2660 Calorie
Vegan diet and meal plan
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Example 2660 calorie
vegan diet plan
Example 2660 Calorie Vegan Meal Plan
280.6g Carbs
155.7g Fat
78.4g Protein
Breakfast
973.0 Calories |
148.0g Carbs |
29.4g Fat |
41.6g Protein
2
serving
Vegan High-Protein Smoothie
654.9 Calories |
81.9g Carbs |
24.8g Fat |
34.7g Protein
1
cup
(82 g)
Natural granola with raisins
318.2 Calories |
66.1g Carbs |
4.5g Fat |
6.9g Protein
|
Vegan High-Protein Smoothie
scaled to 2 serving
1 cup
Tofu
2 cup
Silk vanilla
2 medium
Banana
1 tbsp
Peanut butter
4 cube
Ice cubes
Natural granola with raisins
82
g
Natural granola with raisins
|
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
826.3 Calories |
47.1g Carbs |
73.0g Fat |
10.5g Protein
2
serving
Cool Summer Cucumber and Tomato Toss
183.1 Calories |
12.8g Carbs |
14.1g Fat |
2.5g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
|
Cool Summer Cucumber and Tomato Toss
scaled to 2 serving
1/2 large
Cucumber
1 large whole
Tomatoes
1 tbsp
Balsamic vinegar
1 tbsp
Olive oil
1/2 dash
Salt
1/2 dash
Pepper
Avocados
2
fruit
Avocados
|
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.
|
Dinner
881.7 Calories |
85.5g Carbs |
53.3g Fat |
26.3g Protein
2
serving
Sweet Potato Noodles with Cashew Sauce
672.7 Calories |
74.8g Carbs |
37.1g Fat |
17.7g Protein
1
serving
Peanut Butter & Celery
209.0 Calories |
10.7g Carbs |
16.2g Fat |
8.6g Protein
|
Sweet Potato Noodles with Cashew Sauce
scaled to 2 serving
1/2 cup
Cashew nuts
3/8 cup
Water
1/4 tsp
Salt
1/2 clove
Garlic
1/2 tbsp
Olive oil
2 sweetpotato, 5" long
Sweet potato
1 cup
Spinach
1/4 cup leaves, whole
Basil
1/2 dash
Salt
1/2 dash
Pepper
Peanut Butter & Celery
scaled to 1 serving
2 tbsp
Peanut butter
2 stalks, large
Celery
|
Sweet Potato Noodles with Cashew Sauce
Cover the cashews with water in a bowl and soak for 2 hours or so. Spiralize sweet potatoes (or slice into very thin ribbons) and set aside in fridge.
Drain and rinse thoroughly. Place in a food processor or blender and add ¾ cup water, salt, and garlic. Puree until very smooth.
Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, and top with the remaining fresh herbs.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
|