Nisha Vora, a Harvard Law grad and former corporate lawyer who founded Rainbow Plant Life, has been there, and knows how to avoid 12 common mistakes people often make when transitioning to veganism.

Drawing on her personal experience and extensive work creating accessible plant-based recipes, Vora recently shared a video with strategies for making veganism not just sustainable, but enjoyable. Her advice is rooted in practicality and compassion (not just for animals, but for yourself as well), with an emphasis on building habits that support long-term success.

1. Thinking about what you can’t have

The first mistake many people make is approaching veganism with a restrictive mindset. “If you’re doing veganism right, you’re learning how to make cooking fun,” Vora says. She emphasizes that the transition doesn’t have to feel like a loss. Instead of focusing on what’s off the table, Vora suggests exploring what’s newly available – from cashew-based mac and cheese to creamy lentil stews. Reframing veganism as an expansion, not a limitation, is key to enjoying it.

2. Only eating stereotypical vegan foods

New vegans often fall into the trap of eating what’s seen as “traditionally vegan” in Western media – smoothie bowls, kale salads, and grain bowls. While there’s nothing wrong with these, Vora warns that limiting meals to this narrow selection means missing out. She recommends looking to global cuisines with strong plant-based traditions, such as Indian, Ethiopian, Chinese, and Greek. Seeking recipes from people in these communities helps bring more flavor and authenticity to the plate.

Read more: Vegan YouTuber Shares ‘Failproof’ Granola Cup Recipe

3. Not eating enough

Hunger is a common concern. Many new vegans find themselves constantly snacking or feeling fatigued. When this happens, it’s likely that “you’re just not eating enough calories or protein or fat or some combination thereof,” Vora explains. Plant-based foods are generally less calorie-dense, which means larger volumes are often necessary. Vora recommends including healthy fats like avocado, nuts, tahini, or olive oil in meals to stay full longer. Snacks should also be substantial – think fruit with nut butter or a homemade trail mix.

4. Not planning ahead

Planning is essential when shifting to any new lifestyle. Vora says people are more likely to succeed when they plan out what meals to cook, what snacks to have on hand, and when to shop. “Making a grocery list makes a huge difference,” she adds. Having quick meals and convenient snacks ready helps avoid defaulting to old habits when cravings hit.

5. Not building a foundation with go-to foods

Vora recommends adopting what she calls “vegan building blocks”, such as batch-cooked grains, sauces, proteins, and condiments that can easily be mixed and matched. Items like cashew cream, lentils, or baked tofu make meal prep more flexible. “These are flavor boosters… that can bring a whole meal together,” she says. Keeping a few in the fridge or freezer makes healthy, tasty meals easier and faster.

6. Lacking strong motivation

Approaching being plant-based like a diet is a mistake, Vora argues. The reason she’s stuck with it long-term is because her motivations are rooted in ethics and values. “Having a strong personal reason for going vegan shifts your perspective from diet to lifestyle,” she explains. Whether the reason is animals, the climate crisis, or personal health, she believes connecting veganism to one’s identity helps solidify the commitment.

7. Being afraid to use vegan substitutes

Not every meal has to be cooked from scratch. Vora acknowledges that many new vegans still crave familiar flavors like cheese or meat. Vegan substitutes can help during the transition. “You don’t need to be embarrassed that you can’t make everything from scratch,” she says. Although products like plant-based sausages, cheeses, and ice creams would not make up the bulk of a healthy plant-based diet, they can offer comfort and convenience, particularly early on.

8. Not preparing vegetables well

If vegetables taste bland or unappealing, it’s often because of poor preparation or low-quality produce. “One thing you can do that’s going to guarantee that all of your plant-based meals taste better is shop at your local farmers market,” Vora suggests. She also encourages experimenting with preparation methods like roasting, grilling, or sautéing with spices.

9. Aiming for perfection

Trying to be a “perfect vegan” sets people up for failure, according to Vora. Mistakes happen – labels are confusing, restaurants slip up, and not all vegan products are 100 percent ethical. Unless you’re “living off the land and growing everything you eat and consume, it’s impossible to be a perfect vegan,” she says. Instead of aiming for flawlessness, Vora recommends practicing compassion toward oneself. Accidents don’t negate progress, and guilt shouldn’t derail someone’s journey.

10. Lacking support

Going vegan without support can make the transition much harder. Vora encourages talking openly with family and friends and explaining the reasons behind the choice. This can help prevent misunderstandings and foster empathy. If close circles aren’t supportive, online communities or local vegan groups can offer solidarity and advice.

11. Ignoring basic nutrition

Vora points out that a well-planned plant-based diet is often regarded as the healthiest diet you can adopt, but newbies will need to ensure they’re eating the right foods and supplementing where necessary. Even a mostly whole foods vegan diet requires some nutritional planning. Vora points out that it’s important to supplement nutrients like vitamin B12. Learning about plant-based sources of protein, iron, and calcium is also important. She advises scheduling a blood test when starting out and a few months later to ensure that everything is on track.

12. Not having fun with food

Finally, Vora warns against falling into a food rut. “Don’t fall into a rut of making the same thing over and over again,” she says. She encourages new vegans to treat cooking as a creative activity by experimenting with spices, trying new recipes, and exploring different cuisines. The more variety and excitement someone brings to their meals, the more likely they are to stick with it.

Vora’s video is a reminder that veganism is not about deprivation but about discovery. By avoiding these common missteps, building a plant-based lifestyle can be nourishing, joyful, and sustainable.

Find more of Nisha Vora’s videos on her YouTube channel, Rainbow Plant Life.

Read more: ‘4 Oil-Free Vegan Recipes I Can’t Stop Eating’

This article was written by Editorial Team on the PBN Website.

