2350 Calorie
Vegan diet and meal plan
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Example 2350 calorie
vegan diet plan
Example 2350 Calorie Vegan Meal Plan
240.8g Carbs
134.5g Fat
62.0g Protein
Breakfast
1258.7 Calories |
118.8g Carbs |
83.8g Fat |
25.9g Protein
4
slice
Spicy Avocado Toast
1099.7 Calories |
85.7g Carbs |
81.6g Fat |
22.5g Protein
1/2
cup
(41 g)
Natural granola with raisins
159.1 Calories |
33.0g Carbs |
2.3g Fat |
3.5g Protein
|
Spicy Avocado Toast
scaled to 4 slice
2 fruit
Avocados
4 tsp
Olive oil
4 slice
Whole-wheat bread
4 tsp
Lemon juice
4 dash
Salt
4 dash
Pepper
2 tsp
Crushed red pepper flakes
Natural granola with raisins
41
g
Natural granola with raisins
|
Spicy Avocado Toast
Drizzle some olive oil on a piece of wheat bread and toast.
Mash and mix the avocado with some lemon juice, salt, and pepper, then spread it on top of the toast. Sprinkle red pepper flakes and eat.
|
Lunch
212.2 Calories |
19.1g Carbs |
13.1g Fat |
6.9g Protein
1
serving
Cool Summer Cucumber and Tomato Toss
91.6 Calories |
6.4g Carbs |
7.0g Fat |
1.2g Protein
1
serving
Radishes with Hummus
120.7 Calories |
12.7g Carbs |
6.0g Fat |
5.6g Protein
|
Cool Summer Cucumber and Tomato Toss
scaled to 1 serving
1/4 large
Cucumber
1/2 large whole
Tomatoes
1/2 tbsp
Balsamic vinegar
1/2 tbsp
Olive oil
1/4 dash
Salt
1/4 dash
Pepper
Radishes with Hummus
scaled to 1 serving
1 cup slices
Radishes
1/4 cup
Hummus
|
Cool Summer Cucumber and Tomato Toss
Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
Radishes with Hummus
Cut radishes into rounds and eat with hummus.
|
Dinner
849.0 Calories |
102.9g Carbs |
37.6g Fat |
29.2g Protein
2
serving
Peanut Noodles
849.0 Calories |
102.9g Carbs |
37.6g Fat |
29.2g Protein
|
Peanut Noodles
scaled to 2 serving
4 oz
Spaghetti
2 11/16 tbsp
Peanut butter
1/2 tbsp
Vinegar
1/2 tsp
Ginger
2 tbsp
Soy sauce
1/8 tsp
Crushed red pepper flakes
1/2 tsp
Sugar
2 tbsp
Water
1 tbsp
Sesame oil
1/2 cup, chopped
Scallions
|
Peanut Noodles
Mince ginger. Slice green onions (white parts only). Heat water.
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
|