Meal Details
1. Vegan cheesy portabella pizzas
583cal, 18p, 50c, 28f (per meal)
2 cup(s) (520g)
2 tsp (10mL)
4 cup (448g)
2 tsp, ground (4g)
2 tsp (6g)
16 piece whole (2256g)
Recipe has been scaled from original by 4x. 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
457cal, 10p, 25c, 31f (per meal)
6 tbsp (90mL)
3 tbsp (45g)
3 tbsp (2mL)
1/2 cup, slivered (61g)
6 tbsp (42g)
3 tbsp (62g)
6 cup, shredded (300g)
6 cup chopped (546g)
Recipe has been scaled from original by 3x. 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.