1130 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 1130 calorie vegan diet plan

Example 1130 Calorie Vegan Meal Plan

126.5g Carbs 45.4g Fat 56.7g 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 310.5 Calories \| 41.1g Carbs \| 12.2g Fat \| 13.4g Protein 1 serving Mexican chickpea salad 136.0 Calories \| 18.7g Carbs \| 4.8g Fat \| 6.3g Protein 1 serving Carrots with Hummus 174.5 Calories \| 22.4g Carbs \| 7.5g Fat \| 7.1g 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 Carrots with Hummus scaled to 1 serving 5 tbsp Hummus 1 cup strips or slices Carrots	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. Carrots with Hummus Dip carrots into hummus, eat.
Dinner 390.0 Calories \| 42.0g Carbs \| 22.1g Fat \| 11.4g Protein 1 serving Sweet Potato Noodles with Cashew Sauce 336.4 Calories \| 37.4g Carbs \| 18.6g Fat \| 8.8g Protein 1 serving Pan Roasted Asparagus 53.6 Calories \| 4.6g Carbs \| 3.5g Fat \| 2.5g 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 Pan Roasted Asparagus scaled to 1 serving 1/4 lb Asparagus 3/4 tsp Olive oil 1/4 clove Garlic 1/4 tsp 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. Pan Roasted Asparagus Trim the bottom inch or two off the asparagus. Finely chop the garlic. Cut spears in half crosswise. Heat olive oil in a large heavy skillet. Add asparagus. Toss well. Sprinkle with salt and garlic. Toss well for one to two minutes. Serve hot or at room temperature.

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