Meal Details
1. Mushroom mac and "cheese"
515 cals, 20p, 68c, 16f (per meal)
4 tbsp (30g)
2 tbsp (8g)
4 oz (113g)
10 oz (284g)
4 tbsp (32g)
4 tbsp (56g)
2 cup (480mL)
2 tsp, leaves (2g)
1 lbs (454g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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.
3. Olive oil drizzled sugar snap peas
80 cals, 3p, 4c, 5f (per meal)
2 dash (0g)
2 dash (1g)
2 2/3 cup (384g)
4 tsp (20mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare sugar snap peas according to instructions on package.
2
Drizzle with olive oil and season with salt and pepper.