2100 calorie vegetarian meal plan

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.

In a large bowl, mix together the mixed greens, basil, and tomatoes.

When serving, top with mozzarella and balsamic vinaigrette.

Spread hummus over tortilla. Top tortilla with plant-based deli slices, mixed greens, and tomatoes. Season with a little salt/pepper.

Wrap up and serve.

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.

Toast the bagel to desired toastiness.

Spread the cream cheese.

Enjoy.

Cut carrots into strips and serve.

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Top with syrup.

For leftovers, you can just keep the batter in the fridge.

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.

In a bowl, whisk together the warmed vegetable broth, cornstarch, and lemon juice. Set aside.

Heat oil in a nonstick skillet over medium heat. Season the tofu planks with a pinch of salt and add them to the skillet. Cook until browned and crisp, 4-6 minutes per side. Transfer the tofu to a plate and cover to keep warm. Wipe the skillet clean.

In the same skillet, heat the butter over medium heat. Add garlic, shallot, and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. Stir in the broth mixture and bring to a boil. Simmer until the sauce thickens slightly, 2-3 minutes. Stir in the capers.

Return the crispy tofu to the skillet and spoon the sauce over the top. Simmer until warmed through, 1-2 minutes, then serve.

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.

Heat the oil in a saucepan over medium heat.

Add the onion, carrot, garlic, and a pinch of salt and pepper. Cook for 5-7 minutes, until the onion has softened.

Stir in the vegetable broth, lentils, potato, cumin, tomato paste, and coriander. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the lentils and potatoes are tender.

Season with salt and pepper to taste, and serve.

Mix all vegetables in a large bowl.

Drizzle salad dressing over when serving.

Sprinkle cheese over one half of the tortilla.

Fold tortilla in half and microwave for 30-45 seconds. Cut into triangles and serve.

Preheat oven to 375°F (190°C).

Whisk eggs, water, and some salt and pepper in a small bowl. Stir in the cheese.

Use silicone baking cups or spray a muffin tray with non-stick spray (use the same number of muffins as listed in recipe details). Spoon in egg mixture into tins, going about half way up the tin.

Bake for 15 until the egg is set and top is golden. Serve.

Meal Prep Note: Let leftovers cool to room temperature and then wrap or store in an airtight container. Store the muffins in the refrigerator for up to 3-4 days. Alternatively, individually wrap the muffins and place them in the freezer. To reheat, unwrap the muffins and microwave them briefly.

Add chickpeas to a large bowl and mash them with the back of a fork.

Stir in greek yogurt, curry powder, celery, sunflower kernels, only half of the lemon juice, and some salt and pepper.

Add greens to a plate and drizzle with remaining lemon juice.

Serve curried chickpea mixture along with greens.

Prepare according to instructions on package.

Preheat oven to 425ºF (220ºC). Rub the cut sides of peppers with oil. Place peppers cut sides down on a baking sheet. Roast in the oven for 15-18 minutes until softened.

Meanwhile, add lentils, quinoa, water, cumin, and some salt to a medium saucepan over medium-high heat. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, about 18-24 minutes.

Mix chipotle powder and Greek yogurt in a small bowl.

Transfer lentil and quinoa mixture into the roasted pepper. Top with the avocado and chipotle crema. Serve.

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

(Optional) Toast bread.

Spread hummus over bread and serve.

Open the avocado and scoop out the flesh.

Sprinkle with lemon or lime juice as desired.

Serve and eat.

Prepare according to package instructions.

Serve.

Prepare broccoli according to instructions on package.

Drizzle with olive oil and season with salt and pepper to taste.

Cook burger according to package instructions.

Serve.

Prepare broccoli according to instructions on package.

Mix in butter until melted and season with salt and pepper to taste.