Meal Details
Vegan garden veggie pizza
1. Vegan garden veggie pizza
650 cals, 19p, 84c, 23f (per meal)
  • ,
  • 3 cup (756g)
  • 2 tbsp (30mL)
  • 2/3 cup, sliced (61g)
  • 1/2 cup, sliced (70g)
  • 4 oz (113g)
  • 4 large (504g)
  • 1 tsp (2g)
  • 4 tsp (14g)
  • 4 dash (2g)
  • 1/2 lbs (227g)
  • Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
    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.
    Tossed salad
    2. Tossed salad
    240 cals, 9p, 20c, 8f (per meal)
  • 1/4 medium (2-1/2" dia) (28g)
  • 1/4 cucumber (8-1/4") (75g)
  • 1 hearts (500g)
  • 1 small (5-1/2" long) (50g)
  • 1 small whole (2-2/5" dia) (91g)
  • 2 tbsp (30mL)
  • 1
    Mix ingredients together in a bowl and serve.
    2
    If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
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