3330 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 3330 calorie vegan diet plan

Example 3330 Calorie Vegan Meal Plan

340.1g Carbs 140.4g Fat 208.6g Protein

Meal Summary	Ingredients	Directions
Breakfast 1136.0 Calories \| 174.9g Carbs \| 2.7g Fat \| 105.6g Protein 2 smoothie Tropical protein smoothie 1089.9 Calories \| 163.9g Carbs \| 2.3g Fat \| 104.7g Protein 1 cup, whole (144 g) Strawberries 46.1 Calories \| 11.1g Carbs \| 0.4g Fat \| 1.0g Protein	Tropical protein smoothie scaled to 2 smoothie 3 cup Orange juice 2 medium Banana 1 cup, halves Strawberries 12 cube Ice cubes 16 tbsp Organic Plain Rice Protein Strawberries 144 g Strawberries	Tropical protein smoothie Use unflavored protein powder, add 6 ice cubes, blend for 30 seconds.
Lunch 1240.1 Calories \| 110.0g Carbs \| 78.1g Fat \| 39.5g Protein 3 serving Spinach salad 525.8 Calories \| 32.4g Carbs \| 42.7g Fat \| 15.9g Protein 1 cup (122 g) Granola 596.6 Calories \| 65.0g Carbs \| 29.4g Fat \| 18.1g Protein 1 serving Cucumber & Hummus 117.7 Calories \| 12.6g Carbs \| 6.0g Fat \| 5.5g Protein	Spinach salad scaled to 3 serving 15 cup Spinach 6 large Scallions 1 1/2 lemon yields Lemon juice 3 tbsp Olive oil 3 dash Pepper Granola 122 g Granola Cucumber & Hummus scaled to 1 serving 1/4 cup Hummus 1 cup slices Cucumber	Spinach salad Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions. Put spinach in a mixing bowl and add the scallions/green onions, oil, pepper, and the juice from 1 squeezed lemon. Toss and serve. Cucumber & Hummus Cut cucumber into round slices and eat with hummus.
Dinner 934.7 Calories \| 55.2g Carbs \| 59.6g Fat \| 63.5g Protein 2 serving Broiled sesame tofu 471.0 Calories \| 25.5g Carbs \| 26.4g Fat \| 43.1g Protein 2 serving Peanut Butter & Celery 417.9 Calories \| 21.4g Carbs \| 32.4g Fat \| 17.2g Protein 1 serving Zucchini Spears 45.8 Calories \| 8.4g Carbs \| 0.9g Fat \| 3.3g Protein	Broiled sesame tofu scaled to 2 serving 1 tbsp Soy sauce 3/4 tsp Vegetable oil 1/2 dash Pepper 1 cup chopped Carrots 1 cup Tofu 1/2 tsp Balsamic vinegar 1/2 large Scallions 1/8 tsp Sesame oil Peanut Butter & Celery scaled to 2 serving 4 tbsp Peanut butter 4 stalks, large Celery Zucchini Spears scaled to 1 serving 1/16 tsp Salt 13/16 large Zucchini	Broiled sesame tofu Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside. Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and tofu pieces into the soy sauce mixture to coat (let the excess sauce drip off and back into the bowl), then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside. Broil the carrots and tofu until browned on all sides, about 20 minutes total, turning the tofu every 5 minutes to brown on four sides and flipping the carrots after 10 minutes. Remove from the oven. Add the chopped scallion, vinegar, and sesame oil to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve. Peanut Butter & Celery Spread peanut butter on celery and enjoy! Zucchini Spears Cut zucchini lengthwise and cut into 1/4 inch wedges. Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.

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