Vegan Meal Plan

Vegan Meal Plan

Switching to a vegan diet can be a great way to lose weight and get healthier. A vegan does not eat any foods that contain or are made with animal products of any kind. This can be a restrictive lifestyle, but many people choose to make this change and it is no surprise with all the weight that can be lost. No matter if it is due to religious reasons, health reasons, or concern for animal welfare a vegan diet can really change how you feel and how you look.

If you are thinking about making the move to a vegan lifestyle it might help for you to have a vegan meal plan. There are so many delicious options for vegan foods. This meal plan is just a jumping off point. It is a great idea to buy some vegan cookbooks. It is also great to check out the thousands of vegan recipes that are online. Be adventurous and try new things. Here are some vegan recipes for breakfast, lunch, dinner, and dessert.

Breakfast

Scrambled Tofu

1 ½ tablespoon safflower oil

3 tablespoons diced onion

1 diced Serrano chili

1/2 teaspoon ground cumin

3 tablespoons chopped cilantro

20 oz tofu

Salsa of your choosing

Heat the oil; add in onion and saute for 1 to 2 minutes. Add the chilies and cumin, cook for a few minutes. Crumble the tofu and cook, stirring frequently. Mix in the cilantro and season with salt. Serve with warm tortillas and salsa.

Lunch

Sweet Corn Soup

6 ears of corn

1 tablespoon corn oil

1 small onion

1/2 cup grated celery root

7 cups water or vegetable stock

Salt to taste

Shuck the corn and slice off the kernels. In a large soup pot put in the oil, onion, celery root, and one cup of water. Let that mixture stew under low heat until the onion is soft. Add the corn, salt and remaining water and bring it to a boil. Cool briefly and then puree in a blender, then wait for it to cool before putting it through a food mill. Reheat and add salt and pepper to taste.

Dinner

Seared Portobello Mushrooms

1 large Portobello mushroom, stem removed

Olive oil as needed

Salt and pepper

Shallot vinaigrette

Slice the mushroom into wide slices. Brush both sides with oil and set them in the skillet over high heat. Sear for 4 to 5 minutes. Once they start to brown remove them and place them on a platter with salt and pepper to taste. Add vinaigrette to the top for flavor.

Lentil and Onion Croquettes

2 cups chopped yellow onion

2 tablespoons olive oil

1/2 cup finely chopped carrot

2 cups bread crumbs

1 cup lentils

3/4 cup celery chopped

Salt and pepper

In a skillet over low heat cook the onion in the olive oil. In a saucepan combine the lentils, celery, carrots, and salt covered with water. Bring this to a boil and then lower the heat to a simmer for about 30 minutes. Drain the liquid. Puree the lentils until smooth. Mix the lentils with the onion and bread crumbs. Season with salt and pepper. Allow the mixture to cool and then form it into 3 inch rounds. Fry the croquette balls in olive oil and set them on a paper towel to soak up the excess oil.

Dessert

Strawberry Ice

1 quart ripe strawberries

Stevia (to taste)

Pull out the core of the berries. Puree them in a food processor. Put stevia into a saucepan. Add half a cup of the puree into the stevia and heat stirring constantly until it is all dissolved. Add in the puree and freeze.

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