Known for her playful, approachable food content, Mantiri makes plant-based eating feel creative and fun. In this video, she walks viewers through her go-to granola cup recipe and shows how to customize it with different flavor combinations, ranging from fruit and dark chocolate to matcha and spiced apple. The result is a recipe that’s easy to batch-prep and adaptable for any season or taste.

Below is the full breakdown, starting with the base recipe, followed by each of the six topping variations.

Read more: ‘I Used The Ultimate Tofu Hack To Create These 3 Recipes’

The granola cup base

Mantiri starts by mixing rolled oats, salt, and cinnamon. You can also swap in apple pie or pumpkin pie spice. She notes that quick oats will give a softer texture, while rolled oats offer more bite. She also recommends replacing a third of the oats with extras like chopped nuts, seeds, or dried fruits.

In her version, she uses sunflower seeds to keep the flavor neutral.

The wet ingredients include:

• 1 mashed banana (or applesauce as a substitute)
• Peanut butter
• Maple syrup
• Optional: vanilla extract

She mixes everything together until combined, scoops 2–3 tablespoons into each muffin cup, and presses the mixture into a cup shape.

Baking instructions:
Bake at 175°C (345°F) for 12–15 minutes, until golden brown. Let them cool completely before filling.

Pro tip:
Use a silicone muffin tin or grease your pan well to avoid sticking.

Yogurt and fresh fruit

This is the classic combo. Mantiri fills the cooled granola cups with her favorite yogurt and tops them with fresh blueberries, strawberries, and kiwi.

It’s simple, fresh, and easily customizable with whatever fruit is in season.

Chocolate and banana

Mantiri layers banana slices into the cup first, adds yogurt, then drizzles over melted dark chocolate.

Once chilled for 30 minutes, this cup sets into a creamy, crunchy treat.

Read more: Matcha Shortages Expected In 2025 Due To Rising Global Demand

Bounty bar (coconut and chocolate)

Inspired by the childhood candy bar, this version combines:

• 2 parts desiccated coconut
• 1 part yogurt
• A splash of liquid sweetener to balance the tartness

She mixes the filling until it sticks together like the center of a Bounty bar, spoons it into the cups, and tops it with melted chocolate. You can drizzle or cover the whole top.

Matcha and berries

To create this, Mantiri mixes:

• 4 tablespoons yogurt
• ½ teaspoon matcha powder
• A splash of liquid sweetener

She tops the mixture with blueberries but encourages viewers to try strawberries, raspberries, mango, or pineapple. Nuts or seeds can also be added for crunch.

Pineapple, mint, and ginger

This tropical mix blends grated ginger and chopped mint leaves into yogurt. Mantiri fills the granola cups with the yogurt, then tops them with pineapple chunks and more mint.

“It might sound like a weird combination, but I promise this works,” she says.

For those not into pineapple, she suggests swapping in peaches or nectarines. This flavor was inspired by her pineapple carpaccio recipe.

Apple crisp

Perfect for cooler months, this variation stirs cinnamon and raisins into yogurt or unsweetened applesauce. She tops it with chopped apples raw or softened in the microwave.

Mantiri finishes each one with extra raisins and encourages viewers to make them visually appealing. “We eat with our eyes first,” she says.

You can find more vegan food content on The Fruity Jem YouTube channel.

Read more: Plant-Based Diets Represent ‘Significant Opportunity’ To Address Global Challenges, Says Study

This article was written by Editorial Team on the PBN Website.

He also shares tips for workout recovery, favorite supplements, go-to snacks, and how he balances training with rest. Throughout the video, Simnett focuses on home-cooked, nutrient-dense meals – plus a few desserts.

“I just want to show that you can eat a healthy vegan diet, and that it certainly isn’t boring,” he says. “It doesn’t have to be complicated.”

Here’s how his week looked, day by day.

Read more: ‘The Foods I Eat To Get Enough Iron In My Plant-Based Diet’

Day 1: active rest and flavor-packed meals

Simnett starts the day with warm lemon water and a peanut butter, banana, hemp seed, and cinnamon toast combo. He enjoys coffee while working and later heads out for a light jog. “I don’t want to be sedentary all day. I think it’s good to get up and move,” he says.

For snacks, he brings tamari almonds and a mandarin orange. Dinner includes tempeh in Japanese BBQ sauce with pasta, frozen and fresh vegetables, and leftover tahini dressing. He finishes with a smoothie bowl made from frozen banana, blueberries, protein powder, and granola.

He ends the day with a vegan multivitamin containing B12, D3, and omega-3.

Day 2: more rest, simple meals

On day two, he takes another gym rest day after a seven-day workout streak and starts with avocado toast topped with sprouts and everything bagel seasoning. After uploading a video, he snacks on apple slices with peanut butter.

Dinner is takeout tofu hot pan and yellow curry from a local vegan-friendly restaurant to celebrate a birthday. Dessert is a homemade chocolate ganache cake made with tofu, peanut butter, and a date-nut crust.

Day 3: back to the gym

Simnett takes a new Fuji apple–pear flavored drink pre-workout, then heads to the gym.

“I just hammered some of that on the way to the gym,” he says. “It gives you good focus without a crash.”

Post-workout, he makes a big tofu scramble with vegetables, toast, microgreens, salsa, and avocado. Dinner is baked sweet potato, smoked seitan sausage with onions, kale pesto, and salad topped with tahini and balsamic reduction.

Day 4: protein oats and a two-meal day

Simnett adds beetroot crystals to his lemon water as a pre-workout. After training, he makes oatmeal cooked with dates, apples, cinnamon, pumpkin seeds, peanut butter, and hemp hearts.

He pours over a protein “milk” made from banana, protein powder, creatine, and water.

Dinner is a bowl with tofu in Japanese BBQ sauce, steamed broccoli, rice, fresh veggies, sauerkraut, and avocado.

