Meal Details
1. Maple seitan lettuce cups with vegan ranch
835 cals, 71p, 65c, 30f (per meal)
6 tbsp (90mL)
2 1/4 lbs (1021g)
3 shallot (340g)
6 tbsp (90mL)
36 slices (252g)
12 leaf inner (72g)
4 tbsp (60mL)
3 tsp (7g)
Recipe has been scaled from original by 3x. 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 salad with celery, cucumber & tomato
130 cals, 4p, 13c, 5f (per meal)
2 package (5.5 oz) (310g)
6 tbsp (90mL)
2 medium whole (2-3/5" dia) (246g)
2 cucumber (8-1/4") (602g)
4 stalk, medium (7-1/2" - 8" long) (160g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.