1420 Calorie
Vegetarian diet and meal plan
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Example 1420 calorie
vegetarian diet plan
Sunday's Diet Plan
1333.9 Calories
145.8g Carbs
69.1g Fat
47.6g Protein
|
Breakfast
361.9 Calories |
34.2g Carbs |
21.9g Fat |
11.6g Protein
1
serving
Banana Tahini Toast
361.9 Calories |
34.2g Carbs |
21.9g Fat |
11.6g Protein
|
Banana Tahini Toast
scaled to 1 serving
|
Banana Tahini Toast
Place cream cheese and tahini in medium bowl; stir until well combined. Toast bread and spread tahini mixture on top of toast. Top with banana slices and enjoy!
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|
Lunch
500.2 Calories |
56.2g Carbs |
24.7g Fat |
22.6g Protein
1
sandwich
Hummus on Rye
203.5 Calories |
29.0g Carbs |
7.3g Fat |
9.6g Protein
1
serving
Peanut butter and Tomato Toast
296.7 Calories |
27.2g Carbs |
17.4g Fat |
13.0g Protein
|
Hummus on Rye
scaled to 1 sandwich
Peanut butter and Tomato Toast
scaled to 1 serving
|
Hummus on Rye
This is a pretty simple, nutritious, and satisfying sandwich. If you are a big eater you can add some additional hummus.
Peanut butter and Tomato Toast
Spread peanut butter on hot toast.
Completely cover the toast with tomato slices.
Cut sliced tomatoes in halves or quarters, if necessary.
Sprinkle liberally with black pepper, and add just a bit of salt, if desired.
Eat while toast is still hot.
|
|
Dinner
471.9 Calories |
55.3g Carbs |
22.5g Fat |
13.4g Protein
1
serving
Portobello Mushroom Stroganoff
471.9 Calories |
55.3g Carbs |
22.5g Fat |
13.4g Protein
|
Portobello Mushroom Stroganoff
scaled to 1 serving
|
Portobello Mushroom Stroganoff
Coarsely chop onion and parsley. Slice mushrooms evenly.
Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
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