Meal Details
1. Flatbread broccoli pizza (dairy-free)
448cal, 10p, 44c, 24f (per meal)
1/4 cup (68mL)
3 dash (1g)
3 dash (0g)
3/4 cup (84g)
3 piece(s) (270g)
3/4 cup (189g)
1 1/2 cup chopped (137g)
9 clove(s) (27g)
Recipe has been scaled from original by 3x. 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, shredded (100g)
2 cup chopped (182g)
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.