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The Keto Diet, Can It Be Vegan Friendly?


"keto" friendly eggplant serving suggestion



I was hanging out with a friend the other night and she looked absolutely fantastic, I had to ask what she was doing and she told me that she was following the keto diet. Now just to let everyone know up front, she is not vegan or a vegetarian, I immediately thought of having to eat lots of heavy, fatty foods.

When most people (including me) think of the keto diet, since it is high fat, they automatically think of  cheeses, meats, cold cuts and alike, but ladies and gentleman don't be fooled, the keto diet can work for everyone whether you eat meat or not. First off, I am not condoning or endorsing this diet but wanted to share some of the information that I found interesting. This particular diet turns your body into a fat burning machine, carbs are limited and  about 70-80% of your food intake is made of healthy fats. Very simply, here is how it works, the human body breaks down carbohydrates into glucose, which is then used for energy or stored in your liver or muscle tissue. When you starve the body of carbs, the body will resort to an alternative fuel supply. The body will use up its glucose reserves and then will break down stored fat into fatty acids. When the fatty acids reach the liver, they are then converted into an organic substance called ketones. The brain and other organs feed on the ketones in a process called ketosis, hence the name keto diet. In order to maintain the fat burning state, you would have to consume to consume lots of fat and virtually no carbs. Sounds simple, right?

As a vegan or vegetarian, you are probably used to eating all vegetables, keep in mind on this diet you will need to avoid potatoes, corn, peas, yucca, yams, parsnips, legumes and beans since they higher in carbohydrates. Also certain fruits are off limits as well as grains and sugars (honey, agave, maple syrup etc).  Some of the low carb foods you can eat are vegan meats (tempeh, seitan etc) nuts, seeds, leafy greens, vegetables that grow above the ground such as broccoli, cauliflower, zucchini etc, avocados and berries among other things. There also will be quite a bit of counting involved (there are apps with calculators available) to make sure you are hitting all your nutrient goals to ensure you will remain in a fat burning state.  As with any diet, it is always good to speak with your physician first to ensure it is the right plan for you.



This is an example of a "keto friendly" vegan eggplant dish you can make, I did not include specific amounts, carbohydrate or sugar counts since this is a just a sample recipe.

Ingredients used

1 Eggplant
Almond flour
Coconut Oil
Nutritional yeast
Tomato sauce

You would have to check the fats, carbs and sugar on the ingredients that you use if you are following the keto diet since things will vary depending on amounts and ingredients.  This is just an example of what a vegan dish might look like if you are on the keto diet. Another great source of  healthy fat on this diet are avocados which I happen to love. I am not sure if this is the diet for me, but it is always good to explore your options and find a way that is healthy and you can enjoy the foods you eat. Even if you are not on the "keto" bandwagon, this can still be a great, quick and easy meal.


 I peeled and sliced the eggplant and then dredged it in the almond flour ( I didn't use anything prior to dipping in the flour). I heated up some coconut oil and browned the eggplant on both sides. I defrosted the tomato sauce that I had made and had previously frozen ( I shared it in a prior blog but also included it at the bottom of the post) and used that to coat the bottom of the pan. The tomato sauce was home made and had no added sugar. I then layered the eggplant, sauce and a sprinkle of nutritional yeast and put it in the oven at 350 degrees for about 20 minutes. I personally liked the sweetness the almond flour and coconut oil gave the eggplant but you can always substitute any of your favorite oils to fry it in. Just to let everyone it took quite a bit of coconut oil to brown the eggplant.

And now it is time for my thought for this week.

 Did you ever notice or even wonder why everything is built around couples? If you go to an amusement park, the majority of rides are designed for two people to ride together. So what happens if there is three of you? I think back to being in school where the classroom was set up with two rows of three desks across. When the teacher decided to change the configuration to two seats across all of a sudden there was one child left out. It is no different with adults, one person is always left out and has to sit alone or be paired with another third wheel. If the other two people are oblivious, it can be very lonely. Think about when you are walking on a sidewalk, there is typically only room for two people to walk side by side. The third person is usually walking ahead or trailing behind. I guess that is where the phrase two's company and three's a crowd originated from. Restaurants are the same, you have all seen tables for two but did you ever see a table for three? It is a table for four where the third person is facing an empty chair unless you are fortunate to be at a round table. I looked up the definition of third wheel just out of curiosity and to paraphrase it states when two people are hanging out and the third person is there but doesn't necessarily feel like they are part of the group. So what can be done about this? The first thing is to let the other two people know how you are feeling. Maybe they just aren't aware of how it looks or that they are not being inclusive. Communication is key in any friendship. You should then evaluate the situation based on their feedback, if they react negatively maybe then you are forcing the issue and you really are being excluded and they are just too polite to tell you that they don't want you to come along. Either way there is nothing worse than feeling like you are an intruder. So the quicker you find out what the issue is, the happier you will be. So you may ask it is possible that three is better than two? Yes it can be but it is definitely more challenging since it is easy for jealousy and insecurity to develop. Sometimes it feels like a competition but it should not. If you don't like the vibe when you are hanging out, it is up to you to change it. It can either be fixed or if it can't, then you just need to move on because no one deserves to feel like an outsider. Sometimes even if you have the right people in your life, and you truly enjoy each other's company this can still happen once in awhile. I am very fortunate to have women in my life that are totally inclusive. There is never a feeling of being left out. I heard a great saying the other day from another friend that I must share with you. "You are not a third wheel, we are a tricycle". I love this saying.  I encourage you to take notice of the dynamics when you are hanging out with your friends. Don't lose sight of the bigger picture and remember that tricycle needs three wheels otherwise it can't function!

