Meal Details
1. Vegan seitan gyro
831cal, 51p, 75c, 32f (per meal)
2 2/3 tsp (6g)
1/2 tbsp, leaves (1g)
4 tbsp (60mL)
16 slice, thin (144g)
8 pita, medium (5" dia) (400g)
1/2 cup (120mL)
2 2/3 roma tomato (213g)
1 1/3 lbs (605g)
2/3 cucumber (8-1/4") (201g)
Recipe has been scaled from original by 2.67x. 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
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.