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1300 Calorie Vegan Meal Plan

Vegan7 days1 adult≈ 1,302 kcal/day

The ISE Nutrition 1300 Calorie Vegan Meal Plan covers seven days for one adult and averages approximately 1,302 kcal per day. Each day includes five meals with ingredient quantities, preparation steps and estimated nutrition. The grocery list totals the ingredients used in all 35 meals; CSV download and browser printing are available without an account or payment.

Ingredient quantities updated 14 October 2026 · Page guidance updated 15 October 2026
Image is a serving suggestion. Use the ingredient weights listed in the menu.

Tofu, quinoa & roasted peppers
Before you begin

Plant-only menus use legumes, tofu, grains, nuts and vegetables. These examples do not establish adequate vitamin B12, iodine, vitamin D or other micronutrient intake; discuss your individual needs with a qualified professional.

Contains: peanut, soy, tree nuts, wheat. The list reflects selected ingredients, not all possible product-label allergens or cross-contact.

Daily nutrition totals

Estimated energy from the ingredient weights below, including oil. A target is an organising label; the daily totals show what the menu actually contains.

Daily estimated energy and difference from target
DayEstimated kcalFrom target
Monday1,299-1
Tuesday1,306+6
Wednesday1,300+0
Thursday1,302+2
Friday1,302+2
Saturday1,301+1
Sunday1,302+2

Weekly average: ≈ 1,302 kcal per day.

Meal plan questions

How many calories does the 1300 Calorie Vegan Meal Plan provide?

ISE Nutrition 1300 Calorie Vegan Meal Plan has a target of 1,300 kcal and a calculated seven-day mean of approximately 1,302 kcal per day. The daily table shows actual totals and differences from the target. Rounding, product labels and preparation can change the estimate.

Who are the portions and grocery quantities for?

ISE Nutrition 1300 Calorie Vegan Meal Plan lists one adult's portions for seven days, including five meals per day. Its grocery list sums those 35 meals. Optional multi-serving batch instructions count only the one serving scheduled in the menu; cooking the entire batch requires extra ingredients.

What does vegan mean in this menu?

Vegan ingredients exclude animal foods. The menu does not establish adequate vitamin B12, iodine or other micronutrient intake. Check the named products and discuss individual needs with a qualified professional.

Are ingredient quantities raw, cooked or measured by volume?

Every ingredient states its unit and weighing condition. Grains, pasta and lentils are dry; beans and chickpeas are cooked and drained; egg weights exclude the shell. Follow each listed state rather than substituting a cooked weight for a raw or dry weight.

Can I replace an ingredient or change a portion?

ISE Nutrition 1300 Calorie Vegan Meal Plan is a fixed example, not a live nutrition calculator. After changing an ingredient or portion, recalculate meal and day totals, update grocery quantities, and check dietary restrictions and allergens. Equal weights are not equal-calorie or nutritionally equivalent substitutions.

Can I download or print the grocery list for free?

The ISE Nutrition 1300 Calorie Vegan Meal Plan page provides a CSV grocery download, a browser checklist and a Print the full menu button without payment or registration. Checklist selections stay in the current browser when storage is available; they do not sync between devices.

Is this menu a personalised or professionally reviewed diet?

ISE Nutrition 1300 Calorie Vegan Meal Plan does not calculate your personal calorie needs or assess medical suitability. No qualified professional nutrition review is documented for the ISE Nutrition catalogue. Ingredient calculations are estimates, not a certification of nutritional completeness.

Seven-day menu

All amounts are for one adult. Weigh or measure ingredients in the stated units and condition, before cooking unless stated otherwise. Water, salt and optional herbs are not included in the nutrition estimate. Egg quantities are edible raw weight, not a whole-egg count: beat eggs, weigh the amount needed and cook until firm. Use the remainder promptly in another cooked dish. Any listed sides are included in the calories and shopping list. Small snacks may be eaten with another meal on the same day without changing their amounts.

