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. Brussels sprout, apple & walnut side salad
253cal, 4p, 12c, 19f (per meal)
4 tsp (20mL)
1/2 cup, chopped (56g)
1 tbsp (15g)
3 tbsp (45mL)
2/3 small (2-3/4" dia) (99g)
3 cup (264g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.
3. Simple vegan garlic bread
252cal, 8p, 25c, 11f (per meal)
1
Drizzle the oil on the bread, sprinkle with garlic, and toast in a toaster oven until bread is golden brown.