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.

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.

Simnett, known for his practical approach to vegan nutrition, regularly debunks myths around plant-based eating and offers easy, high-protein meals. His latest video focuses on the simple yet effective technique of freezing tofu, explaining how it transforms the ingredient. He also shares three recipes that make the most of it.

Why you should freeze tofu

Freezing tofu alters its texture in a way that makes it firmer, chewier, and better at absorbing flavors. When tofu is thawed, it becomes more porous, allowing marinades to soak in deeply. Simnett describes the result as “like a sponge, so it is just begging to soak up some marinades and different flavors.”

The technique also makes pressing tofu much easier, reducing the need for heavy books or tofu presses. Instead, Simnett demonstrates how a simple squeeze by hand removes most of the moisture, making it ideal for crispier cooking methods.

Read more: Vegan Strongman Patrik Baboumian Shares His Favorite Protein Sources

Crispy panko-breaded tofu nuggets

One of Simnett’s recipes using frozen tofu is crispy panko-breaded tofu nuggets, a plant-based take on the classic fried nugget. After thawing and pressing, the tofu is cut into thin slices for maximum crispiness. He then marinates the tofu in seasoned vegetable broth, before coating it in a mixture of non-dairy milk, flour, and spices, followed by panko breadcrumbs.

The nuggets can be baked at 375°F (190°C) for about 25 minutes or air-fried at 350°F (175°C) for a crispier finish. “It looks so much like the texture of a chicken nugget, which is pretty crazy,” Simnett said, noting how the freezing process changes the tofu’s structure.

Read more: 10 Vegan Food Hacks That Will ‘Change Your Life’

Crispy ginger garlic tofu

For a flavor-packed dish, Simnett makes crispy ginger garlic tofu. He cuts the tofu into cubes and marinates it in tamari and toasted sesame oil. To create a crisp coating, he tosses it in arrowroot powder, garlic powder, onion powder, ginger, salt, and pepper.

Pan-frying in toasted sesame oil gives the tofu a golden-brown crust, helping it hold onto flavor while maintaining a chewy interior. “It’s chewy, a bit more firm, and it’s got such good mouthfeel,” Simnett said.

Simple pan-fried tamari tofu

For a quick, no-fuss tofu dish, Simnett suggests pan-fried tamari tofu, a simple yet flavorful option for everyday meals. He slices the thawed tofu into thinner pieces, then drizzles tamari over them while cooking in a preheated pan.

Cooking for five to seven minutes per side creates a slightly crispy, deeply savory tofu that pairs well with salads, stir-fries, or grain bowls. “For how simple this is and how good it tastes, you just can’t beat it,” Simnett said.

Follow Derek Simnett on YouTube and Instagram.

Read more: ‘I Tried Every Way To Make Crispy Tofu – This Is The Best One’

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

Transitioning to a plant-based diet can feel overwhelming for some, especially when it comes to meal prep, nutrition, and finding the right ingredients. But following a healthy and nutritious vegan diet is far easier than many people think. If you’d like some help along the way, Simnett regularly shares simple, effective food hacks to make plant-based eating easier. One of his videos, titled “10 Vegan Food Hacks That Will Change Your Life!”, showcases a number of hacks that will upgrade your cooking and reduce food waste. Whether you’re new to veganism or looking for ways to simplify your routine, these ten tips can help improve your cooking, reduce waste, and boost nutrition.

Read more: ‘The One Dish I’d Cook to Impress a Vegan Skeptic’

1. Keep greens fresh longer

Fresh herbs like cilantro and parsley tend to wilt quickly in the fridge. Simnett recommends washing them, trimming the ends, and placing them in a glass or jar of water—just like fresh flowers. This method helps them stay vibrant and fresh for longer. He also applies the same technique to green onions, noting that they will continue to grow when stored in water. Changing the water regularly further extends their shelf life.

2. Select the best avocados

Picking a ripe avocado can be hit or miss. Simnett advises looking for avocados that still have the small stem (or “button”) attached, as they are less likely to be bruised or brown inside. He also suggests buying avocados when they’re firm and letting them ripen at home to avoid damage from excessive handling at the store. If too many ripen at once, placing them in the fridge will slow the process.

3. Manage banana ripeness

To prevent bananas from over-ripening, Simnett recommends storing them in the fridge. While the peel may darken, the fruit inside remains fresh. For long-term storage, peeling and freezing ripe bananas is a great option, especially for smoothies or baking.

4. Simplify mixing nut and seed butters

Natural nut butters often separate, with oil rising to the top, making them hard to stir. Simnett’s solution is simple: store the jar upside down for a few days before opening. This allows the oil to distribute evenly. When ready to use, shaking the jar helps create a smooth consistency without messy spills.

5. Add kala namak for an ‘eggy’ flavor

Kala Namak, or black salt, adds an egg-like flavor to vegan dishes due to its sulfur content. Simnett uses it in tofu scrambles and vegan “egg” salads to enhance their taste. A small amount can make a significant difference in replicating the flavor of eggs.

