Vegan weekly menu II

In this lesson we provide you with another weekly plan for the realization of your vegan diet. This plan is designed to meet the energy and nutritional needs of an average individual; however, we recommend consulting a nutritionist if you require a differentiated treatment.

You can substitute one food for another in case of allergies or personal taste. Remember to always pay attention to the number of calories and nutritional value of the food you choose.

Weekly distribution: Monday:

• Breakfast: Glass of unflavored vegetable milk with cocoa. Whole wheat toast.

• Mid-morning: Serving of sweet fruits.

• Lunch: Lentil stew. Fruit juice.

• Snack: Sautéed asparagus with eggplant pate.

• Dinner: Boiled potatoes with vegetable salad. Infusion to taste.

Tuesday:

• Breakfast: Strawberry smoothie with unflavored vegetable milk. Corn flakes without sugar.

• Mid morning: Portion of pistachios.

• Lunch: Marinated tofu with avocado and tomato salad.

• Snack: Portion of fruit.

• Dinner: Vegetable soup with noodles. Tea infusion.

Wednesday:

• Breakfast: Whole wheat pancakes with red fruits and banana.

• Mid morning: Portion of almonds.

• Lunch: Fried chickpeas with spinach.

• Snack: 1 fruit of your choice.

• Dinner: Vegan hamburger with sautéed vegetables.

Thursday:

• Breakfast: Blueberry pudding. Glass of almond milk.

• Mid-morning: Portion of peach.

• Lunch: Vegetable Paella. Fruit juice.

• Snack: Portion of nuts.

• Dinner: Chickpeas with sautéed mushrooms. Infusion to taste.

Friday:

• Breakfast: Plate of oatmeal with vegetable milk. 1 banana.

• Mid morning: Portion of almonds.

• Lunch: Grilled seitan with pumpkin cream. Fruit juice.

• Snack: Whole wheat toast with eggplant pate.

• Dinner: Vegan hamburger with vegan cheese. Vegetable salad. Infusion to taste.