Meal Details
1. Seitan salad
718cal, 54p, 33c, 35f (per meal)
1 1/2 lbs (680g)
16 cup(s) (480g)
48 cherry tomatoes (816g)
2 avocado(s) (402g)
1/2 cup (120mL)
2 2/3 tbsp (10g)
2 2/3 tbsp (40mL)
Recipe has been scaled from original by 8x. 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.
2. Edamame & beet salad
171cal, 9p, 12c, 7f (per meal)
2 cup (236g)
4 tbsp (60mL)
8 beet(s) (400g)
4 cup (120g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.