (536g)
1/3 cup (80mL)
1/3 cup minced (80g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.