Dayplan

Vegetarian Menus

Day 1

Breakfast: Freshly squeezed orange juice. Muesli with milk

Midday: French onion soup (5). Apple

Evening: Falafel (27), minty yogurt sauce (54), Tabbouleh (51) and minty salad (39). Fruity kebabs (62)

Breakfast: Fresh Grapefruit. Scrambled free-range egg on wholewheat toast.

Midday: Tofuburger (33) in wholewheat bun with mixed salad. Apricot bites (64).

Evening: Gazpacho (6). Cheesybake (17), tomato sauce (56), rosti (43), runner beans and spinach.

Breakfast: Yogurt surprise (3). Wholewheat toast with chunky peanut butter

Midday: Flageolet bean dip (15) with sticks of carrot and celery and garlic toast (48). Banana bread (65).

Evening: Tangy carrot soup (8). Mushroom Mousse (22), chive sauce (52), jacket potato and mixed salad.

Breakfast: Apple Juice. Weetabix, sliced banana and milk

Midday: Spinach quiche (20) with coleslaw (38). Fruit Fingers (69)

Evening: Aubergine Dip (10) with carrot and green pepper sticks, Vegy burger (30), ratatouille (42) and scalloped potatoes (44).

Breakfast: Orange and grapefruit segments. Boiled free-range egg with wholewheat toast.

Midday: Mushroom pate (14) with wholewheat bread. Banana.

Evening: Peanut stir-fry (25), Mexican rice (49) with mixed salad. Brown bread ice cream (58).

Breakfast: Pineapple juice. Porridge with chopped dates and milk.

Midday: Cheesy pizza (19) with green salad. Nutty carrot cake (66).

Evening: Egg curry (21), pilau rice (50), cucumber raita (53) and tomato bhurtha (41). Lemon ice cream (63).

Breakfast: Muesli with freshly chopped apple and banana and yogurt.

Midday: Peanut pasta (24). Orange.

Evening: Watercress soup (9). Cheesy dogs (18), hot potato salad (40), carrot and orange salad (37), green salad.

Check out the vegetarian nutritional tables to see how this selection of recipes fulfills the average nutritional requirements.