Meal Details
1. Vegan cheesy portabella pizzas
437cal, 14p, 37c, 21f (per meal)
1 1/2 cup (390g)
1/2 tbsp (8mL)
3 cup (336g)
1/2 tbsp, ground (3g)
1/2 tbsp (5g)
12 piece whole (1692g)
Recipe has been scaled from original by 3x. 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. Tossed salad
182cal, 7p, 15c, 6f (per meal)
1 1/2 tbsp (23mL)
1/6 cucumber (8-1/4") (56g)
3/4 small (5-1/2" long) (38g)
3/4 hearts (375g)
3/4 small whole (2-2/5" dia) (68g)
1/6 medium (2-1/2" dia) (21g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.