Meal Details
1. Flatbread broccoli pizza (dairy-free)
299cal, 6p, 29c, 16f (per meal)
3 tbsp (45mL)
2 dash (1g)
2 dash (0g)
1/2 cup (56g)
2 piece(s) (180g)
6 clove(s) (18g)
1/2 cup (126g)
1 cup chopped (91g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 350°F (180°C).
2
Mix half the oil and all the diced garlic. Spread half of the mixture over the naan.
3
Cook in oven for about 5 minutes.
4
Remove from oven and spread pizza sauce over top, top with broccoli and vegan cheese, and season with salt and pepper,.
5
Place back in oven for another 5 minutes, plus 2-3 minutes under the broiler. Watch bread closely while cooking to make sure it doesn't get too dark.
6
Remove from oven, drizzle with remaining olive oil, allow to cool enough to slice. Serve.
2. Vegan brussels sprouts & broccoli salad
152cal, 3p, 8c, 10f (per meal)
2 tbsp (30mL)
1 tbsp (15g)
1 tbsp (1mL)
3 tbsp, slivered (20g)
2 tbsp (14g)
1 tbsp (21g)
2 cup chopped (182g)
2 cup, shredded (100g)
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.