Read more: Plant-Based Diets Could Reduce Risk Of Certain Blood Clots, Study Finds

Day 5: tacos and curry

After leg day, Simnett makes black bean and rice tacos with corn tortillas, avocado, salsa, and vegan cheese. On the side, he eats salad with tahini dressing.

Dinner is an Instant Pot coconut curry with sweet potato, tofu, yellow split peas, curry spices, and frozen peas. He serves it with rice, spinach, and tomato.

Day 6: leftovers, noodles, and late-night snacks

Simnett uses leftover curry for lunch, adding sautéed spinach, rice, vegan sausage, and sauerkraut.

For dinner, he upgrades a frozen noodle meal from Costco with fava bean tofu, frozen broccoli, cabbage, and homemade sprouts.

“That’s how I change a frozen pack of noodles into a pretty healthy and delicious dinner.”

Late-night, he snacks on granola with banana, raspberries, soy milk, and creatine.

Day 7: smoothie fuel and tortilla pizza

Before heading into the mountains with friends, Simnett blends a smoothie with banana, dates, flax seeds, spinach, sprouts, protein powder, and creatine.

He snacks on trail mix and peanut butter banana sandwiches during the off-roading trip.

Dinner is tortilla pizza made with tomato sauce, pesto, smoked tofu, vegan cheese, and salad with tahini and balsamic glaze.

“Something I always love to do when I have pizza is put a whole bunch of fresh sprouts on it. Don’t knock it till you try it.”

Simnett wraps the video with a reminder that plant-based eating is flexible and flavorful.

“You can still have all the foods that you used to love – just veganized.”

You can find more videos from Simnett Nutrition on Derek’s YouTube channel.

Read more: The 5 Most Nutritious Seeds To Add To Your Diet

This article was written by Editorial Team on the PBN Website.

The base is a simple shortcrust pastry made with plain flour, vegan butter, and a splash of cold water. If you’re short on time, a shop-bought vegan pastry works just as well. The filling is equally unfussy: sliced apples, juicy blackberries, caster sugar, cinnamon, and a little water to help everything cook down into a soft, jammy center.

Despite its rustic look, this tart always makes an impression. It’s easy to prepare, can be made ahead of time, and brings is an excellent, family-friendly dessert.

Read more: This Vegan Chocolate Mousse Has A Protein-Packed Secret Ingredient

How to make the tart

This vegan apple and blackberry tart is a simple yet impressive dessert made with just a few ingredients. A flaky shortcrust pastry holds a sweet, cinnamon-spiced filling of apples and blackberries. Serve warm with dairy-free ice cream or enjoy it chilled as a fruity treat.

No ratings yet

Servings8

Ingredients

For the shortcrust pastry:

• 220 g plain flour
• 100 g vegan butter
• 3-4 tbsp of water

For the filling:

• 4 JAZZ apples – cored, peeled, and but into chunks
• 70 g caster sugar
• 80 g blackberries
• 1/2 tsp ground cinnamon
• 2 tbsp water

Instructions

• Preheat the oven to 180C/350F
• To make the pastry, sift plain flour into a large bowl, add diced vegan butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Then add 3-4 tbsp cold water and mix firm dough. Knead the dough briefly and gently.
• Wrap the dough in cling film and chill while preparing the filling.
• For the filling, put the apples in a saucepan, add sugar, cinnamon, and 2 tbsp of the water and cook over a medium-low head for 12-15 minutes with a lid on, stirring occasionally. Then add the blackberries, stir gently, and cook for another 3-4 minutes with the lid off. Set aside to cool.
• Meanwhile, remove the pastry from the fridge. Dust the worksurface with flour, cut the pastry in half, and, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin). Butter a shallow 20cm pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
• Spoon the cooled apples and blackberries into the lined pie dish so that you have a mound in the middle. Spoon over the juice in the pan. Roll out the second piece of pastry and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Cut a cross in the middle of the top and decorate the pie with the remaining pastry if you like. Brush the top of the pie with the plant-based milk.
• Place the pie on a baking tray and bake for 50-60 minutes until golden brown and crisp.

Read more: 4-Ingredient Vegan ‘Snickers’ Bars

This article was written by Editorial Team on the PBN Website.

The salad is a mash-up of spicy crispy chili oil, creamy caesar-inspired dressing, and fresh leafy greens tossed with pasta. It’s vegan, beginner-friendly, and designed for meal prep or sunny day gatherings. “This is going to be the pasta salad of the season,” Felice says.

She breaks it all down step by step – from selecting the right pasta to balancing heat and acidity in the dressing. Let’s look at how it comes together.

Read more: ‘The Huge Plant-Based Costco Deals You Don’t Want To Miss’

The pasta and greens

Felice uses fusilli pasta for its ridges, which holds sauce well. She recommends using “anything that has curves, ridges,” or is “coily” and adds that a high-protein pasta is ideal if you’re not adding another protein source to the salad. Romaine and kale form the green base, and she reminds viewers to massage the kale: “You can tell that it already kind of went down in size, and that’s because we massaged it.”

The caesar-style chili crisp dressing

This is where the salad stands out. The base is hummus (or vegan mayo), with capers, Dijon mustard, vegan Worcestershire sauce, garlic, lemon juice, and nutritional yeast or vegan parmesan. Then comes the twist: chili crisp. “If you like chili crisp, I recommend two tablespoons, but if you are new to chili crisp… I would say dial it back to maybe one teaspoon,” she explains.

Felice warns the spice has a kick and to “be selective on the chili crisp” you use to ensure “true authenticity”. After whisking, she recommends thinning it with warm water as needed and tasting for adjustments.

Assembly

Once the pasta is cooked and cooled, Felice tosses it with the greens and dressing. She finishes the dish with grated vegan cheese, but says it’s totally optional: “It still tastes delicious without it.”

