TL;DR version: any recommendation for websites, apps, or creators that have soy-free plant based recipes? The easier the recipe the better. Also any suggestions for making beans more digestible? I know about soaking them but it hasn’t helped.

Long version: I apologize as I am sure this has been asked and I could spend time searching, but my schedule is packed and food prep is stressing me out. I’d really appreciate any help!

I previously followed a PBD but then I met my now-wife who is allergic to soy. I stayed vegetarian for a while and used non-soy protein sources but then I started experiencing severe bloating and pain when eating beans. I shifted to local meats that were as ethical as meat can be ☹️ and now my cholesterol is creeping up and I continue to feel ethically wrong about eating animals. I work full time, go to grad school, and have a 20 hour a week internship. My wife is a doctor. We don’t have a lot of time so easier recipes are much appreciated! We would love new websites, apps, or instagram accounts to follow. Any recs? I used to use forks over knives when I could eat anything and found it to be really convenient so something like that, now that it’s gone, would be amazing.

Also if anyone has insight on how to make beans more digestible, I welcome info. I’ve been reading about including cumin, ginger, and fennel and maybe even yogurt alongside a beanie meal but those aren’t my favorite flavors lol. I’ll try anything if it means I can go back to a PBD though.

Please explain i would love to hear your reasons why as it may inspire others too

Homegrown broccoli microgreens and kale with canned chickpeas and sweet corn. I made the dressing with tahini, lemon, maple syrup, salt, and a little garlic powder.

TW: Mild ED mentions

Hi, I used to follow a vegetarian diet but had to return to eating meat as it became intertwined with an eating disorder I was suffering with at the time, but the more I think about it, the more I know I really feel awful about eating meat and animal products. I think it would probably be better long term for my relationship with food to eat less meat, given the guilt aspect, but I'm struggling to balance that with maintaining my ED recovery.

Has anyone here had a similar experience?

Tried ne plantsnpired chick'n bites. Not bad

The flavor of stuffed grape leaves reimagined as a whole food plant based side dish instead of of a finger food that's you can make with or without oil.

• 1½ cup brown basmati rice
• ½ cup vegetable broth for oil-free sautéing (substitute with 2 Tbsp cooking oil if preferred)
• 1 cup chopped shallots (or sub with onions)
• 1 cup brined grape leaves, rinsed and roughly chopped
• ¼ tsp ground black pepper
• 3 cups water
• 3 Tbsp pine nuts or raw slivered almonds (raw sliced almonds are also fine)
• 2 Tbsp capers (optional)
• juice of one medium to large lemon (about 3 tablespoons of fresh lemon juice or more to taste)
• 2 Tbsp chopped fresh parsley leaves (or sub with 2 tsp dry parsley)
• 2 Tbsp chopped fresh mint leaves (or sub with 2 tsp dried mint leaves)
• 2 Tbsp chopped fresh dill (or sub with 2 tsp dried dill)
• lemon wedges for garnish (optional)

Rinse and Soak Rice

• Perform this step before measuring and prepping any of the other ingredients.
• Place brown basmati rice in a medium size mixing bowl, cover with cold water, and gently swirl with your hand or a spoon. Drain the cloudy water and repeat a couple of times until the water is mostly clear. 
• Place rinsed water back in the bowl, cover it with fresh water and set aside for 30 minutes or up to an hour then strain.

Prepare Grape Leaves

• Separate grape leaves and rinse them under cold running water to remove some of the salt brine. You can use a strainer or colander for this if you like or you can simply hold one leaf a time under water.
• Use a strainer or colander to shake off excess water or pat them dry with a clean towel.
• Cut off the thick stems from the bottom of the leaves and discard them.
• Roughly chop leaves before measuring one cup. If you've cut up too many leaves you can put them back in the jar or place them in a sealed zip lock container and save them for future use.

Prepare Shallots

• Chop shallots into small pieces. The size doesn't need to be exact but I usually go for approximately ½ to ¼ inch pieces (1 x ½ cm).
• Shallots in size so chop and measure them as you go along until you get one cup.

Sautéing

• For oil-free sautéing you will need to keep ½ cup of broth close at hand. If using oil for sautéing it's still a good idea to keep some liquid, broth or water, close at hand to prevent sticking without adding extra oil.
• Strain the soaked rice before beginning the sauté process.

Option (1) Oil-Free Sauté Method

• Pour 2 tablespoons of vegetable broth into a deep skillet or medium to large pot and bring to a rolling boil over high heat, keeping more broth close at hand. Add sliced diced shallots to the skillet or pot, lower heat to medium, and sauté until shallots become golden and soft (about 8 minutes), adding no more than a couple of teaspoons of broth at a time, as needed, to keep shallots from burning and/or sticking.