6. Create a cheesy nut and seed crumble

For a nutritious, flavorful topping, Simnett blends nuts and seeds – such as Brazil nuts, almonds, sunflower seeds, and cashews – with nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. A touch of apple cider vinegar helps the mixture clump together, creating a crumble perfect for sprinkling over salads, pastas, and stir-fries.

Read more: ‘What I Eat In A Week: Realistic Vegan Meals’

7. Embrace frozen fruits and vegetables

Many people assume frozen produce is inferior to fresh, but Simnett explains that fruits and vegetables are picked at peak ripeness before being flash-frozen, preserving their nutrients. He encourages using frozen produce, as it’s convenient, budget-friendly, and reduces food waste. Frozen fruits work well in smoothies, while frozen vegetables can be quickly added to soups or stir-fries.

8. Grind flax and chia seeds for better absorption

Flax seeds are rich in omega-3s, but the body absorbs them better when they’re ground. Simnett recommends using a coffee grinder or high-speed blender to break them down before consuming them. This ensures the full nutritional benefits of these seeds are available.

9. Cook mixed grains and legumes together

Simnett suggests mixing grains like white rice, quinoa, and red lentils when cooking to improve texture, boost nutrition, and diversify the amino acid profile of meals. He advises rinsing them thoroughly before cooking to remove bitterness and enhance digestion. Choosing grains with similar cooking times ensures they cook evenly.

10. Quickly identify non-vegan ingredients

Instead of scanning entire ingredient lists, Simnett recommends looking for the “contains” statement at the bottom of food labels. This section highlights common allergens like milk and eggs, making it easier to identify non-vegan products at a glance. He also clarifies that “may contain” warnings are related to cross-contamination risks and do not necessarily mean the product contains animal-derived ingredients.

Follow Derek Simnett on YouTube and Instagram.

Read more: ‘Why Vegans Have Smaller Brains’: Debunked

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

Her latest video aims to showcase her realistic vegan meals, without any attempt to be overly healthy or to showcase trendy, complicated recipes. Instead, Whittle demonstrates how vegan meals can be practical, satisfying, and easy to prepare, even with a busy lifestyle. By featuring a mix of homemade dishes, store-bought finds, and quick-prep meals, she presents a version of vegan eating that is both flexible and accessible.

Read more: ‘The One Dish I’d Cook to Impress a Vegan Skeptic’

A week of simple and practical vegan meals

To start her week, Whittle prepares a homemade mushroom soup, making use of mushrooms she had picked up on sale. She sautés them with garlic and a splash of white wine, explaining: “I don’t always put white wine in my soup, but I’ve got some left over from last night.” She uses a mushroom stock cube for extra depth of flavor and adds spinach toward the end for added nutrients.

Once the soup has simmered, she blends it until smooth, setting some aside for leftovers and immediately heating a portion for herself. “Perfect. Absolutely perfect,” she remarks, pleased with the consistency.

Later, she prepares a quick and easy lunch with a thin bagel, Richmond Meat-Free Ham, and salad leaves. The bagel is lightly toasted, and she keeps the fillings simple. This meal showcases the convenience of store-bought vegan options that require minimal effort. Plant-based eating doesn’t have to involve lengthy preparation or obscure ingredients.

At a family gathering later in the week, Whittle enjoys a buffet-style meal filled with vegan-friendly options, including crackers, dairy-free cheeses, vegan turkey, and plant-based gyoza. It’s now easier than ever to find dairy-free takes on popular cheeses – like stilton, camembert, and brie – including from brands like La Fauxmagerie, I Am Nut OK, and Honestly Tasty.

Read more: ‘I Tried the Viral TikTok Vegan Mozzarella’

Balancing health and convenience for realistic vegan meals

Whittle also makes a couple of fresh juices, blending cucumber, apple, and mint for a refreshing green juice. She follows it up with a red cabbage, carrot, and apple juice.

For dinner, she assembles a couscous salad bowl, mixing cooked couscous with pesto, steamed peas, broccoli, and butter beans. The finished dish is bright green from the pesto, and she comments on how well the flavors have come together. “Look at that – it actually turned out better than I thought,” she says. Breakfast throughout the week includes porridge with cinnamon and a warmed-up birthday brownie.

You can follow Vegan Beauty Girl on YouTube here.

Read more: ‘Why I Love These 4 Underrated Vegan Protein Sources’

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

In the video, Claiborne debunked myths about protein deficiency on a vegan diet, stating: “Yes, you can get plenty and more than enough high-quality plant-based protein eating vegan.” She highlighted four often-overlooked protein sources and explained their nutritional benefits, incorporating them into meals she ate throughout the day.

You can watch the full video, and find a summary of what she eats, below.

Read more: Vegan Chef Shares A Week Of ‘Killer’ Tofu Recipes

Whole grains

Whole grains are a cornerstone of Claiborne’s diet, beginning with her breakfast of spelt flour pancakes. “These are fluffy, light, easy to make, not a lot of ingredients, and taste like Grandma’s pancakes,” she said. Spelt flour, an ancient wheat variety, provides around five grams of protein per 1/2 cup. For her recipe, she used one cup of spelt flour, giving her 10 grams of protein from the pancakes she consumed.