Read more: ‘I Used The Ultimate Tofu Hack To Create These 3 Recipes’

Optional extras

For more protein, Felice suggests crispy tofu or roasted chickpeas. “I just tossed the chickpeas in a little bit of olive oil, seasoned them, and popped them in the oven… until they were crispy.”

A pasta salad worth repeating

Felice describes the chili crisp caesar pasta salad as “really, really good” and emphasizes how easy it is to make. If prepping ahead, she suggests storing the dressing on the side to keep everything fresh.

You can find more videos by Shakayla Felice on her YouTube channel.

Read more: Where To Find Vegan Dubai Chocolate Bars

This article was written by Editorial Team on the PBN Website.

Costello has built a community around her practical, whole food cooking style. Her focus is on meals that nourish without complication. In this video, she shares three savory dishes and a high-protein dessert. These four vegan recipes are all easy to prepare and perfect for anyone looking to eat more plants without overthinking it.

You can find all the recipes below:

Read more: ‘I Tried Natalie Portman’s Favorite Vegan Weekday Dish’

Chopped salad with rice and chickpeas

Costello opens with a chopped salad that she says is so finely diced, she eats it with a spoon.

“You might think you’ve had a good salad before, but you haven’t had a good salad until you can eat it with a spoon,” she says in the video.

She chops spring lettuce, cucumber, tomato, and carrot using a salad chopper, then adds chickpeas, rice, and “everything but the bagel” seasoning. The finely chopped texture makes it easier to eat and helps all the flavors combine. It’s rich in fiber, plant protein, and minerals.

One-pot broccoli, peas, and tofu

Next, she shares a one-pot dish made with broccoli, peas, tofu, and brown rice. She seasons it with low-sodium soy sauce, garlic powder, and onion powder, then adds a bit of vegetable broth to help it cook evenly. She then drizzles tahini on top when it’s cooked.

The combination of tofu and grains offers protein and staying power, while broccoli and peas bring fiber and nutrients. The tahini adds richness and flavor without needing oil. It’s simple, filling, and easy to prep in bulk.

Read more: ‘6 Plant-Based Meals I Cook for My Family’

Southwest burrito bowl

Costello’s third recipe is a fast, no-fuss burrito bowl. She combines canned black beans, frozen corn, and frozen rice, then warms everything in the microwave. After that, she tops the bowl with tomatoes, avocado, and a creamy vegan southwest sauce.

“My son actually asks for this, and my husband too, so that makes my mama heart really happy,” she says.

The ingredients are easy to find, and the mix of protein, fiber, and healthy fats makes the dish both satisfying and nourishing. It’s a flexible option that works well for busy weekdays or packed lunches.

Cinnamon roll mug cake

To finish, Costello shares her favorite dessert: a high-protein cinnamon roll mug cake that clocks in at just 200 calories. She says it’s yummy and filling, and she sometimes has it for lunch alongside broccoli.

“This is so good… Everyone in my family absolutely loves this,” she says.

The recipe, which is linked in her video description, is a quick and easy way to enjoy a sweet treat while staying within your nutrition goals. For Costello, it’s a regular part of her routine.

You can find more of Tia Costello’s videos on her YouTube channel.

Read more: Where To Find Vegan Dubai Chocolate Bars

This article was written by Editorial Team on the PBN Website.

Many people believe that iron only comes from meat, but this isn’t true. There are plenty of plant-based iron sources that you’re probably already eating without realizing. “I did not have to go far out of my way to get enough iron,” Claiborne says. “It was just in the simple foods that I eat every single day.”

The video highlights how a variety of common vegan foods – including grains, legumes, fruits, nuts, and seeds – can help boost iron levels. Claiborne also explains the difference between heme iron (found in animal products) and non-heme iron (found in plants), noting that the latter is less easily absorbed by the body. She encourages eating vitamin C-rich fruits and vegetables alongside iron-rich meals to improve absorption. Throughout the video, Claiborne stresses that eating a variety of iron-rich plant foods is key to getting your RDA.

Please note that this article is intended as a guide only. You should always consult your doctor if you have specific questions about your own iron intake.

Read more: Meet Blackstrap Molasses: The ‘Best Source’ Of Plant-Based Iron

Teff porridge

Claiborne cooks teff in an Instant Pot and tops it with soy milk, ground flax seeds, pecans, and chopped mango. The full breakfast totals around 5.8 milligrams of iron.

“Teff is a rich source of iron, calcium, fiber, and protein,” she says. She describes it as a nutty-tasting grain that also appears in Ethiopian injera.

This breakfast includes multiple iron-boosting ingredients: flax seeds (0.4 mg), pecans (0.3 mg), mango (0.3 mg), and soy milk (0.8 mg), all contributing to a strong start to the day.

Oatmeal

Although she eats teff porridge that day, Claiborne often opts for oatmeal for breakfast. One cup, she notes, can provide a significant 13 milligrams of iron.

“Oatmeal – like everybody eats oatmeal – so that’s an easy way to get enough iron,” she says.

Oats are also high in fiber and B vitamins, making them a common staple in plant-based diets.

Almonds

Claiborne regularly snacks on tamari-flavored almonds, which she recently featured in a dedicated recipe video. In her serving – about a quarter of a cup – she consumes 1.5mg of iron. “They’re crunchy, they’re salty, they’re umami,” she says.

Almonds also offer protein, healthy fats, and vitamin E, making them a nutrient-dense snack choice.

Rice and beans

Claiborne keeps lunch simple with leftovers: white rice, black beans, and roasted cauliflower. Despite its simplicity, the meal is relatively high in iron.

“Beans are a great source of iron, which I did know,” she says. While she typically opts for brown rice which is particularly high in iron, she still manages to get a meaningful iron boost from the combination of white rice, legumes, and vegetables. She states that the meal contains around 4.3mg of iron.

