1000 Calorie Vegan diet and meal plan

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Primary diet types: Mediterranean diet plan, Paleo diet plan, Keto diet plan, Vegetarian diet plan, Vegan diet plan, Gluten free diet plan Low carb free diet plan Low fat free diet plan High protein free diet plan

Example 1000 calorie vegan diet plan

Example 1000 Calorie Vegan Meal Plan

115.9g Carbs 39.2g Fat 39.1g Protein

Meal Summary	Ingredients	Directions
Breakfast 327.4 Calories \| 40.9g Carbs \| 12.4g Fat \| 17.4g Protein 1 serving Vegan High-Protein Smoothie 327.4 Calories \| 40.9g Carbs \| 12.4g Fat \| 17.4g Protein	Vegan High-Protein Smoothie scaled to 1 serving 1/2 cup Tofu 1 cup Silk vanilla 1 medium Banana 1/2 tbsp Peanut butter 2 cube Ice cubes	Vegan High-Protein Smoothie Place ingredients in a blender with 2-3 ice cubes and mix until smooth, about one minute. (Can eliminate ice cubes if using a frozen banana.) Serve immediately.
Lunch 258.6 Calories \| 31.3g Carbs \| 10.9g Fat \| 12.0g Protein 1 serving Mexican chickpea salad 136.0 Calories \| 18.7g Carbs \| 4.8g Fat \| 6.3g Protein 1 serving Celery & Hummus 122.6 Calories \| 12.6g Carbs \| 6.1g Fat \| 5.7g 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 Celery & Hummus scaled to 1 serving 2 stalks, large Celery 1/4 cup Hummus	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. Celery & Hummus Eat celery with hummus.
Dinner 366.4 Calories \| 43.7g Carbs \| 15.9g Fat \| 9.7g Protein 1 serving Vegan Toasted Mushroom Macaroni 329.6 Calories \| 36.5g Carbs \| 15.6g Fat \| 8.5g Protein 1 medium (approx 2-3/4" long, 2-1/2 dia.) (119 g) Red bell pepper 36.9 Calories \| 7.2g Carbs \| 0.4g Fat \| 1.2g Protein	Vegan Toasted Mushroom Macaroni scaled to 1 serving 2/3 tbsp Olive oil 1/3 cup, pieces or slices Mushrooms 2/3 tbsp Parsley 3/16 cloves, minced Garlic 3/16 tsp, leaves Oregano 2/3 fl oz White wine 1/2 tsp Smart balance light buttery spread 1 7/16 oz Macaroni 1/3 cup Organic Vegetable Stock 3/16 dash Salt 3/16 dash Pepper 1 1/3 tbsp Cashew nuts Red bell pepper 1 medium (approx 2-3/4" long, 2-1/2 dia.) Red bell pepper	Vegan Toasted Mushroom Macaroni Soak raw cashews in water overnight, drain and rinse. In a food processor or very good blender, pour in cashews and just barely cover with water. Blend until smooth. Heat a large heavy pan over high heat and add 1/4 of the olive oil. Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked. Reduce heat and add parsley, minced garlic, and oregano. Cook for another minute or so. Add wine and simmer 3-5 minutes. Remove contents from pan and set aside. Place the remaining olive oil, and butter in the pan on high heat. Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes. Pour in vegetable stock and bring to a boil. Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes. Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together. Remove from heat and stir in salt and black pepper. Enjoy!

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