Claiborne emphasized the protein content of minimally processed whole grains. “You don’t even know you’re getting protein – it’s not like adding protein powder, which is chalky and gives your pancakes a weird texture and flavor… You can just stick with the whole grain that’s delicious,” she said, encouraging viewers to incorporate grains like spelt, quinoa, and farro into their diets.

Lentils

For lunch, Claiborne prepared a sweet potato lentil salad from her upcoming cookbook. Highlighting lentils as one of her favorite protein sources, she noted: “Lentils are so underrated. Most people have never even tried lentils, at least most people here in the United States.”

She praised lentils for their ease of preparation compared to beans, stating: “They’re incredibly easy to cook – even easier than beans. They don’t require you to soak them overnight and cook in about 30 minutes on the stove or just eight minutes in an instant pot.”

The salad featured cooked French lentils, sweet potatoes, fresh herbs, and a pomegranate molasses dressing. “Lentils have 18 grams of protein per cup. For this salad, I ate about a cup and a half of lentils, giving me a whopping total of 30.6 grams of protein just in this meal,” said Claiborne.

Read more: ‘My Plant-Based Trend Forecast For 2025’

Leafy greens

Claiborne also highlighted leafy greens, particularly kale, as a surprising source of protein. “Just one cup of raw packed kale has 2 grams of protein,” she explained, adding that she used 1.5 cups of raw kale in her lentil salad, contributing 3 grams of protein.

She recommended massaging greens with tahini to enhance their flavor and nutritional value. “I massaged this kale with one tablespoon of tahini, which has 2.6 grams of protein just in that one tablespoon – more than the kale itself!” Claiborne suggested pairing greens with other protein-rich foods like nuts, seeds, or whole grains for a nutrient-dense meal.

Tempeh

For dinner, Claiborne made tempeh tacos, describing tempeh as “fermented soybean cake” and a “great source of complete plant-based protein.”

Tempeh, like tofu, is made with soybeans, but it has a very different texture. “It’s made with whole soybeans that are cooked and mixed with a culturing agent, which ferments the soybeans and turns them into a cake,” Claiborne explained.

Claiborne prepared a simple marinade for the tempeh using soy sauce, balsamic vinegar, chili powder, and maple syrup, which she allowed to soak in before sautéing. “Tempeh has a slightly bitter taste, but when you marinate it and put sauce on it, it takes that bitterness out and brings the flavor to life,” she said. For her tacos, she added guacamole and shredded vegetables, noting that tempeh provides 18 grams of protein per serving.

Follow Jenné Claiborne on Instagram and YouTube channel. You can also find more recipes on the Sweet Potato Soul website.

Read more: ‘5 Easy Vegan Recipes I Cook When I’m Feeling Exhausted’

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

McCall said she didn’t know why she felt that way. “I don’t want to give up meat,” she said. But now she hardly eats any red meat and finds eating any meat “less and less attractive.”

Read more: How To Watch ‘Uplifting’ New Vegan Documentary ‘Food For Thought’

McNeill, who is vegan, replied: “When you start researching animal agriculture, it’s a one way ticket to plant-based eating. It’s gruesome.” McCall acknowledged that many people don’t want to think about it but “we all know that” deep down.

Interview controversy

The interview wasn’t without controversy, due to some of the comments made by McNeill. She is known for having sold all her belongings at the age of 50 to move to Portugal and posts about fitness, food, and lifestyle on social media as FiftySister.

McNeill said that she calls herself plant-based rather than vegan because “the difference between a vegetarian and a vegan is, vegetarians have friends. Most people don’t like vegans.” She said that while she has the “utmost respect” for “militant” vegans who “try and convert other people, I’m not here to convert anyone else.”

Following the episode going live, McNeill posted on Instagram to say that her inbox immediately started “filling up with abuse” from “carnivores, omnivores, herbivores, and vegans.”

She further explained her views in the interview with McCall. “I feel that I can show people that by eating plants, you can exercise everyday, you can have lots of energy … you can feel full, you can feel well,” she said.

Read more: Shreya Ghodawat Wins ‘Podcaster of the Year’ Award At IWAA 2024 For Vegan Podcast

This article was written by Claire Hamlett on the PBN Website.

Tofu, a staple in Asian cuisine for centuries, is believed to have originated in China during the Han Dynasty over 2,000 years ago. Made from coagulated soy milk pressed into solid blocks, tofu is popular around the world for its high protein content and versatility in various dishes. Despite its nutritional benefits and adaptability, tofu often faces criticism for being bland or having an unappealing texture. However, when prepared properly, tofu can absorb flavors and provide an incredibly tasty component to many meals.

If you’re a tofu skeptic, here are some recipes that will change your mind. You can find the full recipes and methods in the below video.

