3200 calorie intermittent fasting vegan meal plan

Cook the rice and frozen veggies according to their packages. Set aside.

Meanwhile, heat the oil in a skillet over medium heat. Add the seitan and cook, stirring for 4-5 minutes or until browned and crisped.

Reduce heat to low and add the teriyaki sauce and veggies to the pan. Cook until heated through and coated.

Serve over rice.

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.

Heat olive oil in a skillet over medium-low heat.

Add onions and garlic, and cook, stirring until lightly browned.

Increase the heat to medium, and add the green pepper and seitan to the pan, stirring to coat the seitan evenly.

Season with salt and pepper. Add the water, reduce heat to low, cover, and simmer for 35 minutes in order for the seitan to absorb the flavors.

Cook, stirring until thickened, and serve immediately.

Mix all vegetables in a large bowl.

Drizzle salad dressing over when serving.

Cook the pasta as directed on the package.

Top with sauce and enjoy.

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.

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Top with sour cream when serving.

Toss kale in dressing of your choice and serve.

Cook the pasta and 'meat'balls as directed on packaging.

Top with sauce and enjoy.

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

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.

(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.

Using the back of a fork, mash avocado onto the bottom slice of bread. Layer the deli slices and mixed greens on top. Drizzle with hot sauce, top with top slice of bread and serve.

Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).

In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.

Drizzle vinaigrette over the salad and serve.

Heat oil in a pan over medium heat. Add the seitan strips and cook until browned and crispy, a few minutes on each side.

Remove seitan from the pan and set aside.

Add the black beans, salsa, cumin, and nutritional yeast to the skillet and cook for a few minutes until warmed through.

On the torilla, place the mixed greens in the center and top with seitan, and then bean mixture.

Wrap up tortilla and serve.

Leftover Notes: Once ingredients have cooled you can make the burrito, wrap it in plastic wrap, freeze it, and use the microwave when ready to reheat. Alternatively you can store seitan and bean mixtures in an airtight container in the fridge then reheat and make the burrito.

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

Pour dressing over when serving.

Take the tofu and wrap in a clean towel. Place a thick book on top for 5 minutes to help drain excess liquid. Then, cut into cubes.

Heat the oil in a skillet over medium heat and cook the tofu until browned and crispy. Set aside.

Heat up the curry sauce in the microwave or in a saucepan. Meanwhile, make the zucchini noodles using a spiralizer or a peeler.

Add the noodles into a bowl with the cauliflower and tofu. Pour the curry sauce on top and serve.

Add all ingredients to a bowl and toss. Serve!