1880 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 1880 calorie vegan diet plan

Example 1880 Calorie Vegan Meal Plan

174.8g Carbs 113.5g Fat 39.3g Protein

Meal Summary	Ingredients	Directions
Breakfast 609.1 Calories \| 73.4g Carbs \| 31.2g Fat \| 13.9g Protein 1 serving Grapefruit & Ginger Chia Pudding 450.0 Calories \| 40.3g Carbs \| 29.0g Fat \| 10.5g Protein 1/2 cup (41 g) Natural granola with raisins 159.1 Calories \| 33.0g Carbs \| 2.3g Fat \| 3.5g Protein	Grapefruit & Ginger Chia Pudding scaled to 1 serving 1/4 cup Coconut milk 3/4 cup Almond milk 3 tbsp Organic Chia Seeds 1/2 tsp Ginger root 1/2 medium Grapefruit 1/2 tsp Vanilla extract 2 tbsp Coconut meat 1 tsp Maple syrups Natural granola with raisins 41 g Natural granola with raisins	Grapefruit & Ginger Chia Pudding In a large bowl whisk together the canned coconut milk, almond milk, chia seeds, ginger, vanilla, and maple syrup. Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally (can leave overnight). Spoon the pudding into individual servings, top with grapefruit slices and coconut, and serve.
Lunch 423.7 Calories \| 67.3g Carbs \| 12.2g Fat \| 16.8g Protein 1 cup Red bean salad 198.2 Calories \| 27.6g Carbs \| 5.7g Fat \| 9.5g Protein 1 cup (151 g) Grapes 104.2 Calories \| 27.3g Carbs \| 0.2g Fat \| 1.1g Protein 1 serving Zucchini & Hummus 121.3 Calories \| 12.3g Carbs \| 6.3g Fat \| 6.2g Protein	Red bean salad scaled to 1 cup 1/2 medium Scallions 2/3 tbsp Parsley 1 tsp Olive oil 3/16 dash Salt 3/16 dash Pepper 3/16 cup, sliced Red bell pepper 2/3 cup Kidney beans 3/16 stalks, large Celery 3/16 cup Red pepper relish 1/2 tsp Vinegar Grapes 151 g Grapes Zucchini & Hummus scaled to 1 serving 1 cup, sliced Zucchini 1/4 cup Hummus	Red bean salad Chop celery, seed and chop red pepper, drain canned kidney beans, chop scallions and parsley. Combine all ingredients in a medium bowl and toss well; adjust seasonings. Zucchini & Hummus Slice zucchini into rounds and serve with hummus.
Dinner 767.8 Calories \| 34.2g Carbs \| 70.1g Fat \| 8.5g Protein 2 serving Portobello Steaks with Avocado Chimichurri 767.8 Calories \| 34.2g Carbs \| 70.1g Fat \| 8.5g Protein	Portobello Steaks with Avocado Chimichurri scaled to 2 serving 2 mushroom, whole Mushrooms 2 2/3 tbsp Balsamic vinegar 1/4 cup Olive oil 1/4 tsp, ground Cumin 1/4 tsp Pepper 1/8 tsp Paprika 3/4 cup Parsley 3 cloves, minced Garlic 1/2 shallot Shallots 1/8 tsp Crushed red pepper flakes 1 1/2 tbsp Lemon juice 1/4 tsp Salt 1/2 fruit Avocados	Portobello Steaks with Avocado Chimichurri Clean portobello mushrooms and remove stems. Place in large freezer bag or shallow baking dish and set aside. Dice shallot, mince garlic cloves. In a small mixing bowl, whisk together balsamic vinegar, half of the olive oil, cumin, black pepper, paprika, and half of the minced garlic. Taste and adjust seasonings as needed. Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes. In the meantime, prepare chimichurri by adding parsley, remaining half of garlic, shallot, red pepper flake, other half of olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Cut avocado into cubes, add to bowl, and toss to combine. Set aside. Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor. To serve, top portobello steaks with avocado chimichurri. Enjoy!

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