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
