Meal Details
1. Vegan seitan gyro
415cal, 26p, 38c, 16f (per meal)
1/2 tbsp (3g)
1/4 tbsp, leaves (1g)
2 tbsp (30mL)
8 slice, thin (72g)
4 pita, medium (5" dia) (200g)
4 tbsp (60mL)
1 1/3 roma tomato (107g)
2/3 lbs (302g)
1/3 cucumber (8-1/4") (100g)
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. Simple kale & avocado salad
288cal, 6p, 12c, 19f (per meal)
2 1/2 bunch (425g)
2 1/2 avocado(s) (503g)
2 1/2 small (145g)
Recipe has been scaled from original by 2.5x. 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.