Meal Details
1. Vegan garden veggie pizza
325 cals, 10p, 42c, 11f (per meal)
1 1/2 cup (378g)
1 tbsp (15mL)
1/3 cup, sliced (31g)
4 tbsp, sliced (35g)
2 oz (57g)
2 large (252g)
4 dash (1g)
2 tsp (7g)
2 dash (1g)
4 oz (113g)
1
Preheat oven to 350°F (180°C).
2
Heat oil in a small skillet over medium heat. Add mushrooms and some salt and pepper. Cook until mushrooms have softened, 5-7 minutes. Remove from heat and set aside.
3
Place naan on a foil-lined baking sheet. Spread pizza sauce evenly on the naan and swirl in the garlic powder, Italian seasoning, and crushed red pepper (for no heat, omit the crushed red pepper).
4
Sprinkle cheese, mushrooms, onion, and bell pepper on top. Bake until onions are translucent and edges are crispy, about 10-15 minutes.
5
Slice pizza and serve.
2. Easy chickpea salad
235 cals, 12p, 25c, 5f (per meal)
6 sprigs (6g)
2 tbsp (2mL)
2 tbsp (30mL)
2 cup cherry tomatoes (298g)
1 small (70g)
2 can (896g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients to a bowl and toss. Serve!