1020 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 1020 calorie vegan diet plan

Example 1020 Calorie Vegan Meal Plan

97.9g Carbs 52.9g Fat 50.6g Protein

Meal Summary	Ingredients	Directions
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 300.5 Calories \| 17.1g Carbs \| 23.2g Fat \| 9.8g Protein 1 serving Cool Summer Cucumber and Tomato Toss 91.6 Calories \| 6.4g Carbs \| 7.0g Fat \| 1.2g Protein 1 serving Peanut Butter & Celery 209.0 Calories \| 10.7g Carbs \| 16.2g Fat \| 8.6g 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 Peanut Butter & Celery scaled to 1 serving 2 tbsp Peanut butter 2 stalks, large Celery	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. Peanut Butter & Celery Spread peanut butter on celery and enjoy!
Dinner 336.4 Calories \| 37.4g Carbs \| 18.6g Fat \| 8.8g Protein 1 serving Sweet Potato Noodles with Cashew Sauce 336.4 Calories \| 37.4g Carbs \| 18.6g Fat \| 8.8g 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	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.

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