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 tomatoes and carrots
145 cals, 6p, 11c, 5f (per meal)
1/4 cup (68mL)
3 medium whole (2-3/5" dia) (369g)
1 1/2 medium (92g)
3 hearts (1500g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.