(Veggie burgers, Tofu, Falafel) - from what I can tell these are all processed and they would go with veggies and lentils for dinners.
The only one I eat regularly is Tofu and that's because wife prefers it over tempeh though I love tempeh's nutty flavour. When I cook tofu (firm) I tend to press it a couple of hours before I am going to cook and marinade it in a soy sauce / peanut butter / water / garlic mix, either bake slabs or cube it for stir fries.
That sounds a great intake basis, just remember to "eat the rainbow" as Dr Greger says.I had plenty of lentils, brown rice, mushrooms, crushed tomato, pumpkin, broccoli, peas, chickpeas.
@MTF 's answer is right on the mark.I didn't supplement with B12 at all.
I ate lots of almonds.
Almonds can get a bit weird if you start to over consume them. That's why its best to avoid flours made of them. The general rule of thumb I've read and use, is to measure out what you are consuming to what you'd be able to eat the whole form of the food, so with almonds, specifically the flour form, one cup of it will be more then I would consume of the nuts in a single sitting and therefore I'd avoid using it as a component of my diet.
It was the opposite for me, I was losing weight, losing all of my strength and muscle mass as well.
Currently, I am experimenting with Low Carb, High Fat or LCHF (for the search engine friendly term) as a method of increasing my over energy efficiency to caloric intake ratio. And it been super good as opposed to wife's High carb, low fat routine (HCLF), as I fine I have more energy eating LCHF then HCLF - the great thing about both versions is that they're compatible with whole food plant-based eating.
So If you're looking at maintaining energy, look into it.
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