This whole roasted stuffed cauliflower recipe will blow your mind.

If you don’t eat meat, this dish is a sight for sore eyes and a welcome source of plant-based nutrition that your gut is going to love, both for its digestion-enhancing as well as its filling and flavorful properties. Make it the centerpiece for your next vegetarian meal or enjoy it as a shared side dish for a larger crowd.

What You’ll Need

Be sure to pick out the largest and most beautiful cauliflower you can find at the market. The bigger it is, the more people who can enjoy it! The ingredients in this recipe are easy to come by and straightforward, although it is important to note the flaxseed “egg” component, which requires that you have ground flaxseeds (not whole flaxseeds) on hand.

Whole Roasted Stuffed Cauliflower Recipe

Serves 4

Ingredients

For the cauliflower

• 1 large cauliflower
• 2 garlic cloves
• 1 teaspoon smoked paprika
• 1/2 bunch fresh thyme
• 1/4 cup olive oil
• 1 lemon
• 1/4 cup gluten-free or whole-grain bread crumbs

For the stuffing

• 1 tablespoon ground flaxseed + 3 tablespoons water
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1/2 pound kale leaves, chopped
• Pinch of salt
• 1/2 bunch flat-leaf parsley leaves, finely chopped

Directions

Preheat the oven to 400 degrees Fahrenheit.

Trim off the outer cauliflower leaves and discard the stalk so that the cauliflower sits flat across the base. Try to remove as much of the stalk as possible while still keep the cauliflower florets holding together, only now with a cavity in the center. Place the cauliflower on its base in a casserole dish.

Peel the garlic and add it to a mortar and pestle with the paprika, olive oil, and thyme. Muddle the ingredients until they form a thick paste. Rub the mixture all across the outer shell of the cauliflower. Zest the lemon and set the zest aside. Squeeze the lemon juice over the cauliflower.

For the stuffing, first prepare the flaxseed “egg” by combining the ground flaxseeds with the water, stirring, and then letting sit for five to 10 minutes, or until gluey. Meanwhile, in a saucepan over medium-high heat, add the onion and olive oil. Cook and stir for one to two minutes, then add in the garlic. After another minute of cooking and stirring, add in the kale leaves and salt. Cook for another two minutes, or until the kale has substantially wilted. Remove the saucepan from the heat and transfer the mixture to a food processor. Add in the parsley, one-fourth cup water, and the flaxseed “egg”. Blend until thick and smooth.

Use a pipe to squeeze the stuffing mixture into every corner of the cavity of the cauliflower. Return the cauliflower to lie on its base in the casserole dish and pop the dish into the oven. Cook for 40 to 45 minutes, or until the cauliflower is tender, lightly brown, and giving off a heavenly aroma!

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Discover some of our favorite plant-based comfort food recipes featuring a bit of spice. These vegan Mexican recipes are perfect for warming you up as the cold weather sets in.

1. Quinoa Taco “Meat”

This baked spiced quinoa makes the perfect filling for tacos – kind of like a plant-based substitute for that crumbly taco meat you might have grown up with. The quinoa is seasoned with a combo of your favorite store-bought salsa, tangy nutritional yeast, cumin, chili, and garlic, for a mix that works just as well in tacos as as a burrito bowl topping.

2. Veggie Salsa Casserole

Rojo’s organic salsa is at the base of this veggie salsa casserole – choose the traditional version for a milder casserole, or opt for chipotle or hatch chile for a bit of heat. The salsa is combined with shredded frozen potatoes, zucchini, and onion and topped with Panko crumbs and cheese (sub Daiya’s plant-based Cutting Board Collection Style Shreds in Cheddar for the cheddar cheese to make the original recipe plant-based).

3. Black Bean Stew with Amaranth

This stew is one of our favorite vegan Mexican recipes. It’s doubly rich in protein with both black beans and amaranth, a seed cultivated by the Aztecs that boasts nearly 4 grams of protein per 100-gram serving. Tomato, garlic, yellow beet, peppers, onion, and Mexican spices join the party, and a dash of smoky hot sauce, cilantro, and avocado make the perfect garnishes.

4. Mexican Stuffed Tomatoes

These simple stuffed tomatoes are made with a mix of Rojo’s salsa, onion, zucchini, and rice, and feel free to add equal parts of organic black beans and organic corn to the mix as well. Top with Daiya’s plant-based Cutting Board Collection style shreds in Pepperjack before baking to make them ooey-gooey and super moreish.

5. Vegan Nachos

These vegan nachos are topped with a meat substitute made with a spiced combo of whole ingredients like walnuts, mushrooms, and black beans. The nacho cheese sauce is actually a savory pumpkin cashew cream. Topped with kale, radishes, avocado, onion, and cilantro, these nachos are super fresh and delicious – perfect as a shared hors d’oeuvre for a cocktail party or a festive, family-style dinner with friends.

*Disclaimer: Help support EcoSalon! Our site is dedicated to helping people live a conscious lifestyle. We’ve provided some affiliate links above in case you wish to purchase any of these products.

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“Where do you get your protein?”

This question is beyond obvious and antiquated. It should be buried and never allowed to resurface. We apologize in advance for brining it up now. Yet, despite all of the information out there, protein remains the focal point of many omnivorous minds. Whether you have been vegan for five days or five years, the protein question is bound to come up by some misinformed relative over the course of your holiday dinner. You could roll your eyes – you’ve been over this with them before – or raise an eyebrow and gesture to the heaping pile of plant-based goodness on your plate, but this may lead to some confrontation. To keep things civil this holiday season, we gathered responses from plant-based professionals so you can positively address this question and get back to enjoying your meal.

Scenario One
Uncle Joe: Yeah, but where do you get your protein? You need plenty of protein to stay healthy!
Response: All plant foods contain protein. Many plants contain more protein per calorie than meat. In fact excess animal protein drives cellular reproduction, rapid aging and susceptibility to cancer. A better question should be—how much animal protein is safe to eat, if any?  

Dr. Joel Fuhrman is board-certified family physician. With his years of experience transitioning ailing omnivores into healthy plant-based clientele, Dr. Fuhrman knows exactly what to say. If you’re up for a bit of conversation about the topic, steal Fuhrman’s response to turn the question back on Uncle Joe while you continue enjoying your savory kale salad.

Scenario Two
Aunt Barbara: I rely on a good roast chicken for my protein. How do you cook to make sure you get enough protein in your diet?
Response: I love using my favorite qseudo grains like quinoa and teff to make protein-packed holiday loafs!

