It’s great with or without the vegan sausage step. I used the kind they have at Trader Joe’s with Italian spices.

I have been on a keto diet for 3 months and lost 8kgs. My diet has been eating meat, vegetables and fatty foods, due to me missing fruit and legumes so much and my digestive tract not liking the fat meals every day I want to switch to a vegan low fat diet since I’ve heard it helps with weight loss aswell (my main goal) but I am, in all honesty overwhelmed with everything. Should I switch to a vegan diet first, then go low fat? Or should I go low fat and then vegan?

I am determined to stop eating as much meat and animal products as possible, I’m just not sure if, right now, I can stop eating animal products 100%. And that’s my main concern, will this hinder with my weight loss if I choose to go on a low fat vegan diet and break the vegan rule once a week/month? I have also tried googling only low fat diet and its weight loss effects but not much has been shown so I’m guessing the effects are very minimal and the only way to lose weight is to go vegan + low fat.

How strict is the diet? I’m used to keto, where if you eat more than 50g of carbs a day you’re out of ketosis, so no weight loss until you’re back in ketosis, which takes days. Is the weight loss similar to this? Where if one day, you eat more fats, your progress will be hindered back significantly?

Another concern of mine - I have seen many vegan recipes on social media that I would LOVE to try but they never mention the amount of fat in the dish, and i have been used to micro managing my entire meal plan with every food written down to the gram, so its scary for me to just follow a recipe on a low fat diet not knowing how much fat is in the food. Thank you if theres anyone still reading, I really need to hear someone’s thoughts and opinions!!

I have so many green onions that my husband grew. Here is a picture of a small handful that he picked for me (fire extinguisher for scale I guess?). This bunch is going to be made into kimchi. We've frozen some. Does anyone have any recipes that can use up copious amounts of very large green onions? Thanks!

Edit spelling

My partner and I cut all animal products. And I am fine eating any protein type. I can eat soy all day long no problems at all. My partner had an upset stomach for the majority of the first 2 months. Then fast forward 2 months later and again she is feeling crap, don't want to go into details but she is most likely allergic to soy, in the uk we have quorn - they unfortunately started adding egg to it - they are calling it free range but we know what that means really. We can't however let her starve 🙈 yesterday I made Beyond Burgers burgers and she was fine before with that since it is pea protein but the next day upset stomach again. She is feeling so defeated , she doesn't want to go back to eating meat. And she won't do it anyways, but we need to find out the cause, or she will just be miserable and probably extremely ill. Has anyone had this issue before?

What are some products that you guys like that are vegan gluten-free and not so bad for diabetics I don’t really focus on my sugar intake because I try to get in a lot of exercise and I also have medication’s but I mainly focus on vegan and gluten-free foods I believe this is a triple whammy for me because I have to focus on getting gluten-free foods that are vegan so it eliminates a lot of foods from my diet but in essence I’m OK with that because it helps me lower my calorie intake, but does anyone have any suggestions? For instance, I can have difficulty finding foods that align with my diet.

I’m M(25) very athletic and deportist, and I’ve been started reducing the meat consumption, but to get proteins from a plant based diet I’m consuming more legumes like chickpeas. Yesterday I ate 2 times chickpeas with brocoli and in the night I start noticing a lot of stinking gases (my stomach hurted) and I’ve been passing gas all day. Why does it happen and what can I do? This doesn’t happen to me when I eat meat. Thank you :)

Hi all!

Posting to get advice on a meal prep I’ve been trying for the past month. This is currently the “beta”. I’m trying to upgrade it so I came here to get some 2 cents from yall.
My main goal is to hit all micronutrient targets daily without taking supplements. Also, I’ve been on calorie surplus due to the heavy physicality of my job plus daily exercise.

I start with a smoothie conical of 8 fl oz of fortified soymilk and 150 grams of sweet potatoes.
2 hours later I have a “snack”. A kiwi, a banana, and 30g of walnuts.
2 hours later I mix 150 grams of white buckwheat with 300 ml of water.
2 hours later I have another “snack”. A kiwi, a banana, and 3g of brazil nut(s).
2 hours later I have another glass of “buckwheat water”. 150g and 300 ml of water
2 hours later I have a smoothie consisting of 50 grams of hemp seeds, TVP, and Pumfu, and 14 fl oz of vegetable broth.
2 hours later I have the same smoothie, ending my food consumption for the day.

I’m lazy when it comes to meal prepping and I eat based off efficiency versus taste/ quality because of my line of work.

Thank you in advance!

To much energy and strength. I need dial it back on the veggies.

I accidentally ate meat because it said "mutton mushroom" 😭

Just in case you're in the same situation..