Figs

Figs are Claiborne’s go-to dried fruit. She describes them as “not too sweet” with a satisfying crunch, and they provided another 0.3mg of iron in her daily total.

Dried fruits like figs, raisins, and apricots are known to offer small but meaningful amounts of iron, especially when combined with other iron-rich meals.

Lentils

For dinner, Claiborne prepares a lentil salad packed with fresh herbs, dates, and a tangy dressing. The dish contributes over 7mg of iron.

“Lentils are a fantastic source of iron,” she says, and adds: “They’re just a perfect food.”

In addition to iron, lentils offer fiber, protein, folate, and other key minerals. Claiborne says she eats them multiple times a week.

Turmeric latte

Before bed, Claiborne makes her daily turmeric latte with soy milk, turmeric, and a touch of agave. The drink adds 1.6 milligrams of iron to her total.

“It helps calm my body down so that I can fall asleep,” she says. She describes the latte as part of her nightly ritual, similar to how many people treat morning coffee.

Vitamin C and iron absorption

Claiborne emphasizes the importance of vitamin C in helping the body absorb non-heme iron. She includes multiple vitamin C-rich foods throughout her meals, including mango, apple, and figs.

“Eat a varied, healthy, plant-based diet, and you will get all the nutrients you need,” she says.

Claiborne estimates that she consumed more than 20 milligrams of iron, showing that it is possible to meet iron needs through a whole-food vegan diet.

She concludes with a reminder for those who may have an iron deficiency: “Speak to your doctor and follow their advice.”

You can find more of Jenné Claiborne’s videos and recipes on her YouTube channel.

Read more: 17 Iron-Rich Vegan Recipes

This article was written by Editorial Team on the PBN Website.

A trained chef, author, and longtime plant-based advocate, Claiborne focuses on nutritious, family-friendly meals. Her Costco run offers a practical look at how to stock up on long-lasting vegan essentials. From nuts and seeds to cast iron cookware and wild blueberries, she covers what to buy, what to skip, and how to make the most of big-batch pricing.

This round-up focuses on three sections: fridge and pantry staples, frozen produce and snacks, and kitchen gear and storage. Each includes weights and prices to help you plan your next Costco visit. At the end, see some of Claiborne’s advice on making healthy eating even easier.

Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands

Shopping wholesale vegan

Fridge and pantry staples

Claiborne shares a wide range of shelf-stable and refrigerated finds that she regularly buys at Costco. Many of them offer bulk savings compared to standard grocery stores.

• Tofu (4-pack): $7.50
• Wildbrine sauerkraut (large tub): $10
• Pre-cooked beets: price not listed, but Claiborne recommends them for convenience
• Organic cremini mushrooms: $4.89
• White mushrooms (1.5 lbs): under $4
• Agave nectar (2-pack): $9
• Maple syrup (1 bottle): price not mentioned, but Claiborne says it’s cheaper than most stores
• Organic jasmine brown rice (10 lbs): price not specified
• Raw almonds (3 lbs): $12
• Pecans (bag): price not listed
• Hemp hearts and chia seeds: sold in bulk, though she says she doesn’t always finish them
• Extra virgin olive oil (2 x 2L in glass bottles): $18
  

Frozen produce and snacks

Frozen fruits and vegetables are a major part of Claiborne’s shopping list. She highlights them as affordable, nutritious, and long-lasting.

• Frozen wild blueberries: she uses these daily in oatmeal and smoothies
• Frozen berry mixes and smoothie blends: prices not specified
• Frozen vegetables: includes broccoli, spinach, peas, and edamame
• Edamame (6 lbs): $14

She also buys seaweed snacks for her daughter and friends. While they’re salty, she says, they’re a fun, nutrient-rich snack with iodine, which is important for a vegan diet.

Read more: Plant-Based Diets Represent ‘Significant Opportunity’ To Address Global Challenges, Says Study

Kitchen gear and storage

In addition to food, Claiborne highlights several cost-effective kitchen tools that support a healthy lifestyle.

• Plastic shelving unit: $30
• Glass storage jars: price not specified
• Salad spinner: $14.99 – an affordable option for everyday use
• Dutch oven set (2 pieces): $60
• Stainless steel cookware: prices vary, but Claiborne says it’s one of her top picks for safe, long-lasting cooking
• Cuisinart 12-cup food processor: $200

Tips for even easier healthy eating

Claiborne shares more than just deals during her shopping trip. Throughout the video, she offers practical tips for building a healthy plant-based lifestyle. She reminds viewers that frozen produce is often just as nutritious as fresh, since it’s frozen at peak ripeness. She also recommends investing in tools like salad spinners and food processors to make healthy eating more convenient.

She emphasizes choosing nutrient-dense ingredients like nuts, seeds, tofu, and greens and storing them properly to reduce waste. She even suggests sharing bulk items with family members who don’t shop at Costco to make the most of every purchase.

With a mix of smart shopping and thoughtful planning, Claiborne shows that eating well doesn’t have to be expensive or complicated.

You can find more of Jenné Claiborne‘s videos on her YouTube channel SweetPotatoSoul.

Read more: ‘The One Dish I’d Cook To Win Over A Tofu Skeptic’

This article was written by Editorial Team on the PBN Website.

Tofu is packed with plant-based protein, but its texture and flavor can put people off. Lee acknowledges that many people don’t know what to do with it, saying her original tofu tutorial video, which now has nearly a million views, is a go-to resource for beginners. But in this video, she takes it a step further with a trick she calls “one of my favorite tofu hacks.”

Here’s what the hack is, why it works, and the three recipes she created with it.

What is the tofu hack?

Lee’s tofu hack is simple: freeze tofu, thaw it, squeeze it, and cook it.