Michelle Marquis, private chef and contributor to Jason Wrobel’s cookbook, “Eaternity”, knows exactly how to fuel her body. After discovering she had several food allergies (including gluten and soy), she made it her mission to develop delectable plant-based recipes devoid of food sensitivities. She now hosts pop-up dinners and brunches, which sell out every time. Give Aunt Barbara some culinary inspiration with Michelle’s simple advice.

Scenario Three
Little Cousin Charlie: We learned in school you need protein to be strong. So where do you get your protein?
Response: From the same source as elephants get their protein from. Plants!

Dominick Thompson is a vegan endurance athlete and owner of Crazies and Weirdos, the vegan apparel line famous for its “Eat What Elephants Eat” and “Clark Kent Was Vegan” t-shirts. Not only is he ripped, he has also competed in a number of triathlons on a mostly raw diet. Follow his advice and encourage Little Cousin Charlie to eat his lentil loaf if he wants to be big and strong like an elephant.

Scenario Four
Sister’s Boyfriend, Chris: I’m eating chicken and broccoli and I’m seeing mad gainz. Where do you get your protein?
Response: To be honest, I don’t worry about protein but rather I focus on amino acids which are the building blocks of protein. You can find amino acids in fruits and vegetables. So I have no reason to worry about where my protein is coming from, because I am consuming what is essential.

John Lewis, also known as the Badass Vegan, is a plant-based fitness consultant and influencer. A quick scroll through Lewis’ Instagram will prove that you don’t need animal protein to build major muscles.

Scenario Five
Niece Katie: I heard protein is important, and protein comes from meat. How do you get it?
Response: I get my protein the same way the king of the jungle does! I eat plants like gorillas. #gorillastrong!

Nicole Derseweh is an enthusiastic, creative plant-based chef known for her festive pop-up brunch series. Her elaborate unicorn and mermaid-themed brunches for sixty-plus guests are true delights, and they happen to be packed with protein. Use Derseweh’s response to keep the conversation fun and lighthearted. 

Scenario Six
Nephew Dylan: Where do you get your protein? Do plants have protein, too, or just stuff like milk and turkey?
Response: Protein is found in every single plant in the world. Plants are alive and protein is a necessary nutrient to all living things. Did you know even lemons are 16% protein?

Dotsie Bausch is an Olympic silver medalist turned plant-based advocate. She earned her medal in women’s cycling on a plant-based diet, and now she is on a mission to spread the word through her non-profit, Compassion Champs. This year, she will be making a 100% plant based Thanksgiving meal for eight. Her menu includes a lentil and quinoa main dish, mashed yams, fall harvest salad with apple cider vinaigrette, artichoke, vegan spinach dip, cranberries, mini-vegan pot pies and a vegan stuffing with wholegrain bread, lentils, onions, celery and sage. We’re copying both her response and her menu for our Thanksgiving table!

When All Else Fails
Mercy For Animals Global Vegetarian Support Manager, Erin Kwiatkowski, helps people transition to a plant-based diet. It’s her full time job to support everyone on their vegan journeys, be it with nutritional advice or how to navigate their social life. Kwiatkowski offered her sound wisdom to keep peace at the holiday table:

I try to treat this question like it’s the first time I’ve heard it. Keep in mind that most folks are genuinely curious and don’t realize plants have protein. There is also no way for them to know that you’ve answered this same question over one million times since going vegan, so don’t punish them for it. Lead with your heart, then with the facts, and you can’t go wrong. Happy Thanksgiving!! 

Find Tanya on Instagram and The Vegan Potluck Podcast. 

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“These wines were created to give back,” the sommelier tells our table. She’s talking about ONEHOPE, a California winery with charitable and environmental components built into the business model. It funds hunger relief efforts, tree plantings, aiding in natural disaster relief, and scores of other programs. The Terranea Resort, where I’m part of a two-day press tour to experience its farm-to-table and sustainability initiatives, is a partner with ONEHOPE, just one of its many efforts to up its eco image.

“I’ll have the veal,” says the girl sitting next to me.

I do a double-take. When the waiter asked our table if anyone has any dietary restrictions, I discover I’m the only vegan at our table of seven. The woman on my other side condescendingly taps my arm and says, “good for you,” like something you’d overhear being said to someone who’s just returned from the Peace Corps or ran a marathon after beating cancer. I’m not used to being congratulated for my dietary choice — especially by a person who will soon be chewing on octopus tentacles.

The chef is shaving white truffles onto our dishes with such vigor it feels like it’s keeping us all alive. I think it is for the woman across from me who keeps raving about the white truffles she ate in Italy. My own dinner is an off-menu bowl of “market” vegetables. I eat a few of the brussels sprouts but leave the unexpected pile of cocktail onions and melon-balled turnips for the compost pile while my dinner mates ooh and aah over their carcass-stacked plates.

I can’t help but wonder why there’s no vegan option that’s not a salad or a side — or better yet, a separate vegan menu — at a place like this. Surely Terranea’s clientele includes affluent and educated consumers who stock their fridges with nondairy milk, tofu, and veggie sausage, even if they do still eat animal products, too. Instead of being wowed by creations like I know exist at a steakhouse just 30 minutes north in Santa Monica, I  feel like I’m at a steakhouse in the midwest thirty years ago. The tablemates seem satisfied, though; not just at the arguably unsustainable foods they’ve eaten (veal contribute not only their own methane to the atmosphere but as a byproduct of the dairy industry, even more methane from their mothers), but at everything the resort representatives are telling us about how perfect the place seems to be. I’m a little annoyed with myself that I don’t feel like such a willing accomplice to such blissful ignorance.

It’s not that I find resort life offensive. Quite the opposite. Before becoming a mother, frequent jaunts to resorts were part of my DNA. I’m getting a little misty-eyed now just thinking about how infrequent those visits have become these days with weekends filled up instead with birthday parties for preschoolers rather than last-minute trips to hot springs, my favorite. No, I’m having a hard time because I’m failing to maneuver decadence and sustainability into the same field of existence in my head — something Terranea seems to have no problem with. My brain can only see them like clear plastic sheets with partial drawings laid on top of each other to make it appear like one picture. But they’re not actually part of the same page at all. The waiter scrapes away my meager pile of onion crumbs.

