1000 calorie intermittent fasting vegetarian meal plan
In just a few clicks, generate your own 1000 calorie intermittent fasting vegetarian meal plan or follow the 7-day sample plan. Either way you'll get a full grocery list and easy-to-follow recipes for the week.
Option 1: Generate your own plan
This will create a customizable diet plan where you can pick the recipes and swap/randomize meals until you have something you like.
Option 2: Pre-made plan with PDF
This pre-made PDF plan (1000cal, 95g protein, 65g net carbs, 32g fat, 19g fiber per day) cannot be customized.
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
Preheat oven to 375 F (190 C). Line a baking sheet with parchment paper or foil and spray with non-stick spray.
Cut tempeh into nugget-shaped slices.
In a small bowl, mix together the peanut butter, lemon juice, soy sauce, and nutritional yeast. Slowly add in small amounts of water until it has a sauce-like consistency that's not too runny. Add salt/pepper to taste.
Dip tempeh into sauce and fully coat it. Place on baking sheet. Make sure you reserve a small amount of the sauce for later.
Bake in the oven for about 30 minutes or until peanut butter has formed a crust.
Recipe has been scaled from original by 0.38x. Adjust cook times and pan sizes accordingly.
Heat oil in skillet over medium heat. Crumble tempeh into skillet and fry for a couple minutes until starting to brown. Mix in taco seasoning with a splash of water and stir until tempeh is coated. Cook another minute or two and set aside.
Heat refried beans in the microwave or a separate pan; set aside.
Add mixed greens, tempeh, refried beans, avocado, and salsa to a bowl and serve.
Meal prep note: Store tempeh mixture and refried beans in an airtight container in the fridge. When ready to serve, reheat tempeh and refried beans and assemble rest of salad.