2050 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 2050 calorie vegan diet plan

Sunday's Diet Plan

2015.2 Calories 199.5g Carbs 116.6g Fat 74.8g Protein

Meal Summary	Ingredients	Directions
Breakfast 778.0 Calories \| 112.7g Carbs \| 25.1g Fat \| 37.2g Protein 2 serving Vegan High-Protein Smoothie 654.9 Calories \| 81.9g Carbs \| 24.8g Fat \| 34.7g Protein 2 fruit (2-5/8" dia) (262 g) Oranges 123.1 Calories \| 30.8g Carbs \| 0.3g Fat \| 2.5g Protein	Vegan High-Protein Smoothie scaled to 2 serving Oranges 2 fruit (2-5/8" dia) Oranges	Vegan High-Protein Smoothie Place ingredients in a blender with 2-3 ice cubes and mix until smooth, about one minute. (Can eliminate ice cubes if using a frozen banana.) Serve immediately.
Lunch 556.5 Calories \| 42.5g Carbs \| 39.0g Fat \| 20.4g Protein 1 serving Spinach salad 175.3 Calories \| 10.8g Carbs \| 14.2g Fat \| 5.3g Protein 1 serving Carrots with hummus 174.5 Calories \| 22.4g Carbs \| 7.5g Fat \| 7.1g Protein 1 serving Cauliflower and Tahini 206.8 Calories \| 9.3g Carbs \| 17.3g Fat \| 8.1g Protein	Spinach salad scaled to 1 serving Carrots with hummus scaled to 1 serving Cauliflower and Tahini scaled to 1 serving	Spinach salad Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions. Put spinach in a mixing bowl and add the scallions/green onions, oil, pepper, and the juice from 1 squeezed lemon. Toss and serve. Carrots with hummus Dip carrots into hummus, eat. Cauliflower and Tahini Chop the cauliflower lovingly, to retain some of the florets. Serve cauliflower pieces with tahini for dipping. Enjoy!
Dinner 680.6 Calories \| 44.3g Carbs \| 52.4g Fat \| 17.2g Protein 1 serving Portobello Steaks with Avocado Chimichurri 383.9 Calories \| 17.1g Carbs \| 35.0g Fat \| 4.3g Protein 1 serving Peanut butter and Tomato Toast 296.7 Calories \| 27.2g Carbs \| 17.4g Fat \| 13.0g Protein	Portobello Steaks with Avocado Chimichurri scaled to 1 serving Peanut butter and Tomato Toast scaled to 1 serving	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! 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.