Meal Details
1. Seitan & bean wrap
525 cals, 37p, 57c, 11f (per meal)
2 tsp (10mL)
4 tsp (5g)
1 cup (30g)
4 tsp (8g)
1/2 cup (130g)
1 lbs (454g)
4 tortilla (approx 10" dia) (288g)
3/4 lbs (340g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a pan over medium heat. Add the seitan strips and cook until browned and crispy, a few minutes on each side.
2
Remove seitan from the pan and set aside.
3
Add the black beans, salsa, cumin, and nutritional yeast to the skillet and cook for a few minutes until warmed through.
4
On the torilla, place the mixed greens in the center and top with seitan, and then bean mixture.
5
Wrap up tortilla and serve.
6
Leftover Notes: Once ingredients have cooled you can make the burrito, wrap it in plastic wrap, freeze it, and use the microwave when ready to reheat. Alternatively you can store seitan and bean mixtures in an airtight container in the fridge then reheat and make the burrito.
2. Vegan brussels sprouts & broccoli salad
455 cals, 10p, 25c, 31f (per meal)
3 tbsp (62g)
6 tbsp (42g)
6 cup, shredded (300g)
6 cup chopped (546g)
1/2 cup, slivered (61g)
3 tbsp (2mL)
3 tbsp (45g)
6 tbsp (90mL)
Recipe has been scaled from original by 3x. 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.