Read more: ‘What I Eat In A Day As A Vegan Athlete’

A week of killer tofu recipes

Tofu “Egg” Salad

Sullivan begins her week of tofu recipes with a vegan alternative to traditional egg salad. She presses firm tofu to remove excess moisture, then crumbles half of it to mix with a dressing made from vegan mayonnaise, Dijon mustard, fresh dill, lemon juice, black salt (kala namak) for an egg-like flavor, and optional turmeric for color. The remaining tofu is coarsely chopped and combined with finely diced celery and sliced scallions. Sullivan notes: “I like to give it a couple of hours to sit in the fridge so the flavors can kind of marry.” This preparation results in a creamy, protein-rich spread suitable for sandwiches or as a dip.

Vegetable and Tofu Gyoza

Next, Sullivan prepares homemade gyoza, inspired by store-bought vegetable dumplings but enhanced with tofu for added protein. She sautés diced shiitake mushrooms, carrots, and aromatics, then combines them with salted, wilted cabbage and crumbled pressed tofu. The mixture is seasoned and used to fill store-bought gyoza wrappers. “My first inclination would usually be to make these with some sort of faux meat like Impossible, but I feel like making them with tofu is going to be really tasty,” Sullivan says. The gyoza can be cooked immediately or frozen for future meals.

Tofu Katsu

Sullivan recreates a vegan version of chicken katsu using tofu. She recommends freezing and thawing the tofu beforehand to achieve a meatier texture, stating: “I don’t do it for every recipe, but for this one specifically, I think it really improves the texture.” The tofu is sliced, seasoned, dredged in flour, dipped in a batter of cornstarch, flour, and water, then coated with panko breadcrumbs. Shallow-fried until golden brown, the tofu katsu is served with steamed rice, vegan macaroni salad, and finely shredded cabbage.

Sticky Sesame Tofu

For a quick and flavorful meal, Sullivan prepares sticky sesame tofu, a vegan take on the classic Chinese-American sesame chicken. She prefers air-frying the tofu for crispiness, explaining: “I always used to bake it, but I experimented this summer because it was getting so hot, and I didn’t want to turn on the oven. So I tried it in the air fryer – I can’t go back now.” The tofu is torn into bite-sized pieces, coated with oil, seasonings, and cornstarch, then air-fried until crispy. It’s tossed in a sauce made from soy sauce, ketchup, rice vinegar, brown sugar, and aromatics, resulting in a dish reminiscent of takeout but made at home.

Tofu Tikka Masala

Venturing into Indian cuisine, Sullivan recreates a vegan tofu tikka masala, adapting a recipe from Rainbow Plant Life. She marinates tofu in a mixture of plant-based yogurt, lemon juice, fresh garlic, ginger, and a blend of toasted spices, including cumin, coriander, and fenugreek leaves. After marinating, the tofu is broiled to develop a char, then simmered in a tomato-based masala sauce enriched with coconut milk and vegan butter. Sullivan reflects on the process: “I don’t cook Indian at home very often because it just never stacks up to what you can get at a restaurant. I don’t know exactly what about this is taking it to the next level, but it really tastes like it’s from a restaurant.” Served with steamed basmati rice and homemade vegan naan, this dish offers a rich and spicy dining experience.

Silken Tofu Chocolate Mousse

Concluding the week on a sweet note, Sullivan prepares a silken tofu chocolate mousse, a high-protein vegan dessert. She melts semi-sweet chocolate and blends it with room temperature silken tofu, sifted cocoa powder, powdered sugar, vanilla extract, and a pinch of instant coffee to enhance the chocolate flavor. Sullivan advises: “If you taste it at this point, it will taste a little bit like tofu, okay? But don’t be afraid, because I swear once you chill it, the tofu flavor is not detectable.” After chilling, the mousse achieves a thick and creamy consistency, suitable for serving on its own or as a pie filling with an Oreo crust.

For more of Sarah Sullivan’s vegan recipes and cooking tutorials, visit her YouTube channel, “Sarah’s Vegan Kitchen.” You can visit her website here.

Read more: What I Eat In A Day: High Protein Vegan Meals

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

With 17 years of experience in the movement and a prominent voice in vegan advocacy, Vegan Beauty Girl delves into the evolving landscape of veganism. Her analysis tackles key issues such as the changes in plant-based terminology, animal rights wins, and the potential of cultivated meat to revolutionize the food industry. Through data-driven insights and cultural observations, she outlines the challenges and triumphs shaping the vegan movement in 2025.

You can watch the full video, and find an outline of some of her points, below.

The ‘decline’ of veganism: a reality check

Whittle opened her video by addressing the common perception that veganism is on the decline. Online interest in veganism did hit a peak a few years ago amid skyrocketing curiosity about a movement that was, for many, something they didn’t know anything about. There were also multiple well-publicized and never-before-seen vegan launches from brands. Whittle noted that “Google search terms really do confirm that we hit peak veganism in [January] 2020.” While veganism’s explosive online popularity may have slowed, Whittle rejected the idea of a decline of veganism, arguing that the movement has instead “plateaued” after years of momentum. “We’ve maintained a lot of the growth and intrigue we had over the last five to 10 years,” she emphasized, pointing to shifts like the normalization of plant milks as a lasting win. A study published in January 2024 found that the number of vegans in the UK rose by 1 million in 2023, indicating that veganism is still very much on the rise.

