1000 Calorie
Vegan diet and meal plan
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Example 1000 calorie
vegan diet plan
Sunday's Diet Plan
952.5 Calories
115.9g Carbs
39.2g Fat
39.1g Protein
|
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
|
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
Celery & Hummus
scaled to 1 serving
|
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
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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