3400 calorie high protein vegetarian meal plan

Bring water to a boil and add lentils. Cook for 20-25 minutes, checking occasionally.

Meanwhile, in a small skillet add oil, garlic, almonds, cumin and red pepper. Sautee for a couple minutes until garlic is fragrant and almonds are toasted. Remove and set aside.

Drain lentils and add them in a bowl with kale, almond mixture, and lemon juice. Toss and serve.

Mix cottage cheese and fruit portions of the container together and serve.

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.

Enjoy.

Approximately 3/4 cup = 1 oz

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.

In a large pot over medium heat, heat the oil. Add in the garlic and saute for 1-2 minutes until fragrant.

Add in chickpeas and vegetable broth and bring to a boil. Stir in chopped kale and simmer for 15 minutes or until kale has wilted.

Crack a hefty amount of pepper on top and serve.

Add all ingredients to a bowl and toss. Serve!

Mix cottage cheese and fruit portions of the container together and serve.

Cook the egg however you prefer.

Toast the bread.

Top with ripe avocado and use a fork to smash it around the bread.

Top avocado with the cooked egg. Serve.

Heat oil in a skillet over medium-low heat. Add kale and saute for a 3-5 minutes until kale has softened and become a little shiny. Serve with a pinch of salt and pepper.

Top sliced cucumber with goat cheese and dill.

Serve.

Preheat skillet to medium-low.

Spread butter on one side of one slice of bread.

Place bread on skillet, butter-side down and top with cheese.

Butter the other slice of bread on one side and place (butter-up) on top of the cheese.

Grill until lightly browned and then flip. Continue until cheese is melted.

Mix cottage cheese and fruit portions of the container together and serve.

Preheat oven to 350 °F (180 °C). Place cubed sweet potato on a baking sheet and cook for 30-40 minutes until soft.

Meanwhile prep veggies. Heat oil in a large pot over medium heat. Add garlic and onion and cook until softened, 15 minutes.

Add cumin and a large pinch of salt/pepper to the pot and mix. Heat until fragrant, about a minute.

Add in tomato paste, water, and black beans and stir. Simmer for 15 minutes.

Once sweet potatoes are soft, add them to the pot along with the kale and lemon juice. Stir 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.

Heat oil in a large pot over medium heat. Add onions, garlic, and carrots. Saute for about 10 minutes or until the vegetables have softened.

Stir in cumin and paprika and toast for about 1 minute, until fragrant.

Stir in tomato paste, crushed tomatoes, water, and lentils.

Bring to a simmer and cover. Cook for about 30-35 minutes until lentils are soft. Add more water if necessary.

Meanwhile, cook pasta according to its package and set aside.

Mix pasta and sauce together and serve.

Slice peach from top to bottom to make thin strips.

Put goat cheese and a dash of salt (sea salt is preferred but any type will do) in between 2 strips of peach to make a sandwich. Serve.

Cut carrots into strips and serve.

Cook chik'n tenders according to package.

Serve with ketchup.

Add almond milk and chia seeds to a bowl. Let sit for 4 minutes or so to thicken.

While it thickens, add pumpkin seeds and almonds to food processor (or hand chop). Blend for a few seconds. It should still be chunky- a granola-type consistency.

Add to milk and top with sliced banana (or any other fruit).

Serve.

(For bulk cooking: Chop almonds and pumpkin seeds and keep in air-tight container. Then follow the steps for the milk, chia seeds, and fruit when serving.)

Put all ingredients in a large pot and bring to a boil.

Let cook for 15-20 minutes until lentils are soft.

Season with salt and pepper to taste. Serve.

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