The Terranea Resort is located in beautiful Rancho Palos Verdes, the literal southern tip of Los Angeles County, a peninsula. It was the last approved coastal resort in the state — there won’t be any more built in a long, long time, per current coastal preservation regulations that now prevent such construction. It sits on 100 acres, with a clear and fairly stunning view of Catalina Island. The resort, which employs more than 1,500 people, is a lush seaside escape overgrowing with coral trees, bougainvillea, agave, rosemary, and all kinds of native plants. It’s a destination for weddings, business retreats, and celeb getaways (I swear I saw Adam Scott entering the restaurant as we were leaving on the second night).

Not quite a mile down the road from the resort is the Catalina View Gardens where Terranea leases a few plots to grow lettuces, cucumbers, tomatoes, kale, beets, onions, and herbs. It harvests meyer lemons from the fruit trees on the 95-acre garden property. The staff also harvest avocado, olives, and honey — which comes from the one-hundred-thousand bees that pollinate there. It has also recently acquired six chickens (the story is a resort guest gifted them to the head chef when she could no longer keep them). The hens produce about an egg each a day, and the plan is to expand the hen house and add more room and more birds. The eggs go into select dishes as does the daily produce haul.

The view from the top of the garden is stunning. It’s quiet, save for the squawks from the red tail hawks circling above the chicken coop. It’s peaceful in that way 95 acres of old growth olive trees, rows and rows of wine grapes, avocado trees, and sweeping ocean views make you feel. It’s a retreat in its own right, confusing me even further.

All of this is a big selling point for the resort. There are packages that allow visitors to tag along with executive chef Bernard Ibarra as he visits the gardens and harvests ingredients. But the majority of the resort’s ingredients, like most food service entities, come from distributors. And being a California-based resort means most fruits and vegetables are considered “local” by default — we grow an immense amount of fresh produce here: 99 percent of artichokes, 97 percent of kiwis, 97 percent of plums, 95 percent of celery, 95 percent of garlic, 89 percent of cauliflower, 71 percent of spinach, and 69 percent of carrots for the entire United States are grown in-state. In other words, it doesn’t take much to slap a “local” label onto your menu.

After the garden tour, we head to lunch where we’re met with the resort’s sustainability leader, Lauren Bergloff. She’s bubbly and passionate about her job. With a conservation background, she actually started at Terranea as a hostess, moving on to give the daily nature tours of the property, and then evolving that into her current role. She was just at a conference in New York with other hotel and resort staff all working to solve the sustainability issues of running such intensive operations.

She expounds on the resort’s efforts to minimize its food waste. In just the first two weeks in November it donated 500 pounds of food. At that rate, it’ll be giving away close to 12,000 pounds a year — and that’s only edible, properly stored food. She couldn’t produce the number of how much will actually be tossed out. Still, the resort is aware of the problem, turning some food waste into grey water, which is being sent right down into the sewer line. It’s trying to be creative in other ways, like with fruit peels, for example, turning them into fruit-infused drinking water.

At one point, the conversation turns toward President Trump’s reversal of the ban on elephant trophies (he’s since reversed his reverse putting the ban back into place). “I love elephants!” says Bergloff. “They’re my favorite animal.” She eats more of her tuna poke bowl. I dig into the Mediterranean falafel bowl — the only vegan-friendly menu item that isn’t a garden salad. And as I stare out at the Pacific Ocean — the restaurant has a fabulous view — I can’t help but feel like the (other) endangered fish at the table. Or, more accurately, the endangered fish out of water.

Dinner would sadly be more of the same — my tablemates discuss the texture nuances of beef tongue and duck meat. I try to stomach my edamame by gazing out at a tiki torch off in the distance like I’m on a boat trying to steady my queasiness by staring at the horizon.

After dinner, we wind down the halls to meet Pierino “Perry” Jermonti, the resort’s executive pastry chef who’s arranged a special tasting for us in the kitchen. I’m shocked to see three of the four desserts are vegan. After two days of barely a fully vegan dish on the menu without modification, this feels like the 21st century. I breathe a sigh of relief. As he talks about his process, Jermonti lights up with excitement about the need to cater to this demographic. And I find this most unusual as baking is much more a fine science than cooking is; it’s easier to improvise a bowl of noodles and veggies than to take chances with baking soda and cornstarch in place of eggs, for example. But not only does Jermonti understand the need for vegan sweets, his creativity in producing them is commendable. A cranberry chocolate cheesecake, a sweet potato mousse. He seems to be the only chef here who’s embraced plant-based food as a challenge rather than a chore. This sweet ending takes a bit of the bitter edge off.

Running a 100+ room resort is inherently the opposite of sustainable. You’ve got lights on 24 hours a day. There’s the laundry, the dishes, the elevators, the pool heaters, the constant cleaning and cooking and maintenance. Does that mean we should never vacation? Of course not.

But is picking lettuce from across the road really making a difference in all of it? And more than that, why are plant-forward menu items so absent from this place claiming to be so 21st century sustainable? The world’s leading climate scientists all agree that animal agriculture is the biggest cause of methane — a far more damaging greenhouse gas than CO2. There’s no way around it, no matter how “buttery” the filet mignon is. Despite poke being one of the hottest trends in seafood right now, it’s also sourced from one of the least sustainable fish populations on the planet (yellowfin tuna), even if suppliers insist that it’s not. Considering too there’s so much fish fraud in the world, the risks just seem to consistently outweigh those few moments of pleasure one presumably gets from scarfing down a bowl of marinated fish bits.

I know people eat animal products. More than ninety percent of the U.S. population is not vegan. But do they have to eat animals at every meal? Diet preferences are changing. Flexitarianism, not veganism, is driving the growth of plant-based foods. And I can’t help but wonder if a resort — a vacation from our ordinary lives — should also be a vacation from our presumably normally unsustainable diet habits (my meager bowl of cocktail onions the exception).

We can’t have our steak and eat it, too. Or can we? Because it really seems like we do, somehow, keep stuffing these offenders into our faces all while insisting “someone” should be doing “something” to reverse this dire climate crisis that could wipe out a resort like Terranea. And that hypocrisy, I think, is our great undoing. Even if we’re offsetting a bit of carbon by reducing food waste or funding someone’s effort to plant a tree in Uganda with every sip of sparkling wine as we watch the sun set over the Pacific.

My mind reels. I think of my daughter. What world are we leaving our children if we eat all the tuna and octopuses and steal baby cows from their mothers and call that sustainable?  A study published just last Monday imagined what the U.S. would look like if we stopped eating animal products. Not surprisingly, we’d increase our food productions 23 percent and decrease GHG emissions nearly 30 percent.

