1270 Calorie
Vegan diet and meal plan
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Example 1270 calorie
vegan diet plan
Example 1270 Calorie Vegan Meal Plan
126.0g Carbs
44.5g Fat
55.8g Protein
Breakfast
393.6 Calories |
43.4g Carbs |
11.1g Fat |
32.0g Protein
1
shake
Vegan Banana Oatmeal Smoothie
393.6 Calories |
43.4g Carbs |
11.1g Fat |
32.0g Protein
|
Vegan Banana Oatmeal Smoothie
scaled to 1 shake
1/2 medium
Banana
1 cup
Almond milk
1/4 cup
Oatmeal
1 tbsp
Peanut butter
4 tbsp
Organic Plain Rice Protein
|
Vegan Banana Oatmeal Smoothie
Throw everything in a blender and blend. Add some ice cubes if you want it to be colder and less thick.
|
Lunch
275.0 Calories |
34.6g Carbs |
11.0g Fat |
12.3g Protein
1
serving
Mexican chickpea salad
136.0 Calories |
18.7g Carbs |
4.8g Fat |
6.3g Protein
1
serving
Red Bell Pepper and Hummus
139.0 Calories |
16.0g Carbs |
6.3g Fat |
6.0g Protein
|
Mexican chickpea salad
scaled to 1 serving
1/4 large whole
Tomatoes
1/16 cup, sliced
Onions
1/2 tsp
Olive oil
3/4 tsp
Lemon juice
1/4 tsp, ground
Cumin
1/16 tsp
Chili powder
1/16 tsp
Salt
4 oz
Chickpeas
1/16 cup
Fresh cilantro
Red Bell Pepper and Hummus
scaled to 1 serving
1/4 cup
Hummus
1 medium
Red bell pepper
|
Mexican chickpea salad
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
Red Bell Pepper and Hummus
Cut bell pepper in half and remove seeds. Slice pepper into strips and serve with hummus for dipping.
|
Dinner
424.1 Calories |
48.0g Carbs |
22.3g Fat |
11.5g Protein
1
serving
Sweet Potato Noodles with Cashew Sauce
336.4 Calories |
37.4g Carbs |
18.6g Fat |
8.8g Protein
1
serving
Grilled Polenta Chips
87.8 Calories |
10.6g Carbs |
3.8g Fat |
2.6g Protein
|
Sweet Potato Noodles with Cashew Sauce
scaled to 1 serving
1/4 cup
Cashew nuts
3 tbsp
Water
1/8 tsp
Salt
1/4 clove
Garlic
3/4 tsp
Olive oil
1 sweetpotato, 5" long
Sweet potato
1/2 cup
Spinach
1/8 cup leaves, whole
Basil
1/4 dash
Salt
1/4 dash
Pepper
Grilled Polenta Chips
scaled to 1 serving
2 oz
Yellow Polenta
3/4 tsp
Olive oil
1 1/2 tsp
Nutritional Yeast
1/4 dash
Pepper
1/4 dash
Salt
|
Sweet Potato Noodles with Cashew Sauce
Cover the cashews with water in a bowl and soak for 2 hours or so. Spiralize sweet potatoes (or slice into very thin ribbons) and set aside in fridge.
Drain and rinse thoroughly. Place in a food processor or blender and add ¾ cup water, salt, and garlic. Puree until very smooth.
Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, and top with the remaining fresh herbs.
Grilled Polenta Chips
Heat a grill or grill pan to medium-high heat and lightly rub your grill with olive oil.
Cut tube of polenta into 1/4" to 1/2" slices. Brush both sides of the polenta cakes with the olive oil. Sprinkle both sides with nutritional yeast, salt and pepper.
Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks.
Remove the cakes from the grill and place on a large plate to cool. Serve warm or at room temperature. Enjoy!
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