7-day vegetarian diet plan

1. 1 portion of brown rice salad with chickpeas (mix together 50g canned chickpeas, 100g canned tomatoes, 1tsp Worcestershire sauce, salt and pepper, a dash of Tabasco, 30g onion, 1/2 clove garlic, 200g boiled brown rice and 1tbsp fresh basil).(376cals, 4.3g fat)

2. 1 bowl (250g) of canned potato and leek soup with 80g French bread. (346cals, 8.9g fat)

3. 100g baked tofu burger served with 120g baked yam, 120g tomato and onion salad with 7g fat free dressing For the tofu burger recipe (serves 4), you need 350g firm tofu, 1 medium onion, chopped, 45g chopped leeks, 75g rolled oats, 20ml soya sauce, 25g breadcrumbs, handful of coriander leaves, chopped. Mix all ingredients together, season with celery salt and pepper, shape into burger shapes and bake at 180C/350F/gas mark 4 for 20 minutes.(408cals,10g fat)

4. 1 portion of rice noodles with Quorn, followed by 100g mixed fruit salad. For the noodles, add 270g cooked rice noodles to 300ml miso-flavoured stock (miso paste is sold in supermarkets) and garnish with 90g Quorn fillets, shredded, 110g pak choi, 60g sliced carrots and 10g sliced spring onions. Season with Shoyu (low-salt soya sauce). (363cals, 5.5g fat)

5. 1 serving of pea and pumpkin curry with 175g steamed Thai fragrant rice.(392cals, 7.5g fat)

6. 150g boiled wholemeal spaghetti, served with 85g tomato and garlic pasta sauce and 15g Parmesan cheese, followed by a small serving (100g) of canned rice pudding topped with 30g fresh strawberries.(377cals, 10g fat)

7. 1 bowl (300g) canned lentil soup, followed by 1 plain toasted bagel (70g) filled with 30g hummus and 40g grated carrots.(352cals, 5.8g fat)

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