Meal Details
1. Vegan seitan gyro
415 cals, 26p, 38c, 16f (per meal)
4 tbsp (60mL)
4 pita, medium (5" dia) (200g)
1/3 cucumber (8-1/4") (100g)
8 slice, thin (72g)
2/3 lbs (302g)
1 1/3 roma tomato (107g)
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
455 cals, 10p, 25c, 31f (per meal)
3 tbsp (62g)
6 tbsp (42g)
6 cup, shredded (300g)
6 cup chopped (546g)
1/2 cup, slivered (61g)
3 tbsp (2mL)
3 tbsp (45g)
6 tbsp (90mL)
Recipe has been scaled from original by 3x. 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.