I would love to hear your thoughts and comments on these topics.

Thanks for reading and I hope you enjoyed this week's post. Don't forget to check out my prior posts on The Smoothie Vegetarians.

Here is the recipe for the basic tomato sauce recipe, in case you missed it.


My Basic Tomato Sauce

Olive oil to coat the pan (I use a stock pot)
1 large or two small onions chopped (you can use more or less depending on preference)
2-28 oz cans of crushed tomatoes* (I usually use whatever is on sale)
1 large can of tomato sauce (the one I used was 29 oz)
Garlic can be fresh or dried ( I used 5 cloves since this is what I had on hand but again it is up to your own personal taste)
1/4 cup of dried basil
1/4 cup of dried oregano
As soon as the onions and garlic were translucent I added the dried spices gave a quick stir and added my cans of tomatoes and let it simmer. Your entire house will smell delicious. During the summer months I incorporate fresh tomatoes from the garden.

* if doing the keto diet check ingredients for carbs, sugar etc.


Until next time...

With Gratitude,

Trudy







Sticky Sweet and Sour Mushrooms Recipe



Mushrooms are so wonderful because they have a great flavor on their own but still take on any seasonings and tastes you add to the recipe. Their chewy texture is almost meat-like and has been known to fool people. Our recipe for sticky mushrooms features crispy mushrooms and a really zesty sweet and sour sauce. Maybe zesty isn't the right word. It's not spicy but the flavors are really strong and a perfect blend of sweet brown sugar and sour red wine vinegar. And soy sauce is amazing in everything.
  • 1/4 cup canola oil
  • 2 1/2 cups mushrooms, chopped into chunks
  • 1/4 cup cornstarch
  • 1 tbs sesame oil
  • 2 cloves garlic, minced
  • 1 inch chunk fresh ginger, minced
  • 2 tbs brown sugar
  • 1 tbs red wine vinegar
  • 1/4 cup soy sauce
  • 1 tsp cornstarch
  • 1 tsp water

In a wok or large skillet, start heating up the oil. While that's going on, sprinkle a little water on your mushrooms to dampen them and mix in the 1/4 cup of cornstarch so that they are well coated. When the oil is really hot, toss in the mushrooms and fry until they are brown and starting to get crispy.

Ok, I'm clearly not a professional food photographer but trust me when I say this is a delicious vegan dish.

While the mushrooms are cooking, mix the 1 tsp of cornstarch and 1 tsp water together in a little dish and set that aside for the sauce later. If you are serving your mushrooms over rice or noodles, you can start that cooking now. I use a cup of long-grain rice and it serves perfectly with this.

Back to the mushrooms: Scoop them out when they are done, and set them aside in a bowl while you make up the sauce. Pour out any remaining oil in the wok, and turn the heat. Once it's cooled down a bit, add the sesame oil and along with the garlic and ginger. Saute until browned and really fragrant. Make sure you've let the wok cool after the mushrooms though, or the garlic will scorch pretty quick.

Toss in the brown sugar and stir until it caramelizes in the hot oil. It will only take a moment, so don't wander off. Now in goes the soy sauce, red wine vinegar and the cornstarch mixture you made already. Stir for a few more minutes until it get thick and a little syrupy.

Add in the cooked mushrooms and stir until coated with sweet and sour sauce. Let them cook for a few minutes more to get all heated through. Spoon your sticky mushrooms and sauce over rice, and that's all there is to it.

This is an easy vegan recipe with a lot of bright bold flavor to it, but it only serves 2 people. You might want to double it if you want to serve up a larger family.

I find that the sauce for this cooks up really quickly and it can be a helpful idea to measure out your soy sauce, vinegar and sugar beforehand so you can just pour them in at the right moment instead of fussing with measuring spoons while all the action is going on.

What I Eat in a Vegan College Away Weekend!


Raw vegan weekends for me are a must during cold and flu season. I'm lucky enough to have access to a friend's kitchen on the weekends! (Thank You Jackie Knight, my BFF!) This weekend, I thought I would include you guys in what I eat, drink, and snack on! Every day I drink about 96 ounces of water, so that is also included in this post.

Saturday and Sunday:

I know caffeine and coffee isn't technically raw, but I don't really function without it. I'm not human without my coffee. So in the morning, I drink half-caffinated coffee instead, to cut back a little. The act of making my coffee in the morning is my little ritual. It's part of my routine, and it's so incredibly relaxing. So, for my first meal, I'm including my weekend treat-yo-self, latte routine.

