1400 calorie intermittent fasting vegan meal plan

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 sugar snap peas according to instructions on package.

Drizzle with olive oil and season with salt and pepper.

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.

Preheat oven to 450°F (230°C).

Slice tomatoes in half down through the stem and rub them with oil. Season them with a pinch of salt and pepper.

Bake for 30-35 minutes until soft. 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.

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.

Cook the pasta according to the package instructions until al dente. Drain and set aside.

While the pasta cooks, heat the oil in a skillet or saucepan over medium heat.

Add the vegan meat and cook until browned, or as directed on the package. Break up any large clumps with a spoon as needed.

Stir in the pasta sauce and bring to a simmer.

Serve the sauce over the cooked pasta.

In a small saucepan, heat the cauliflower, almond milk, onion powder, salt, and pepper. Bring to a boil.

Once boiling, reduce heat, and continue cooking for 8 minutes.

Blend the cauliflower mixture with a food processor, blender or immersion blender.

In a deep pan, add the oil, mushrooms, onion and garlic and cook over medium heat until onions soften, about 10 minutes.

Add cauliflower mixture to the mushrooms, cover, and bring to a boil. Let simmer for 10 minutes. Serve.

Heat oil in a skillet over medium heat. Add tempeh with a sprinkle of salt and fry until crispy, stirring occasionally.

Reduce heat to low. Pour in hot sauce. Cook until sauce thickens, about 2-3 minutes.

Serve tofu with vegan ranch.

Mix greens and dressing in a small bowl. Serve.

Cook pasta according to package instructions. Drain and set aside.

Meanwhile, melt butter in a large skillet over medium heat. Add onion, garlic powder, and some salt and pepper. Cook until onions have softened, 5-8 minutes.

Whisk in flour and almond milk. Bring to a simmer. Stirring often, cook until sauce thickens, 3-5 minutes.

Stir and cheese and cook until melted, 2-3 minutes.

Optional: For a smoother consistency, transfer sauce to a blender and blend until smooth. Return sauce to skillet.

Mix pepitas with the nutritional yeast and some salt in a small bowl.

Add cooked pasta and roasted red peppers to the sauce and stir to coat. Bring sauce back to a simmer a once it's heated through, transfer to a plate, top with pepita parmesan and serve.

Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.

Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.

Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

Mix greens and dressing in a small bowl. Serve.

Heat about 2/3rds of the oil in a large skillet over medium-high heat. Add the onions to one half of the skillet and season with some salt and pepper. Add the veggie patty to the other side. Cook onions until they start to brown, 10-12 minutes. Cook patty 5-6 minutes per side (or time according to package instructions). Turn off heat and set aside.

Stir mayo and mustard together in a small bowl. Spread sauce evenly on all sides of the bread.

Place patty on bottom slice and top with onions and remaining bread slice.

Wipe out the skillet and heat the remaining oil over medium heat. Add the patty melts and cook until golden brown, about 5-7 minutes per side.

Cut in half and serve.

Mix all vegetables in a large bowl.

Drizzle salad dressing over when serving.