1800 calorie intermittent fasting vegan meal plan

Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.

Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Cook the pasta as directed on the package.

Top with sauce and enjoy.

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

Pour dressing over when serving.

Cook pasta and broccoli according to packages.

Meanwhile, put the tofu, garlic, salt, and basil into a food processor or blender.

Add in the almond milk in small amounts until desired consistency is reached.

Pour into a pan to heat through. Do not let it boil as it will separate.

To serve, top pasta with broccoli and sauce.

For leftovers: For best results, keep each element (pasta, sauce, broccoli) in separate airtight containers. Reheat as needed.

Mix ingredients together in a bowl and serve.

If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.

Add all ingredients to a pot and season with some salt.

Stir and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-30 minutes.

Serve.

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

Pour dressing over when serving.

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.

Heat oil in a skillet over medium heat. Add chickpeas and stir occasionally, cooking for about 5 minutes until lightly browned.

Add in frozen vegetables with a splash of water and cook for about 6-8 minutes until vegetables are soft and heated.

Stir in teriyaki sauce and cook until heated through, 1-2 minutes. Serve.

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

Add the rice, water, and a pinch of salt to a pot and stir.

Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.

Remove from the heat and let sit, covered, for 5 minutes.

Fluff with a fork and serve.

Coat a pan with oil and cook seitan over medium heat for 3–5 minutes, or until heated through.

Season with salt, pepper, or seasonings of choice. Serve.

Follow instructions on package.

Preheat oven to 425 F (220 C). Line baking sheet with foil.

Cut carrots lengthwise into long, thin strips.

In a large bowl, mix the carrots with all other ingredients. Toss to coat.

Spread evenly over the baking sheet and bake for 20 minutes, until tender and browned.

Serve.

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.

Cut carrots into strips and serve.