Meal Details
1. Vegan chickpea & chickpea pasta
523cal, 27p, 51c, 15f (per meal)
4 tsp (5g)
2 tbsp (30mL)
1/2 lbs (227g)
2 tbsp (28g)
2 medium (2-1/2" dia) (220g)
2 can(s) (896g)
8 clove(s) (24g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook chickpea pasta according to package instructions. Drain and set aside.
2
Meanwhile, heat oil in a skillet over medium heat. Add onion and garlic and cook until softened, 5-8 minutes. Add chickpeas and some salt and pepper. Fry until golden, another 5-8 minutes.
3
Add butter to the skillet. Once melted, add pasta and toss until pasta is coated.
4
Stir in nutritional yeast. Season with salt and pepper to taste. Serve.
2. Dinner roll
154cal, 5p, 26c, 2f (per meal)
2 pan, dinner, or small roll (2" square, 2" high) (56g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Enjoy.
3. Simple salad with tomatoes and carrots
98cal, 4p, 7c, 3f (per meal)
3 tbsp (45mL)
2 hearts (1000g)
2 medium whole (2-3/5" dia) (246g)
1 medium (61g)
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.