Meal Details
1. Lentil & tomato pasta
316cal, 15p, 51c, 2f (per meal)
1/4 lbs (128g)
3/4 cup (144g)
1 can (405g)
7/8 cup(s) (207mL)
4 dash (1g)
4 dash (1g)
1/4 tbsp (4mL)
1 tbsp (16g)
1 medium (61g)
1 clove(s) (3g)
1/2 large (75g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large pot over medium heat. Add onions, garlic, and carrots. Saute for about 10 minutes or until the vegetables have softened.
2
Stir in cumin and paprika and toast for about 1 minute, until fragrant.
3
Stir in tomato paste, crushed tomatoes, water, and lentils.
4
Bring to a simmer and cover. Cook for about 30-35 minutes until lentils are soft. Add more water if necessary.
5
Meanwhile, cook pasta according to its package and set aside.
6
Mix pasta and sauce together and serve.
2. Vegan brussels sprouts & broccoli salad
305cal, 7p, 17c, 21f (per meal)
4 tbsp (60mL)
2 tbsp (30g)
2 tbsp (2mL)
6 tbsp, slivered (41g)
4 tbsp (28g)
2 tbsp (41g)
4 cup chopped (364g)
4 cup, shredded (200g)
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.