14-Day Vegan Meal Plan: Day 6
Veganism is very popular nowadays, but for most of its followers, it is not simply a diet, it’s a way of living based on ethical, environmental and ultimately, health reasons. The vegan diet eliminates animal products and byproducts completely and replaces them with plant-based substitutes such as fruits and vegetables, tofu, cereals, seeds and nuts.
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Blackberry citrus granola bowl – 403 kcal
2 rice cakes spread with 1 Tbsp cashew butter and 1 Tbsp apricot jam – 199 kcal
Leftover tahini-Carrot soup from Day 5 dinner, served with 50g multigrain bread – 383 kcal
100g baby carrots dipped in 4 Tbsp hummus – 172 kcal
200g potato gnocchi (pre-packaged), boiled then sauteed in 2 Tbsp olive oil, 6 cloves minced garlic, 110g halved cherry tomatoes and 50g fresh spinach, seasoned with crushed red pepper, salt/pepper to taste – 574 kcal
Daily total: 1,731 kcal
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Unsweetened almond milk
Regular (old fashioned) oats
Potato gnocchi (in pasta section)
Also need to have:
Pure maple syrup
Today’s menu is bookended by two fabulously satisfying meals, not only in terms of calories but flavor and nutrition as well. Breakfast requires a little planning and preparation, and you can bet we’re going to have that amazing coconut buckwheat granola for a snack tomorrow! Lunch and dinner on the other hand are about as easy as can be. Leftover soup for lunch, fortified with a hunk of multigrain bread (try an artisan variety from your local bakery). Then a simple-yet-sumptuous dinner of garlicy potato gnocchi and veggies. So good.
The information provided herein is for informative purposes only. Please consult your physician or health care provider prior to starting the Vegan Diet or any other diet for that matter.