Monday

Day 1 · 5 meals

≈ 1,299 kcal
Breakfast

Tofu & spinach breakfast skillet

≈ 323 kcal

Nasoya High Protein Super Firm Tofu — vacuum pack — 116 g (as packaged; pat dry, no pressing); Spinach — 63 g (raw); Tomato — 95 g (raw); Potato, skin on — 95 g (raw); Olive oil — 6 g (ready to use).

Protein 22.4 g · Fat 15.4 g · Carbs 25.2 g · Fibre 7.1 g

How to make it · about 30 min
  1. Dice and simmer the potatoes until tender.
  2. Heat the oil and cook the tomato and crumbled tofu until hot throughout. Fold in the potatoes and spinach and cook until wilted.
  3. Use Nasoya High Protein Super Firm vacuum-pack tofu with the recorded 91 g serving label. Pat dry and weigh as packaged before cooking; no pressing is needed. Other tofu varieties are not equivalent in calcium or nutrition.
Morning snack

Apple & walnuts

≈ 97 kcal

Apple, cored, skin on — 61 g (raw); Walnut kernels — 10 g (ready to eat).

Protein 1.7 g · Fat 6.6 g · Carbs 9.8 g · Fibre 2.1 g

How to make it · about 5 min
  1. Core and slice the apple and serve with the walnuts.
Lunch

Tofu, quinoa & roasted peppers

≈ 390 kcal

Nasoya High Protein Super Firm Tofu — vacuum pack — 114 g (as packaged; pat dry, no pressing); Quinoa — 34 g (dry); Red bell pepper, deseeded — 121 g (raw); Olive oil — 8 g (ready to use).

Protein 23.5 g · Fat 19.2 g · Carbs 31.6 g · Fibre 7.4 g

How to make it · about 30 min
  1. Rinse and cook the quinoa according to the packet.
  2. Cube the tofu and slice the pepper; toss with oil and roast at 200°C / 390°F until the pepper is tender and tofu hot throughout.
  3. Use Nasoya High Protein Super Firm vacuum-pack tofu with the recorded 91 g serving label. Pat dry and weigh as packaged before cooking; no pressing is needed. Other tofu varieties are not equivalent in calcium or nutrition.
Afternoon snack

Apple & almonds

≈ 100 kcal

Apple, cored, skin on — 70 g (raw); Almonds — 11 g (ready to eat).

Protein 2.5 g · Fat 5.6 g · Carbs 12 g · Fibre 3.1 g

How to make it · about 5 min
  1. Core the apple, weigh the edible portion and slice. Serve with the almonds.
Dinner

White beans & rosemary-style potatoes

≈ 389 kcal

White beans, boiled without salt — 115 g (cooked and drained); Potato, skin on — 156 g (raw); Courgette / zucchini, skin on — 122 g (raw); Olive oil — 10 g (ready to use).

Protein 15.9 g · Fat 10.9 g · Carbs 60 g · Fibre 11.7 g

How to make it · about 40 min
  1. Cut the potatoes and courgette into chunks, toss with oil and roast at 200°C / 390°F until tender.
  2. Warm the drained beans and fold through the vegetables. Add optional dried herbs to taste.

Day total: Protein 66 g · Fat 57.7 g · Carbs 138.6 g · Fibre 31.4 g

Tuesday

Day 2 · 5 meals

≈ 1,306 kcal
Breakfast

Peanut butter & banana oats

≈ 326 kcal

Rolled oats — 37 g (dry); Banana, peeled — 68 g (raw); Smooth peanut butter, unsweetened — 17 g (ready to eat); Blueberries — 41 g (raw).

Protein 9.7 g · Fat 11.5 g · Carbs 50.3 g · Fibre 7.3 g

How to make it · about 15 min
  1. Cook the oats in water according to the packet.
  2. Stir through peanut butter and top with sliced banana and berries.
Morning snack

Apple & almonds

≈ 100 kcal

Apple, cored, skin on — 70 g (raw); Almonds — 11 g (ready to eat).

