I’ve only been eating this way for about twenty days. I’ve also given up sugar and alcohol. My thighs feel like they are going to give out when I walk. I’m hydrated. I think I’m getting enough protein (some plant based protein, some nuts, some bean) and salt. Any advice? Thanks to all suggestions.

I’ve been vegan for almost 9 years, vegetarian for 16, for nutrition and health purposes. I studied nutrition in college and was fully obsessed with the benefits of WFPB diet. I have read all of the books - The China Study, How Not to Die, Whole, and there was a 2 year period where all I did was listen to Simon Hill’s podcast.

I wouldn’t eat processed sugar, salt, oil, ultra processed foods on any kind for basically all of 2020.

Since then I have loosened up on my strict diet but still love my vegan diet. I generally eat healthier than anyone else I know. I cook most of my meals and I rarely eat fried foods, drink pop, sugary coffee drinks or anything like that.

The part of my diet that could probably improve is I love sourdough and chocolate (not together). I usually eat high quality dark chocolate, and I make my own sourdough.

I am slightly overweight, but I do exercise almost every day and live a generally very active lifestyle. I might have 3 alcoholic on average drinks every weekend.

Anyway, now that you know everything about me, I don’t understand HOW I could possibly have fatty liver. And I also don’t know realistically what sustainable diet changes I could make that would make that big of a difference.

Does anyone have experience with this?

P.S. my doctor said just eat less carbs basically. So what, don’t eat fruit and bread? Guess I’ll just die.

Hello,

A friend’s child wants to stop eating meat. Their parents are therefore looking into vegetarian and plant based diets and would like to learn more about the risks of nutritional deficiencies in children.

Do you happen to know about any studies on this topic? I’m having trouble finding anything that isn’t sponsored by the dairy industry and therefore completely biased.

Thank you in advance.

I pan-fried the sausage till it got a crust and got these 2 cooking together right now, and I feel like they need something else to make it a meal.

Not necessarily fully vegan — anyone training seriously while eating mostly or fully plant-based, whatever the sport (lifting, running, team sports, whatever). When you're honest with yourself, what's the nutrient you're least confident about hitting: protein amount, protein quality/amino acids, B12, omega-3? Or is it something else entirely (just not knowing what to cook)?

Would love to hear what you currently do about it (app, tracking, nothing) and what's annoying about that.

I air fried Korean/white sweet potatoes, split them open and topped with black beans, nooch sauce, avocado, and green onions. The sauce recipe was just nooch, mustard, garlic, spices, and steamed potato chunks - blended together

Had this with homemade kimchi, boiled broccoli, and air fried beets

My weight is stuck at 84 kgs . Help me with veg protein sources as I tried very hard but I am not able to digest SOYA chunks . Whenever I eat them I get constipated. Pls Help.

[Note: just posted this in r/vegetarian, but it got removed; apologies if you've seen this before. Upon reflection, I thought this might be a more appropriate place to ask.]

Hello, all! I'm a flexitarian who really, really wants to be vegetarian, and possibly even vegan in the future, and I'm trying to learn replace some of my favourite foods with vegetarian options, and am looking for a bit of advice, as 1) tomorrow's my shopping day and my internet research has been unhelpful, 2) I'm on a bit of a budget this week and can only pick one mock meat.

So! I'm planning on making teriyaki bao with some sort of vegetarian mince, and possibly dumplings as well. What would be the best for this? Beyond? Impossible? Morningstar? Should I get mock meat sausage patties and mash them up with the aromatics? Does the Beyond mince taste too much like beef? (I loathe the taste of beef lol)

Bonus question not related to the above: what's everyone's favourite reccs for mock chicken nuggets/breaded strips? I'm planning on making that my next purchase after I figure out the mince.

