Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
877
Calories
48g
Protein
39g
Fat
87g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Seitan | 100g | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb. seitan
- 2 bell peppers (I Like to use green and red)
- 2 portobella mushrooms
- 1 yellow onion
- 1 baguette/ 4 sub rolls
- 8 oz rice cheese
- chopped up lettuce
- sliced tomatoes
- sliced avocados
- some mayo, vegan mustard or whatever you like!
- =
Directions
1
Toast baguette with cheese while vegetables cook. Put a bit of oil in a skillet and throw in the onion and pepper. Let cook for about 5 minutes and throw in the seitan and mushrooms too. Let cook until tender. Put vegies and seitan in the vegan bread and top as you please.
Recipe sourced from
fandom