1700 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 1700 calorie vegan diet plan

Example 1700 Calorie Vegan Meal Plan

172.9g Carbs 94.1g Fat 59.7g Protein

Meal Summary	Ingredients	Directions
Breakfast 549.8 Calories \| 42.9g Carbs \| 40.8g Fat \| 11.2g Protein 2 slice Spicy Avocado Toast 549.8 Calories \| 42.9g Carbs \| 40.8g Fat \| 11.2g Protein	Spicy Avocado Toast scaled to 2 slice 1 fruit Avocados 2 tsp Olive oil 2 slice Whole-wheat bread 2 tsp Lemon juice 2 dash Salt 2 dash Pepper 1 tsp Crushed red pepper flakes	Spicy Avocado Toast Drizzle some olive oil on a piece of wheat bread and toast. Mash and mix the avocado with some lemon juice, salt, and pepper, then spread it on top of the toast. Sprinkle red pepper flakes and eat.
Lunch 447.8 Calories \| 37.0g Carbs \| 20.4g Fat \| 34.1g Protein 1 shake Almond Milk Cocoa Protein Shake 241.1 Calories \| 27.6g Carbs \| 3.1g Fat \| 26.0g Protein 1 serving Cauliflower and Tahini 206.8 Calories \| 9.3g Carbs \| 17.3g Fat \| 8.1g Protein	Almond Milk Cocoa Protein Shake scaled to 1 shake 1 cup Almond milk 1 tbsp Cocoa 1 tbsp Sugar 4 tbsp Organic Plain Rice Protein Cauliflower and Tahini scaled to 1 serving 1 cup chopped, Cauliflower 2 Tbsp Sesame Tahini	Almond Milk Cocoa Protein Shake Put ingredients and handful of ice into blender. Great for after-dinner sugar and chocolate cravings! Cauliflower and Tahini Chop the cauliflower lovingly, to retain some of the florets. Serve cauliflower pieces with tahini for dipping. Enjoy!
Dinner 705.0 Calories \| 93.1g Carbs \| 32.9g Fat \| 14.4g Protein 1 serving Sweet Potato Noodles with Cashew Sauce 336.4 Calories \| 37.4g Carbs \| 18.6g Fat \| 8.8g Protein 2 serving EZ Peanut Butter Pie 368.6 Calories \| 55.7g Carbs \| 14.3g Fat \| 5.6g 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 EZ Peanut Butter Pie scaled to 2 serving 1/4 pie shell Pie crust 1/3 cup Lowfat milk 1/4 package Vanilla puddings 2/3 tsp Peanut butter	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. EZ Peanut Butter Pie Whisk pudding mix, milk, peanut butter, together. Bring mixture to a boil and pour into graham cracker crust. Allow to cool.

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