Read more: New Research Highlights Growing Plant-Based Shift In The UK

Ultra-processed foods: a misplaced villain

The backlash against ultra-processed foods has emerged as a key challenge for vegans. Whittle acknowledged that a diet of entirely processed foods isn’t ideal, whatever diet you’re on, but she argued that vegan options like vegan meats are unfairly singled out. “Whether you’re eating a vegan chicken nugget or a meat chicken nugget, it is an ultra-processed food,” she explained. She also predicted a growing demand for vegan products with shorter, recognizable ingredient lists, as brands respond to these criticisms. “I don’t think we necessarily need that, but I think they [the brands] can see that a lot of people want that and there’s money to be made from creating these products.”

Plant-based over vegan labels

The term “plant-based” is steadily replacing “vegan” in many animal-free food options on menus. Whittle highlighted studies revealing that consumers are more likely to choose “plant-based” options, even when the products are identical. “We need to not be precious about this as vegans,” she urged, calling on the community to embrace language that resonates with a broader audience. She also called for a legal definition of “plant-based” to prevent confusion and ensure clarity for consumers, as some products labeled as such may not always be suitable for vegans.

Cultivated meat: a game changer

Whittle identified cultivated meat as a groundbreaking innovation that could transform the food system within the next five years. “This is going to be huge,” she said, explaining that lab-grown meat offers a cruelty-free alternative without sacrificing taste or texture. Once it becomes cheaper to produce, Whittle predicted, cultivated meat could dominate the market, relegating traditional meat to a luxury status.

Animal rights wins

While much of the conversation around veganism in the mainstream focuses on health and the environmental, Whittle reminded viewers that animal rights remain central to the movement. She celebrated recent victories, including Queen Camilla’s commitment to avoid buying new fur, and major brands like Max Mara and Victoria’s Secret banning fur and feathers from their products respectively. She anticipates that we will continue to see wins for animals throughout this year. Campaigns like Lush’s push to phase out animal testing also signal major progress for animal welfare.

Read more: ‘Plant-Based Aquatic Ingredients’ Tipped To Be Major 2025 Food Trend

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

Fred Durst is the lead singer of the American nu-metal band Limp Bizkit, which hit mainstream success from 1999 onwards with tracks such as Take A Look Around and My Generation. As an actor, Durst has appeared in two films this year, I Saw The TV Glow, and he appears on Hot Ones to promote Y2K with director Kyle Mooney. 

Hot Ones is a chat show in which a celebrity guest eats increasingly spicy food throughout an interview. The food item which is eaten – with different levels of spicy hot sauce – is usually chicken wings. However, if the guest is vegan or vegetarian, a vegan alternative is provided.

Veggie and vegan guests opting for the cruelty-free option have included Natalie Portman, Ricky Gervais, Alexa Chung, Lenny Kravitz, Billie Eilish, and Thundercat. Champion F1 racer Lewis Hamilton made vegan news with his appearance when he said to Evans: “You should serve the vegan wings. It would save so many chickens.”

Read more: Ariana Grande Says Her Family ‘Always Forgets’ That She’s Vegan

Hot Ones is notorious for the level of culinary discomfort the guests are put through, with the final hot sauces being profoundly spicy. It’s usually hosted by Sean Evans, but Durst appeared on the Versus format of the show where guests face off by questioning each other.

Durst did not fare too well, ultimately scoring the lowest and having to eat the most spicy “wings.” 

Is Fred Durst vegan?

Durst became vegan in 2013. He recently appeared in a viral social media video where he was asked for advice about transitioning to a vegan lifestyle. Durst, while giving out autographs, responded enthusiastically and recommended to “Start with comfort foods that you’re used to. Have you heard of Impossible? Impossible makes these vegan chicken nuggets — they’re so good, dude, you won’t even notice the difference.”

Read more: Brooklyn Beckham Shares Almond Milk Recipe To 16 Million Instagram Followers

This article was written by Adam Protz on the PBN Website.

Read more: ‘5 Easy Vegan Recipes I Cook When I’m Feeling Exhausted’

In a recent YouTube video, Matthews takes viewers through a day of eating as a vegan athlete, explaining how she meets her protein goals while balancing an active lifestyle that includes two demanding workouts. Her approach debunks the myth that vegans struggle to get enough protein, showing how thoughtful choices can fuel intense training sessions.

A high-protein meal plan

The day begins with a quick protein-packed snack before her Zone 2 running session. Matthews opts for a GoMacro protein bar, which gives her the energy she needs to perform. Unlike many athletes who train fasted, Matthews emphasizes the importance of starting her workouts with fuel in her system, especially when she has multiple back-to-back training sessions. After her run, she prepares a bowl of cream of rice topped with seasonal persimmons, walnuts, and hemp seeds. This meal is high in carbs and healthy fats, designed to digest quickly and give her energy for her second workout: a challenging CrossFit session that includes weightlifting and high-intensity movements like wall balls and box jump-overs.

