I have a question for vegetarians...?

Question

Well, I just recently became a vegetarian because of the health benefits, and I am trying to cut calories and lose weight.

I need help making a good meal plan that includes protein, but not a lot of calories, as well as no meat. So if someone could give me a few meal ideas, that would be greatly appreciated.

Thanks!

Answer 1

http://www.dpsnutrition.net/get_item_on005.htm
GOOD stuff. If you've become vegetarian and don't want to lose muscle mass, i HIGHLY recommend this. I guarantee that its the best on the market, despite what others might say. Its a blend of not only protein, but EVERYTHING.

Answer 2

I'm three and a half years into vegetarianism. I'm not vegan though and have found that milk is a really great source of protein. A lot of oatmeals and breakfast cereals have high iron content, spinach and other dark leafy greens work well in this category.
Tofu dogs are a good protein source as well, and so are all of the other Boca options, though these can be kind of pricey I think they are cheaper overall than meat, and generally have less calories, too.

I am really into making different pasta dishes loaded with vegetables--a favorite is any kind of pasta with spinach, tomatoes, garbanzo beans, and seasoned with italian dressing or pesto. This adds a lot of flavor for not a lot of calories, especially if you go low-cal on the dressing.

Salad also works wonders for dieting, as long as you again stick with low cal dressing and load up on veggies.

Good luck and have fun--vegetarian is the way to go!

Answer 3

Breakfast

French Toast

1 cup Soymilk
2 Tbsp. Flour
1 tsp. Sugar
1 Tbsp. Nutritional yeast flakes
1/2 tsp. salt
Sliced bread (about 6 slices)

Mix together all ingredients except bread. Dip slices of bread into the mixture to coat well. Heat oil in a skillet and fry until golden brown and crispy on both sides. (Use a nonstick pan and cooking spray to make them fat-free.) Serve hot with cinnamon or maple syrup.

Lunch/Dinner
My Favorite Lasagna
Yield: 8 servings

This is an incredibly easy dish. You don't even have to pre-cook the lasagna! It's one of my favorite meals to serve to meat and cheese eaters.


1/2 lb Fresh mushrooms, sliced
2 ts Olive oil
2 26-oz jars of spaghetti sauce (or your favorite sauce)
9 Lasagna noodles
10 oz Frozen chopped spinach, thawed
1 lb Tofu
1 ts Salt
2 tb Nutritional yeast
1 1/2 ts Oregano
1/2 ts Garlic powder
1 ts Basil
1/2 ts Rosemary, crushed
1/8 ts Cayenne pepper
Soy Parmesan (optional)

Sauté the mushrooms in the olive oil until tender; remove from heat and add the spaghetti sauce.
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining ingredients--except the noodles--to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles. Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy parmesan if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Answer 4

One of my favorite meals is a gardenburger brand Grill Ck'n Pattie with a side of veggies and a glass of 8th continent soy milk.

Answer 5

oriental stirfry