2100 calorie high protein vegetarian meal plan

Heat the oil in a skillet over medium heat.

Add the seitan and cook for about 5 minutes, until browned. Sprinkle with nutritional yeast.

Place the seitan on a bed of spinach.

Top with tomatoes, avocado, and salad dressing. Serve.

Enjoy.

Mix greens and dressing in a small bowl. Serve.

Toast the bread to desired toastiness.

Spread the butter on the bread.

Heat oil in a skillet over medium low heat.

Crack egg(s) into the skillet and cook until egg whites are no longer liquidy. Season with salt and pepper and serve.

Toast bread if desired. Spread the peanut butter on one slice of bread and the jelly on the other.

Put the slices of bread together and enjoy.

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.

Rinse off blueberries and serve.

Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil.

Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through.

Top with cheese to serve.

Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.

Cook chik'n tenders according to package.

Serve with ketchup.

Toast bread, if desired.

Heat oil in a small skillet over medium heat and add in eggs. Crack some pepper over the egg and fry until they are cooked to your liking.

Create the sandwich by placing eggs on one slice of toast and guacamole spread over the other.

Serve.

(Optional) Toast bread.

Spread hummus over bread and serve.

Make sauce by whisking together the garlic, ginger, sriracha, soy sauce peanut butter, water, and some salt in a small bowl. Set aside.

Heat sesame oil in a large skillet over medium heat. Add tofu and cook until browned, 3-5 minutes. Pour the sauce in and cook 2-3 minutes until it gets crispy in places.

Make slaw by mixing together coleslaw mix, greek yogurt, and some salt and pepper. Toss.

Top tortillas with tofu and slaw. Serve.

Prepare according to instructions on package.

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

Add all ingredients and microwave for about 2-3 minutes.

Note: You can mix the oatmeal, blueberries, vanilla and maple syrup and store in your refrigerator for up to 5 days (depending on freshness of fruit). When ready to eat, add water and microwave.

Heat oil in a skillet over medium low heat.

Crack egg(s) into the skillet and cook until egg whites are no longer liquidy. Season with salt and pepper 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.

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.

Mix until well-combined.

Serve.

Serve carrots with hummus.

Toast the bread, if desired.

Spread pesto on both slices of bread. Layer the bottom slice with mozzarella and tomato, then top with the other slice, gently press, and serve.

Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!

Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, soy sauce, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.

Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

Mix greens and dressing in a small bowl. Serve.