What’s most frustrating though is this resort’s lack of understanding that vegan food is delicious food. It’s often decadent, too. And it’s most certainly the most sustainable option worthy of more than a token “falafel bowl” or curry on a menu filled with dozens of meat-based entrees.

While my media mates guzzled down animal after animal with seemingly no regard — either for the animals themselves (and the consequences) or the awkward (at this point, stereotypically angry) vegan at the table — the conversations occasionally turns to animal sentience, and not at my suggestion, either. This keeps happening perhaps as a plea to placate me or to justify their own quandary about who they’ve just eaten. Someone asks the table if they saw a video of an octopus escaping through a hole. They have. Another mentions a video where after being released into the wild, an octopus appears to thank the human releasing it by wrapping a tentacle gently around his hand. I awkwardly bring up Sy Montgomery’s book “The Soul of an Octopus.” It’s a book I have a lot of issues with, too; the author comes of as self-important and entitled. Like my dinner mates, she can marvel at the intelligence of one creature while eating another. But the book succeeds in delivering powerful anecdotes about these mysterious mollusks who use tools, make friendships, and show emotion. The table shuffles around plates of short ribs and quail eggs. I dip grilled shishito peppers into hot sauce and do my best not to run off and hug a squirrel.

Still. I get it. A place like Terranea with its undeniable immersion in nature can change someone’s perspective. Take a whale watching tour or hike up to a tide pool and that can alter you for life. Vacations do that. It’s why we take them. But can sustainability truly exist in a place like this? I’m not sure I can answer that. But I do know one thing: A few farm-to-table ingredients and efforts to reduce food waste are not enough if we’re not looking at what else, or in this case, who else, is actually on our plates in the first place.

Find Jill on Twitter and Instagram

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Discretely nestled in the foothills of Hollywood, just beyond the urban chaos of Hollywood Boulevard, lies Wattles Farm. This organic community garden has offered a natural respite for Angelinos since 1975, and on October 25th, 2017, it served as the venue of choice for the roaming farm-to-table dining concept, Outstanding in the Field. Nearly ninety guests gathered for the organization’s first completely plant-based supper among the lush garden plots of Wattles for a truly unique dining experience.

The five-hour event was both rustic and refined, meticulously curated yet extremely relaxed and comfortable. Women in breezy sundresses adorned with large-brimmed hats and men in smart tailored shirts and sunglasses paired their chic attire with practical boots and sneakers, prepared to “rough it” in the soft dirt of the garden. The day was hot – over 100 degrees – but the ample trees, giant misting fan, and chilled high-alcohol kombucha kept guests tolerably cool. Upon arrival, a chipper, sandy-haired Outstanding team member greeted each individual and instructed them to place their plate at the communal table (it is a tradition to bring your own plate). Guests were then free to enjoy a leisurely ninety minute reception and optional garden tour.

As attendees became acquainted with each other, they were treated to boozy refreshments supplied by local beverage companies and intricately prepared passed hors d’oeuvres. 101 Cider House impressed guests with brightly colored alcoholic probiotic drinks, filling wine glasses with the lavender hues of “Purple Monkey” and vibrant green “Bonfire Betty.” The host chefs of the evening, Donna Jean’s esteemed Roy Elam and up-and-coming S+M Vegan’s duo Marie Chia and Shane Stanbridge, delighted with an array of petite bites before the sit down supper. The standout was the cultured cashew cream cheese-stuffed date wrapped in marinated eggplant – a vegan take on the trending bacon-wrapped date.

Just prior to settling in for dinner, Outstanding in the Field Founder, artist Jim Denevan, gave a short speech to educate the crowd on the history and mission of the organization. It began in the summer of 1999, and has since flourished into the robust roaming restaurant it is today. In 2017 they will serve close to ninety outdoor dinners in twenty-seven states, in addition to four Canadian provinces and even Burgundy, France. The goal is to introduce people to the source of their food and the local chefs that create it. They turn farm-to-table on its head, literally bringing the table to the farm.

Wattles Farm president, Toby Leaman, concluded the presentation with a final warm-hearted welcome. Guests were then asked to take their seats at the tree-lined communal dining table. The multi-course meal was served family style, one dish for every eight diners, each thoughtfully paired with a beer or wine. Freshly made baguettes and sage focaccia accompanied a crudite platter of olives, picked carrots, tomato-onion jam, shiitake pate, and creamy vegan butter. The pate was decimated in minutes, the obvious favorite. The second course featured roasted magic myrna potatoes drizzled with a preserved plant-based lemon yogurt. This was followed by a lighter course of an arugula lentil salad, tossed with tomatoes, pistachio-milk curd, and smoked beets, dressed in a lemon-tamari vinaigrette. Both were exquisite, but the chefs demonstrated their true talents with their two main courses. Eyes popped wide as the gigantic bowl of green risotto was placed on the table alongside the elegantly plated winter squash ravioli with sauteed kale. The multiple textures of the risotto, such as the popped sorghum and roasted brussels sprouts, added an addictive contrast to the creamy herb pesto base. Diners helped themselves to second and even third scoops. After some time to digest and savor the rich meal, the evening concluded with a stellar pear cobbler, topped with homemade vegan “nutella” and cashew cream. Mere crumbs remained.

Contentedly full guests left the event just after sunset with a new appreciation for local produce and perhaps a new friend or two. The five hours of mingling, tasting, and learning was more than just a pleasant picnic on the farm, it is the beginning of a new approach to eating and entertainment. Outstanding in the Field educates people about the importance of eating and buying local through the entertaining culinary events, highlighting local chefs and producers while familiarizing diners with the source of their food. The team encourages everyone to “follow the bus” to see where the next meal will be held, but in the meantime, you can host your own Outstanding dinner. Prepare a meal using produce from the farmers market and local purveyors. You don’t need to be a trained chef to create a fantastic, locally-grown meal. The produce does the work for you!

Find Tanya on Instagram and The Vegan Potluck Podcast.

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In a society where productivity and efficiency is paramount, many of us find we have less time and energy to cook. Eating out gets expensive and tends to add to our waistline, and frozen meals are so 90’s. Enter the meal subscription delivery industry, where anyone can sign up to receive a full day or week’s worth of pre-portioned, fresh and healthy meals to save time and avoid that end-of-the-day decision fatigue (its a real thing). What started with one company has exploded into a multi-billion dollar industry with dozens of brands vying for your patronage. So much for cutting down on your decision making. To help, we reviewed five of the most popular plant-based programs to help you find the best fit for your hectic lifestyle.