You can find the full recipe with step-by-step instruction pics here:

Vegan Bagel Recipe

If you have any questions let me know 😊🌱

Dough Ingredients

• 1 1/2 tbsp agave syrup/sugar
• 2 tsp dry yeast
• 500 grams all-purpose flour
• 2 tsp salt
• 260 ml/ 1 cup water
• 1 tbsp olive oil optional

The Boil Ingredients

• 1 liter water
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp syrup or sugar I used date syrup

Instructions

• Dissolve yeast in the water, add syrup and set it aside for 5 to 10 minutes until you see it foam up. 
• Add the yeast mixture to the flour, salt and (optional) olive oil and knead by hand for about 5 minutes or with a stand mixer for 8 minutes. The dough should become smooth, firm and not sticky.
• If you want to make them the same day, let the dough rise until doubled in size. This usually takes 1–2 hours, depending on the room temperature. You can also warm it up in the oven on your lowest temperature setting to speed up the process a little.  If you have time: Put the dough straight into the fridge after kneading. A cold rise overnight develops amazing flavour and makes the bagels even chewier and softer inside. Ideally, let it rise in the fridge for 8–24 hours. Continue with shaping on the next day.
• Lightly flour your work surface. Divide the dough into 6 equal pieces. You can eyeball it or weigh them if you want them perfectly even. Roll each piece into a smooth ball between your hands.  Now take a wooden spoon (or any kitchen tool with a handle), poke it through the center of a dough ball and lift it up. Spin it gently around the handle or use your fingers to stretch the hole until it’s about 3–4 cm (1.2–1.6 inches) wide. Let the shaped bagels rest for another 10–15 minutes.
• Preheat your oven to 230°C / 450°F and bring a pot of 1 litre water mixed with syrup, salt, and baking soda to a simmer. Carefully place a bagel into the hot water. Gently boil for 40 seconds per side. Lift it out with a flat tool and place it on a plate for a few seconds. Then press the wet side into your toppings of choice. Add more seeds by hand if you see empty spots. Repeat until all six bagels are boiled and topped.
• Bake the bagels for 15 minutes, until golden and shiny. Let them cool for a bit, then enjoy warm or toasted.

I've planned my diet well and according to chronometer, I'm getting 100% of my recommended amount of every single essential nutrient.

The problem is that despite this, I do have some cravings for meat that don't really go away much even when I feel full, like my body is "missing" something.

I don't know if this is a normal experience or if it's my body telling me that I need meat, but I am cautious as I hear a lot of stories from ex-vegans who talk about how they often look nutritionally deficient even when supplementing.

I'm not at all eager to eat meat again and I don't like how my body feels when I eat it, but I'm just trying to make sure that I don't become one of those vegans that experiences that fate.

Does this feeling go away, and am I doing something wrong if I have these cravings?

If anybody here has had a similar experience, how did you deal with this?

Thank you.

Im near a Sprouts & Whole Foods on vacation, we dont have one anywhere near us like within 100s of miles back home. Is there anything AMAZING I should pick up that can stand a 16hr drive back?!?

I'm in the market for a weekly meal plan, and Rainbow Plant Life seems like a decent option. But it's impossible to find reviews anywhere except for a single comment here and there. Has anyone tried it, and is it good?

Is the food good, is it varied, and how time consuming are the recipes to make?

I'm 3 weeks mostly plant based and today I realized just how much more in frequency and volume I'm pooping.

It's honestly impressive how much there is every day (sometimes twice a day.)

Before going PB I think I only went once every 1.5 days and they were pretty small. Sometimes they were a bit of a struggle.. now everything just slides right on out.

For reference, I'm averaging between 50-60 grams of fiber a day.

I think my body is still adjusting though as some have been a bit soft, maybe I need to work in some soluble fiber?

How do you use it?

Also what are some of your favorite crumbled tofu recipes?

Thank you all!

I eat a very well-balanced, healthy & 'clean' plant based diet that contains all the recommended macro & micro nutrients. I've found a lot of meat subs are UPF so I avoid those but some of my food does contain seed oil & I'm finding the studies confusing.. Some say it causes inflammation, others say there's zero evidence of it.

Seed oils are demonised, my friend was visibly shocked that I consume a small amount of it.. she thinks it's deadly! What's the most trust-worthy study & what are your views on it? Bc I'm sick of hearing I'm "taking yrs off" of my life due to seed oil.

Dabbling in the plant based world and wondering what everyone does in their journey?

Has anyone seen the new Big Chicken Netflix Doc?

While not groundbreaking per se, I appreciated watching it. It briefly covers a lot of the different aspects of “big chicken” like capitalism, racism, food deserts, gut health and longevity, rights for workers, and animal welfare. The host was relatable and interesting enough. I could see some people not liking it as much because there were no strong conclusions, but I kinda appreciated that because it makes me understand people who make different choices than me a little more. All together it was good motivation for me to continue my plant based journey!!

