Meal Details
1. Breaded seitan nuggets
227cal, 17p, 18c, 9f (per meal)
1/2 lbs (227g)
4 tbsp (68g)
1/3 cup (36g)
4 dash (1g)
4 dash (1g)
1 dash, ground (0g)
2 tbsp (30mL)
2 tbsp (30mL)
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. Brussels sprout, apple & walnut side salad
253cal, 4p, 12c, 19f (per meal)
3 cup (264g)
2/3 small (2-3/4" dia) (99g)
3 tbsp (45mL)
1 tbsp (15g)
1/2 cup, chopped (56g)
4 tsp (20mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.