2580 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 2580 calorie vegan diet plan

Example 2580 Calorie Vegan Meal Plan

259.9g Carbs 140.9g Fat 93.0g Protein

Meal Summary	Ingredients	Directions
Breakfast 798.7 Calories \| 140.1g Carbs \| 3.7g Fat \| 56.3g Protein 1 smoothie Vegan Tropical Protein Smoothie 545.0 Calories \| 81.9g Carbs \| 1.1g Fat \| 52.3g Protein 1/2 cup (41 g) Natural granola with raisins 159.1 Calories \| 33.0g Carbs \| 2.3g Fat \| 3.5g Protein 1 medium (3" dia) (182 g) Apples 94.6 Calories \| 25.1g Carbs \| 0.3g Fat \| 0.5g Protein	Vegan Tropical Protein Smoothie scaled to 1 smoothie 1 1/2 cup Orange juice 1 medium Banana 1/2 cup, halves Strawberries 6 cube Ice cubes 8 tbsp Organic Plain Rice Protein Natural granola with raisins 41 g Natural granola with raisins Apples 1 medium (3" dia) Apples	Vegan Tropical Protein Smoothie Use unflavored protein powder, add 6 ice cubes, blend for 30 seconds.
Lunch 536.3 Calories \| 64.6g Carbs \| 25.0g Fat \| 22.3g Protein 1 sandwich Hummus on Rye 203.5 Calories \| 29.0g Carbs \| 7.3g Fat \| 9.6g Protein 1 serving Peanut Butter & Celery 209.0 Calories \| 10.7g Carbs \| 16.2g Fat \| 8.6g Protein 1 serving Salt & Vinegar Popcorn 123.8 Calories \| 24.9g Carbs \| 1.4g Fat \| 4.2g Protein	Hummus on Rye scaled to 1 sandwich 1/4 cup Hummus 2 slice Rye bread 1 slice Pickles 1 slice, medium Tomatoes 1 leaf outer Lettuce Peanut Butter & Celery scaled to 1 serving 2 tbsp Peanut butter 2 stalks, large Celery Salt & Vinegar Popcorn scaled to 1 serving 4 cup Popcorn 4 tablespoon Malt Vinegar 1 tsp Salt	Hummus on Rye This is a pretty simple, nutritious, and satisfying sandwich. If you are a big eater you can add some additional hummus. Peanut Butter & Celery Spread peanut butter on celery and enjoy! Salt & Vinegar Popcorn Put 1/4 cups of unpopped kernels in airpopper. Pop them up using your airpopper. Put malt vinegar into a clean spray bottle and spritz all over popcorn. Finish with a dash of salt and serve!
Dinner 1232.3 Calories \| 55.2g Carbs \| 112.2g Fat \| 14.4g Protein 3 serving Portobello Steaks with Avocado Chimichurri 1151.8 Calories \| 51.3g Carbs \| 105.1g Fat \| 12.8g Protein 1 serving Garlic Kale 80.6 Calories \| 3.9g Carbs \| 7.1g Fat \| 1.6g Protein	Portobello Steaks with Avocado Chimichurri scaled to 3 serving 3 mushroom, whole Mushrooms 3 tbsp Balsamic vinegar 3/8 cup Olive oil 3/8 tsp, ground Cumin 3/8 tsp Pepper 3/16 tsp Paprika 1 1/8 cup Parsley 4 1/2 cloves, minced Garlic 3/4 shallot Shallots 3/16 tsp Crushed red pepper flakes 2 1/4 tbsp Lemon juice 3/8 tsp Salt 3/4 fruit Avocados Garlic Kale scaled to 1 serving 1/2 cup, chopped Kale 1/2 tbsp Olive oil 1 cloves, minced Garlic	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! 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.

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