Meal Details
1. Vegan chickpea & chickpea pasta
785cal, 40p, 76c, 23f (per meal)
2 tbsp (8g)
3 tbsp (45mL)
3/4 lbs (340g)
3 tbsp (42g)
3 medium (2-1/2" dia) (330g)
3 can(s) (1344g)
12 clove(s) (36g)
Recipe has been scaled from original by 3x. 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 kale & avocado salad
173cal, 4p, 7c, 12f (per meal)
1 1/2 bunch (255g)
1 1/2 avocado(s) (302g)
1 1/2 small (87g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.