Every year, my wife and I do a Veganuary challenge as a kind of cleanse to start the year, similar to Dry January. This year we were travelling during New Year's, and so we decided to push off the challenge to February. But to ratchet it up a notch, we trying to eat whole-food, plant-based for the month.

Is anyone else interested in participating?

If so how has it worked for you ? Did you have a professional preparing a meal plan ?

I’ve been trying out a lot of new plant-based meals lately and would love to know what’s your go-to dish when you’re craving something quick, tasty, and healthy?

For me, it’s a Chickpea Salad it’s easy, delicious, and so refreshing. I’ve been making it all the time, especially on busy days when I don’t have much time to cook but still want something wholesome.

I actually got the recipe from a plant-based cookbook that has over 200 recipes for everything from snacks to full meals. It’s been such a game-changer in the kitchen for me, and if you’re looking for fresh ideas and easy plant-based meals, I’d definitely recommend checking it out.

If you want to explore more plant-based recipe inspiration, you can find it here: https://tinyurl.com/mrv32m6a

I have a sodium problem. I have been about 80% WFPB and about 95% vegan for the better part of about two months now. While these usually fit the vegan criteria, I cannot shake salty crunchy snack foods. I just eat so much. I finished two bags of tortilla chips since Monday. Two whole bags! I have tried to turn to alternatives like nuts but I end up eating way too many. I have had quite the sodium addiction for as long as I can remember (im only 20 so since childhood!) and am wondering if I should just quit these crunchy snack foods (primarily tortilla chips and salsa, or pretzels) cold turkey or continue to find better for me alternatives.

Pretty much every day for the last five years

hii , I noticed that Dr Fhurman say we need to take : K2 and zinc . and Dr Gerger, and Dr Klaper , say we don't need.

Anyone have any ideas for a good, quick, easy marinade and braise sauce for cooking tofu. I've been foregoing the traditional tofu press... I just hand squeeze out some water and cook the tofu to death (400F for 45 minutes or so). This is a personal preference as I like the texture and mouth feel with this preparation. I always found other prep methods to give me a more rubbery (note: not in a bad way) texture. Any way I want to cook in more liquid to keep a little more moisture in the end product.

Bonus points for low\no sodium and low\no oil (I do very well with my oil consumption. My breakfast alone gets me well along on my goal and just 8 oz of tofu will get me to the 40ish grams in a target 2500 calorie goal)

A big salad 🥗

Roasted chickpeas Pumpkin seeds Onion chutney Roasted sweet potatoes Rice Coriander Leaves Bell peppers Cucumber Kale Oumph kebab pieces Hummus Olive oil

We have just moved house and the new kitchen has a wok station. As a cooking fiend, I am itching to try it out and bust out the wok I have not used since going plant-based.

How do you cook at such a high temperature without oil though? I do not want to ruin the wok with burnt-on food but also do not want to use oil or non-stick spray either. How do you get around this?

 I have been a strict vegetarian for ethical reasons for 35 years, long enough for it to be as natural as breathing, I don’t think about it it’s simply who I am.
 I have tried a couple times to go full on vegan but never stuck to it. Why? Because just when I think I’m on track, I find the vegan labeled cookie contain honey, or reading the label on a vegan promoted product and see some kind of dairy in it. I get disappointed and find myself putting Parmesan cheese on my vegan pasta.
Thanks. It’s just a character flaw that bugs me.

For those who went plant based for health reasons/concerns, how long until you started noticing benefits? I've been feeling terrible lately - heartburn, constipation, bloating, aches and pains - and I need to make some changes. Would love to hear some positive experiences!

Also, please tell me my tastebuds will adjust!

Long story short, I used to be obese and eat lots of junk food. I am now within a normal weight range and look and feel excellent.

My friend, who was asking me about how I managed to lose so much weight, asked me what I did and I told him I started eating whole foods, mainly vegetables.

He said that I should not have cut out junk food completely (even though I have been completely junk food free for 2 years now) and that I would "balloon out again" and give into "cravings".

FYI I am about 140lbs now and he is well over 300lbs and has struggled with his own weight. I did not give him any personal advice. He was the one who asked me how I lost the weight

I did not ask him what this meant as I did not want to provoke conflict but just wanted to get your opinion. Is he talking about yo-yo dieting?

I am seeking to boost fiber in my diet, beyond the legumes, fruits & veggies I already eat.

Do you consume any higher fiber breads (found at the grocery store, if possible) and pastas that you enjoy? Thanks

So one of my biggest difficulties is shopping, when eating a diet heavy in meat it's basically you get chicken/beef/pork, salt, pepper and rice, can substitute a side of corn/fries or potatoes/broccoli to go with it.

