Though the task of planning out a diabetic vegetarian menu might seem a bit daunting, with a little creativity forethought, it can actually be very simple. Consider the following two-day menu for some ideas and inspiration:
Day one
Breakfast: 1/2 cup melon slices
2 slices French toast (made with soy milk and cooked in vegetable oil with
1/4 cup chopped peaches or apricots
4 ounces enriched soymilk
Morning Snack: 1/2 cup fresh grapes
6 assorted low-fat crackers
Sparkling water
Lunch: 1 cup mushroom barley soup with
2 ounces smoked seitan (A chewy, protein-rich food made from wheat gluten and used as a meat substitute)
1/2 cup green and wax bean salad with
2 teaspoons sesame seeds and
2 Tablespoons reduced-fat salad dressing
8 ounces enriched soymilk
Afternoon Snack: 1/2 cup sugar-free chocolate pudding
(You may create this at home with a sugar-free mix
like Sorbee or Estee and any nondairy milk.)
Dinner: 1 cup chili with lentils with
1/4 cup prepared Textured Vegetable Protein (TVP)
over 1/3 cup white rice
1/2 cup steamed or roasted carrots
1/2 cup fresh pineapple slices
Evening Snack: 1/2 cup pretzels
8 ounces enriched soymilk
Day two
Breakfast: 1/3 cup cranberry juice or
sugar free cranberry juice cocktail
3/4 cup cooked oatmeal with 1/2 banana and
1 teaspoon vegan margarine
8 ounces enriched soymilk
Morning Snack: 3 cups low fat popped popcorn with
2 teaspoons nutritional yeast
1/2 cup orange juice
Lunch: 6" pita stuffed with 2 ounces meat substitute (equivalent to 2 ADA meat exchanges),
lettuce, radishes, and cucumbers
1 cup shredded cabbage with
1-1/2 Tablespoons vegan mayonnaise
8 ounces enriched soymilk
Afternoon Snack: Fruit smoothie made with
8 ounces soymilk, 2 ounces silken tofu, and
1/2 cup frozen or fresh berries, blended together
3 sugar-free ginger snaps
Dinner: Baked eggplant (1/2 cup) with
1/4 cup tomato sauce
1/2 cup black beans with 1/3 cup brown rice
one medium baked apple
Evening Snack: 2 Tablespoons peanut butter on 6 crackers
Day one
Breakfast: 1/2 cup melon slices
2 slices French toast (made with soy milk and cooked in vegetable oil with
1/4 cup chopped peaches or apricots
4 ounces enriched soymilk
Morning Snack: 1/2 cup fresh grapes
6 assorted low-fat crackers
Sparkling water
Lunch: 1 cup mushroom barley soup with
2 ounces smoked seitan (A chewy, protein-rich food made from wheat gluten and used as a meat substitute)
1/2 cup green and wax bean salad with
2 teaspoons sesame seeds and
2 Tablespoons reduced-fat salad dressing
8 ounces enriched soymilk
Afternoon Snack: 1/2 cup sugar-free chocolate pudding
(You may create this at home with a sugar-free mix
like Sorbee or Estee and any nondairy milk.)
Dinner: 1 cup chili with lentils with
1/4 cup prepared Textured Vegetable Protein (TVP)
over 1/3 cup white rice
1/2 cup steamed or roasted carrots
1/2 cup fresh pineapple slices
Evening Snack: 1/2 cup pretzels
8 ounces enriched soymilk
Day two
Breakfast: 1/3 cup cranberry juice or
sugar free cranberry juice cocktail
3/4 cup cooked oatmeal with 1/2 banana and
1 teaspoon vegan margarine
8 ounces enriched soymilk
Morning Snack: 3 cups low fat popped popcorn with
2 teaspoons nutritional yeast
1/2 cup orange juice
Lunch: 6" pita stuffed with 2 ounces meat substitute (equivalent to 2 ADA meat exchanges),
lettuce, radishes, and cucumbers
1 cup shredded cabbage with
1-1/2 Tablespoons vegan mayonnaise
8 ounces enriched soymilk
Afternoon Snack: Fruit smoothie made with
8 ounces soymilk, 2 ounces silken tofu, and
1/2 cup frozen or fresh berries, blended together
3 sugar-free ginger snaps
Dinner: Baked eggplant (1/2 cup) with
1/4 cup tomato sauce
1/2 cup black beans with 1/3 cup brown rice
one medium baked apple
Evening Snack: 2 Tablespoons peanut butter on 6 crackers
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