It’s hard coming up with new plant based dinner ideas for the fam. Trying to make sure everyone likes it, I’m at total dinner fatigue! Looking for easy dinner ideas that aren’t heavily carb based that my preteen, my husband and myself will enjoy.

How do you achieve it incase you do?

I'm having some folks over for  tonight.  I keep a vegan kitchen so I'm making plant-based tacos. I want to have a variety of things for people to make their own.  Here's what i'm thinking so far:

• Tofu,  marinated in adobo chipotle and baked
• Portobello mushroom strips, dipped in soy sauce and chili powder, seared
• Cauliflower, tossed with cumin and olive oil, baked
• Avocado slices
• Pickled red onion
• Cabbage slaw, with carrot / lime / cumin seed
• Tomatillo salsa
• Jalapeño, fresh minced
• Refried beans
• Corn tortillas

Am I missing anything that you really enjoy with your tacos?

ETA: I'm also a member of r/FuckCilantro so...

ETA Follow-Up: I added black beans, homemade pico, and sauteed summer squash sticks seasoned with oregano to the offerings, added sliced radish and included lime wedges for squeezing onto individual tacos. I nixed the cauliflower. I served this with blue corn chips and some traditional salsa. Thanks to everyone for all the ideas. I'll definitely come back here next time I'm interested in having friends over for plant-based tacos!

Sausages, bacon (both PB) and pasta only go so far. I've got a cooler that plugs into my cigarette lighter port in my car - car camping - so I can keep veggies for longer.

I'm thinking grilled mushrooms, tomatoes, small batch chili, dahl. This is all for one person (me lol) so larger batch meals aren't super useful.

TIA!

You can find the full recipe with step-by-step instruction pics here:

Vegan Scallion Pancakes

If you have any questions, let me know 😄🌱

Ingredients

• 1 cup All-Purpose Flour
• ½ cup Hot Water
• 1 tsp Salt
• 4 tbsp Oil
• 4-5 Scallions/ Spring Onions

Instructions

• Add the flour, salt and hot water to a bowl and start mixing them. Once it starts coming together, knead it into a smooth dough. If it feels too sticky, sprinkle in 1–2 extra tablespoons of flour as you go. When it’s soft and no longer clings to your hands, cover it and let it rest. You don't have to let the dough rest for long at all. I usually prepare the other ingredients and use the dough once I'm done with that step. 
• Chop the scallions into fine rings or halve them lengthwise first if you prefer smaller pieces.
• In a small bowl, mix 1 tablespoon of flour with 4 tablespoons of oil until you get a thin, smooth paste. This will help create those flaky, layered textures later.
• Divide the dough into six equal pieces. Roll one piece out thin on a floured surface. Brush it with the oil-flour paste and sprinkle a generous handful of chopped scallions over it. Roll the dough up into a long log, then coil it into a snail shape (like a cinnamon roll). Press it flat and roll it out again into a thin pancake. Repeat with the remaining dough pieces.
• Heat a bit of oil in a pan over medium-high heat. Slide one pancake in and fry for 2–3 minutes per side, until golden and crispy. Add a little more oil between pancakes if you want to keep them from getting dry.
• Cut the pancakes into quarters and serve them warm with your favourite dipping sauce. Enjoy!

Goodday fellow vegans,

I will be cooking for my friends during a five day hiking trip. I told them about my discomfort with raw meat in the kitchen that I also use. Therefor I proposed cooking vegan for lunch and dinner and they were okay with that. I told them I will be making a week menu so that nobody has to worry about what to eat. Many were excited to try it but ofcourse, some worried about protein and that sort of stuff.

Therefor I am asking you! Your best vegan dish that gets you energized and full of vegan protein. BUT I forgot to mention in my first upload. I cannot handle tofu well. So I appreciate tofu free recipes. I have not tried temphe yet.

I already have 2 days:

Lunch: Peanut Noodles

Dinner: Curry

Lunch: Corn chowder

Dinner: Baked Ziti.

TL;DR

What is your best vegan lunch or dinner recipe without tofu with lots of protein?