Meal Details
1. Vegan seitan gyro
415cal, 26p, 38c, 16f (per meal)
1/3 cucumber (8-1/4") (100g)
2/3 lbs (302g)
1 1/3 roma tomato (107g)
4 tbsp (60mL)
4 pita, medium (5" dia) (200g)
8 slice, thin (72g)
2 tbsp (30mL)
1/4 tbsp, leaves (1g)
1/2 tbsp (3g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium-high heat. Add seitan and cook until crispy in places, about 4-6 minutes. Season with oregano, cumin, salt and pepper and cook, stirring frequently, until fragrant, about 1 minute.
2
Top pitas with seitan, cucumber, onion, and tomato. Drizzle with vegan ranch dressing. Fold up and serve.
2. Vegan brussels sprouts & broccoli salad
305cal, 7p, 17c, 21f (per meal)
4 cup, shredded (200g)
2 tbsp (41g)
4 tbsp (28g)
4 cup chopped (364g)
6 tbsp, slivered (41g)
2 tbsp (2mL)
2 tbsp (30g)
4 tbsp (60mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Make dressing by mixing olive oil, dijon, agave, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle cheese and drizzle dressing on top. Serve.