1200 calorie low carb vegan meal plan

Preheat oven to 400 F (200 C).

Remove outer leaf layers of the cabbage and cut off the stem at the bottom.

Stand the cabbage up with stem-side down on the cutting board and cut cabbage into half inch slices.

Season both sides of the cabbage slices with oil, salt, pepper and italian seasoning to taste.

Place steaks on a greased cookie sheet (or line with foil/parchment paper).

Bake in the oven for about 30 minutes or until the edges are crispy, but the center is soft.

Serve with dressing.

Open the avocado and scoop out the flesh.

Sprinkle with lemon or lime juice as desired.

Serve and eat.

Rinse tomatoes, remove any stems, and serve.

Heat a large skillet on medium-low and add oil. Add in chopped onion and garlic and stir occasionally.

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.

Add burger crumbles to the pan and mix. Add in soy sauce, water, and half of the cilantro.

Once fully cooked, serve and top with lime juice and remaining cilantro,

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.

Using a spiralizer or peeler, create the zucchini noodles.

Put the water, lemon juice, avocado, and basil into a blender and blend until smooth.

In a bowl combine the zucchini noodles, tomatoes, and sauce and stir gently until well coated. Add salt and pepper to taste. Serve.

Note: While this recipe is best fresh, it can hold up well being stored in the fridge for a day or two.

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

Preheat oven to 400°F (200°C).

Place sliced carrots on a baking sheet and toss with oil and a pinch of salt. Spread evenly and roast about about 30 minutes until soft. Serve.

Preheat oven to 450°F (220°C).

Combine tofu, oil, cornstarch, lemon zest, lemon pepper, and some salt on a lined baking sheet. Toss until tofu is evenly coated.

Bake 20-25 minutes until tofu is golden and crispy. Serve.

Prepare according to instructions on package.

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.

Drizzle extra sauce on top and serve.

Mix greens and dressing in a small bowl. Serve.

Toast bread (optional).

Spread almond butter over bread. Place raspberries on the almond butter and smash them gently using the back of a fork. Top with flax seeds and serve.

Prepare according to instructions on package.

Heat oil in a skillet over medium heat. Fry the tempeh for 3-5 minutes on each side until browned and heated through.

Add tempeh to a small bowl and add the barbecue sauce. Toss to coat.

Assemble the lettuce wraps by topping the lettuce with the bbq tempeh, coleslaw, and bell pepper. Serve.

Spread peanut butter over top of rice cake.

In a large bowl, add the lettuce, tomato, and carrots; mix.

Pour dressing over when serving.

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.

Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.

Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.

Serve.

Blend coconut milk and spinach in a blender until completely smooth.

Add frozen pineapple chunks and blend again, until smooth.

Serve.

Cook chik'n tenders according to package.

Serve with ketchup.

Mix greens, tomatoes, and dressing in a small bowl. Serve.

Cook burger according to package instructions.

Serve.

Cut the zucchini lengthwise into four or five fillets.

In a small bowl whisk together the olive oil and seasonings.

Brush the oil mixture over all sides of the zucchini slices.

Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.

Serve.