Protein 2.5 g · Fat 5.6 g · Carbs 12 g · Fibre 3.1 g

How to make it · about 5 min
  1. Core the apple, weigh the edible portion and slice. Serve with the almonds.
Lunch

Lentil & vegetable pot

≈ 391 kcal

Lentils — 48 g (dry); Brown rice, long grain — 29 g (dry); Carrot — 73 g (raw); Tomato — 131 g (raw); Olive oil — 7 g (ready to use).

Protein 15.8 g · Fat 8.9 g · Carbs 64.6 g · Fibre 9.8 g

How to make it · about 35 min
  1. Rinse the lentils. Soften diced carrot and tomato in the oil.
  2. Add lentils and enough water to simmer until tender, following the lentil packet. Cook the rice separately and serve together.
Afternoon snack

Carrot sticks & crushed chickpeas

≈ 99 kcal

Carrot — 51 g (raw); Chickpeas, boiled without salt — 37 g (cooked and drained); Olive oil — 2 g (ready to use).

Protein 3.8 g · Fat 3.1 g · Carbs 15 g · Fibre 4.2 g

How to make it · about 10 min
  1. Drain and crush the cooked chickpeas with the oil and a little water.
  2. Cut the carrots into sticks and serve with the chickpea dip.
Dinner

Warm chickpea & sweet potato salad

≈ 390 kcal

Chickpeas, boiled without salt — 109 g (cooked and drained); Sweet potato, edible portion — 137 g (raw); Spinach — 62 g (raw); Olive oil — 9 g (ready to use).

Protein 13.6 g · Fat 12.1 g · Carbs 59.7 g · Fibre 13.8 g

How to make it · about 35 min
  1. Dice the sweet potato and roast with the oil at 200°C / 390°F until tender.
  2. Add the drained chickpeas to heat through. Serve over spinach, allowing it to wilt.

Day total: Protein 45.4 g · Fat 41.2 g · Carbs 201.6 g · Fibre 38.2 g

Wednesday

Day 3 · 5 meals

≈ 1,300 kcal
Breakfast

Quinoa, apple & walnut breakfast

≈ 326 kcal

Quinoa — 40 g (dry); Apple, cored, skin on — 104 g (raw); Walnut kernels — 19 g (ready to eat).

Protein 8.8 g · Fat 15 g · Carbs 42.6 g · Fibre 6.6 g

How to make it · about 25 min
  1. Rinse the quinoa and simmer in water according to the packet.
  2. Dice the apple and fold into the warm quinoa. Finish with chopped walnuts.
Morning snack

Carrot sticks & crushed chickpeas

≈ 99 kcal

Carrot — 51 g (raw); Chickpeas, boiled without salt — 37 g (cooked and drained); Olive oil — 2 g (ready to use).

Protein 3.8 g · Fat 3.1 g · Carbs 15 g · Fibre 4.2 g

How to make it · about 10 min
  1. Drain and crush the cooked chickpeas with the oil and a little water.
  2. Cut the carrots into sticks and serve with the chickpea dip.
Lunch

Chickpea & quinoa rainbow bowl

≈ 389 kcal

Chickpeas, boiled without salt — 100 g (cooked and drained); Quinoa — 35 g (dry); Tomato — 84 g (raw); Cucumber, skin on — 70 g (raw); Olive oil — 8 g (ready to use).

Protein 15 g · Fat 13 g · Carbs 55.7 g · Fibre 11.4 g

How to make it · about 25 min
  1. Rinse and cook the dry quinoa according to the packet.
  2. Drain the cooked chickpeas. Dice the vegetables, then combine everything with the measured oil.
Afternoon snack

Banana & peanut butter

≈ 98 kcal

Banana, peeled — 50 g (raw); Smooth peanut butter, unsweetened — 9 g (ready to eat).

