Meal Details
1. Vegan cheesy portabella pizzas
729cal, 23p, 62c, 35f (per meal)
2 1/2 cup (650g)
2 1/2 tsp (13mL)
5 cup (560g)
2 1/2 tsp, ground (5g)
2 1/2 tsp (8g)
20 piece whole (2820g)
Recipe has been scaled from original by 5x. 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
242cal, 9p, 20c, 8f (per meal)
2 tbsp (30mL)
1/4 cucumber (8-1/4") (75g)
1 small (5-1/2" long) (50g)
1 hearts (500g)
1 small whole (2-2/5" dia) (91g)
1/4 medium (2-1/2" dia) (28g)
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.