3300 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 3300 calorie vegan diet plan

Example 3300 Calorie Vegan Meal Plan

339.5g Carbs 179.6g Fat 106.2g Protein

Meal Summary	Ingredients	Directions
Breakfast 1405.8 Calories \| 191.8g Carbs \| 63.5g Fat \| 32.5g Protein 2 serving Grapefruit & Ginger Chia Pudding 900.0 Calories \| 80.7g Carbs \| 57.9g Fat \| 21.0g Protein 1 cup (82 g) Natural granola with raisins 318.2 Calories \| 66.1g Carbs \| 4.5g Fat \| 6.9g Protein 1 melon, medium (about 5" dia) (552 g) Melons 187.7 Calories \| 45.0g Carbs \| 1.0g Fat \| 4.6g Protein	Grapefruit & Ginger Chia Pudding scaled to 2 serving 1/2 cup Coconut milk 1 1/2 cup Almond milk 6 tbsp Organic Chia Seeds 1 tsp Ginger root 1 medium Grapefruit 1 tsp Vanilla extract 1/4 cup Coconut meat 2 tsp Maple syrups Natural granola with raisins 82 g Natural granola with raisins Melons 1 melon, medium (about 5" dia) Melons	Grapefruit & Ginger Chia Pudding In a large bowl whisk together the canned coconut milk, almond milk, chia seeds, ginger, vanilla, and maple syrup. Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally (can leave overnight). Spoon the pudding into individual servings, top with grapefruit slices and coconut, and serve.
Lunch 1054.2 Calories \| 87.6g Carbs \| 74.7g Fat \| 26.6g Protein 2 serving Mexican chickpea salad 272.0 Calories \| 37.3g Carbs \| 9.5g Fat \| 12.6g Protein 2 fruit (402 g) Avocados 643.2 Calories \| 34.3g Carbs \| 58.9g Fat \| 8.0g Protein 1 serving Red Bell Pepper and Hummus 139.0 Calories \| 16.0g Carbs \| 6.3g Fat \| 6.0g Protein	Mexican chickpea salad scaled to 2 serving 1/2 large whole Tomatoes 3/16 cup, sliced Onions 1 tsp Olive oil 1/2 tbsp Lemon juice 1/2 tsp, ground Cumin 1/8 tsp Chili powder 1/8 tsp Salt 8 oz Chickpeas 1/8 cup Fresh cilantro Avocados 2 fruit Avocados Red Bell Pepper and Hummus scaled to 1 serving 1/4 cup Hummus 1 medium Red bell pepper	Mexican chickpea salad In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt. Rise and drain the chickpeas, and add to the bowl. Add tomatoes, onions, avocado (if using), cilantro, and toss until combined. Serve right away or refrigerate for up to 2 days. Red Bell Pepper and Hummus Cut bell pepper in half and remove seeds. Slice pepper into strips and serve with hummus for dipping.
Dinner 747.1 Calories \| 60.1g Carbs \| 41.4g Fat \| 47.0g Protein 1 serving Peanut Tofu 590.7 Calories \| 32.8g Carbs \| 38.8g Fat \| 41.0g Protein 1 serving Quinoa 156.4 Calories \| 27.3g Carbs \| 2.6g Fat \| 6.0g Protein	Peanut Tofu scaled to 1 serving 3 tbsp Peanut butter 1 block Tofu 1 1/2 cloves, minced Garlic 1/2 tbsp Ginger root 1/2 tbsp Brown sugar 1 tsp Soy sauce 1/2 cup 1/2" pieces Green beans 5 mushroom Mushrooms Quinoa scaled to 1 serving 1/4 cup Quinoa 3/16 tsp Salt	Peanut Tofu Peanut sauce: In a small saucepan, heat peanut butter, soy sauce, finely chopped ginger and garlic, and brown sugar on low heat until all ingredients are mixed. Add water to desired consistency of sauce. While heating the peanut sauce, heat tofu either by boiling or broiling (broiling will take longer, about 30 minutes in the oven). Also, steam cook the green beans and sliced mushrooms on the stove top in a little water for a few minutes until tender. Combine tofu and peanut sauce with steamed vegetables. Enjoy! Quinoa Rinse quinoa well in a strainer and drain. Add 1 cup quinoa and salt to 2 1/2 cups water in a pot. Bring to a boil, uncovered. When it starts to boil, cover and simmer 20 minutes or until the water is absorbed and quinoa is light and fluffy.

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