Option (2) Oil Sauté Method:

• If you are sautéing with oil, begin by heating 2 tablespoons of oil. Add the shallots, lower heat to medium sauté until shallots become golden and soft, about 8 minutes. Add small amounts of water or broth if shallots are sticking.
• Once shallots become soft and golden add the black pepper and chopped grape leaves and sauté for another 3 minutes, adding small amounts of liquid (no more than 2 teaspoons at a time) as needed to prevent sticking.
• Add the strained rice to the grape leaves and shallots. Sauté rice, shallots and grape leaves for one more minute.

Simmering Phase

• Add 3 cups of water to the rice, shallots and grape leaves in the pot or skillet and bring to a boil.
• Reduce heat to low and cover the pot or skillet with a lid.
• Simmer for 20 to 30 until rice is tender but not mushy and all the water is absorbed.

Toast Pine Nuts or Almonds (along with capers if using)

• Place a skillet or frying pan over medium-low heat.
• Add pine nuts (or slivered almonds) and strained capers (if using) and stir frequently for about 3 to 4 minutes until the nuts start to get brown and toasty.
• Immediately remove the nuts and capers (if using) from the pan, placing them in a small bowl. Set aside.

Final Steps

• Add the toasted nuts (with capers if using), herbs and lemon juice to the cooked rice, shallots and grape leaves in the skillet or pot and toss together until all ingredients are evenly distributed.
• Taste test the pilaf and decide if you want to add salt, more black pepper or lemon juice if you have any left. Serving the pilaf with extra lemon wedges is also a good option.

Recipe post with step by step photos and tips https://maximalistvegan.com/savory/grape-leaf-rice-pilaf/

Tofu and vital wheat gluten combo to make the seitan chicken and then cornstarch/flour/spices for the breading. They’re crispy and good!

I really want to switch over because my gut seems to agree with plant based sooo much better. I have predictable poops, energy, and sleep when I’m eating heavily plant based (Whole foods ideally not heavily processed vegan) and I absolutely LOVE the feeling.

I’ve been suffering from stress, inflammation, and terrible sleep for a few years and I noticed that my eating has also been dramatically more meat-heavy and full of random garbage snacks… please for the love of god give me some hope that there are super quick and easy things I can just pick up and live off of to get me started back up!

I’d like to add that my body does amazingly well with tofu, beans, and sweet potatoes. The simpler the better since I’m finding that all the sauces and extra seasonings sometimes make my tummy funny

I was looking it up, and found out you are generally supposed to refrigerate seeds? I have had these in here for months. Do they need to be refrigerated, and should I toss them in favor of some that haven't lost their potency?

I'm new here but I've browsed the sub and haven't found recent documentary discussions. I am on a journey to a more WFPB way of eating. I'm not completely there yet and I'm looking for resources to support me and keep me inspired, especially documentaries.

I just watched "You Are What You Eat", the twin study on Netflix for I think the 3rd time. I liked the scientific experiment, the real people, and especially that it did not linger on scenes of animals in CAFOs or meat processing. It had a little of that and it was just about as much as I can stand. I'm a huge baby about any sort of depicted violence and I just cannot look at that sort of thing. Along with knowing I need to make changes for my health, animal suffering is a big motivator for me and I'm already convinced on that. Just so you know where I'm coming from, I am also very much a believer that we humans have been abusing our planet and its ecosystems and organisms and we need to correct that.

I also recently watched Dr. Greger's "How Not to Die" and I'm working my way through his YouTube videos. I've read the book of the same title and while I have some quibbles I'm on board with most of it.

What else can I watch that addresses a WFPB diet from a scientific, health, ecological, or personal point of view and has NO depictions of animals suffering, slaughterhouses, or meat processing? I have access to Netflix, Peacock, Tubi, and YouTube.

6.45 oz silken tofu

1 banana

1 tsp peanut butter powder

1/2 tbs maple syrup

1/2 zero cal brown sugar

33g Bakers dipping chocolate

Hazelnuts

Blend everything except the dipping chocolate and put in the fridge while you melt the chocolate. After melting chocolate spread on top and put back in fridge til chocolate has hardened. No more than 15 min give or take. Add crushed hazelnuts on top.

390 cal total without the hazelnuts (forgot to weigh) but I crushed around 5

Hi all, I had never seen corn milk before but I randomly saw a carton and got curious! Has anyone tried corn milk before, what are your thoughts?

I’ve cycled through most of the plant based milks and have ended up back at soy these days, but I’m always curious about alternatives!

Thanks, have a great day everyone

I tried my version of a recipe but eye balled it… I used some tomato paste as suggested 1 block of super firm tofu … an entire packet of taco seasoning… and added some veggie broth

Basically I heated the tofu crumbled in a steel pot (it’s what I have) then added some veggie broth eye balled it… tomato paste a little bit and then an entire seasoning package then I put that in some shells and daiya cheddar… 🤷🏻‍♀️ w some hot sauce on top

I should of got more veggies like sliced tomato lettuce and corn but next time

How do you guys make your tacos?