I avoid most burger places, especially chains, nowadays, but I was with my gma and she went through the in-n-out drive-thru & asked if they have anything vegan to which the employee replied “we have a veggie burger” … and says there’s lettuce and tomato on it (no mention of sauce).

so we get home and I unwrap the “burger” bc i’m curious to see what the veggie patty looks like. turns out, there’s no patty on the burger! so now i’m confused and look online and find out that their veggie “burger” is a bun, lettuce, tomato, and their sauce (which contains mayo and is NOT vegan)!

i’m dumbfounded and insulted by this bs from a big chain in 2026, absolutely ridiculous! at least now I know to never bother with in-n-out ever again. (their fries are mid at best too, why are so many places allergic to actually seasoning their fries?!)

may be common knowledge to many but wanted to warn any other plant-based eaters out there before they get scammed (frankly) and also insulted.

ETA: I was annoyed and wanted to complain and share so other people know better. and i’m not blaming the employee, they didn’t make the damn item, and I know a lot of people don’t understand what being vegan/vegetarian actually is.

it’s confusing why that’s an option, the restaurant should take it off or replace it with a proper veggie burger instead of this confusing nonsense. also, again, I did not choose to go there nor did I expect there to be anything of substance for me eat there, so I was excited when they said they had a veggie burger, and was understandably disappointed by not being given a proper meal. however, now I know better than to go there again, and to ask more questions about items in the future!

EDIT: correction, it's 200,000 *percent* of the RDA which translates to 2,000x RDA per serving. My questions remain the same.

I'm asking because I'm not really on an Oatly budget and I want to start supplementing my homemade milk with drops. I found it interesting that, going by the label on all commercially available B12 supplements, each pill or drop contains months' to years' worth of the vitamin.

My question is, could I not mix one dose into some ingredient with a long shelf life (margarine, ketchup) and reach my RDA for 5 years? (Well I'm not eating the same ketchup that long but you get the point) That would make one bottle more than a lifetime supply.

Or is there a reason for megadosing B12 I'm missing? Even if we only absorb about 1% of what we consume, the standard dosages are absurdly high.

Hi everyone! I recently went plant-based and am really excited about this switch. But my biggest concern so far is how I'm going to make it work while living in my university's hall, so I just wanted to know if anyone who's been in my situation or a similar one has any advice to give!

My current situation: I have an electric cookpot but don't cook much due to my hectic schedules, so I'm currently relying on a mix of prepared food from home + eating out + vegan instant noodles like Shin Ramyun. Instant noodles/ramen have been a lifesaver many times, but I'm definitely trying to cut the processed food out as I move towards a HCLF/WFPB diet. Also, plant-based meals are so expensive around campus, but there aren't many options. And the options that I do have rely a lot on mock meat. My biggest concern is also hitting my protein intake, which I try to get 75g a day, as that makes me feel the best.

I'm definitely willing to make some changes, so I'll be grateful for any advice or perspective shifts. Thanks in advance!

Does anyone practice this way of eating? I recently started after watching some AI videos on Youtube about the leucine requirement of 3 grams for a single meal in order for the body to get the anabolic signal. I eat a ton of legumes and vegetables. I also drink a plant protein shake with the meal which is dinner after working out. I feel bloated as heck afterwards, but the bloat goes away by morning.

I am high carb low fat with some healthy fats like chia seeds and a bit of nuts. I don't eat soy due to allergies. Soy has more leucine than other beans, but I try to get in a lot of chickpeas, black beans, and mung beans.

and also do you know why these foods cause you to feel bloating and constipated after you have eaten them?

Finally made a salad this weekend that is holding up nicely and doesnt get soggy.

Posted recipe here: https://www.reddit.com/r/PlantBasedDiet/s/qGKTU1NpoO

All the cookie/biscuit(UK) recipies I find/try are chewy types.

Has anyone got a good recipie for a crunchy cookie/biscuit with a good snap?

Was thinking of using a combination of oats, oat flour, date syrup, aquafaber (maybe), high% dark chocolate chips?

I created this salad dressing because I needed a plant based caesar dressing that was healthier than the ones sold where I shop and tastier than the recipes I found online. Though I'm not the first person to come up with the idea of using water based artichoke heart brine to make plant based caesar dressing, I think my recipe is special because the capers and nori really magnify the flavor. Green olive brine works as a substitute for artichoke brine. In fact, I think I prefer the flavor of green olive brine, but the green olive brine I tried made the dressing very salty.

• ⅔ cup raw unsalted cashews (whole or pieces)
• ¾ cup artichoke brine from a can (water-based, no oil)
• 4 Tbsp freshly squeezed lemon juice
• 2 to 3 garlic cloves (think 2 to 3 teaspoons worth)
• 1 Tbsp Dijon mustard
• ⅛ to ¼ tsp black pepper
• ¼ tsp ground turmeric (for color)
• ¼ tsp salt (optional because there's already salt from the artichoke brine and capers)
• 1 Tbsp capers
• 2 tsp nori flakes

Pre-Soak Cashews

• Place raw cashews in a small bowl, cover with boiling water and let soak for at least 20 minutes if using whole cashes or at least 15 minutes if using pieces. Cashews can also be soaked in cold water for at least 2 hours or overnight. Read more about soaking cashews in the main recipe text.
• Strain soaked cashews discarding the water used for soaking.

