This 1200-calorie vegan low-carb meal plan gives you two clear ways to get started: use the customizable generator to build a diet plan tailored to your calorie and swap preferences, or download the pre-made 7-day PDF (1200 kcal, ~96 g protein, ~53 g net carbs, ~57 g fat, ~25 g fiber per day) and follow the weekly plan as-is. Both options include an easy grocery list and step-by-step recipes so you can prep meals quickly. Whether you need a ready-made nutrition plan or want to craft your own weekly plan, the layout is built for convenience and clarity.
The sample week features plant-forward breakfasts, protein shakes, tofu and tempeh mains, salads, zoodles, roasted vegetables and snacks like roasted peanuts and rice cakes — designed to be low in net carbs but protein-rich to support muscle maintenance. Use the generator to swap recipes, adjust daily calories, or randomize meals until the diet plan fits your tastes; choose the pre-made PDF if you want a fixed, printable plan with consistent macros. The plan also includes meal-prep tips and scaled recipes so you can batch-cook servings for several days.
Following a 1200-calorie, low-carb vegan meal plan may support steady weight loss when combined with regular activity and a caloric deficit, and the relatively high protein helps preserve lean body mass and improve satiety. The lower net carbs can help stabilize blood sugar for some people, while the included fiber-rich plant foods support digestion and gut health. As with any restrictive calorie plan, results vary — consult a healthcare provider or registered dietitian to ensure this nutrition plan is appropriate for your medical needs and long-term goals.
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 (1200cals, 96g protein, 53g net carbs, 57g fat 25g fiber per day) cannot be customized.
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Heat a large skillet on medium-low and add oil. Add in chopped onion and garlic and stir occasionally.
2
Meanwhile chop carrots into small sticks. Add carrots in with the onions along with crushed red pepper flakes and a pinch of salt and pepper. Continue cooking until onions are brown and carrots have slightly softened.
3
Add burger crumbles to the pan and mix. Add in soy sauce, water, and half of the cilantro.
4
Once fully cooked, serve and top with lime juice and remaining cilantro,
Recipe has been scaled from original by 0.13x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
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.
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C). Line a baking sheet with parchment paper or foil and spray with non-stick spray.
2
Cut tempeh into nugget-shaped slices.
3
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.
4
Dip tempeh into sauce and fully coat it. Place on baking sheet. Make sure you reserve a small amount of the sauce for later.
5
Bake in the oven for about 30 minutes or until peanut butter has formed a crust.
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Slice tempeh into desired shapes, coat with oil, then season with salt, pepper, or your favorite seasoning blend.
2
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.