MamaSezz

For stick-to-your-ribs, healthy comfort food, look no further than MamaSezz. The company offers hearty dishes such as creamy lasagna, chunky soups and stews, and quinoa bowls without using oil, gluten, added sugars, or preservatives. The food is delivered in a large, insulated cardboard box, which you can ship back to the company to reduce waste. We were blown away by the lasagna, Millie’s Chili, and Moroccan Stew. Each dish was rich, flavorful, and surprisingly low in calories. We also tried two types of their breakfast granola and their Gardner’s Pie (essentially, a shepherds pie with lentils, mashed potatoes, peas, and carrots). We weren’t huge fans of either, but the other dishes made up for it. All meals freeze well, and we love the bundle options, from Family, Get Me Started, Plant-Based Challenge, and Heart Healthy. The entrees, which typically contain three servings, will set you back $15.99 each. However, we plowed through them in one sitting. We’d recommend purchasing a few of the popular entrees and keeping them in the freezer for those demanding days when you just need some filling, healthy, and delicious food.

Sakara Life

Sakara Life is the Four Seasons of the meal subscription industry. When you sign up for a three or five day program, fresh meals are delivered throughout the week by 6am the day of your requested delivery. In fact, we almost tripped over our reusable sleek black freezer bag at 4:45am when we bolted out the door for a pre-work run. The company has a very strong “yogi” feel to it, and as such upholds clean, local, and organic ingredients. However, their program is far more than just rabbit food. Our one day trial included a fig and oat bar with coconut yogurt and fresh figs, lotus root and quinoa salad, red pepper soup, and a sticky rice vegetable bowl packed with a medley of unique veggies. To top it off, the kit also came with Beauty Detox Water Concentrate, probiotic dark chocolates, a South American wood burning stick, and an Ultimate Guide to the Sakara lifestyle. The food was farm-to-table restaurant quality, which we thoroughly enjoyed, but it would not be well suited for freezing. The most popular plan costs $349 for five days of meals and detox teas, but we believe you get what you pay for. Give Sakara a try when you want to treat yourself, cleanse your diet, or get your body ready for a special event.

Purple Carrot

If you have some time to prepare a meal but don’t want to go through the hassle of shopping or deciding what to eat, Purple Carrot is your answer. We love that the ingredients are organic, local, and seasonable, and we enjoyed learning new cooking techniques from the instructions in our kit. The regular meals were filling, but for days when we had to skip lunch and came home ravenous, the TB Performance meal (in partnership with Tom Brady) was enough to calm our hangry emotions and prevent us from late night nibbling. The meals come in a recyclable cooler box, and most can keep for a few days in the fridge. We’re craving the pumpkin matar and loaded burritos. For about $12 per meal, we definitely suggest you try it out. This brand is perfect for adding inspiration to your meal routine; you can depend on a solid meal without the risk or decision fatigue of trying something new from an unreliable source. 

Veestro

To the desk-chained office worker, Veestro is for you. These single portion plant-based meals are ready to heat and serve straight from your communal kitchen freezer. Just make sure you put your name on yours, or the Lean Cuisine crowd might steal your lunch. Although the look initially recalled memories of Stouffer’s frozen entrees, the taste and nutrition far surpassed the humble TV dinner. We were fans of the Thai Chicken Stew, which was surprisingly complex in flavor, and the Quinoa Kale Salad. The kale actually stood up to the freezer and our microwave; we were shocked to find that it revived so well. The portions are on the smaller side, and we found ourselves steaming up some veggies to compliment most dishes. However, if you’re tired of Postmates and want to ensure you have a healthy, unique lunch on hand, we suggest signing up for Veestro. This company offers the most variety in terms of bundles and plans (including a Lunchbox Bundle), and at an average of $8-$12 per meal, you can’t beat the price.

Daily Harvest

Although Daily Harvest only offers a specialized product that fits into a cup, we are impressed by its growth and look forward to its expanded offerings in the future. The company began with shipping frozen smoothies, but have since grown their line to include soups, overnight oats, chia parfaits, and even ice cream – all plant-based, of course. Of their unique products, there is substantial variety; you won’t be drinking the same green smoothie twice in one week. You can choose to customize your box or go with the most popular. We loved the simple, pure ingredients that were both kind to our taste buds and our waistlines. No deceptively calorie-dense smoothies here. We were also fans of the Cacao Cookie Dough Sundae; its coconut milk and cauliflower base make it creamy yet only 240 calories for the entire cup. At $6-7 per cup, we’re stocking up for our breakfasts, lunches, and desserts!

Find Tanya on Instagram and The Vegan Potluck Podcast. 

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The vegan diet has grown six hundred percent since 2014, according to a nationwide study released by GlobalData in June. With vegan-positive information becoming more readily accessible, people are not only hearing the message — they are listening.

Most recently, the June 16th launch of “What the Health” on Netflix caused a surge of celebrities, professional athletes, and everyday citizens to “go vegan,” attributing their diet shift to this perspective-altering documentary. Among others, stars like Ne-Yo and Danielle Brooks both credited the film for sparking their plant-based transformation. The trickle down effect is real, as fans are influenced by these public celebrity diet shifts. But inspiration is one thing, and action is another.

For those struggling with the moral implications of wanting to make a change but can’t seem to give up cheese, there is help. Mercy for Animals, the leading nonprofit focused on farm animal welfare issues as well as vegan education (and drool-worthy recipes), offers a unique vegetarian support program for individualized, long-term assistance for those in transition to a vegan diet – free of charge.

Erin Kwiatkowski, the Mercy for Animal’s Global Vegetarian Support Specialist for North America, gave us the full details on this unique program.

EcoSalon: In a nutshell, what is the MFA Vegetarian Support Program? What do you do?

EK: We provide personal support to individuals looking to move toward vegan eating. We work with people one-on-one through platforms like email, text, live chat, Facebook, and WhatsApp. The goal is to make the vegan diet most accessible. Going vegan is the most effective way people can prevent cruelty to animals and fight climate change.

ES: What does it take to be a Global Vegetarian Support Specialist?

EK: We all receive nutrition training through the T. Colin Campbell Plant-Based Nutrition eCornell Certificate Program. We also regularly study behavioral theory, psychology, and behavior change. Its continual education so we can provide the best support.

ES: How long do you work with each person, on average? Is there a typical client?