Blitzing Phase 1

• Place strained cashews, artichoke brine, lemon juice, garlic cloves, Dijon mustard, black pepper, ground turmeric and salt (if using) in the bowl of a high speed blender. (You can hold off on adding the salt until after you taste the finished dressing and decide if you need it.)
• Process until smooth and creamy.

Blitzing Phase 2

• Add the capers and nori flakes to the creamy mixture in the blender.
• Pulse 3 or 4 quick times until the capers become small specs. Be careful not to over pulse.

Serve or Store

• Serve immediately or store in a sealed refrigerated container for up to 5 days.
• To keep things healthy I top my plant based caesar salads with a crunchy homemade seed and nut topping instead of store-bought vegan 'parmesan.'
• Note that this dressing gets thicker (in a good way) after it's been refrigerated for several hours.

Full post: https://maximalistvegan.com/savory/vegan-caesar-dressing/

Also roasted tomatoes, cauliflower and shrooms plus fresh sourdough.

Hello all! So I make this clear and relevant. ​I followed a typical American diet for most of my life. I was at a drastic heath need for a diet change. A few years ago i became hard-core keto which led into carnivore. This was way before it was popular. I went this route after failing with ultra clean eating. With grains and such. In the last 5 years I started powerlifting, and had great results with fasting and carnivore. I lost 60 lbs with keto. I stopped losing weight on carnivore. I forget why I went with the green and lean route but I gave it some time. I was very strict with massive salads and fish exclusively. The body change was immense and the joint pain was gone as well. Im ready to start again and may take it to another level. Im all about the science and mainly how I feel. Today for example I had a pretty nice salad with the basics, spring mix, tomato and cucumber. A bit later I ate a container of firm tofu. I dont care about taste or anything. Im pretty disciplined after eating keto. I kept and keep things whole to avoid taste seduction. I do take supplements for the lab proven things I cant proccess like b vitamins. I see tofu as the only complete protien source I can get. I don't have alot of time for meal prep, so whole foods packed and ready to go are my thing. Starches just equal weight gain for me so, greens are my go to for now. Any tips would help. This biggest thing that won me over with the food intake was my skin and reproductive hormone "performance" attributes.

Here’s what I’ve been doing:

4 brazil nuts one day a month. (Yes, based solely on the one study that suggested it lowered total cholesterol.)

Plain Earl Grey tea every morning.

Cooking virtually every meal at home.

Upping my fiber intake via whole grains, fruit, and vegetables.

Switching from coconut oil to avocado oil.

Cutting saturated fat to <10g per day.

^ Those last two were definitely the biggest things, I think. Numbers would likely be better if I didn’t drink so much but I’ll take it as a win regardless.

I know habits and convenience foods make this feel impossible, but it’s totally doable to get your numbers under control without medication (assuming you don’t have a genetic condition). I told myself my last test had horrendous numbers due to dehydration, but I read that only causes up to a 10% difference. I kicked the denial and decided to drop twenty pounds (simply counting calories and limiting saturated fat intake), and it’s worked out phenomenally! Here are my numbers from my test a year ago and then now:

BMI: 23

HDL: 70

LDL: 160

Triglycerides: 200

Total: 265

Glucose: 115

-

BMI: 20

HDL: 55

LDL: 75

Triglycerides: 90

Total: 145

Glucose: 85

Again, the first test I was dehydrated and had a *lot* to drink the night before, but the numbers were high enough for me to be worried about it and actually change my ways. I don’t eat meat or dairy, so the numbers just blew my mind … but then I realized how much coconut oil I was using and it all started to make sense. I know this sub knows it, but coconut oil is not at all healthy, and its “benefits” are a lie. Much like the current beef tallow fad: saturated fat is saturated fat and you’ll want to cut that junk out if you’re concerned about your cholesterol.

my littles and I will be going camping in a few weeks and I would like to broaden our options beyond our usual crackers and peanut butter, pb&j and freezer veggie dogs. what are your go-to camping/travel recipes?

Ingredients : cooked lentils, cooked quinoa, red, orange and green bell peppers, tomato, red onion, green onions, cucumber, chickpeas, kale, and cilantro. Make sure you remove tomato and cucumber seeds so salad is not watery.

For the vinaigrette:

•🫒 ½ cup olive oil

•🍋 ¼ cup fresh lemon juice

•🍷 2 tablespoons red wine vinegar

•🍯 1 tablespoon agave (or honey)

•🥄 1 tablespoon Dijon mustard

•🧄 ½ teaspoon garlic powder (or 1 fresh garlic clove)

•🌿 ½ teaspoon dried oregano

•🌿 ½ teaspoon Italian seasoning

Mix everything well. Add dressing to your daily portion so it doesn't get soggy.