Freezing tofu changes its structure. “What this does is it changes the texture of the tofu so it becomes more of a meaty or fishy texture,” she explains. After thawing, it’s easier to press out the excess moisture. That, she says, creates air pockets that allow marinades and sauces to soak in more effectively.

She uses medium-firm tofu for a soft and flaky texture but recommends experimenting: “If you want more of a firm texture you can also do this with firm or extra firm tofu.”

Read more: ‘I Tried Tom Brady’s High-Protein Plant-Based Diet’

Lemon butter tofu

In the first recipe, Lee pan-fries tofu steaks and coats them in a rich, creamy lemon butter sauce. She starts with a roux made from vegan butter and flour, then adds garlic and oat milk to create a thick sauce. “Garlic is life,” she jokes. “Do I ever use any other ingredient? I’m not sure.”

She finishes the tofu in a lemon-basil marinade, pan-sears it until golden, then pours the sauce on top and tosses in some kale to simmer.

While the dish turned out well, she reflects on small adjustments she’d make next time. “Instead of adding the veggie stock into the cream sauce to thin it out… I would add that into the marinade for the tofu.” The result? A better-flavored tofu with the sauce acting as a final topping.

BBQ tofu

The second recipe uses a smoky marinade made from vegetable broth, soy sauce, garlic powder, and barbecue sauce. Lee adds the sauce directly to the tofu and sautés it in a pan – but notes that next time, she’d wait before adding the marinade.

“In hindsight, I would probably have allowed the tofu to cook first and then added the remaining sauce on top,” she says. Still, the dish was a success: “I would definitely make that again exactly the same way.”

For this one, she suggests trying firm or extra-firm tofu to hold up better with the bold sauce.

Lime tofu ‘fish’ steaks

The final dish, inspired by tofu-based “fish” steaks, uses a tangy lime marinade with soy sauce, vinegar, garlic powder, onion powder, basil, pepper, and kelp powder.

She initially tries to bake the tofu, but the moisture prevents it from browning. “Baking clearly just doesn’t do that because it was too wet,” she says. “Pan frying adds very little oil… it’s really not that much.”

Despite some hiccups, Lee says the recipe delivered in the flavor department. “If you’re missing some sort of grilled fish taste, then this actually, I think, replicates it pretty well.

Each of the recipes is available in full on her blog, and you can find more of her videos on her YouTube channel.

Read more: ‘I Tried Natalie Portman’s Favorite Vegan Weekday Dish’

This article was written by Editorial Team on the PBN Website.

The mousse gets its deep, indulgent taste from a mix of cocoa powder, espresso, and a generous spoonful of vegan chocolate and hazelnut spread. Hazelnut butter brings extra creaminess and a nutty undertone, while agave syrup, coconut oil, and a splash of plant milk help balance sweetness and texture. A touch of cinnamon, salt, and lemon juice rounds out the flavors.

Topped with vegan crème fraîche, chocolate shavings, and toasted hazelnuts, this dessert is both decadent and nourishing. It’s a smart way to satisfy your sweet tooth while sneaking in extra protein and fiber.

Read more: 4-Ingredient Vegan ‘Snickers’ Bars

Black bean chocolate mousse

This vegan chocolate mousse is rich, creamy, and secretly packed with protein thanks to black beans. Blended with hazelnut butter, cocoa powder, and espresso, it’s a nutrient-dense dessert that doesn’t compromise on flavor.

No ratings yet

Prep Time5 minutes mins

Servings3 jars

Ingredients

• 1 tin black beans, drained & rinsed well
• 3 tbsp hazelnut butter
• 2 tbsp light agave syrup
• 1 tbsp coconut oil, melted
• 1 tbsp vegan chocolate and hazelnut spread
• 30 ml espresso
• 50 ml plant milk, eg hazelnut
• 1 tbsp cocoa powder
• A pinch of salt
• 1/2 tsp ground cinnamon
• 1 tsp lemon juice

To decorate:

• 1-2 tsp vegan crème fraîche
• Vegan chocolate shavings
• Toasted hazelnuts

Instructions

• Rinse the black beans well and transfer them into a blender.
• Add in the hazelnut butter, agave syrip, melted coconut oil, chocolate spread, espresso, plant milk, cocoa powder, salt, cinnamon, and lemon juice.
• Process until smooth. Make sure to stop the blender regularly to scrape down the sides until you have a smooth chocolate mousse.
• Transfer the mousse into small jars with a spoonful of vegan crème fraîche, toasted hazelnuts, and vegan chocolate shavings.

This recipe was republished with permission from Romy London.

Read more: Edible Vegan Cookie Dough

This article was written by Editorial Team on the PBN Website.

Brady is known for following a mostly plant-based diet, and his lifestyle brand, TB12, offers insight into the meals that fuel his routine. In her video, O’Neal recreated three of his typical meals – breakfast, lunch, and dinner – using plant-based swaps where needed.

From a smoothie that doubles as dessert to a romesco-topped broccoli dish that feels restaurant-worthy, the day’s meals proved that a performance-focused plant-based diet doesn’t have to be boring.

Here’s what she ate – and what she thought.

Read more: ‘5 Whole Food, Plant-Based Meals I Eat Every Week’

Where to find the high-protein plant-based recipes:

Breakfast: high-protein berry smoothie

Brady starts his day with a nutrient-packed smoothie, and O’Neal made a plant-based version that ended up being even higher in protein than the original.

She used almond and hemp milk, chia and hemp seeds, walnuts, almond butter, banana, blueberries, and a soy-based protein powder.

“This is really refreshing, really delicious, and so smooth,” she said after trying it.

Her version contained an impressive 39.5 grams of protein and 36.7 grams of healthy fat. It was rich, naturally sweet, and thanks to the banana and berries, felt like a treat without needing added sugar. She also suggested that using just one type of milk (like soy) could simplify it without losing nutritional value.

