1420 Calorie Vegetarian 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 1420 calorie vegetarian diet plan

Example 1420 Calorie Vegetarian Meal Plan

145.8g Carbs 69.1g Fat 47.6g Protein

Meal Summary	Ingredients	Directions
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 2 tbsp Cream cheese 2 tbsp Sesame butter 1 slice Whole-wheat bread 1/2 medium Banana	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!
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 1/4 cup Hummus 2 slice Rye bread 1 slice Pickles 1 slice, medium Tomatoes 1 leaf outer Lettuce Peanut butter and Tomato Toast scaled to 1 serving 1 slice Whole-wheat bread 2 tbsp Peanut butter 1 cup, chopped or sliced Tomatoes 1 tsp Pepper	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 0 tbsp Parsley 3/8 cup Vegetable Broth 3/8 cup Sour cream 2 oz Egg noodles 3/4 tbsp Butter 1/4 large Onions 3/4 tbsp Wheat flour 3/4 cup diced Mushrooms	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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