Meal Details
1. Mushroom mac and "cheese"
775 cals, 30p, 102c, 23f (per meal)
6 tbsp (44g)
3 tbsp (11g)
6 oz (170g)
1 lbs (425g)
6 tbsp (48g)
6 tbsp (84g)
3 cup (720mL)
1 tbsp, leaves (3g)
1 1/2 lbs (680g)
Recipe has been scaled from original by 3x. 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.
2. Corn
185 cals, 5p, 34c, 1f (per meal)
5 1/3 cup (725g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.