2300 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 2300 calorie vegan diet plan

Sunday's Diet Plan

2257.5 Calories 221.2g Carbs 122.5g Fat 65.2g Protein

Meal Summary	Ingredients	Directions
Breakfast 1074.7 Calories \| 114.1g Carbs \| 51.9g Fat \| 30.2g Protein 2 serving Raspberry Chia Seed Pudding 714.0 Calories \| 22.7g Carbs \| 49.7g Fat \| 25.4g Protein 1 medium (3" dia) (182 g) Apples 94.6 Calories \| 25.1g Carbs \| 0.3g Fat \| 0.5g Protein 2 serving Fruit salad 266.0 Calories \| 66.2g Carbs \| 1.9g Fat \| 4.3g Protein	Raspberry Chia Seed Pudding scaled to 2 serving Apples 1 medium (3" dia) Apples Fruit salad scaled to 2 serving	Raspberry Chia Seed Pudding Combine the milk and fruit in a blender. Blend until smooth and pour into a resealable container. Mix in chia seeds and stir well. Refrigerate at least 2 hours or overnight. Enjoy! Fruit salad
Lunch 362.7 Calories \| 26.2g Carbs \| 25.3g Fat \| 14.7g Protein 1 serving Veggie Nori Roll 157.4 Calories \| 14.6g Carbs \| 8.9g Fat \| 7.5g Protein 1 serving Cauliflower and Tahini 205.3 Calories \| 11.7g Carbs \| 16.4g Fat \| 7.2g Protein	Veggie Nori Roll scaled to 1 serving Cauliflower and Tahini scaled to 1 serving	Veggie Nori Roll Cut cucumbers, carrots and avocado into thin slices. Place seaweed sheet on a work surface. Spread the hummus in a thin layer over the sheet. Layer the spouts, carrots, cucumber, and avocado on top of the bottom one-third of the sheet. Sprinkle with nutritional yeast and salt to taste. Gently but firmly, roll the edge closest to you toward the center of the wrap, carefully rolling a sushi-like roll. (A sushi mat makes this easier.) Slice roll with a sharp knife and serve immediately. Cauliflower and Tahini Serve cauliflower pieces with tahini for dipping. Enjoy!
Dinner 820.2 Calories \| 80.9g Carbs \| 45.3g Fat \| 20.3g Protein 2 serving Vegan Toasted Mushroom Macaroni 659.1 Calories \| 73.1g Carbs \| 31.1g Fat \| 17.1g Protein 2 serving Garlic Kale 161.1 Calories \| 7.8g Carbs \| 14.2g Fat \| 3.3g Protein	Vegan Toasted Mushroom Macaroni scaled to 2 serving Garlic Kale scaled to 2 serving	Vegan Toasted Mushroom Macaroni Soak raw cashews in water overnight, drain and rinse. In a food processor or very good blender, pour in cashews and just barely cover with water. Blend until smooth. Heat a large heavy pan over high heat and add 1/4 of the olive oil. Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked. Reduce heat and add parsley, minced garlic, and oregano. Cook for another minute or so. Add wine and simmer 3-5 minutes. Remove contents from pan and set aside. Place the remaining olive oil, and butter in the pan on high heat. Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes. Pour in vegetable stock and bring to a boil. Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes. Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together. Remove from heat and stir in salt and black pepper. Enjoy! Garlic Kale Tear the kale leaves into bite-size pieces from the thick stems; discard the stems. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.