Meal Details

1. Lentil and veggie soup

416cal, 26p, 58c, 2f (per meal)

Scale to:

1 1/2 cup (288g)

6 cup(s) (mL)

3 cup, chopped (120g)

3 tbsp (11g)

3 clove(s) (9g)

4 1/2 cup (608g)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

Put all ingredients in a large pot and bring to a boil.

Let cook for 15-20 minutes until lentils are soft.

Season with salt and pepper to taste. Serve.

2. Vegan brussels sprouts & broccoli salad

152cal, 3p, 8c, 10f (per meal)

Scale to:

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)

Make dressing by mixing olive oil, dijon, agave, apple cider vinegar and some salt and pepper in a small bowl. Set aside.

Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle cheese and drizzle dressing on top. Serve.