EK: We try to commit to at least three months of engagement. When someone is changing their habits, behavior and lifestyle, those first three months tend to be the most volatile. If we’re able to consistently connect with them for this amount of time, we feel really good about them being able to stick to the diet long term.

People come to us from from different motivations from their health, to the environment, to ethics. The point is to actively reach people where they’re at. No matter where they are in the transition phase, we make sure they know we’re here for them, we hear them, and we want to help them through this big change in their life.

ES: Describe the resources you provide.

EK: Chooseveg.com is the primary source of information we provide for diet change. The site features tips, product recommendations, local and nationwide vegan groups, and grocery store and restaurant options. During one-on-ones, we share share recipes, cooking tips, and answer their nutrition and health questions.

ES: What challenges have you faced in helping others make the transition?

EK: Sometimes people don’t have the right information to make the switch in a healthy and sustainable way. They may be frustrated and confused about misinformation related to nutrition. I answer a lot of questions about nutrition and health because of what peoples’ friends and family tell them. Thankfully, it’s easy to chat through those concerns and make sure they know there are tons of people out there living healthy and sustainable lives. I assure them that they’re making the right decisions for themselves, the animals, and environment.

ES: Can you speak to the success of the program? Any stand-out cases?

EK: Of course! The outreach program is about two years old, but just in 2017, we have interacted with over one hundred and fifty thousand people globally. Its awesome to see because our growth pairs with the growth of veganism. It also shows that people are being touched by the resources that MFA is providing. It’s truly indicative of how compassionate and loving people are. 

As far as stand-outs go, for me recently it was Pablo in Nicaragua. He is a forestry engineer, and he used to eat meat every day. He learned about factory farming through MFA and worked with our Mexico MFA support program. Not only did he change his diet, but he also changed the forestry department’s diet. He and all of his co-workers all eat meat-free! Essentially, he’s extending this gift to the people that he works with. Honestly, my favorite stories are of people who have made a diet change and they get so excited that they turn into activists. It becomes a lifestyle rather than just a diet.

Find Tanya on Instagram and The Vegan Potluck Podcast. 

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Asher Brown is no celebrity. Although widely recognized among the vegan creatives and brands of Los Angeles, Brown is little known to the mainstream audience. However, there is no doubt you have seen his work. From Tide commercials to niche animal rights YouTube Videos, Brown helps brands and influencers expand their reach and tell their stories via his creative content lab, Pollution Studios. His exceptional work has allowed him to run a successful business while advancing social change, specifically within the plant-based movement. In between a Little Tykes commercial and a fire dancer shoot, we sat down with Brown over a jug of ginger kombucha to chat about content creation, passion projects, and the power of community.

Unlike many within the film industry, Brown did not grow up with stars in his eyes. He is soft-spoken and relaxed, a complete foil to the megaphone-toting, high energy personality associated with the director’s role. In college, he declared Pre-Med. He said he was a “science and numbers guy.” Brown stumbled into a film course “so [he] could watch movies with [his] friends.” He then found his true calling after enrolling in a film production class.

“Everything changed for me. I had never seen myself as an artist or a creative person, but working in film collaboratively with all these amazing people spoke to me in a way that nothing ever had before that.”

Brown graduated and began working in the industry, first in Australia, then in Los Angeles. He became a set lighting technician and worked on feature films and prime-time television shows, where he was exposed to what could be accomplished with a top budget and unlimited resources. “Even now when I work on small Instagram and YouTube projects, I still come from the idea of what could we do if we had as many resources we needed, and then how do we scale that down to fit the budget.”

During his free time, he shot “passion projects” with his film friends. Eventually, the group decided to take the plunge and devote their time to these projects. Pollution Studios was born. They rented out a warehouse, filming whatever they could get their hands on (mostly music videos). Over the past nine years, the company has blossomed into an expansive, three studio lot with back offices, a kitchen, and parking lot. Pollution is now the go-to for Perrier, Tide, Little Tykes, and a plethora of music artists, such as Charli XCX.

Despite its growth, Brown asserts that the studio’s core has not changed. “Its heart is still this amazing community of creative people. Pollution is a toolkit that everyone can use. We run it like a business but that’s so we can do non-profit work and passion projects. Nobody came out here because they wanted to make money doing things they didn’t love. They do this because they’re passionate about it.”

A vegan for over a decade, Brown’s passion lies within the animal rights and plant-based movement. He uses his platform to advance these causes, from big-budget brands to up-and-coming social media activists and influencers. Established plant-based clients include Gardein, Beyond Meat, Follow Your Heart, Veggie Grill, and So Delicious. In contrast, Pollution has created content for local, home-based chefs, such as The Vegan MacGyver, a YouTube channel showcasing how to make substantial vegan meals out of a hotel room.

No matter the size of the project, Brown is dedicated to helping them tell their story. It’s not about selling, its about creating a narrative to engage the consumer and incite action. According to Brown, “Broadcast commercials aren’t the thing anymore. Its social media content. Facebook, YouTube, and Instagram campaigns. Brands are focusing on social engagement.”

For example, Brown recently produced a social media campaign for GoodBelly Probiotics by partnering with Instagram celebrity, Vegan Fat Kid, and farm sanctuary non-profit, Gentle Barn. The campaign, “How to Hug a Farm Animal,” showcased the celebrity hugging various rescued farm animals. This collaboration between a celebrity, private business, and a non-profit not only spurred business for the brand, but also brought positive attention to Gentle Barn and its animal advocacy. It was a smaller campaign with a restricted budget, but Brown’s excellent reputation made it work. “I am invested in this community. I know if I call them and say this is important to me, I can count on them. For us, its not about money; its about telling a story. These people are my family. We work because we want to do something meaningful.”

On a larger scale, Brown documented Leilani Munter’s campaign at Talladega to introduce vegan food to the masses. Munter, a female NASCAR driver, uses her platform to advance the environmentalist and vegan movements. She partnered with Follow Your Heart and Gardein to serve free samples of vegan chicken wings and ranch dressing to thousands of race attendees. The fans were pleasantly surprised to find that vegan food is just as satisfying (or more so) than its animal counterparts.

Like Munter, Brown leverages his resources to help vegan brands launch into the mainstream, without using bullhorn tactics. “I think we’ve hit critical mass in the plant-based market. People used to buy a product because they felt bad buying something else, but now they buy it because its better than anything else. They might not even care about the issues; they just love the Beyond Burger. With that, plant based food is able to tap into this broader market.”