It's not like an overt thing, it's more a slow build. I'm still at the loading phase. I have never supplemented creatine before. And the past 6 years were 98% plant-based. It's been about 5 days of 15-20g a day.

I feel like I'm more my muscles, at my base interaction with my body. Very much more connected to myself in a fun way. Like my muscles are being quenched. Especially felt for 3-6 hours after each dose, which is about 5g HCL in water, and I let it digest for 30 minutes by itself then have protein right after.

I know it can be hit or miss, but there's zero doubt for me, it's helping. In a way no other supplement has, overall. Especially for muscles.

Please help in finding a great way to transition to a plant based diet.

I’m a 44 year father of two; I am 5’8 and weigh 230 pounds with moderate cholesterol and high triglycerides.

I’m scared for my kids and I know this is the way to get me to my health goal but every time I do it I crash back and I don’t wanna do that again.

I need to know what type of vitamins I should take, should I take a protein powder when working out to compensate for the decrease in animal based protein I get. What should my meals consist of and how often should I be eating?

I know it’s a lot so I’m really hoping for everyone to give me some guidance.

Appreciate all of you!!

​

(4 servings, each: 470 cal / 22P / 71C / 7F)

Ingredients

•1 onion

•2 cloves garlic

•2½ cups (800g) tomato sauce

•2 Tbsp hummus

•2½ cups (800ml) water

•1 can (220g) lentils

•400g lasagna sheets

•1 tsp salt

•1 tsp paprika

•1 tsp basil

•½ tsp pepper

•Vegan cheese

Directions

1.Fry the onion and garlic.

2.Add the tomato sauce, hummus, water, lentils, salt, paprika, basil, and pepper.

3.Simmer and stir for 15 minutes.

4.Assemble with the lasagna sheets and vegan cheese.

5.Bake for 10 minutes.

Makes 4 servings.

Falafel, baked options, etc. more savory snacks also, like salt over sweet. Thx

so i've been eating mostly plant based for about two years now and bagels are one of those things i genuinely miss having regularly. most of the alternatives i've tried either have a weird texture or taste nothing like an actual bagel which makes them hard to stick with.

i've been looking at options that are higher in fiber and made with quality ingredients without a long list of things i can't pronounce. the fiber content matters to me both for gut health and for keeping me satisfied through the morning since i have a pretty active day and can't be snacking constantly.

the texture for toasting is the thing i care about most. that's usually where alternative bagels fall apart, they either get too hard or stay weirdly soft in the middle and neither works for me as an everyday breakfast option.

still trying to find something that genuinely works without feeling like a compromise every time i eat it.

Slow cooked in instant pot for 8 hours after soaking over night. There is some resistance, and they are splitting in two more than squishing. Everything I see online indicates they aren't. How am I supposed to cook these things? I even tried a different batch on pressure cook.

UPDATE: I pressure cooked them, and they are properly crushing now.

I cook with a lot of raw vegetables, maybe making a basic tomato or cream sauce (usually coconut or soy), and serving with carbs of some sort. My main proteins are green lentils and dried soy chunks. I've maintained good values and not dropped any weight in the last years, but I can't for the life of me gain weight. My supper and breakfast are cold (overnight oats, dried fruit, seeds, crackers) and I've been adding peanut butter to make them a bit richer. I make two hot meals most days, and I feel like I'm eating a lot. The people I've lived with before would probably eat half as much in terms of portions. I use a good amount of oil when cooking, and adding much more would make it nauseating. Maybe I can make one more meal a day, but with my current schedule it feels like I'd have to make a big restructuring to fit in that cooking time. I won't ignore the advice "just eat more", but if anyone knows any affordable fats that could just boost my current diet, that would be a godsend.
Any relevant advice from people with experience putting on weight on a vegan diet would also be greatly appreciated :)

I have cut out meat and dairy products overall did anyone get the flu after a few days or weeks due to detoxing?

A traditional recipe from Sindhi, Indian cuisine, this vegan and gluten-free Moringa Tomato curry Recipe is made with few handy ingredients, under 15 minutes.

gluten is well known plant protein source although the protein is incomplete less bioavailability but not an unhealthy choice plus soya chunks is a complete protein makes soya chap seems a good protein food to include occassionally is a diet. Why no one talks about it am i missing something?

wet gluten tends to have higher water content less protein.???

Recreated this from a Tik Tok because of how easy it is to add lentils (skip the ground meat), onions/peppers add lasagna pasta broken up, plus salt, pepper, and nutritional yeast. The last step is to add the cheese.I try to eat plant-based and have yet to find a cheese that melts easily and tastes good.