1400 Calorie Vegan diet and meal plan

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Primary diet types: Mediterranean diet plan, Paleo diet plan, Atkins / ketogenic 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 1400 calorie vegan diet plan

Sunday's Diet Plan

1333.2 Calories 154.1g Carbs 64.1g Fat 43.3g Protein

Meal Summary	Ingredients	Directions
Breakfast 423.4 Calories \| 61.2g Carbs \| 15.0g Fat \| 9.6g Protein 1 serving Vanilla Chai Chia Pudding 377.4 Calories \| 50.2g Carbs \| 14.5g Fat \| 8.7g Protein 1 cup, whole (144 g) Strawberries 46.1 Calories \| 11.1g Carbs \| 0.4g Fat \| 1.0g Protein	Vanilla Chai Chia Pudding scaled to 1 serving Strawberries 144 g Strawberries	Vanilla Chai Chia Pudding Add all ingredients to an airtight contain, and whisk together until incorporated. Refrigerate for at least 2 hours, but preferably overnight. Enjoy!
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 Peanut Butter & Celery scaled to 1 serving	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 609.2 Calories \| 75.8g Carbs \| 25.9g Fat \| 23.9g Protein 1 serving Peanut Noodles 424.5 Calories \| 51.4g Carbs \| 18.8g Fat \| 14.6g Protein 1 serving Zucchini Spears 45.8 Calories \| 8.4g Carbs \| 0.9g Fat \| 3.3g Protein 1 serving Red Bell Pepper and Hummus 139.0 Calories \| 16.0g Carbs \| 6.3g Fat \| 6.0g Protein	Peanut Noodles scaled to 1 serving Zucchini Spears scaled to 1 serving Red Bell Pepper and Hummus scaled to 1 serving	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. Zucchini Spears Cut zucchini lengthwise and cut into 1/4 inch wedges. Cook zucchini in boiling salted water until crisp-tender, about 3-5 minutes. Drain and sprinkle with salt. Red Bell Pepper and Hummus Cut bell pepper in half and remove seeds. Slice pepper into strips and serve with hummus for dipping.