Protein 2.5 g · Fat 4.8 g · Carbs 13.4 g · Fibre 1.8 g

How to make it · about 5 min
  1. Weigh the peeled banana and serve with unsweetened peanut butter.
Dinner

Tofu & broccoli rice bowl

≈ 388 kcal

Nasoya High Protein Super Firm Tofu — vacuum pack — 112 g (as packaged; pat dry, no pressing); Brown rice, long grain — 35 g (dry); Broccoli — 112 g (raw); Olive oil — 7 g (ready to use).

Protein 23 g · Fat 17.1 g · Carbs 36.6 g · Fibre 6.6 g

How to make it · about 30 min
  1. Cook the dry rice according to the packet.
  2. Drain and cube the tofu. Pan-fry in the measured oil, turning until hot throughout. Steam the broccoli and serve over rice.
  3. Use Nasoya High Protein Super Firm vacuum-pack tofu with the recorded 91 g serving label. Pat dry and weigh as packaged before cooking; no pressing is needed. Other tofu varieties are not equivalent in calcium or nutrition.

Day total: Protein 53.1 g · Fat 53 g · Carbs 163.3 g · Fibre 30.6 g

Thursday

Day 4 · 5 meals

≈ 1,302 kcal
Breakfast

Banana & peanut butter toast

≈ 325 kcal

Wholewheat bread (vegan-labelled for vegan menus) — 60 g (ready to eat); Smooth peanut butter, unsweetened — 18 g (ready to eat); Banana, peeled — 74 g (raw).

Protein 12.2 g · Fat 11.6 g · Carbs 46.5 g · Fibre 6.4 g

How to make it · about 10 min
  1. Toast the bread.
  2. Spread with unsweetened peanut butter and top with sliced banana.
Morning snack

Banana & peanut butter

≈ 98 kcal

Banana, peeled — 50 g (raw); Smooth peanut butter, unsweetened — 9 g (ready to eat).

Protein 2.5 g · Fat 4.8 g · Carbs 13.4 g · Fibre 1.8 g

How to make it · about 5 min
  1. Weigh the peeled banana and serve with unsweetened peanut butter.
Lunch

Lentil & tomato pasta

≈ 391 kcal

Lentils — 33 g (dry); Wholewheat pasta — 41 g (dry); Tomato — 148 g (raw); Carrot — 59 g (raw); Olive oil — 9 g (ready to use).

Protein 15.7 g · Fat 11 g · Carbs 62.4 g · Fibre 10.7 g

How to make it · about 35 min
  1. Rinse the lentils and simmer in water until tender, following the packet. Cook the pasta separately.
  2. Soften the carrot and tomato in the oil. Fold in the cooked lentils and drained pasta; simmer together briefly.
Afternoon snack

Apple & walnuts

≈ 97 kcal

Apple, cored, skin on — 61 g (raw); Walnut kernels — 10 g (ready to eat).

Protein 1.7 g · Fat 6.6 g · Carbs 9.8 g · Fibre 2.1 g

How to make it · about 5 min
  1. Core and slice the apple and serve with the walnuts.
Dinner

Lentil & vegetable pot

≈ 391 kcal

Lentils — 48 g (dry); Brown rice, long grain — 29 g (dry); Carrot — 73 g (raw); Tomato — 131 g (raw); Olive oil — 7 g (ready to use).

Protein 15.8 g · Fat 8.9 g · Carbs 64.6 g · Fibre 9.8 g

How to make it · about 35 min
  1. Rinse the lentils. Soften diced carrot and tomato in the oil.
  2. Add lentils and enough water to simmer until tender, following the lentil packet. Cook the rice separately and serve together.

