Margherita Tortilla Pizzas
Tangy Brussels Sprouts Slaw
Ingredients
- 1 large tomato, chopped
- 1 clove garlic, minced
- 1 Tbsp olive oil, divided
- 1 Tbsp vegan balsamic glaze, divided
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 organic burrito-size whole wheat tortillas
- ½ cup shredded mozzarella cheese (or use fresh mozzarella, sliced)
- 2 Tbsp torn fresh basil
Instructions
- Preheat oven to 450°F. Sauté tomato and garlic in ½ Tbsp hot oil in a nonstick skillet over medium-high heat 6 to 8 minutes or until tomato breaks down and creates a sauce. Add 1 Tbsp water, if necessary. Stir in 1 tsp glaze, salt, and pepper.
- Brush both sides of tortillas with ½ Tbsp oil; place on a baking sheet. Top with tomato sauce and cheese.
- Bake 6 to 8 minutes or until cheese is melted and golden. Top with basil, and drizzle with 2 tsp balsamic glaze before serving.
Side Dish Ingredients
- 3 Tbsp chopped walnuts
- 1 Tbsp olive oil
- 1 tsp apple cider vinegar
- ½ tsp organic Dijon mustard
- ¼ tsp agave nectar
- ⅛ tsp salt
- ½ (12-oz) pkg shaved Brussels sprouts
- 2 Tbsp diced red onion
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Cool.
- Whisk together oil, vinegar, mustard, agave, and salt in a large bowl. Add Brussels sprouts, onion, and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
387
|
176
|
563
|
| Fat (g) | 18 | 14 | 32 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 14 | 5 | 19 |
| Carb (g) | 44 | 11 | 55 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 813 | 197 | 1010 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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