Read more: What I Eat In A Day: High Protein Vegan Meals

Lunch is a protein-packed sandwich starring Hodo tofu, seasoned with black salt to give it an egg-like flavor. Matthews pairs the tofu with avocado, spinach, basil, garlic, and pickled vegetables, layering these ingredients on toasted bread. The result is a quick and nutrient-dense meal that delivers protein, healthy fats, and vital greens. For a midday treat, she whips up a high-protein chocolate ice cream using her Ninja Creami. The recipe includes chocolate protein powder, vegan collagen, cacao, banana, and plant-based milk.

Dinner is a flexible and fresh bowl from a local hummus restaurant. She customizes the dish with soy chunks, cabbage, hummus, and pita. Matthews uses this meal to show how athletes can enjoy eating out while staying on track with their goals. In total, she eats 130 grams of protein during the day. Athletes need to eat more protein than the average person, and this is far more than you’re likely to need. A typical person needs around 0.75 grams per kilo of body weight. This is around 55g of protein for an average man and 45g for an average women. If you do lots of exercise, or are just after some high-protein post-gym recipes, you can use Matthews’ recipes as inspiration.

Matthews’ vegan athlete diet plan reflect her years of experience as a vegan sportsperson, carefully balancing taste, convenience, and nutrition. Her meals highlight how plant-based eating can deliver all the protein and nutrients needed for high-level performance. Whether it’s tofu, nuts, seeds, or protein powders, Matthews’ diet is proof that vegan athletes can thrive with thoughtful planning and creative recipes.

Read more: 10 High Protein Vegan Curry Recipes

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

Read more: What I Eat In A Day: High Protein Vegan Meals

In her new video titled 5 Meals for when I feel exhausted. (easy & vegan), Rome shares recipes tailored for moments of exhaustion, a state she admits she’s been experiencing lately. There is often a misconception that vegan meals are inherently time-consuming or complicated. Rome aims to prove otherwise by presenting five simple, flavorful dishes that require minimal effort. These meals are perfect for anyone who feels drained but still wants to eat something nourishing and homemade.

Cooking when you’re exhausted can feel overwhelming, but Rome’s recipes are designed to meet that challenge head-on. Each dish uses accessible ingredients, straightforward methods, and clever shortcuts, making them suitable for even the busiest or most tired of days. Whether you’re new to vegan cooking or a seasoned plant-based eater looking for quick ideas, these recipes show that vegan food can be easy, comforting, and delicious.

Here are five easy vegan recipes Rome recommends for when you’re exhausted. You can find the full recipe instructions for each on Mina Rome’s Youtube channel.

Read more: 10 High Protein Vegan Curry Recipes

Easy vegan meal ideas

1. Go-to lazy toast

This quick and satisfying dish features toasted bread slathered with a creamy mix of vegan cream cheese and sour cream. It’s topped with mashed chickpeas for a hearty texture and a refreshing cucumber salad, seasoned with soy sauce, sesame oil, and a touch of agave. For an even simpler twist, Rome sometimes opts for freshly grated cucumber or carrot with a sprinkle of salt and sesame seeds.

2. Spicy tahini pasta

A comforting bowl of pasta is elevated with a rich, creamy sauce made from white tahini, tomato paste, soy yogurt, and crispy chili oil for a spicy kick. Vegan bacon or smoked tofu adds a savory, smoky flavor, while fresh spinach provides a pop of color and nutrients. This dish is warm, cozy, and full of bold, umami flavors.

3. Simple one-pot dahl

This hearty and nourishing red lentil dish is cooked with cherry tomatoes, garam masala, and a splash of oat milk for creaminess. Frozen spinach adds a boost of greens, while the lentils create a thick, stew-like consistency. Served with rice, it’s a cozy, protein-packed meal that requires minimal effort but delivers maximum comfort.

4. Rice cake soup

A unique and warming soup made with a broth flavored by gochujang paste, tomato paste, and lemon juice. Vegan bacon or tofu, along with chickpeas and fresh spinach, round out the dish. The star of the meal is Rome’s homemade rice cakes, made from rolled and cut rice paper sheets, adding a chewy texture to this soothing soup.

5. Taco salad

This vibrant salad combines roasted sweet potato, chopped fresh vegetables like tomatoes and cucumber, and rehydrated soy pieces for a protein boost. A surprising addition of banana adds a subtle sweetness, balanced by taco seasoning and a zesty dressing. It can be served with tortilla chips or taco shells for a crunchy, satisfying meal.

These dishes demonstrate that vegan cooking can be simple yet flavorful, offering creative options even when time and energy are limited. Mina Rome’s accessible recipes prove that plant-based meals can be both easy and comforting, showing that even on the most exhausting days, a delicious vegan meal is within reach.

Read more: 10 Recipes That Use In-Season Vegetables For Fall

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

Read more: Why Are People Quitting Keto And Carnivore Diets?

In a video entitled Why I Quit the Carnivore Diet, Vegetable Police, whose real name is Kasey, described the negative effects of the diet on his body. He said he couldn’t “digest a damn thing” due to the lack of fiber, and that the high levels of animal fat “overburdened” his liver. As a result, eating meat made him feel sick and gave him a rash that started on his forehead and spread down his body to his legs.

