1700 calorie high protein vegetarian meal plan

Preheat the oven to 350°F (180°C).

Mix half the oil and all the diced garlic. Spread half of the mixture over the naan.

Cook in oven for about 5 minutes.

Remove from oven and sprinkle cheese on top, and place tomato slices over the cheese. Season with salt and pepper.

Place back in oven for another 5 minutes, plus 2-3 minutes under the broiler. Watch bread closely while cooking to make sure it doesn't get too dark.

While it's in the oven, mix the balsamic vinegar and the remaining oil together until well-mixed. Chop the basil.

Once flatbread is out of the oven, drizzle vinegar mixture over bread to your liking, top with basil leaves, and slice.

Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.

Meanwhile, prepare the avocado and tomato.

Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.

Serve chilled.

Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.

Place the eggs in a small sauce pan and cover with water.

Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.

Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.

Mix cottage cheese and fruit portions of the container together and serve.

Slice tofu 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.

Prepare according to instructions on package.

Follow instructions on package.

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 tzatziki.

Prepare according to instructions on package.

Cook chik'n tenders according to package.

Serve with ketchup.

Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.

Meanwhile, prepare the avocado and tomato.

Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.

Serve chilled.

In a small bowl, mix the tomato, cheese, basil, onion, half of the oil, and some salt and pepper together.

Heat remaining oil in a small frying pan and pour in an even layer of the eggs. Once cooked, spoon tomato mixture over half of the omelette, and fold the other half of the omelette over it.

Keep on the heat for another 30 seconds or so and then remove and plate.

Mix cottage cheese and fruit portions of the container together and serve.

Preheat oven to 400°F (200°C).

Heat oil in a saucepan over medium-high heat. Add carrot, celery, onion, garlic, and some salt and pepper. Cook until softened, 5-8 minutes.

Stir in beans and broth. Bring to a simmer then turn off the heat.

Transfer bean mixture to a baking dish. Bake until browned and bubbling, 18-25 minutes.

Serve.

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.

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

Rinse the starch off the rice in a strainer under cold water for 30 seconds.

Bring the water to a boil over high heat in a large pot that has a tight fitting lid.

Add the rice, stir it just once, and simmer, covered, for 30-45 minutes or until water is absorbed.

Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.

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

Cut carrots into strips and serve.

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.

Cook edamame according to package instructions.

Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.

Heat oil in a skillet over medium heat. Add cubed tofu 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 ranch.

Follow instructions on package.

Cook lima beans according to package.

Once drained, add in butter, salt, and pepper; stir until butter is melted.

Serve.

Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.

Combine the eggs, avocado, garlic, and some salt and pepper in a bowl. Mash with a fork until fully combined.

Serve on top of bed of greens.

Mix until well-combined.

Serve.

Heat oven to 425F (220C). Toss chickpeas with oil, cumin and a dash of salt. Place on a baking sheet and bake for 15 minutes. Set aside when done.

Meanwhile, cook couscous according to package. When the couscous is done and has cooled a little, mix in the parsley.

Assemble bowl with couscous, roasted chickpeas, cucumber, and tomatoes. Drizzle lemon juice on top and serve.

Combine quinoa, water, and a pinch of salt in a saucepan over high heat. Bring to a boil, cover, reduce heat to low and cook until quinoa is soft and water is absorbed, about 10-20 minutes (or follow the package instructions). Set aside.

In a medium bowl, add the white beans, dill, oregano, lemon juice, olive oil, and some salt and pepper. Stir to coat the beans.

Serve the quinoa with Greek white beans and tzatziki.

Mix all vegetables in a large bowl.

Drizzle salad dressing over when serving.