2900 calorie high protein vegan meal plan

Mix until well-combined.

Serve.

Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Place cubed tempeh in a small pan and cover with water. Bring to a boil and cook for about 8 minutes. Remove tempeh and drain the water.

Heat the oil in a skillet over medium heat. Add the tempeh and cook for 2 minutes on each side.

Add in the garlic, cabbage, and hot sauce, stirring until well combined. Cover and let cook for 5 minutes on low heat.

Add in the sunflower kernels, mix, and let cook for another few minutes until cabbage is soft, but still slightly crunchy.

Season with salt and pepper to taste. Serve hot or cold.

If chik'n strips are frozen, follow package microwave instructions and cook until soft but not fully cooked.

Rub sesame oil over over the chik'n strips and skewer them.

Cook skewers in a skillet or grill pan over medium heat until browned on the outside and cooked through.

Meanwhile, prepare sauce by mixing together the peanut butter, ginger, and lime juice. You can add a splash of water to adjust the thickness of the sauce, if desired.

Serve skewers with peanut sauce and enjoy.

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

Microwave for 90 seconds - 2 minutes.

Heat oil large saucepan over medium heat and add onions, garlic, and ginger. Stir frequently and cook for about 7 minutes.

Add in curry powder and turmeric and cook 1 minute, stirring constantly.

Add chickpeas, coconut milk, lentils and water. Stir, bring to a simmer, reduce heat, and simmer for about 30 minutes. Season with salt/pepper to taste and serve.

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

Mix protein powder and milk together in a bowl until there are no clumps. Add cereal.

Just find a cereal you like where a serving is in the 100-150 calorie range. Realistically, you could pick any breakfast cereal and just scale the serving size to be in that range since pretty much all breakfast cereals are going to have a very similar macronutrient breakdown. In other words, your choice of breakfast cereal is not going to make or break your diet, since they're mostly all just a quick, high-carbohydrate morning meal.

Clean celery and slice to desired lengths

spread peanut butter along center

Toast bagel (optional).

Coat tempeh with oil and evenly coat with the spices and a dash of salt. Fry in a skillet for a few minutes until golden.

Layer avocado and tempeh onto the bagel and serve.

Heat oil in a skillet over medium heat. Add onion, bell pepper, and some salt and pepper. Saute 8-10 minutes, stirring occasionally until vegetables have softened.

Stir in tomato paste, paprika, and cumin. Cook 1-2 minutes.

Stir in chickpeas and water. Reduce heat and bring to a simmer and cook until liquid has reduced, about 8-10 minutes.

Stir in spinach and cook for 1-2 minutes until wilted. Season to taste with salt and pepper. Serve.

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

Prepare according to instructions on package.

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

In a microwave-safe bowl, mix together the oats, protein powder, cinnamon, maple syrup, and almond milk.

Microwave for about 1-1.5 minutes.

Top with banana slices.

Serve.

Cook links according to package instructions. Serve.

Rinse beans in cold water, drain well.

Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.

Spoon bean mixture into tortillas. Top with cheese.

Fold each tortilla into an envelope shape, ensuring both ends are tucked in.

Eat warm or wrap in plastic to take for lunch.

Meal Prep Note: For bulk cooking, individually wrap and freeze. Reheat in microwave when ready.

Prepare rice & water according to package instructions (adjust amount of water if needed) and set aside.

Meanwhile, add carrots, bell pepper strips, and a small splash of water into a pan over medium heat. Cook, stirring frequently until vegetables lightly steam and soften. Add in chik'n strips and cook until they are cooked through (check package instructions for additional details).

Add brown rice and soy sauce into the pan and combine. Heat through for a couple minutes and serve.

Mix all vegetables in a large bowl.

Drizzle salad dressing over when serving.

Open the avocado and scoop out the flesh.

Sprinkle with lemon or lime juice as desired.

Serve and eat.

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, vegan mayonnaise, and some salt and pepper. Toss.

Top tortillas with tofu and slaw. Serve.

Mix greens and dressing in a small bowl. Serve.