He has now been eating a diet free of animal products for two weeks. While he still has a rash on his leg, it has cleared up on his body and face. He says that while he doesn’t feel “perfect” now, “everything just feels better than it was on carnivore.”

Fat without fiber

Vegetable Police’s experience of nausea on the carnivore diet is the “main symptom” he says he feels on “high fat diets” – except “high fat vegan diets.”

“I don’t remember ever getting nauseous eating all the nut yogurts and flax oil and olives and avocados,” he said. “Like it was more fat than the animal fat I was eating but there’s something about animal fat where there’s no fiber to soak up anything so it’s just this liquid fat thing moving through you and your colon’s just squeezing fat lumps and it’s just like this sucks, man.”

Read more: What Is The Carnivore Diet? Why People Are Eating Nothing But Meat

Regarding his energy levels, Vegetable Police said that on the carnivore diet “they were not good.” If he ate only one meal a day, he felt good while he was fasting, “but once I ate it was death.” By contrast, he has experienced much better energy levels since ditching animal products. While there are “some swings” he has days where he has so much energy he doesn’t “even know what to do” with it.

Ethically better

While Vegetable Police frequently experiments with different diets, he acknowledged the ethical benefits of being vegan.

“Cows are cute and they jump around and they’re excited to live,” he said. “Every time I see a little cute Instagram video of a cow it’s like that’s on your farm you’re going to kill him one day … you’re kind of betraying that little bit of animal trust you had. So … we’re back on the good side of vegan hope and happiness.”

He warned his followers that if they are on the carnivore diet “that’s a very caveman questionable path that you’re headed in, some weird direction. You don’t know what’s going to happen. Meat diseases could be awaiting you.”

Read more: Nutritionist Responds After Bear Grylls Endorses ‘Butter And Beef’ Diet

This article was written by Claire Hamlett on the PBN Website.

Read more: Longevity Expert Bryan Johnson Describes Moment He ‘Broke’ And Went Plant-Based

Bryan Johnson is a prominent American entrepreneur best known for his ventures in the tech industry and, more recently, his expertise in the field of longevity. Johnson garnered significant attention for his radical approach to reversing aging through what he calls the Blueprint Protocol. He’s previously stated that his “ultimate goal” is “don’t die,” and he follows a strict regimen that he claims has reduced his biological age. 

According to Johnson, who is 47 years old, his health biomarkers have moved into the top one percent since taking on the regimen. For some of his markers – like cardiovascular fitness – he’s reportedly in the top one percent of 18-year-olds. 

Overall, much of his regimen seems largely backed by science. He says that consistent high quality sleep should be a “number one priority,” as well as a plant-forward diet and six hours a week of exercise (incorporating strength, cardio, flexibility and balance). He also states that you should prioritize friendship, family, and community, while avoiding “fast food, junk food, smoking, vaping, excessive alcohol and social media – and anything addictive.” These recommendations, which are part of his “five habits” to achieving a longer life, are widely considered to be good for longevity. Multiple studies have found exercise, plant-based diets, and fostering relationships can increase lifespan, and avoiding junk food, smoking, and alcohol has long been advised by health experts. 

In his new video, however, MacAskill offered critiques of a few aspects of Johnson’s regimen. Johnson claims to take 100 pills a day, and his online shop offers supplements, protein powders, and a “snake oil” (premium extra virgin olive oil). While these may offer health benefits, MacAskill believes that not all of them have scientific backing. 

Read more: USDA Urged To Remove Dairy Category From 2025 Dietary Guidelines

Don’t Die Summit

In a previous Plant Chompers video, health coach Michelle Cen attended Bryan Johnson’s Don’t Die Summit, armed with her camera to capture the essence of the event. Her coverage led to lively discussions in the YouTube comment section, with some criticizing what they perceived to be a slightly promotional slant in favor of Johnson in her video. While many viewers lauded her effort, others expressed disappointment, wishing for more critical analysis.

In response to this, MacAskill decided to post a more critical video on some aspects of Johnson’s protocol. You can watch the full video, and read a synopsis of MacAskill’s views on Johnson, below. 

Please note: the following is MacAskill’s opinion, and you should always speak to your healthcare professional if you have specific questions about your own health and lifestyle.

Questions over protein powders

As part of his regimen, Johnson sells a range of protein powders. MacAskill said he “winced” at some of the ingredients, some of which he says are comparable to those used in junk foods like Doritos. 

For instance, the “Blueprint Nutty Pudding,” one of Johnson’s featured protein powders, has drawn criticism for being an ultra-processed item laden with emulsifiers, flavors, and alternative sweeteners​. Some critics argue that such products may not align with the very health goals the protocol promotes (it’s worth noting that many experts claim that the “ultra-processed” label isn’t necessarily a negative thing).

Supplements

Johnson’s regimen includes a large amount of supplements. While discussing this, MacAskill cited Deborah Kado, a geriatrician from Stanford who conducts studies on supplements. She has previously cautioned against supplements, saying that many people do not require them at all. (Those on plant-based diets should always take a B12 supplement. Always consult your healthcare professional if you have specific questions on supplements). 

