2200 calorie low carb vegetarian meal plan

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.

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.

Approximately 3/4 cup = 1 oz

Slice cucumber into rounds and serve.

Make dressing by mixing the olive oil, lemon juice, garlic, and some salt & pepper together in a small bowl. Set aside.

In a large bowl, combine the chickpeas, kidney beans, onion, cucumber, and dill.

Pour dressing over the bean mixture and toss to coat. Serve.

Slice an apple and spread peanut butter evenly over each slice.

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.

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

Heat about 2/3rds of the oil in a large skillet over medium-high heat. Add the onions to one half of the skillet and season with some salt and pepper. Add the veggie patty to the other side. Cook onions until they start to brown, 10-12 minutes. Cook patty 5-6 minutes per side (or time according to package instructions). Turn off heat and set aside.

Stir mayo and mustard together in a small bowl. Spread sauce evenly on all sides of the bread.

Place patty on bottom slice and top with onions and remaining bread slice.

Wipe out the skillet and heat the remaining oil over medium heat. Add the patty melts and cook until golden brown, about 5-7 minutes per side.

Cut in half 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.

Mix all ingredients together until well incorporated.

Form into balls.

Store any leftovers in an airtight container in the fridge.

Heat oil in skillet over medium heat. Crumble tempeh into skillet and fry for a couple minutes until starting to brown. Mix in taco seasoning with a splash of water and stir until tempeh is coated. Cook another minute or two and set aside.

Heat refried beans in the microwave or a separate pan; set aside.

Add mixed greens, tempeh, refried beans, avocado, and salsa to a bowl and serve.

Meal prep note: Store tempeh mixture and refried beans in an airtight container in the fridge. When ready to serve, reheat tempeh and refried beans and assemble rest of salad.

(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.

Heat a skillet over medium heat.

Top the bottom slice of bread with half of the cheese, then add the rosemary, mushrooms, greens, and remaining cheese. Season with a dash of salt/pepper and finish with the top slice of bread.

Transfer sandwich to the skillet and cook for about 4-5 minutes on each side until bread is toasty and cheese has melted. Serve.

Arrange the tomato and mozzarella slices in an alternating fashion.

Sprinkle the basil over the slices and drizzle with dressing.

Toast the bread.

Top with ripe avocado and use a fork to smash.

Toast the bread to desired toastiness.

Spread the butter on the bread.

Cut seitan into bite-sized shapes

Heat oil in a pan over medium heat.

Add seitan and cook for a few minutes on each side until edges are browned and crispy.

Add in teriyaki sauce and mix until fully coated. Cook for one more minute.

Remove and serve.

Heat oil in a skillet over medium-high heat. Add seitan and cook until crispy in places, about 4-6 minutes. Season with oregano, cumin, salt and pepper and cook, stirring frequently, until fragrant, about 1 minute.

Top pitas with seitan, cucumber, onion, and tomato. Drizzle with tzatziki. Fold up and serve.

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

When serving, top with mozzarella and balsamic vinaigrette.