Meal Details
1. Breaded seitan nuggets
225 cals, 17p, 18c, 9f (per meal)
4 tbsp (68g)
1/2 lbs (227g)
1/3 cup (36g)
2 tbsp (30mL)
2 tbsp (30mL)
1 dash, ground (0g)
4 dash (1g)
4 dash (1g)
1 tsp (3g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, combine bread crumbs, garlic powder, coriander, cumin, and black pepper. In a separate bowl, add the soy sauce.
2
Dip the seitan nuggets in the soy sauce, then in the bread crumb mixture until fully coated. Set aside.
3
Heat oil in a skillet over medium heat. Fry seitan until browned on all sides.
4
Serve with ketchup.
3. Vegan brussels sprouts & broccoli salad
305 cals, 7p, 17c, 21f (per meal)
2 tbsp (41g)
4 tbsp (28g)
4 cup, shredded (200g)
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.