Meal Details
1. Seitan salad
718cal, 54p, 33c, 35f (per meal)
2 2/3 tbsp (40mL)
2 2/3 tbsp (10g)
1/2 cup (120mL)
16 cup(s) (480g)
1 1/2 lbs (680g)
48 cherry tomatoes (816g)
2 avocado(s) (402g)
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. Greek cucumber &feta salad
121cal, 4p, 6c, 9f (per meal)
1/2 cup, crumbled (75g)
4 tbsp (60mL)
4 tsp (20mL)
2 dash (1g)
2 dash (0g)
2 tbsp, chopped (3g)
2 cucumber (8-1/4") (602g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.
