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. Edamame & beet salad
86cal, 5p, 6c, 4f (per meal)
2 cup (60g)
2 tbsp (30mL)
1 cup (118g)
4 beet(s) (200g)
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.