Brown also helps to connect and expand the vegan community by hosting three annual parties at the studio each year. His Birthday Bash in August, Friendsgving in November, and Spring Fling in May or June draw hundreds of people from a variety of backgrounds. Film makers, freelancers, influencers and creatives all gather to indulge in exceptional vegan food and endless entertainment within an open and accepting environment. Brown hopes to foster relationships and encourage collaborations to support the plant-based community and help it thrive. “I know how incredible each one of these people are. The goal of our parties is all about using our physical space to connect these really great people.”

“In L.A.,” Brown says, “you can be anything.” We all have the power to decide what we want to be, and what we choose to do. Brown reminds us that we are not alone in the pursuit of our passions; it takes a community. “I very intentionally want Pollution to physically and emotionally connect all these people.”

Find Tanya on Instagram and The Vegan Potluck Podcast. 

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Whether you come to the vegetarian or vegan diet by way of health, environmental, or ethical concerns, it’s not uncommon to find yourself tempted by animal foods. The recently launched Carnivores Anonymous support group, with meetings currently occurring in southern California, aims to keep people meeting their plant-based goals.

Carnivores Anonymous was founded by Marilyn Kroplick M.D., president of the thirty-year-old In Defense of Animals, an international nonprofit animal protection organization with more than 250,000 supporters worldwide. IDA has worked on numerous animal rights issues including laboratory animal rescue missions, shutting down exploitive puppy mills, and the group also runs extensive rehabilitation efforts through its sanctuaries.

The group calls on the same 12-step program used in other addiction recovery programs, working through accepting the addiction, making amends, and supporting others on the same path.

I caught up with Kroplick via email to discuss the group’s recent foray into taking the 12-step approach to meat-eating.

[This article is edited for length and clarity.]

Jill Ettinger: Where did the idea come from to treat meat-eating like an addiction? Is meat addictive? I mean, alcohol wrecks lives—it literally kills people. Is it fair to put meat in the same light?

Marilyn Kroplick: A study published in Psychology Today found that 84% of people who try to ditch animal products go back to them. Clearly, we need more support for people who want to live full, healthy lives.

Animal products have addictive effects and pose a serious risk to our health. People who eat animal products are at increased risk of heart disease, cancer, diabetes, obesity, high blood pressure and high cholesterol. Scientists, dietitians and health professionals are only now beginning to discover the extent of the harm that meat, dairy and other animal products cause to humans. Carnivores Anonymous was formed in the model of Overeaters Anonymous to support people to overcome addiction to animal products and gain a healthful way of living.

The World Health Organization has classified processed meat as a Group 1 carcinogen, giving it the same cancer-causing potential as tobacco smoking and asbestos. Most processed foods containing animal products are hyper-palatables, meaning they are high in sugar, fat or salt (usually all three) that stimulate endorphins in the brain, making them chemically addictive.

A recent study published in the U.S. National Library of Medicine highlighted the shared characteristics between consumption of highly processed foods and drug abuse.

JE: Can you walk me through what a Carnivores Anonymous meeting looks like? I know AA meetings can get pretty emotional for people. Is there an emotional aspect to giving up animal products? For example, does the guilt of eating animals factor into the equation? If so, for how many people?

MK: Carnivores Anonymous meetings follow along the same format of all 12-step programs. Participants introduce themselves by first name and admit that we are all recovering carnivores. We then recite the Serenity prayer and read through the 12 steps together. From there we discuss our recent struggles and invite a featured speaker to tell their story. In our first Carnivores Anonymous meeting held on July 24, our speaker [television journalist, author, and vegan Jane Velez Mitchell] kindly agreed to be recorded for our first meeting, you can view her story here.

There is indeed an emotional aspect to overcoming addiction to animal products as well as food addiction in general. Some people may experience withdrawal symptoms, others struggle with the empathy they feel for the animals they eat, and many struggle with uncooperative or belligerent family members or spouses.

Our main goal of Carnivores Anonymous is to help these people to provide specialized support in the healthy lifestyle they are trying to lead and to bridge the gap between vegans and non-vegans teaching to reach out to each other with compassion in a non-judgmental way.

JE:  What is the biggest challenge for meat-eaters looking to go more plant-based?

MK: Members work through and overcome their own personal challenges with the support of the Carnivores Anonymous group, the 12 Steps, and their sponsor. On a societal level, the biggest challenge to overcome is the social conditioning. Years of government-funded advertisements have convinced us of the false claim that animal products are necessary for a healthy diet. Doctors, most who have little or no nutritional training, instruct their patients to consume animal products not knowing they are harmful for health and completely unnecessary when nutritional requirements can be easily met through a plant-based whole-foods diet. This is compounded by powerful addiction to processed hyper-palatable food, and very low awareness of food addiction, making it very challenging to break out of the social norm.

JE:  What’s the biggest result people see once they shift to a plant-based diet?

MK: Within the first two weeks, people who eat a plant-based diet start seeing improvements in their health. High blood pressure begins to decrease and stabilize, cholesterol in arteries starts to break down, blood sugar evens out. Members report having more energy, clearer skin, and regular bowel movements. These are just some of the benefits to removing harmful animal products from one’s diet. In the longer-term, those on a plant-based diet enjoy lessened symptoms and even reversal of health complaints, reduced risk of further disease, and a longer, healthier life.

JE: I know you just had a meeting last month. How did that go? What’s the response been like?

MK: The first Carnivores Anonymous meeting was a big success. The group was a blend of members interested in going plant-based, others that had just started eating plant-based, and plant-based veterans. All participants brought something to the table, whether it be our current struggles with people around us, the health improvements they were starting to see, or sharing strategies to help us succeed.

Find Jill on Twitter and Instagram

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How well do you know your favorite Instagram personality? I recently sat down with Instagram influencer Tim Moore, better known these days to his 183,000 followers as the Vegan Fat Kid, for a simple day-in-the-life profile story. I expected a quick, lighthearted conversation about epic burritos and workout routines, and perhaps a tip as to where to find the best vegan doughnut in Los Angeles. To my surprise, we launched into a two-hour conversation on body image, survival, activism, and self discipline. Read on for an unfiltered exclusive with Moore.

