1200 calorie high protein vegan meal plan

Mix until well-combined.

Serve.

Preheat oven to 450°F (230°C).

Combine chopped broccoli, garlic, just half of the oil, and some salt and pepper on a baking sheet. Toss. Roast 10-15 minutes until broccoli is tender.

Place naan directly on oven rack and bake until crisp, 4-5 minutes.

Toss greens with lemon juice, remaining oil, and some salt and pepper.

Spread hummus on naan. Top with broccoli, greens, a sprinkle of crushed red pepper. Slice naan flatbread and serve.

Put all ingredients in a large pot and bring to a boil.

Let cook for 15-20 minutes until lentils are soft.

Season with salt and pepper to taste. Serve.

Heat oil in a large pot over medium-high heat. Fry onion and ginger until soft, about 3-5 minutes. Stir in chickpeas, spinach, broth, cumin, and some salt.

Bring to a boil, reduce heat to low, and cook until greens are wilted, about 4-5 minutes.

Carefully transfer soup to a blender. Blend until smooth. Season to taste with salt and pepper. Serve.

Slice tempeh into desired shapes, coat with oil, then season with salt, pepper, or your favorite seasoning blend.

Either saute in a pan over medium heat for 5-7 minutes or bake in a preheated 375°F (190°C) oven for 20-25 minutes, flipping halfway, until golden brown and crispy.

(Note: Follow rice package instructions if they differ from below)

Add the rice, water, and a pinch of salt to a pot and stir.

Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.

Remove from the heat and let sit, covered, for 5 minutes.

Fluff with a fork 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 all ingredients in a blender.

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

Serve immediately.

Preheat oven to 350 °F (180 °C). Place cubed sweet potato on a baking sheet and cook for 30-40 minutes until soft.

Meanwhile prep veggies. Heat oil in a large pot over medium heat. Add garlic and onion and cook until softened, 15 minutes.

Add cumin and a large pinch of salt/pepper to the pot and mix. Heat until fragrant, about a minute.

Add in tomato paste, water, and black beans and stir. Simmer for 15 minutes.

Once sweet potatoes are soft, add them to the pot along with the kale and lemon juice. Stir and serve.

In a small bowl, mix together the lemon juice, and mustard until it forms a sauce-like consistency. Add in the coleslaw mix and toss to coat. Set aside.

Warm jackfruit up according to package instructions. Add jackfruit to a bowl and mix with the barbecue sauce.

Place bbq jackfruit and slaw between each bun and serve.

Mix all ingredients together until well incorporated.

Form into balls.

Store any leftovers in an airtight container in the fridge.

Preheat oven to 425°F (220°C).

Combine cubed tofu, cajun seasoning, oil, and some salt and pepper on a baking sheet. Toss to coat.

Bake until crisp, 20-25 minutes. 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.

Bring water to a boil and add lentils. Cook for 20-25 minutes, checking occasionally.

Meanwhile, in a small skillet add oil, garlic, almonds, cumin and red pepper. Sautee for a couple minutes until garlic is fragrant and almonds are toasted. Remove and set aside.

Drain lentils and add them in a bowl with kale, almond mixture, and lemon juice. Toss and serve.

In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.

Cook crumbles according to package instructions. Season with salt and pepper.

Add all ingredients into a bowl.

Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.

Season with salt and pepper if desired. Serve.