Meal Details
1. Mushroom mac and "cheese"
260 cals, 10p, 34c, 8f (per meal)
2 tbsp (15g)
1 tbsp (4g)
2 oz (57g)
5 oz (142g)
2 tbsp (16g)
2 tbsp (28g)
1 cup (240mL)
1 tsp, leaves (1g)
1/2 lbs (227g)
1
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
2
Melt vegan butter in a skillet. Add mushrooms, thyme, and some salt and pepper. Cook until mushrooms have softened, 3-5 minutes. Add flour and stir. Add almond milk and bring to a simmer. Cook until the sauce thickens somewhat, 2-4 minutes.
3
Add vegan cheese to the mixture and heat until cheese melts and the mixture reaches a sauce-like consistency.
4
Add pasta to the sauce and stir to coat.
5
Serve pasta topped with pumpkin seeds and nutritional yeast.
2. Asparagus
65 cals, 1p, 2c, 5f (per meal)
1/2 lbs (227g)
1 1/2 tbsp (23mL)
4 dash (3g)
4 dash, ground (1g)
1 1/2 tbsp (23mL)
1
Heat olive oil in a pan over medium-high heat.
2
Add asparagus and cook for 5 minutes, until tender.
3
Add in lemon juice and seasoning; stir.
4
Remove from heat and serve.