Meal Details
1. Vegan cheesy portabella pizzas
291cal, 9p, 25c, 14f (per meal)
1 cup (260g)
1 tsp (5mL)
2 cup (224g)
1 tsp, ground (2g)
1 tsp (3g)
8 piece whole (1128g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C) and line a baking sheet with foil and grease the foil with the olive oil.
2
Place the mushroom caps on the sheet top-side down, and spoon the tomato sauce into each mushroom cap evenly.
3
Top each with the cheese and spices.
4
Bake 25 minutes until cheese melts.
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, shredded (200g)
4 cup chopped (364g)
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.