1000 calorie high protein vegan meal plan

Mix until well-combined.

Serve.

Preheat oven to 400 F (200 C).

Drain tofu and use absorbent towel to pat away as much moisture as possible.

Cut tofu in one inch cubes.

On one baking sheet, drizzle a third of the oil and put the tofu on the sheet. Shake to coat. Set aside.

On a second baking sheet, drizzle the remaining olive oil and toss vegetables until evenly coated. It is best to give each type of vegetable its own spot on the sheet so that you can remove the quickly cooking vegetables earlier in the process than the vegetables that take longer.

Place sheets in the oven- tofu on the top rack and vegetables on the lower one. Set timer for 20 minutes.

After the 20 minutes are up, flip the tofu and check on the vegetables. Remove any vegetables that are fully cooked.

Place both sheets back into the oven and increase the temperature to 450 F (230 C) for an additional 20-25 minutes until tofu is brown on all sides. Be sure to check veggies and tofu throughout the process to avoid overcooking.

Remove all from oven and combine. Season with salt and pepper. Serve.

Add all ingredients to a pot and season with some salt.

Stir and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-30 minutes.

Serve.

Cook vegan meatballs according to package.

Heat up pasta sauce on stove or in microwave.

When meatballs are done, stuff them in the sub roll and top with sauce and nutritional yeast.

Serve.

Cook patty according to instructions on package.

When done, put on bun and top with greens and ketchup. Feel free to add other low calorie toppings like mustard or pickles.

Heat about 1/4 of the oil in a skillet over medium heat. Add the corn, shallot, and a pinch of salt, and cook until softened, about 2-4 minutes.

Transfer the corn mixture to a medium bowl and stir in the white beans, bell pepper, remaining oil, and lemon juice. Season with salt and pepper to taste, and serve.

Cooking instructions of lentils can vary. Follow package instructions if possible.

Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.

Put the oatmeal in a bowl and pour the water over it.

Microwave for 90 seconds - 2 minutes.

Pat the tofu dry and cut into cubes.

Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.

Heat a small skillet over medium heat. Toast the sesame seeds until fragrant, about 1-2 minutes.

In a large bowl, toss the tofu cubes with soy sauce, ginger, and toasted sesame seeds until evenly coated.

Spread the tofu on the prepared baking sheet and bake for 15 minutes. Flip the cubes and continue baking until firm and heated through, about 15 minutes more. Serve.

Place the potatoes chunks in a large pot and cover with cold water.

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Add the almond milk to the pot. Mash the potatoes with a potato masher, fork, or electric mixer until smooth and creamy.

Season with salt and pepper to taste. Serve.

Put all ingredients in a blender.

Mix until well-blended. Add more water depending on your preferred consistency.

Serve immediately.

Cut carrots into strips and serve.

Preheat oven to 400°F (200°F) and line a sheet pan with parchment paper.

Toss vegetables in oil, italian seasoning, and some salt and pepper.

Spread vegetables and sausage on the baking sheet and roast, stirring once halfway through, until vegetables are soft and sausage is golden, about 35 minutes. Serve.

Cook chik'n tenders according to package.

Serve with ketchup.

Preheat the oven to 425°F (220°C).

Place the sweet potatoes on a baking sheet and rub with just half of the oil, chili powder, and some salt and pepper. Place them cut-side down on the baking sheet and roast for 30-40 minutes, until soft and golden.

Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the shallots, crumbled tempeh, chipotle peppers, as much of the adobo sauce as you like, and some salt and pepper. Cook, stirring occasionally, until the shallots and tempeh are golden, about 8-10 minutes. Cover and set aside to keep warm.

When the sweet potatoes are nearly done, chop the apple and toss it with lime juice in a small bowl.

Transfer the sweet potatoes, cut side up, to a serving dish. Top with the chipotle tempeh and a sprinkle of the apple salad. Serve.