2350 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 2350 calorie vegan diet plan

Example 2350 Calorie Vegan Meal Plan

240.8g Carbs 134.5g Fat 62.0g Protein

Meal Summary	Ingredients	Directions
Breakfast 1258.7 Calories \| 118.8g Carbs \| 83.8g Fat \| 25.9g Protein 4 slice Avocado Toast 1099.7 Calories \| 85.7g Carbs \| 81.6g Fat \| 22.5g Protein 1/2 cup (41 g) Natural granola with raisins 159.1 Calories \| 33.0g Carbs \| 2.3g Fat \| 3.5g Protein	Avocado Toast scaled to 4 slice 2 fruit Avocados 4 tsp Olive oil 4 slice Whole-wheat bread 4 tsp Lemon juice 4 dash Salt 4 dash Pepper 2 tsp Crushed red pepper flakes Natural granola with raisins 41 g Natural granola with raisins	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 212.2 Calories \| 19.1g Carbs \| 13.1g Fat \| 6.9g Protein 1 serving Cool Summer Cucumber and Tomato Toss 91.6 Calories \| 6.4g Carbs \| 7.0g Fat \| 1.2g Protein 1 serving Radishes with Hummus 120.7 Calories \| 12.7g Carbs \| 6.0g Fat \| 5.6g Protein	Cool Summer Cucumber and Tomato Toss scaled to 1 serving 1/4 large Cucumber 1/2 large whole Tomatoes 1/2 tbsp Balsamic vinegar 1/2 tbsp Olive oil 1/4 dash Salt 1/4 dash Pepper Radishes with Hummus scaled to 1 serving 1 cup slices Radishes 1/4 cup Hummus	Cool Summer Cucumber and Tomato Toss Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve. Radishes with Hummus Cut radishes into rounds and eat with hummus.
Dinner 849.0 Calories \| 102.9g Carbs \| 37.6g Fat \| 29.2g Protein 2 serving Peanut Noodles 849.0 Calories \| 102.9g Carbs \| 37.6g Fat \| 29.2g Protein	Peanut Noodles scaled to 2 serving 4 oz Spaghetti 2 11/16 tbsp Peanut butter 1/2 tbsp Vinegar 1/2 tsp Ginger 2 tbsp Soy sauce 1/8 tsp Crushed red pepper flakes 1/2 tsp Sugar 2 tbsp Water 1 tbsp Sesame oil 1/2 cup, chopped Scallions	Peanut Noodles Mince ginger. Slice green onions (white parts only). Heat water. Cook pasta in a large pot of boiling water until done. Drain. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat. Toss noodles with sauce, and serve.

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