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Vegetarian Meal Plan

5 days of nourishing vegetarian meals designed to support energy, digestion and overall wellbeing. This meal plan focuses on whole, balanced, plant-forward foods with a variety of protein-rich vegetarian sources to keep you feeling satisfied and well fuelled. Meals are naturally gluten-free where possible, rich in fibre and healthy fats, and designed to support steady blood sugar and gut health. Additional snack options are included to support fluctuating energy levels and appetite, allowing you to nourish your body intuitively while enjoying satisfying, plant-based meals.

The recipes

Spring Frittata

Prep Time

15 minutes

Total Time

50 minutes

Protein

6g

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Millet Mushroom Risotto

Prep Time

10 minutes

Total Time

1 hour

Protein

20g

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Baked Falafel Bowl

Prep Time

10 minutes

Total Time

45 minutes

Protein

15g

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High Protein Avocado Toast

venerdi paleo bread

Prep Time

10 minutes

Protein

26g

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Sweet Potato Chickpea Patties

Serve with a side of greens and the dressing, or can be used as burger patty for a vegetarian option.

Prep Time

30 minutes

Total Time

1 hr 15 mins

Protein

13.5g

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Edamame Bean Napolitana Pasta

Prep Time

5 minutes

Total Time

20 minutes

Protein

35g

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Loaded Green Shakshuka

Prep Time

5 minutes

Total Time

25 minutes

Protein

18g

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Edamame Bean Napolitana Pasta

Prep Time

5 minutes

Total Time

20 minutes

Protein

35g

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Vegetable Frittata

Prep Time

10 minutes

Total Time

1 hr 10 mins

Protein

20g

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Blueberry & Coconut Chia Pudding

Prep Time

10 minutes

Protein

29g

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Vegetable Frittata

Prep Time

10 minutes

Total Time

1 hr 10 mins

Protein

20g

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Spicy Tomato Soup

Prep Time

5 minutes

Total Time

45 minutes

Protein

8g

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Homemade Baked Beans On Toast

Prep Time

5 minutes

Total Time

19 minutes

Protein

24g

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Spicy Tomato Soup

Prep Time

5 minutes

Total Time

45 minutes

Protein

8g

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Loaded Green Risotto

Prep Time

5 minutes

Total Time

45 minutes

Protein

12g

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Ingredients

For

4

M

I

Fruit and Vegetables

175 g Kipfler potatoes

2.8 cup Frozen peas

0.5 bunch Asparagus

0.5 bunch Spring onion

3.5 cup Baby spinach

133 g Leek

0.7 Celery stem

200 g Mushrooms

1.3 cup Rocket

3 Spring onions

4 clove Garlic

2.5 Lemon

2 Avocado

2 Lemon

470 g Sweet potato

1 Brown onion

1 Clove of garlic

2 Broccoli

7.2 cup Spinach

2 Leek

4 Garlic

3.6 Zucchini

1 cup Green peas

4 cups Baby spinach (cups)

1.6 cup Pumpkin

0.8 Red onion

1.6 Capsicum

1.6 cup Cherry tomatoes

2 cup Blueberries

4 Red capsicum

16 Tomatoes

4 Shallot

1 Brown onion

2 tin Tomatoes (tin)

2 cup Kale

2 Onion

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