Day total: Protein 47.9 g · Fat 42.9 g · Carbs 196.7 g · Fibre 30.8 g

Friday

Day 5 · 5 meals

≈ 1,302 kcal
Breakfast

Peanut butter & banana oats

≈ 326 kcal

Rolled oats — 37 g (dry); Banana, peeled — 68 g (raw); Smooth peanut butter, unsweetened — 17 g (ready to eat); Blueberries — 41 g (raw).

Protein 9.7 g · Fat 11.5 g · Carbs 50.3 g · Fibre 7.3 g

How to make it · about 15 min
  1. Cook the oats in water according to the packet.
  2. Stir through peanut butter and top with sliced banana and berries.
Morning snack

Apple & walnuts

≈ 97 kcal

Apple, cored, skin on — 61 g (raw); Walnut kernels — 10 g (ready to eat).

Protein 1.7 g · Fat 6.6 g · Carbs 9.8 g · Fibre 2.1 g

How to make it · about 5 min
  1. Core and slice the apple and serve with the walnuts.
Lunch

Warm chickpea & sweet potato salad

≈ 390 kcal

Chickpeas, boiled without salt — 109 g (cooked and drained); Sweet potato, edible portion — 137 g (raw); Spinach — 62 g (raw); Olive oil — 9 g (ready to use).

Protein 13.6 g · Fat 12.1 g · Carbs 59.7 g · Fibre 13.8 g

How to make it · about 35 min
  1. Dice the sweet potato and roast with the oil at 200°C / 390°F until tender.
  2. Add the drained chickpeas to heat through. Serve over spinach, allowing it to wilt.
Afternoon snack

Apple & almonds

≈ 100 kcal

Apple, cored, skin on — 70 g (raw); Almonds — 11 g (ready to eat).

Protein 2.5 g · Fat 5.6 g · Carbs 12 g · Fibre 3.1 g

How to make it · about 5 min
  1. Core the apple, weigh the edible portion and slice. Serve with the almonds.
Dinner

Chickpea & quinoa rainbow bowl

≈ 389 kcal

Chickpeas, boiled without salt — 100 g (cooked and drained); Quinoa — 35 g (dry); Tomato — 84 g (raw); Cucumber, skin on — 70 g (raw); Olive oil — 8 g (ready to use).

Protein 15 g · Fat 13 g · Carbs 55.7 g · Fibre 11.4 g

How to make it · about 25 min
  1. Rinse and cook the dry quinoa according to the packet.
  2. Drain the cooked chickpeas. Dice the vegetables, then combine everything with the measured oil.

Day total: Protein 42.5 g · Fat 48.8 g · Carbs 187.5 g · Fibre 37.7 g

Saturday

Day 6 · 5 meals

≈ 1,301 kcal
Breakfast

Tofu & spinach breakfast skillet

≈ 323 kcal

Nasoya High Protein Super Firm Tofu — vacuum pack — 116 g (as packaged; pat dry, no pressing); Spinach — 63 g (raw); Tomato — 95 g (raw); Potato, skin on — 95 g (raw); Olive oil — 6 g (ready to use).

Protein 22.4 g · Fat 15.4 g · Carbs 25.2 g · Fibre 7.1 g

How to make it · about 30 min
  1. Dice and simmer the potatoes until tender.
  2. Heat the oil and cook the tomato and crumbled tofu until hot throughout. Fold in the potatoes and spinach and cook until wilted.
  3. Use Nasoya High Protein Super Firm vacuum-pack tofu with the recorded 91 g serving label. Pat dry and weigh as packaged before cooking; no pressing is needed. Other tofu varieties are not equivalent in calcium or nutrition.
Morning snack

Apple & almonds

≈ 100 kcal

Apple, cored, skin on — 70 g (raw); Almonds — 11 g (ready to eat).

Protein 2.5 g · Fat 5.6 g · Carbs 12 g · Fibre 3.1 g

How to make it · about 5 min
  1. Core the apple, weigh the edible portion and slice. Serve with the almonds.
Lunch

Tofu & broccoli rice bowl

≈ 388 kcal

Nasoya High Protein Super Firm Tofu — vacuum pack — 112 g (as packaged; pat dry, no pressing); Brown rice, long grain — 35 g (dry); Broccoli — 112 g (raw); Olive oil — 7 g (ready to use).

