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. Simple mixed greens salad
68cal, 1p, 4c, 5f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Mix greens and dressing in a small bowl. Serve.