Meal Details
1. Seitan salad
539cal, 40p, 25c, 27f (per meal)
1 1/2 avocado(s) (302g)
36 cherry tomatoes (612g)
18 oz (510g)
12 cup(s) (360g)
6 tbsp (90mL)
2 tbsp (8g)
2 tbsp (30mL)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in a skillet over medium heat.
2
Add the seitan and cook for about 5 minutes, until browned. Sprinkle with nutritional yeast.
3
Place the seitan on a bed of spinach.
4
Top with tomatoes, avocado, and salad dressing. Serve.
3. Greek salad
146cal, 2p, 6c, 12f (per meal)
2 small whole (2-2/5" dia) (182g)
1 small (70g)
1 cucumber (8-1/4") (301g)
1 tsp (4g)
1 tbsp (15mL)
3 tbsp (45mL)
1/2 cup (70g)
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.