Kado’s extensive experience in geriatrics has led her to conclude that, contrary to popular belief, the efficacy of many supplements remains unproven. She has also pointed out that many scientists advocating these supplements haven’t lived long enough to demonstrate their purported benefits​.

The role of olive oil and importance of fiber

MacAskill goes on to say that this third thought was: “Do we have evidence that olive oil is all it’s cracked up to be?”

Johnson’s protocol emphasizes olive oil, which is often touted for its health benefits. However, skepticism remains about whether olive oil alone can deliver these claimed advantages. Some studies have suggested that olive oil may offer health benefits, but MacAskill advises caution, as these benefits aren’t as definite as those offered by fruits and vegetables.

MacAskill then points out that olive oil has no fiber and no protein. Because of this, he adds, people may compensate by “resorting to protein powders, which have little fiber,” to hit protein targets. 

“One of the most important advances of the last decade is the discovery that fermented foods and fiber are essential in creating a healthy microbiome,” MacAskill says. “And the profound effect health gut microbes have on our health. We have an epidemic of gut problems, many of them coming from overuse of antibiotics and growing up on low-fiber junk food.” 

The increasing awareness of gut health underscores the importance of a high-fiber diet, something that Johnson’s protocol may inadvertently undermine by relying on foods like protein powders. 

Exercise and longevity

Another important area of discussion, according to MacAskill, is the type of exercise recommended by Johnson. MacAskill cites a study that suggests that social and enjoyable physical activities, such as tennis, may be more beneficial for longevity than resistance and balance workouts.

“Maybe because they’re more fun, social, and involve coordination, not just strength and balance” says MacAskill. He goes on to point out that Johnson did previously tweet a study’s finding that tennis is optimal for longevity, but that he “hadn’t seen him talk about them much.”

While Johnson does incorporate physical activity into his protocol, there appears to be a lack of emphasis on other – potentially more effective – forms of exercise.

Expert opinions and conclusions

In conclusion, while much of Bryan Johnson’s longevity protocol is undoubtedly backed up by science and well-resourced, it may be best to approach it with a critical mindset. 

The reliance on protein powders, extensive supplement use, and the need for more evidence-based practices raises questions about its long-term efficacy. As with any health regimen, it is vital to consider practical, evidence-based approaches that have stood the test of time. For a more comprehensive understanding, further exploration into studies by other longevity experts – like Dr Michael Greger – might provide additional insights into achieving lasting health.

Read more: Scientists Discover More Sustainable ‘Healthy Chocolate’

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

Read more: 7 Fermented Plant Foods That Could Boost Your Gut Health

The YouTuber – real name Nicholas Perry – made headlines across the world this week after revealing he’d lost 250 pounds, much to the surprise of his fans and followers. Over the course of around eight years, Perry had become known for his “mukbang” videos, which see him consuming vast amounts of food at a time while speaking to camera. 

Dr Lim, who specializes in lifestyle medicine and nutrition, said that he “congratulates” Perry for the weight loss. Speaking to Plant Based News (PBN), he added that, if he were to speak to Perry, he would be “asking him a lot about how he’s changing his life around” and “maintaining a healthy weight” with lifestyle changes. 

Nikocado Avocado’s weight loss

In a video posted over the weekend to his 3.9 million subscribers, the YouTuber unveiled a drastic change to his appearance to his millions of subscribers. The video, titled “Two Steps Ahead,” has 38 million views at the time of writing. 

“I am always two steps ahead,” he stated at the start of the video, while wearing a large panda mask to conceal his face (he later confirmed that this was to symbolize that social media “isn’t as black and white as it appears”). Perry then added: “This has been the greatest social experiment for my entire life.”

After removing the mask, he said: “Today, I woke up from a very long dream, and I also woke up having lost 250 pounds off of my body. And just yesterday, people were calling me fat and sick and boring and irrelevant. People are the most messed-up creatures on the entire planet, and yet I’ve still managed to stay two steps ahead of everyone. The joke’s on you.”

Read more: Stanford Professor: ‘Doctors Don’t Get Any Nutrition Education’

How did Nikocado Avocado lose weight?

The video attracted huge amounts of attention and speculation, due in part to the fact that the weight loss appeared to have happened over a very short period of time (videos from just a few months earlier showed him at a much larger size). 

Perry has responded to the speculation by confirming that it took him two years to lose the weight, and revealing that he went to huge lengths to conceal this from the public – including uploading pre-recorded content throughout that time. 

“I have been strategically posting pre-recorded videos for 2 years, on both YouTube and TikTok,” he told NBC News. “I edited the videos so that they would appear recent, allowing me to focus on healing my body behind the scenes.” He added that he shaved his head so that people wouldn’t recognize him in public. He also had help from fellow YouTubers to conceal his plan. 

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Speaking about the reasoning behind his social experiment, Perry said: “While everybody pointed and laughed at me for over-consuming food, I was in total control the entire time. In reality, people are completely absorbed with Internet personalities and obsessively watch their content. That is where a deeper level of over-consumption lies — and it’s the parallel I wanted to make.”

Read more: Dr Peter Attia: ‘You Don’t Have To Eat Animal Protein’

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