710 Calorie
Vegetarian diet and meal plan
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Example 710 calorie
vegetarian diet plan
Example 710 Calorie Vegetarian Meal Plan
88.3g Carbs
32.3g Fat
35.3g Protein
Breakfast
192.5 Calories |
5.0g Carbs |
14.4g Fat |
14.0g Protein
1
serving
Tofu Scramble
192.5 Calories |
5.0g Carbs |
14.4g Fat |
14.0g Protein
|
Tofu Scramble
scaled to 1 serving
1/2 block
Tofu
1/2 tbsp
Vegetable oil
1/2 tsp
Onion powder
1/2 tbsp
Dijon mustard
1/4 tsp
Turmeric
1/4 tsp
Salt
1/2 tbsp
Reduced fat milk
1/2 dash
Pepper
|
Tofu Scramble
Heat the oil in a frying pan. Crumble tofu into chunks and add to the pan. Cook for about three minutes on medium.
Mix in the remaining ingredients EXCEPT for the milk. Reduce heat to low and cook another five minutes or until the tofu appears to firm up. This will vary based on the brand of tofu and could take up to ten minutes.
Mix in the milk and let the mixture heat for a few more minutes until the milk has been absorbed.
Serve. You could add any vegetables you like to this base (bell peppers, onions, squash, etc.)
|
Lunch
256.0 Calories |
48.6g Carbs |
4.4g Fat |
9.7g Protein
1
serving
Bow Ties with Veggies
256.0 Calories |
48.6g Carbs |
4.4g Fat |
9.7g Protein
|
Bow Ties with Veggies
scaled to 1 serving
1/4 dash
Pepper
1/4 dash
Salt
2 oz
Whole wheat pasta
7/16 medium
Zucchini
3/4 tsp
Olive oil
1/4 large
Onions
|
Bow Ties with Veggies
Chop onion & zucchini.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
|
Dinner
288.4 Calories |
34.7g Carbs |
13.4g Fat |
11.6g Protein
1
serving
Vegan Lentil Lettuce Wraps
288.4 Calories |
34.7g Carbs |
13.4g Fat |
11.6g Protein
|
Vegan Lentil Lettuce Wraps
scaled to 1 serving
3/4 tsp
Coconut oil
1/8 small
Onions
1/2 cup
Lentils
3/8 tsp
Vinegar
1 leaf, large
Lettuce
1/8 cup grated
Carrots
1/4 fruit
Avocados
1/4 fruit without refuse
Mangos
3/4 tsp
Sesame butter
1 3/8 tbsp
Alfalfa sprouts
|
Vegan Lentil Lettuce Wraps
Wash butter lettuce leaves carefully and pat dry one by one. Peel and grate carrots.
Peel avocados and cut into slices. Peel mango and cut into long skinny pieces.
Wash and dry alfalfa. Peel and finely chop onion.
Heat coconut oil in a large pan over medium heat. Fry onion until translucent, then add cooked lentils (drain first if using canned) and warm up for maybe 2 minutes.
Season with salt and pepper to taste.
Remove from heat, add apple cider vinegar and mix well. Now build your wraps by placing one lettuce leave on a plate, top with lentils, then grated carrots, then slices of avocado, then slices of mango, then a drizzle of tahini, and then alfalfa. Enjoy!
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