Meal Details
1. Maple seitan lettuce cups with vegan ranch
555cal, 47p, 43c, 20f (per meal)
24 slices (168g)
4 tbsp (60mL)
1 1/2 lbs (680g)
2 shallot (227g)
4 tbsp (60mL)
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. Simple kale & avocado salad
307cal, 6p, 13c, 20f (per meal)
2 2/3 small (155g)
2 2/3 avocado(s) (536g)
2 2/3 bunch (453g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.