This 1600-calorie vegetarian meal plan gives you a simple, practical weekly plan built for nutrient balance and ease of use. You can follow the seven-day sample with daily meals, snacks and a protein supplement included, or use the built-in generator to create a fully customizable diet plan. The premade PDF lists approximate targets (about 1600 kcal/day with ~110 g protein, moderate carbs and fats, and ~29 g fiber) and comes with a full grocery list and easy recipes so you can get started quickly.
There are two possible ways to use the plan: Option 1 is to generate your own nutrition plan—pick recipes, swap meals, and randomize choices until the weekly plan fits your tastes and schedule. Option 2 is to download the pre-made PDF and follow the fixed 7-day menu as written; this is great if you want a non-custom, grab-and-go diet plan. Both approaches include grocery and prep guidance so you can batch-cook breakfasts, lunches, dinners and snacks to save time during the week.
Following this meal plan consistently can support weight management, steadier energy levels, and better satiety thanks to higher-protein meals and fiber-rich choices. Active people may see improved body composition when pairing the plan with resistance training, since daily protein targets help preserve lean mass while in a calorie-controlled plan. As with any diet plan, individual results vary—use this weekly plan as a structured nutrition plan or template, and consult a registered dietitian if you have specific medical needs or performance 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 (1600cals, 110g protein, 124g net carbs, 62g fat 29g fiber per day) cannot be customized.
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Cook rice according to package instructions. Set aside.
2
Heat oil in a large skillet over medium heat. Add onions and garlic and saute until softened, about 10 minutes.
3
Add in tomatoes, cumin, crushed red pepper, and a hefty pinch of salt. Feel free to add more/less crushed red pepper depending on your preferred spice level. Stir and toast spices, about 1 minute.
4
Add in kidney beans, water, and peanut butter. Stir peanut butter into the water and break it apart and turn it into a sauce-like consistency. Cook for 5-8 more minutes until beans are heated through and sauce is bubbly.
5
Add rice to a plate and spoon the curry on top. Serve.
Heat a small, non-stick skillet over medium heat and spray with non-stick spray.
2
Sprinkle the cheese (1/4 cup per taco) into the skillet into a circle.
3
Let the cheese fry for about a minute. The edges should be crispy, but the center still bubbling and soft. Using a spatula, transfer the cheese to a plate.
4
Working quickly, add the guacamole into the center and bend the cheese over top to form a taco shell shape before the cheese hardens.
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cut grapefruit in half and separate the grapefruit into individual segments by carefully cut along the membranes on each side of the segment with a sharp knife.
2
(optional: sprinkle some of your favorite 0 calorie sweetener on top before serving)
Recipe has been scaled from original by 1.5x. 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.
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Slice tofu 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.