Alternative milks: Almond, soy, rice or hemp milk.
Buttery spread: Look for non-hydrogenated versions, like Earth Balance.
Dairy-free cheese: Daiya melts and doesn’t taste like plastic.
Cream cheese: Tofutti makes a reasonable mock cream cheese.
Sour cream: Again, Tofutti.
Soy yogurt: Good for probiotics.
Tofurkey: If you can’t live without a “roast.”
Field Roast products: Grain-based faux meat products, not too processed and unusually tasty.
Tofu: Silken for smoothies and puddings; medium or firm for cooking.
Tempeh: Soybean-based meat substitute.
Seitan: Meat substitute made from wheat gluten; great texture, great protein.
Frozen vegetable burgersMaking your own is better, but these are convenient in a pinch.
Edamame: Fresh (frozen) soy beans are a great high-protein snack or side.
Beans: Dried and home-cooked are cheap and the healthiest.
Chickpeas: In addition to beans, because they’re so versatile.
Seeds: Sesame, sunflower, poppy, pumpkin, chia … all high in protein and healthy fats.
Nuts: Because, protein.
Nut butters: Because, peanut butter!
Cashews: In addition to nuts, because they can be soaked and used in so many ways.
Brown rice: Ditch the white for more-nutritious brown.
Quinoa: One of the few plant-based perfect proteins.
Steel-cut oats: Good for breakfast.
Whole grain grits: Because they’re filling and delicious.
Whole-wheat couscous:More nutritious than regular.
Multigrain pasta: Whole-wheat or legume mixes offer more nutrients and don’t all taste like cardboard.
Sprouted bread and tortillas: Food for Life products are nutrient-rich and altogether lovely.
Agar agar: Vegan substitute for gelatin.
Nutritional yeast: A must for B12 and very palatable; use like Parmesan cheese.
Miso paste: Excellent for adding umami to vegetables; great anchovy substitute.
Vegetable broth: Go for organic, and watch the sodium.
Vegetable bouillon: Better Than Bouillon No Chicken Base works well.
Tomato paste: Great (surprising) source of iron.
Dried mushrooms: Like porcini, to add a meaty component to soups and stews.
Sun-dried tomatoes: Fantastic for adding texture and flavor.
Capers: Great for adding a punch of flavor.
Ener-G Egg Replacer
Flax seedsTo make a viable egg substitute for baking.
Chia seeds: For nutritious puddings and egg substitute.
Vital wheat gluten: A great binder that also adds protein.
Coconut oil: Great for replacing butter in some recipes.
Vegetable shortening: Non-hydrogenated, like Spectrum.
Agave syrupInstead of honey.
Maple syrup: Instead of honey.
Blackstrap molasses: Fantastic source of iron.
Mayonnaise: Vegenaise tastes most like traditional mayo, Spectrum is a bit sweeter.
Bragg Liquid Aminos: Liquid protein concentrate, delicious soy-sauce taste.
Sriracha: Or other favorite hot sauces.
Harissa: Tunisian hot pepper paste makes anything taste good.
Tahini: Sesame paste can be used as a condiment or in preparing Middle Eastern recipes.
Kimchi: Great source of probiotics if you don’t like soy yogurt.
via madelinegxvx (originally fittybittybody)

4623 notes #vegan




Once again, it has reached the time of day when we sit in awe of how pretty my food is. #vegan #health #healthy

What is on that amazing looking sammich?

Avocado, grated carrot, mushrooms and onion sautéed in balsamic, romaine, sauerkraut, hummus, chipotle hot sauce and habanero hot sauce. It was godlike.

(Source: lassparts)

via pettanco (originally lassparts)

55 notes #THAT SOUNDS AMAZING #vegan







Love this idea, mostly because fresh herbs are crazy expensive and I never use them all up before they go bad: chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze.

Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.


wow smart


via mutations (originally ramshackleglam)

58732 notes #yeah i really need to start doing this goddamn #vegan





Apparently some vegans are telling people not to eat honey to support bees.


Buy honey (local if possible) -> support beekeepers -> support bees.

I swear people don’t even think this stuff out. 
Beekeepers provide bees with an environment in which they can live, and are encouraged to thrive. Bees then have a big huge giant person who can deal with any threats to the hive. 
Yes, honey is a winter food supply for bees, but beekeepers (unless they’re dicks, in which case they’d be shooting themselves in the foot) will NEVER take too much honey from a hive, and will always ensure that bees have enough food. Think about it, you’re not going to starve a source of income/hobby, are you?

So now.
Support beekeepers.
Support bees.


Long live the bees!


here’s a USDA report on mass produced honey (which yes is what most of you ingest) and how over a third of colonies die off because of it every year sooo ok i think that’s what vegans are against??

supporting local beekeepers is sooo much more than that. eugene has a ton of local beekeepers, but because there is farmland that use pesticides, it lead to one of the biggest “random” bee deaths ever (luckily, as a result, they’ve banned pesticides that are proven to kill  bees.. however, they’re the first in the country to even do that). it’s supporting ones that are small, that know where their bees are going to be getting pollen so they don’t die off like that, that are in areas safe for bees

vegans are freaking out about bees because they’re going massively extinct and it’s mostly due to our horrible farming practices that we’ve been cornered into because animal farming and wasteful production takes up most of our resources

i’m a vegan and i support small, local beekeepers doin their thang but do NOT think the stuff you’re getting for $4 at Safeway is the stuff that supports and saves bees

via madelinegxvx (originally josiephone)

84765 notes #interesting stuff #still won't be purchasing honey tho lol #vegan


I get lots of questions about what I eat in a day, so here is what I’m taking to work with me today to have for lunch & dinner. These are 900 ml mason jars filled with baby spinach, capsicum, tomato, cucumber, zoodles & almond hummus (no chickpeas). I’ve also added some probiotic carrot sauerkraut to the one on the right. It’s amazing how much you can pack into a mason jar. It also keeps it fresh, no wilting or getting soggy x

via veganfeast (originally onehungrymamifood)

213 notes #these look amazing #omg #vegan

#gardein chik’n tacos

#gardein #vegan


Soft Coconut Macaroon Cookies


  • 1 (400 ml) can coconut milk
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla
  • 2 tablespoons tapioca starch
  • 1/2 cup whole wheat flour
  • 3 cups medium unsweetened shredded coconut
  • 1/2 cup cocoa powder (if making chocolate macaroons)


Preheat the oven to 350°F and line two baking sheet with parchment paper. Heat the coconut milk, maple syrup and vanilla in a saucepan on medium-high heat, whisking continuously until hot. Add the tapioca starch and whole wheat flour and continue to whisk until the mixture is smooth and has thickened. Remove from heat and add the cocoa powder (if making chocolate macaroons) and shredded coconut. Allow to cool a while before rolling the mixture into tablespoon-size balls between your hands. Place the balls onto the baking sheet and flatten down slightly with the palm of your hand. Bake for 12-14 minutes, until very lightly browned. Allow to cool completely before removing from the pan.

111 notes #DUDE #vegan


Lightly sautéed carrot ribbons, steamed brown rice, sriracha roasted chickpeas, sautéed asparagus with salt and pepper, and baked kale falafel with hummus and lime.

3174 notes #GIMME #vegan


St. Paddy’s Day Cabbage Rolls for Brunch! on Flickr.


via veganfeast (originally veganfeast)

23 notes #vegan

Avocado Pizza

god damn it’s so simple but i’d eat the whole thing omg this looks so freaking goood god daaaamn

(Source: veganinspo)

via hipsteroatmeal (originally veganinspo)

5585 notes #vegan #rredheadedeskimo