2. Lunch: crispy chickpea Caesar salad

Next up was a Caesar-style salad from TB12, made with baby kale, baby romaine, and shaved Brussels sprouts, topped with crispy chickpeas instead of croutons.

The creamy dressing was blended from cashews, lemon juice, olive oil, Dijon mustard, garlic, capers, and maple syrup. O’Neal, who says she’s usually not a salad fan, was surprised by how much she liked it.

“This is a really good salad. For someone who doesn’t like salads, I would tear this up,” she said. “The chickpeas are like protein-packed croutons.”

She rated it a nine out of 10 and suggested adding avocado for an even more filling meal.

Read more: ‘Your New Favorite Easy Vegan Dinner’

3. Dinner: charred broccoli with romesco sauce

Dinner was a simple but elevated dish: charred broccoli served with a smoky romesco sauce made from almonds, garlic, and roasted red peppers. To bulk it up, O’Neal added blended Great Northern beans to the sauce for more protein and fiber.

“This looks so fancy and it tastes so good,” she said. “This is like an impress-your-friends kind of dish.”

She suggested serving it with tofu or grains if you want something heartier, but was impressed by how complete it felt on its own. The sauce, in particular, was a standout: “That is so flavorful… this sauce is a new staple for me.”

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: ‘I Tried Travis Barker’s Pricey Vegan Diet – Here’s What It Was Like’

This article was written by Editorial Team on the PBN Website.

At its core, the bowl combines cooked quinoa and farro – two ancient grains that provide a solid base of complete proteins and complex carbohydrates to keep you energized throughout the day. Crisp apple slices and toasted pecans add a sweet crunch, while shredded carrots offer extra color and natural sweetness.

Tossed kale creates a tender, savory contrast to the bright red wine vinaigrette. The simple dressing, made with olive oil, red wine vinegar, salt, and cracked black pepper, ties all the ingredients together with just the right balance of tang and richness. Perfect for meal prep or a quick weekday meal, this power bowl is a go-to for anyone looking to eat more plants.

Read more: 10 Vegan Spring Lunch Ideas

Vegan apple power bowl

This vegan apple power bowl features protein-rich quinoa and farro, crisp apples, toasted pecans, carrots, and massaged kale. It’s topped with a simple red wine vinaigrette for a flavorful, nutrient-packed meal that’s easy to prep and perfect for lunch or dinner.

No ratings yet

Servings2

Ingredients

• 1 & 1/2 cup cooked quinoa*
• 1 cup cooked farro
• 1 Jazz apple, small diced
• 1/2 cup toasted chopped peanuts

For the kale:

• 1 bunch kale, ribs removed and chopped
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt

For the carrots:

• 1 bunch carrots, peeled and sliced
• 2 tsp extra virgin olive oil
• 1/4 tsp kosher salt

For the vinaigrette:

• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp kosher salt
• 20 turns fresh cracked pepper

Instructions

To cook quinoa:

• In a small pot, warm 1 tbsp extra virgin olive oil. Add about 1/2 cup of quinoa and toast slightly. Add 1 & 1/2 cups of water, pinch of salt, and bring to a boil. Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed. Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb liquid.

To cook farro:

• Bring a medium/large pot of salted water to a boil (should taste like the ocean). Stir in 2/3 cup of farro and cook for 45 minutes. Strain remaining liquid and set farro aside.

Instructions:

• Preheat the oven to 200C
• Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes.
• In a large mixing bowl, mix together the cooked quinoa, carrots, and kale.
• Whisk together the ingredients for the vinaigrette and then stir into the grain mixture. Fold diced apples and pecans and serve warm or chilled.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

This article was written by Editorial Team on the PBN Website.

O’Neal, known for her comedic and food-focused content on YouTube and Instagram, decided to test the recipe in her own kitchen. “We’re going to be making a vegan recipe from an icon and a legend – Natalie Portman,” she told viewers at the start of the video. “She’s just cool, okay? She’s really talented and smart and gorgeous, so I like to do what she’s doing.”

Read more: ‘I Tried Travis Barker’s Pricey Vegan Diet – Here’s What It Was Like’

Chickpea stew recipe

The chickpea stew calls for a handful of pantry-friendly ingredients, including zucchini, garlic, canned chickpeas, whole peeled tomatoes, olive oil, red pepper flakes, salt, and fresh parsley. Portman serves the dish over rice, which O’Neal also prepares using a rice cooker. “When I tell you I can smell the music in this dish,” she said, “here she is, ready. The moment of truth.”

After letting the stew simmer for 25 minutes, O’Neal tasted the dish and gave it a high rating for simplicity and flavor. “That is so yummy and it’s so simple,” she said. “This has to be one of the easiest vegan meals you can make. And it’s cheap.” She praised the balance of flavors: “It’s nice and savory, a little sweet from the tomato, and then it’s got the zip from the pepper flakes.”

O’Neal gave the dish an overall score of 8.87 out of 10, describing it as “beginner-friendly” and “quick and efficient.” While she suggested the addition of mushrooms or roasted garlic for extra depth, she appreciated the straightforward nature of the original recipe. “Natalie really thinks of everything. She offered you good people something healthy, something quick, something easily to be made in a big batch and meal planned.”

Whether you’re a longtime vegan or simply looking for a simple weeknight recipe, Portman’s chickpea stew – and O’Neal’s playful review – offer a reminder that plant-based eating doesn’t have to be complicated to be delicious.

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

This article was written by Editorial Team on the PBN Website.

Andersson focuses on whole food, plant-based recipes, steering away from overly processed products when possible. That means getting creative with vegetables, legumes, whole grains, nuts, and seeds – while still leaving room for balance and fun. “100 percent of our meals are of course not super duper healthy – I’m not a superhuman,” she adds. The meals she makes are designed to be quick, satisfying, and rich in nutrients that fuel her and her family.

