Meal Details
1. Vegan cheesy portabella pizzas
874cal, 27p, 75c, 42f (per meal)
3 cup (780g)
1 tbsp (15mL)
6 cup (672g)
1 tbsp, ground (5g)
1 tbsp (9g)
24 piece whole (3384g)
Recipe has been scaled from original by 6x. 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
171cal, 9p, 12c, 7f (per meal)
4 cup (120g)
4 tbsp (60mL)
2 cup (236g)
8 beet(s) (400g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.