3000 calorie vegetarian meal plan

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.

Cook vegan meatballs according to package.

Heat up pasta sauce on stove or in microwave.

When meatballs are done, stuff them in the sub roll and top with sauce and nutritional yeast.

Serve.

Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.

Spread the top of the bread slice in the skillet with half the pesto sauce, and place the cheese slices, the tomato slices, and onto the pesto.

Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.

Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Heat oil in a pan over medium heat and add peppers and onion and cook for a few minutes until they start to soften and onions begin to carmelize.

Add the cheese and lightly mix until it melts. Transfer veggies to a plate.

Add the sliced seitan to the pan and cook for a few minutes on each side, until it is warmed through and the edges are browned and crisp.

When the seitan is done, add the veggies back in and mix until well-combined.

Add the filling to the bun and serve!

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.

Cut carrots into strips and serve.

Rinse blackberries and serve.

Preheat oven to 450 F (230 C). Rinse cauliflower and cut into florets- set aside.

In a bowl combine the nutritional yeast and salt. Mix with a little water until a paste nearly forms.

Add florets to bowl and mix to coat all sides. Place florets on a greased baking sheet.

Bake for 25-30 minutes or until crisp. Remove from oven and set aside.

Put barbeque sauce in a microwave-safe bowl and microwave for a few seconds until it has heated through.

Toss florets with the barbeque sauce. 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 oil in a skillet over medium heat. Add tofu and fry for about 5 minutes until golden.

Add onion and garlic and cook for about 8 minutes. Add paprika, thyme, a splash of water and some salt/pepper to taste. Stir.

Add beans and cook for another 5 minutes or so, stirring frequently, until beans have heated through. 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.

Cook edamame according to package instructions.

Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.

In a small bowl, whisk together the eggs and pesto until well blended.

Cook in a skillet over medium heat, stirring until eggs are completely cooked. Serve.

Cut carrots into strips and serve.

Cook chik'n tenders according to package.

Serve with ketchup.

Add all ingredients into a bowl.

Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.

Season with salt and pepper if desired. Serve.

Preheat the oven to 350°F (180°C).

Mix half the oil and all the diced garlic. Spread half of the mixture over the naan.

Cook in oven for about 5 minutes.

Remove from oven and spread pizza sauce over top, top with broccoli and cheese, and season with salt and pepper,.

Place back in oven for another 5 minutes, plus 2-3 minutes under the broiler. Watch bread closely while cooking to make sure it doesn't get too dark.

Remove from oven, drizzle with remaining olive oil, allow to cool enough to slice. Serve.

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

When serving, top with mozzarella and balsamic vinaigrette.

In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.

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

Pour dressing over when serving.