Here are six plant-based meals Andersson regularly cooks at home:

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Sheet Pan Pancakes (aka Berry Bread)

“Porridge is not very popular in this house right now,” Andersson admits. “And to be honest I’m pretty bored of those myself.” So instead, she bakes a tray of fluffy berry-packed pancakes. Cooked all at once on a sheet pan, this simple meal is easy to prep ahead and great for busy mornings. The texture is soft and moist, and the naturally sweet berries make them kid-approved.

Okonomiyaki (Japanese cabbage pancake)

One recent favorite of Andersson’s is okonomiyaki, a savory pancake made with cabbage and a simple flour base. “It’s something that I would try at a food market but not come up with to cook at home – but why not?” she says. She used wheat flour: but adds: “you could as well replace it with chickpea flour – that way you get more protein per bite.” Next time, she says, she’ll add more vegetables like shredded carrots.

Date bliss balls with a tahini center

For snacks, Andersson keeps it simple but nutrient-rich. Her freezer is often stocked with homemade bliss balls made from a base of dates and nuts. “With these ones, I tried to make it a little bit more fun by adding tahini inside of the ball,” she explains. “That way you have a nice surprise when you bite into it.” These are perfect for busy days when she needs something quick and energy-boosting.

Green smoothies

Smoothies are a daily ritual in the Andersson household. “I’m also trying to get us in some greens at least once a day,” she explains. To make it easy, she blends greens like spinach or kale with sweet fruits – often bananas – so that the greens go unnoticed. “My daughter loves making smoothies and happily throws in anything into the blender,” she says. It’s a playful way to involve kids in the kitchen and teach them about healthy choices.

Homemade vegan mince and cheese

Instead of relying on store-bought meat and cheese alternatives, Andersson often makes her own versions using whole ingredients. “I’d rather make mince using whole foods instead of using processed vegan meals,” she says. For cheese, she blends nuts to create a creamy, nutrient-dense spread or sauce. “It sounds hard, I know,” she admits, “but it actually isn’t if you have good recipes and get a hang of it.”

Bean moussaka

This hearty dish is a family favorite, and ideal for meal prep. Andersson discovered the recipe in an ebook called It’s All About the Beans and instantly loved it. “It’s hearty, nutrient dense, and so so delicious,” she says. Layers of vegetables and rich bean filling make it warming and satisfying – perfect for dinner or leftovers the next day.

You can find more of Alexandra Andersson’s recipes on her YouTube channel.

Read more: ‘The 4 Healthy Plant-Based Meals I Rely On’

This article was written by Editorial Team on the PBN Website.

O’Neal is known for her down-to-earth food content and hilarious commentary. She’s tried everything from “what I eat in a day” celebrity videos to budget cooking challenges, always with a vegan twist. In this episode, she dove headfirst into Barker’s bougie world, saying: “I’ve known Travis Barker was vegan for quite a while now. It was always one of my favorite celebrity fun facts.”

Crossroads chicken & waffles: worth the hype?

O’Neal kicked off her day at Crossroads Kitchen, a high-end vegan restaurant Barker frequents. First on the list? His favorite: chicken and waffles.

“This is the best vegan fried chicken I have ever had in my life,” she said. “This is so beautifully crispy, the inside is just… it’s so chicken-like.” The maple syrup? “Tastes like it was taken from The Giving Tree.”

The only downside? The price. “$24… that makes each one of these breasts like $12 bucks.” Still, she admitted, “This is phenomenal.”

Read more: ‘5 Whole Food, Plant-Based Meals I Eat Every Week’

Protein shake, banana bread vibes

Next, she recreated Barker’s go-to protein shake at home, using oat milk with added pea protein, bananas, chia seeds (in place of flax), protein powder, dates, and cinnamon.

“It tasted like banana bread,” O’Neal said post-workout. “Cinnamon was a very nice touch as well.” She rated it a 7.8 out of 10, though noted it was “very thick” and would benefit from being thinned out.

Sausage muffin breakfast sandwich

Barker’s favorite at-home meal is simple: an English muffin with a Just Egg folded patty and an Impossible sausage. O’Neal recreated it and added vegan cheese and Sriracha.

“I’m learning that Travis Barker loves processed food,” she joked. “It’s a little bit of a junk food vegan, and that’s fine.” She gave it a 7.8 and described it as “a nice breakfast treat, maybe like a weekend treat.”

Erwan: the most expensive bowl of broccoli ever?

O’Neal headed to Erewhon (pronounced “air-won”), another Barker favorite, for a turmeric smoothie and a vegan meal. Barker’s go-to – beefless broccoli – was sold out, so she settled for a vegan short rib with sides.

The smoothie? “$13… It looks like a sunset in a cup.” She gave it a B+, noting, “It’s pretty good… but not worth 25 minutes and $13.”

As for the food: “The broccoli… boring. The beans… good. The short rib… a D.” She added, “This meat substitute… tastes like weird bread. There’s a cardboard aftertaste.”

Dinner at Crossroads: pizza, pasta & dessert

O’Neal ended the day with a takeout feast from Crossroads: gluten-free pepperoni pizza, pasta Bolognese, and a sundae.

The pizza was a hit: “The pepperoni is kind of amazing… tastes the most like pepperoni of any vegan pepperoni I’ve ever had.” The gluten-free crust was “a little dry, but very good.” She gave it an A.

The pasta impressed too: “It does not taste like any different than regular pasta… for a gluten-free option, I wouldn’t even feel like I’m missing out.”

The sundae, however, didn’t blow her away: “It was very good… but $12? That just doesn’t make any sense for me to do that.”

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

This article was written by Editorial Team on the PBN Website.