Protein 23 g · Fat 17.1 g · Carbs 36.6 g · Fibre 6.6 g

How to make it · about 30 min
  1. Cook the dry rice according to the packet.
  2. Drain and cube the tofu. Pan-fry in the measured oil, turning until hot throughout. Steam the broccoli and serve over rice.
  3. Use Nasoya High Protein Super Firm vacuum-pack tofu with the recorded 91 g serving label. Pat dry and weigh as packaged before cooking; no pressing is needed. Other tofu varieties are not equivalent in calcium or nutrition.
Afternoon snack

Carrot sticks & crushed chickpeas

≈ 99 kcal

Carrot — 51 g (raw); Chickpeas, boiled without salt — 37 g (cooked and drained); Olive oil — 2 g (ready to use).

Protein 3.8 g · Fat 3.1 g · Carbs 15 g · Fibre 4.2 g

How to make it · about 10 min
  1. Drain and crush the cooked chickpeas with the oil and a little water.
  2. Cut the carrots into sticks and serve with the chickpea dip.
Dinner

Lentil & tomato pasta

≈ 391 kcal

Lentils — 33 g (dry); Wholewheat pasta — 41 g (dry); Tomato — 148 g (raw); Carrot — 59 g (raw); Olive oil — 9 g (ready to use).

Protein 15.7 g · Fat 11 g · Carbs 62.4 g · Fibre 10.7 g

How to make it · about 35 min
  1. Rinse the lentils and simmer in water until tender, following the packet. Cook the pasta separately.
  2. Soften the carrot and tomato in the oil. Fold in the cooked lentils and drained pasta; simmer together briefly.

Day total: Protein 67.4 g · Fat 52.2 g · Carbs 151.2 g · Fibre 31.7 g

Sunday

Day 7 · 5 meals

≈ 1,302 kcal
Breakfast

Quinoa, apple & walnut breakfast

≈ 326 kcal

Quinoa — 40 g (dry); Apple, cored, skin on — 104 g (raw); Walnut kernels — 19 g (ready to eat).

Protein 8.8 g · Fat 15 g · Carbs 42.6 g · Fibre 6.6 g

How to make it · about 25 min
  1. Rinse the quinoa and simmer in water according to the packet.
  2. Dice the apple and fold into the warm quinoa. Finish with chopped walnuts.
Morning snack

Carrot sticks & crushed chickpeas

≈ 99 kcal

Carrot — 51 g (raw); Chickpeas, boiled without salt — 37 g (cooked and drained); Olive oil — 2 g (ready to use).

Protein 3.8 g · Fat 3.1 g · Carbs 15 g · Fibre 4.2 g

How to make it · about 10 min
  1. Drain and crush the cooked chickpeas with the oil and a little water.
  2. Cut the carrots into sticks and serve with the chickpea dip.
Lunch

White beans & rosemary-style potatoes

≈ 389 kcal

White beans, boiled without salt — 115 g (cooked and drained); Potato, skin on — 156 g (raw); Courgette / zucchini, skin on — 122 g (raw); Olive oil — 10 g (ready to use).

Protein 15.9 g · Fat 10.9 g · Carbs 60 g · Fibre 11.7 g

How to make it · about 40 min
  1. Cut the potatoes and courgette into chunks, toss with oil and roast at 200°C / 390°F until tender.
  2. Warm the drained beans and fold through the vegetables. Add optional dried herbs to taste.
Afternoon snack

Banana & peanut butter

≈ 98 kcal

Banana, peeled — 50 g (raw); Smooth peanut butter, unsweetened — 9 g (ready to eat).

