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.

The protein content of each yogurt pot ranges from 16g to 23g per 350g. All are free from both dairy and soy, and are suitable for vegans. The yogurts come in six flavors: strawberry, raspberry, blueberry, vanilla fudge (a brand-new addition), and natural.

The natural flavor packs the highest protein content, while raspberry contains the lowest. All yogurt pots are now available to buy from Sainsbury’s, Waitrose, Ocado, Marks & Spencer, Planet Organic, Whole Foods Market, and select independent health stores. They are priced at £3.25 for a 350g pot and £1.90 for a 120g pot.

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

The UK’s ‘first-ever’ high-protein, soy-free yogurt?

Nush Foods is a UK-based dairy-free brand founded in 2016 by former London police officers Bethany and Paul Eaton. Motivated by Bethany’s personal health journey and her background in nutrition, the couple set out to create a plant-based yogurt alternative that matched the taste and texture of traditional dairy products. They began by crafting almond milk yogurts in their kitchen, eventually launching Nush as the UK’s first producer of nut milk yogurts.

The new range is believed to be the first high-protein, soy-free vegan yogurt available in the UK. The products are said to be creamier, tastier, and more nutritious than previous versions.

Read more: You Can Now Buy Lion’s Mane Mushrooms In UK Supermarkets

This article was written by Polly Foreman 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.

UK-based company Vegan Food Group (VFG) has collaborated with San Francisco food tech brand Eat Just to secure exclusive European rights to its flagship product, Just Egg. The product, which is currently seeing skyrocketing sales in the US, will be manufactured at VFG’s site in Lüneburg, Germany, later this year. VFG, which also owns Meatless Farm, VFC, Tofutown, and Clive’s Purely Plants, will be investing £11.5M (USD $15.2M) into manufacturing and distributing Just Egg.

VFG chairman Matthew Glover said he was “thrilled” to be bringing this “game-changing” product to the UK and EU for the first time. “This partnership is a huge leap forward in transforming plant-based food across Europe,” he added. “Welcome to the future of eggs. No chickens required.”

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

What is Just Egg?

Just Egg is a realistic egg alternative product made from mung beans. It’s free from cholesterol and is typically sold in liquid form, allowing it to be poured directly into a pan and cooked like traditional eggs. It’s designed to replicate the texture and function of scrambled eggs, and is commonly used in breakfast dishes, baking, and other recipes that call for eggs.

Earlier this year, it was reported that Just Egg is becoming increasingly mainstream in the US due to rising prices of traditional eggs. The bird flu outbreak has caused egg shortages and record prices in recent months. This led Just Egg sales to soar at five times the rate of the year before. 

Europe has a large plant-based market, so it’s likely that Just Egg’s arrival on the continent will see sales rise even further. “European consumers clearly desire innovative, sustainable food options, and collaborating with VFG is key to meeting that demand effectively,” Eat Just co-founder Josh Tetrick told The Grocer. “This investment in the Lüneburg facility represents a crucial step towards making high-quality plant-based egg alternatives widely accessible to our global audience.”

Read more: Pinky Cole Hayes Announces Buy-Back Of Slutty Vegan

This article was written by Polly Foreman 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 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.

The new locations include the Kroger-backed Fred Meyer, Ralphs, and Smith’s, and this brings TiNDLE to stores on the West Coast and Mountain Region of the US for the first time. The expansion also brings TiNDLE’s total number of grocery stockists to more than 1,300.

“Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company,” said TiNDLE CEO and co-founder Timo Recker, in a statement sent to Plant Based News. “With this expansion and introduction of Stuffed Chicken in their store, we are able to reach more customers than ever before while remaining deeply committed to offering the best-tasting, nutritious, and quality plant-based proteins we can create.”

The full TiNDLE range now includes Boneless Wings, Nuggets, Tenders, and a dual-flavor Stuffed Chicken line available in Parmigiana and Tikka Masala. According to the brand, the products feature more than 10g of protein per serving and are a “good source of fiber.”

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

Nearly a quarter of US shoppers eat plant-based alternatives daily

Experts predict that the alternative protein market will grow in the next few years, with plant-based meat expected to “more than double in value” by 2030. As of 2022, around 65 percent of Americans have consumed plant-based alternatives, while 22 percent eat them daily.

Taste remains a key motivator for US consumers, and blind taste tests have seen plant-based chicken, in particular, outperform both other meat-free options and meat itself.