Humble Beginnings

Moore grew up in South Auckland, New Zealand, dreaming of the day he would get to take his Oversees Experience, or “OE.” The OE is a right of passage for islanders; it is typically a one month excursion to a mainland taken around the age of twenty-one. Moore flew straight to Chicago, but quickly realized it did not fit his idealized image of America, shaped by his favorite childhood films. A 2 a.m. conversation with a stranger in a bar convinced him to fly to Los Angeles with twenty dollars in his pocket. He ended up in Venice Beach living in a hostel, setting up trinket stands on the boardwalk and eventually washing dishes. Moore credits this as the most eye-opening and exciting time of his life.

“Successes in life don’t come from what you want to do, they come from what you have to do.”

He put his head down and worked with a goal to pursue his passion of making music. Over a period of ten years, Moore purchased enough audio equipment to set up his own recording studio. York Recordings in LA’s hipster neighborhood of Highland Park remains his full-time occupation to this day.

Going Vegan

Five years ago, a knee injury landed Moore in the ER, waiting twelve hours for an MRI. To pass the time, he watched people. He noticed their reoccurring trips to the vending machines and crumpled up bags of fast food, and came to the realization that most had eaten their way into their current situation. After Googling the Standard American Diet and learning about what goes into meat and dairy, he decided to go vegan the next day. “Health is wealth,” Moore explained.   

Living in Los Angeles, the transition to a plant-based diet wasn’t difficult. “Its not that you miss meat; you want the experience of meat.” The burger from Sage Vegan Bistro cemented this idea for him. He distinctly recalled taking a bite, watching a piece of mango “cheese” fall out, eating it, and being hit by a wave of nostalgia that took him back to eating an animal-based burger. Although no stranger to sacrifice, he was relieved to discover he did not have relinquish the simple pleasures of food on a vegan diet. Vegans don’t have to compromise their comfort for the sake of compassion and health.

Becoming the Vegan Fat Kid

Moore never cooks at home. Ever. The only item in his fridge is almond milk in order to supplement his “coffee addiction.” Five years ago, he did not have a problem finding vegan options, but he kept forgetting where he had his favorite meals (he admits to having an awful memory). Per his friend’s suggestion, Moore created an Instagram account to create “digital breadcrumbs so I could remember where these things were.” His first post was a quinoa porridge bowl from Four Cafe in Highland Park. He is now is just shy of five thousand posts and one hundred and eighty-three thousand followers.

When it came to naming his account, there was no hesitation. As a child, Moore attended an all-boys Catholic Samoan school, and he was the “chubby kid.” He unashamedly recalled a physical education class where he was mocked by his middle school peers as he hung to a pull-up bar, the only student unable to do a single pull-up. Being the “fat kid” is a part of him, but instead of letting this bring him down, he works to use it to his advantage.

Dealing with Body Image

Despite Moore’s impressively muscular physique, he still has to work to overcome his insecurities, just like everyone else. He is fully aware of the negative influences around him.

“LA tells you that you are not enough all the time. Its a tough place to be alright about being alright. I see that as a massive challenge.” To combat the barrage of “you are not enough,” Moore actively pursues the best version of himself, not that guy with the washboard abs on the Equinox billboard.

“Being the best me, and being alright with me, is a life’s pursuit.” He believes that taking an objective look at his physical self through his VFK 90 day challenge gives him “an active role in changing [his] physique instead of an emotional ‘I suck’.”

Thoughts on Social Media

“Social media can be as deep as meaningful as you want, or as shallow and Kardashian as you want. You get to control your feed on Instagram. If you don’t want to see some stuff unfollow that shit. I don’t want to feel like the victim of anything. I believe the universe is on our side; you’re either winning or learning. There’s no losing, only learning.”

So what has Tim learned?

“The enemy of your life is not somebody else’s life. The enemy of my song is not somebody else’s song. The enemy of your taco is not someone else’s taco. If you’re feeling that it is, its saying more about you than its saying about that. Its a hard realization to come to terms with, but as much as I think I am looking at Instagram, Instagram is really looking into me. You think you’re looking into people’s lives, but you’re really learning about your own.”

Personally, he sees Instagram as a net positive, because he has curated a feed that enriches his life for the better. So what’s on his feed? Food, politics, and fitness. We steered clear of the political rabbit hole, but in regard to fitness, Moore is inspired by bodybuilders, especially Arnold Schwarzenegger and the Rock. “Everyone should follow The Rock,” he says.

A Day in the Life

“I believe in repetition; I believe in routine. You get good at what you practice.”

Every day, Moore wakes before 5 a.m. for his first cup of coffee and a quick scan of the news. After a pre-workout shake, he’s in the gym by 6:30 a.m, and lifts weights for an hour. After a pit stop to load up on his “veggie reps,” he heads to his recording studio for a good portion of the day, followed by a hefty vegan meal at a restaurant. His go-to? A burrito; he is “one-hundred-percent addicted.” He wraps up his day with a session of planks, then gets to bed early.

At the end of the day, Moore says he is “trying to help people and change people’s lives for the better.” Vegan Fat Kid has evolved far beyond its digital breadcrumbs origins, and even beyond “vegan Yelp” as he called it. Although he is committed to posting food photos, he has shifted his focus to his workout routine.

“I use the gym to plant seeds. Everyone has to go on their own vegan journey, because that’s how it sticks.”

He leads by example, which is why you will always see in him a pro-vegan t-shirt at the gym. He’s a strong believer in t-shirt activism. Recently, a regular at his gym approached him. He told Moore that he had been vegan for the past two months, because Moore’s impressive workouts and vegan t-shirts sparked his curiosity. He did his research and came to the conclusion that plant-based was the way to go. Moore didn’t have to preach a word. You don’t need a pedestal or a bullhorn to influence people, its consistency and results that count.

To encourage others to practice this t-shirt activism, Moore launched his Train Vegan apparel line last Tuesday, August 15th, in collaboration with another vegan Instagram influencer, Vegetaryn. The Classic Line is now available and includes sweatpants, hoodies, and tees for men and women. This is his second project with Vegetaryn; the first was the “#Vegan AF” collection, which is still one of the brand’s top sellers.

According to Moore, Train Vegan has a more focused message:

“Not only can you be the guy that is vegan that is built really well, you can actually build muscle on a vegan diet. I don’t care if you have big arms, bro. If it costs an animal their life, it ain’t worth it. If it costs you your life it isn’t worth it. Its not enough for you get big muscles. Its how you get big muscles thats important for your health and longevity and for the longevity of the planet.”

Looks like the Vegan Fat Kid has more on his mind than where he is going to get his next burrito.

Find Tanya on Instagram and The Vegan Potluck Podcast. 

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All images courtesy of @veganfatkid

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