Protein 2.5 g · Fat 4.8 g · Carbs 13.4 g · Fibre 1.8 g

How to make it · about 5 min
  1. Weigh the peeled banana and serve with unsweetened peanut butter.
Dinner

Tofu, quinoa & roasted peppers

≈ 390 kcal

Nasoya High Protein Super Firm Tofu — vacuum pack — 114 g (as packaged; pat dry, no pressing); Quinoa — 34 g (dry); Red bell pepper, deseeded — 121 g (raw); Olive oil — 8 g (ready to use).

Protein 23.5 g · Fat 19.2 g · Carbs 31.6 g · Fibre 7.4 g

How to make it · about 30 min
  1. Rinse and cook the quinoa according to the packet.
  2. Cube the tofu and slice the pepper; toss with oil and roast at 200°C / 390°F until the pepper is tender and tofu hot throughout.
  3. Use Nasoya High Protein Super Firm vacuum-pack tofu with the recorded 91 g serving label. Pat dry and weigh as packaged before cooking; no pressing is needed. Other tofu varieties are not equivalent in calcium or nutrition.

Day total: Protein 54.5 g · Fat 53 g · Carbs 162.6 g · Fibre 31.7 g

Seven-day grocery list

Summed directly from all 35 meals, for one adult. These are edible weights or beverage volumes in the units shown: allow extra for peels, cores, shells or bones. Beans and chickpeas are shown cooked and drained; buy ready-cooked, or use your dry-bean packet's yield. Salt, herbs and water are separate.

Vegetables & fruit

Grains & starches

Legumes & plant proteins

Nuts, oils & pantry

Download shopping list

Ticks are saved in this browser when local storage is available.

Preparation and storage

  1. Check what you already have.

    Compare the shopping list with your fridge and pantry. Check labels against the eating style and your own restrictions.

  2. Prepare the next few meals.

    Cook a grain or legume batch for the next few days, keeping dry and cooked weights distinct. Do not store the entire cooked week in the fridge.

  3. Keep food safe.

    Refrigerate perishables promptly at 4°C / 40°F or below. Use refrigerated cooked leftovers within 3–4 days, or freeze portions for later. Follow product labels and safe cooking temperatures.

  4. Portion before you cook.

    Weigh or measure each ingredient in its stated unit and condition, including oil. Separate raw meat and fish from ready-to-eat foods; wash hands, utensils and surfaces.

Ingredient swaps and recalculation

Changing ingredients changes nutrition. These are culinary alternatives, not equal-calorie substitutions.

  • Swap tofu for cooked beans if soy is unsuitable; recalculate portions and protein.
  • Swap quinoa for rice, using the dry weight and nutrition of the new ingredient.
  • Use plain frozen vegetables in place of fresh where practical; check sauce-free ingredients and cooking instructions.
  • Nut and seed substitutions require an allergy check and a new calculation.

How this menu was calculated.

Selected US products

Use these exact varieties and recorded label formulations. Unlisted micronutrients remain unknown. Product labels are rounded and can change; a different label requires recalculation. The Monterey reference uses the manufacturer's June 2022 sheet and its current 10 µg vitamin D claim per 85 g serving.

References: USDA FoodData Central, SR Legacy (April 2018), plus the selected US manufacturer nutrition labels listed above. USDA foods use their per-100 g reference. The three selected US products use the manufacturer value per stated serving × listed quantity ÷ serving quantity, with mL and g kept distinct. Ingredient quantities use whole grams or millilitres as shown, each meal's energy to whole kcal and macros to 0.1 g; day totals sum the displayed meal values. Net carbohydrate subtracts fibre from total carbohydrate.

Nutrition is estimated from the ingredient quantities shown. This example does not assess your personal requirements or establish complete micronutrient adequacy. Product brands, cooking losses and optional additions may alter nutrition. Calories may differ from the 4/9/4 macro formula because database energy factors and fibre vary.

View ingredient records and calculation method · USDA safe cooking temperatures · USDA leftover storage guidance

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