“We are seeing that consumers are looking for plant-based products that go beyond the basics – delivering on unmatched taste, convenience, and versatility – and we feel inspired to continue innovating to meet the needs of modern shoppers,” said TiNDLE’s director of sales and marketing, Billy Whalen.

In addition to the newest range of Kroger-affiliated stockists, TiNDLE is available from grocery stores such as Bristol Farms, Wegmans, GIANT, MARTIN’s, and Giant Eagle in the US. In the UK, TiNDLE products are available from Morrisons and Whole Foods Market.

Read more: Heura And Swap Collaborate For New Realistic Vegan Chicken Whole-Cut

This article was written by Liam Pritchett 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 authors reviewed existing studies and found that “the environmental impact of owned dogs is far greater, more insidious, and more concerning than is generally recognised.”

Pacific Conservation Biology published “Bad Dog? The environmental effects of owned dogs” on Wednesday. Philip W. Bateman, an associate professor at Curtin University’s School of Molecular & Life Sciences, and Lauren N. Gilson, an academic researcher, ecologist, and conservationist, also of Curtin University, Australia, authored the research.

According to the research article, domesticated dogs kill and disturb “multiple species” directly, but their “mere presence” – even while leashed – also disturbs birds and mammals. Furthermore, their scent and excreta continue to disturb wildlife after the dog has moved on.

This excreta can also transfer zoonoses to wildlife, pollute waterways, and negatively impact plant growth. Dogs that physically enter rivers and streams may also pollute waterways directly due to the chemicals found in wash-off flea and parasite treatments.

Finally, the sheer number of “owned” dogs worldwide – approximately 900 million animals – contributes to the pet food industry’s extensive resource consumption and carbon emissions. The authors highlight the need for increased education around responsible owner behavior.

Read more: Plant-Based Diets For Dogs And Cats – What Does The Research Say?

The pet food industry, meat, and cultivated protein

As more people become aware of the significant negative impact the meat industry has on the environment, the pet food sector has also come under increased scrutiny. Producing animal-based food for dogs and cats makes up 30 percent of the meat industry’s environmental impact and releases millions of tons of greenhouse gas emissions (GHGs).

“The dog food industry should be included in any nation’s sustainability action due to its considerable environmental footprint,” write Bateman and Gilson in their research.

However, alternatives to traditional, animal-based pet food are increasingly competitive and available. The vegan pet food market could nearly double in value over the next decade, while cultivated pet food gained EU approval earlier this month. In February, a “world first” dog food featuring both plant-based ingredients and cultivated meat went on sale in the UK.

Read more: Is 2025 The Year Of Ethical Dog Food?

This article was written by Liam Pritchett 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.

Nonprofit Greener by Default (GBD) announced the expansion of its existing partnership with food services company Sodexo earlier this week, which already includes 131 hospitals. The total number of hospitals with plant-forward menus will reach around 400 by 2026.

The plant-forward menus preserve freedom of choice for patients, but positive plant-based meals are the default option for at least one meal per day. Dishes include Cajun Pastalaya, Southwest Potato Breakfast Bowl, and Balsamic Stuffed Portabella.

GBD and Sodexo first rolled out the program with 11 NYC Health+ Hospitals in 2022. GBD described the program so far as a “remarkable success” and noted that more than half of all eligible patients opt for plant-based options. In its first year alone, the GBD x Sodexo partnership has cut carbon emissions at participating hospitals by over one-third.

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

Plant-based hospitals, sustainability, and health

According to GBD, one Sodexo-served hospital has served 36 percent more people plant-based entrees since the program began. Meanwhile, patient selection of meat-based options has declined by 20 percent. If just 10 percent of the total 290,000 meals served by Sodexo in hospitals every day shift from meat to plants, that would be up to 10 million per year.

A report from 2024 found that patient satisfaction with the default plant-based meals in all new New York City hospitals is at more than 90 percent. Positive attitudes towards plant-forward hospital menus are increasingly common outside of the US, too, with approximately one-third of UK-based people also backing a plant-based-by-default approach in healthcare.

Such an approach helps to promote overall health and can mitigate the risk of common chronic illnesses, like heart disease, as well as saving money and cutting carbon emissions. An open letter from UK doctors published in 2022 compared serving red and processed meat in hospitals to “distributing cigarettes” amongst already vulnerable patients.

Read more: Academy Of Nutrition And Dietetics Updates Position On Vegan Diets: What It Really Says

This article was written by Liam Pritchett 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.