Weekly vegetarian menu II

It is undoubtedly a worldwide trend to switch from a disordered diet to a vegetarian diet. This means that there is a high demand for creative and nutritious recipes to cover the variety of tastes of everyone who assumes this lifestyle. It is highly recommended to elaborate weekly menus to organize meals, keep track of logistics and carefully plan the distribution of food by calories and nutritional value.

For this, here we show you another proposal for a weekly vegetarian menu.

High-calorie foods: You should know, within the foods available in the vegetarian diet which are higher in number of calories compared to the rest. This is important if one of your purposes with the vegetarian diet is to lose weight. If so, you should try not to consume these foods more than twice a day.

Vegetable oils (Between 880-890 kcal per 100ml): olive oil, coconut oil, sunflower oil, rapeseed oil. Nuts (Between 550- 615 kcal per 100 grams): cashews, pistachios, hazelnuts, walnuts. Cereals (Between 350- 400 kcal per 100 grams).

Weekly distribution: Monday:

• Breakfast: tomato omelet with whole wheat toast. Fruit juice.

• Mid-morning: Fruit salad.

• Lunch: Tempeh meatballs with tomato. Portion of apricot.

• Snack: Oatmeal and cinnamon cookies. Portion of bananas.

• Dinner: Quinoa with sautéed vegetables. Infusion to taste.

Tuesday:

• Breakfast: Coconut milk shake with pineapple and cinnamon. Toast with cherry tomatoes.

• Snack: Portion of cashew nuts with orange.

• Lunch: Vegan tempeh tacos with sautéed vegetables.

• Snack: Banana smoothie with oat milk.

• Dinner: Oriental soup with noodles. Infusion to taste.

Wednesday:

• Breakfast: Pistachio milkshake with unflavored vegetable milk. Rye toast with tomato.

• Mid-morning: Fruit of your choice.

• Lunch: Brown rice with sautéed vegetables. Fruit juice.

• Snack: Sweet oatmeal cookies with strawberries.

• Dinner: Green beans with tomato sauce. Infusion to taste.

Thursday:

• Breakfast: Oatmeal pancakes with banana and strawberries.

• Mid morning: Portion of hazelnuts.

• Lunch: Vegan hamburger with whole wheat bread and dressed vegetables. Fruit juice.

• Snack: Whole wheat crackers with avocado spread.

• Dinner: Baked cauliflower with grilled tempeh and vegetable salad. Infusion to taste.

Friday:

• Breakfast: Scrambled eggs with tomato and vegan cheese. Fruit juice.

• Mid morning: Portion of walnuts and oat milk.

• Lunch: Sautéed asparagus with brown rice. Grilled seitan. Portion of fruit.

• Snack: