Meal Details
1. Vegan garden veggie pizza
652cal, 19p, 84c, 23f (per meal)
1/2 lbs (227g)
2/3 cup, sliced (61g)
3 cup (756g)
2 tbsp (30mL)
1/2 cup, sliced (70g)
4 oz (113g)
4 large (504g)
1 tsp (2g)
4 tsp (14g)
4 dash (2g)
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.
2. Edamame & beet salad
171cal, 9p, 12c, 7f (per meal)
2 cup (236g)
4 tbsp (60mL)
8 beet(s) (400g)
4 cup (120g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.