What's the vegan equivalent of this, I've struggled to find meals that have a similar taste/texture to meat while still being as simple and easy to shop for and put together. So was looking for some varied meals that have relatively few ingredients and are easy to put together whole still having a solid taste profile

I‘m looking for ideas on how to create a nutrient-dense, one-pot vegan meal that contains all essential macronutrients and micronutrients, but with as few ingredients as possible. The goal is to have a meal that’s easy to prepare and reheat while traveling, ensuring I get all the necessary vitamins, minerals, and protein without needing a complex diet.

Some key criteria: • Minimal ingredients (ideally under 5) • Covers all essential vitamins and minerals • High in protein • Easy to store and reheat while traveling • No oil, low-fat (whole-food plant-based preferred)

Does anyone have a go-to recipe that fits this criteria? Or any advice on ingredient combinations that maximize nutrition with minimal complexity?

Thanks in advance for your insights!

Can anyone recommend a good online retailer (US) to buy tvp, soy curls, soy chunks, and vital wheat gluten in bulk? I've found them individually at stores like Vitacost, but not everything through a single retailer.

So, I have respiratory crud. There's no one to cook for me, so what do you eat when your not feeling well and have to make it yourself? My appetite is okay, but not great.

I can't do very spicy things (thank covid a few years ago for that). Been trying to rebuild my taste for spicy food, but that has failed so far.

Tell us what you've been eating this week or what you'll be eating the rest of the week! Bonus if you can link photos and recipes. :)

This is slightly embarrassing but I’m 36 and hate most vegetables. Don’t like much fruit either. I’m transitioning to a plant based diet in an effort to help some health issues I’ve had for a while. But I have almost an aversion to most vegetables.

I do have IBD (Crohn’s) and feel that’s where some of the aversion comes from. For a while, eating lots of veggies and some fruits would make me feel sick/be physically painful. However, my intestines are doing better now (coincidentally around the time I cut out meat my scopes started coming back much better but I digress.

I really need to eat more vegetables. I like some things like cucumbers or carrot(raw), baby spinach and romaine lettuce. Cabbage is ok. I can’t eat eggplant or zucchini. I also can’t eat raw bell peppers but can have them cooked.

Would you guys mind sharing your favorite ways to prepare different kinds of veggies? I’ll try anything I can. I do have a nut allergy but sun butter is fine.

I have read and seen conflicting opinions and data on ideal protein requirements. I've heard anywhere from .8-1.2 g of protein per kg of body weight is an ideal amount. Then I've heard (not sure how much validity there is to this statement) that when eating a plant based diet those requirements aren't the same.
I'm curious to hear how much protein you aim to get in your diet and what you base your numbers on. I feel like I've been less satiated lately since eating a plant based diet, and am curious to figure out if I'm not ingesting enough protein during the day/week.

If anyone has a solid answer for this, I'd be curious to hear. Thanks!

Edit: .08 -> .8 & lb -> kg

I need some recipes that involve minimal effort. I used to meal prep but I just don't have the energy right now.

basically looking for some more like fun/ unique recipes where you wouldnt expect beans to be.

im gonna try lentil burgers soon and also a blackbean mushroom stroganoff, but thats the sort of thing im kinda looking for.

something more warming and creamyish, or just a good sneaky way to get legumes in.

all recipes welcome though ! 💗

Anyone in this forum who is an athlete or moderately to very active? Curious what foods you prioritize on a WFPB diet without oil. Also open to recipes for high protein breakfast.

Edit: I should clarify that I engage in multiple activities for my physical exercise. I train heavy sandbags 2x week, parkour 2x week, running + shadowboxing 1x week, and swimming + wrestling stance and motion 1x. I focus on eating 90-95% legumes, grains, veggies, fruit, nuts, and seeds with the 5-10% being more processed foods. My goals are longevity, functional fitness, and maintaining a healthy body composition.

Hi there, I bought couscous today and when I was pouring it out, I noticed these black grains/bug bodies/poo? In the packet with the couscous. What they are and is it still safe to cook the couscous?

Hi everyone, I'm trying to hit 96 grams of protein a day. I barely hit 45 in a day (it's so bad). I don't want to eat tofu every day. I will be incorporating seitan. But I need quick meals and don't have time every day to make things. I've started using a clean ingredient lentil pasta, what are clean ingredient sausages, patties, and other ideas with low sodium content.

https://preview.redd.it/8dq1disuzffe1.jpg?width=981&format=pjpg&auto=webp&s=6236a6f63168267dd679ead1b3b110e224f8c02c

Had a craving for my childhood classic. Red Lentils as the protein with a homemade sauce throw together, added pickles and onions and threw on a bun.