2400 calorie vegan meal plan

Enjoy.

Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.

Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.

Spoon the tempeh mixture onto kaiser rolls, and serve.

Mix ingredients together in a bowl 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.

Prepare according to instructions on package.

(Optional) Toast bread.

Spread hummus over bread and serve.

Heat a skillet over medium low heat. Add the onion and half of the oil. Cook until soft and browning.

Meanwhile, cook the sausage and cauliflower according to the directions on the package.

When cauliflower is done, transfer to a bowl and add the remaining oil. Mash it using a stick mixer, back of a fork, or a potato masher. Salt and pepper to taste.

When all elements are done, plate and serve.

Using a spiralizer or peeler, create the zucchini noodles.

Put the water, lemon juice, avocado, and basil into a blender and blend until smooth.

In a bowl combine the zucchini noodles, tomatoes, and sauce and stir gently until well coated. Add salt and pepper to taste. Serve.

Note: While this recipe is best fresh, it can hold up well being stored in the fridge for a day or two.

Drizzle the oil on the bread, sprinkle with garlic, and toast in a toaster oven until bread is golden brown.

Preheat skillet to medium-low with half of the oil.

Place one slice of bread on the skillet and top with cheese and the other slice of bread.

Grill until lightly browned- remove from skillet and add remaining oil. Flip the sandwich and grill the other side. Continue until cheese is melted.

Mix ingredients together in a bowl and serve.

Cook chik'n tenders according to package.

Serve with ketchup.

Put all ingredients in a blender.

Mix until well-blended. Add more water depending on your preferred consistency.

Serve immediately.

Rinse tomatoes, remove any stems, and serve.

Put the oatmeal in a bowl and pour the water over it.

Microwave for 90 seconds - 2 minutes.

Heat a large skillet on medium-low and add oil. Add in chopped onion and garlic and stir occasionally.

Meanwhile chop carrots into small sticks. Add carrots in with the onions along with crushed red pepper flakes and a pinch of salt and pepper. Continue cooking until onions are brown and carrots have slightly softened.

Add burger crumbles to the pan and mix. Add in soy sauce, water, and half of the cilantro.

Once fully cooked, serve and top with lime juice and remaining cilantro,

Mix ingredients together in a bowl and serve.

Pat the tofu dry and cut into cubes.

Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.

Heat a small skillet over medium heat. Toast the sesame seeds until fragrant, about 1-2 minutes.

In a large bowl, toss the tofu cubes with soy sauce, ginger, and toasted sesame seeds until evenly coated.

Spread the tofu on the prepared baking sheet and bake for 15 minutes. Flip the cubes and continue baking until firm and heated through, about 15 minutes more. Serve.

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

Cook patty according to instructions on package.

When done, put on bun and top with greens and ketchup. Feel free to add other low calorie toppings like mustard or pickles.

Rinse the collards, pat them dry, remove their stems, and chop up the leaves.

Add the oil of your choice to a pan on medium-low heat. Once the oil is heated (about 1 minute), add the garlic and saute until garlic is fragrant, about 1-2 minutes.

Add the collards and stir frequently for about 4-6 minutes until they are softened and bright (do not let them turn dark as this will affect the flavor).

Season with salt and serve.

Cook riced cauliflower according to package.

Meanwhile finely chop the spinach and garlic.

When cauliflower is done and still hot, add in the spinach, oil, garlic and some salt and pepper. Mix well.

Serve.

Toast the bread.

Top with ripe avocado and use a fork to smash.

Preheat oven to 375 F (190 C). Place parchment paper on a baking sheet and set aside.

Slice tofu into roughly 2 ounce strips. Wrap strips in a clean towel and press excess water out.

Season tofu with salt/pepper to taste. Set aside.

In a small bowl, mix together the vegan mayo, dijon mustard, garlic, and lemon juice.

Using a spoon, take about half of the mayo mixture (reserving the other half for a dipping sauce) and spread it evenly over all of the tofu strips, leaving the bottoms bare.

Pat on chopped walnuts until all sides are evenly coated, also leaving the bottoms bare.

Place tofu on the baking sheet and bake for about 20 minutes until tofu is heated and walnuts are toasted.

Serve with remaining half of mayo mixture.

Prepare according to instructions on package.

Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, garlic, and crushed red pepper. Saute about 5-7 minutes until softened.

Spread hummus over inside of roll and fill with pepper mixture. Top with cheese.

Optional: broil sandwich for a minute or two until cheese melts and bread is toasty.

Serve.

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

Pour dressing over when serving.