Ingredients:
almond milk
french press
hot water
one tablespoon coconut oil
coffee (decaf and regular)
coconut sugar (optional)
coco/cacao powder (optional)
cinnamon (optional)
blender
coconut whip (optional)

Steps:
1.Heat the hot water on the stove for the french press coffee.
2.Add in as much coffee as you want to your french press, I like mine pretty strong, but not everyone does.
3.Add in the hot water, stir, let it brew for about five minutes, and then press.
4.While the coffee is brewing, warm the almond milk on the stove. Warm, not cook.
5.Add the coffee to the blender, enough for one cup. Or enough for how many people you are making.
6.Add in the almond milk, enough for a latte.
7.Add in the bit of coconut oil, I put in a tablespoon for two people. You can also put in Brain Juice, found at (https://brainjuice.me/)
8.Add into the blender the cinnamon, coco or cacao powder, your sweetener, and blend until the milk is a bit frothy.
9.Pour into your mug, and top with the coconut whip!
10.Enjoy!



For a mid-day meal, I had a huge bowl of seasonal fruit salad. This one had a bunch of seasonal citrus fruit, like clementines, blood oranges, grapefruit, and pomegranate. You can use whatever seasonal fruit you like, but for me, this was what was on sale, and seasonal.

For a snack, I had these amazing raw cinnamon rolls. They are so incredibly good, gluten-free, and just freaking delicious.

You will need:
really ripe bananas (spotty) ( I used about 4 medium length bananas)
dates ( I used about 14 pitted dates)
cinnamon
1/2 cup of water
coco wip (optional)

Steps:
1. Slice your bananas long ways into three long strips.
2. Place your bananas in a dehydrator for about 4 hours.
OR
2. Place your bananas at 250 F for about 4 hours on one side, then flip them and cook them for about another hour on the other.
3. Take your banana slices out, and let them rest for about 30 minutes to one hour.
4. While the bananas are resting, pit your dates and place them in a blender with the 1/2 cup of water and dash of cinnamon to make the date cinnamon caramel.
5. Place your caramel onto the banana slices, and roll your cinnamon rolls.
6. Pop the now rolled up cinnamon rolls back into the oven at 250 F, and cook for about another 4 hours.
6. Put the cinnamon rolls with the date caramel back into the dehydrator for another 1-2 hours.
7. Let the rolls rest for about 10 minutes, and top with coconut whip.
8. Enjoy!


For dinner, I had a huge green salad with vegetables of every color of the rainbow, along with the leftover fruit salad I had from lunch. I absolutely love salad of every kind. I have been watching a bunch of Elle Fisher's videos on Youtube recently, and she makes guacamole as a dressing for her salads often. I drew inspiration from her videos and used guacamole as a salad dressing. Needless to say, but it was so incredibly freaking delicious.

My salad included:
1 head of romaine lettuce
1 fresh meyer lemon, juiced
1/2 bag of spinach and baby kale mixture
3-4 stalks of celery
10 little radishes diced
about a 1/2 head of broccoli
about a 1/2 head of cauliflower
1 whole cucumber
raw cashews and almonds
and guacamole dressing.

I hope this gives you an idea of what I like to eat when I have the chance to plan my meals out the way I can. Away weekends give me the best opportunity to detox!

The Road Less Travelled


Last Sunday was my one year anniversary of being sober. Not long after I chose veganism I also chose to quit alcohol completely. I'd always been a regular drinker, and at times would drink way too much. After being ill and having some other very stressful events in my life, I found I was drinking daily, and not always stopping at the two glasses of wine I would tell myself I'd have. It's a slippery slope, and I was sliding down it quickly. I felt mildly unwell most days; headache, dehydrated etc., and then by five or six o'clock in the evening I'd have a glass of wine and start the whole process all over again.

It took me a few stops and starts, but I finally got the momentum going and here I am one year later. The differences were subtle, but I noticed them almost immediately – that little bit of fat around my waist melted away (well mostly anyway!), within a week I was sleeping like I hadn't for many years – all night long, good, solid sleep. My mood improved and it's a special kind of wonderful to wake up every morning without a hangover. It's also wonderful to be able to drive at night if need be and to just generally be more aware; of myself and of those around me.


How is this related to veganism? Well most things in my life are in a roundabout way. It comes down to what I'm putting in is what I'm getting out. When you feel good about what's going into your body – or what isn't going into your body, then that ripples outward in a million different ways. It brings a kind of inner peace and with that comes an amazing amount of clarity. At the risk of sounding “hokey” it's all interrelated. You really are what you eat; or what you drink.

There is such an amazing mind/body connection which is something I'd like to explore further, and am taking steps to do so. It's been a long (very long!) road of inner discovery for me; I've gone about it the hard way – I really didn't need to put half a lifetime into it – or maybe I did – because it got me to this place, and I can't say I've ever really known myself as well as I do now. Everything in it's own time as they say.

I spent two years off work on long term disability – I filled my days with a lot of hiking, a lot of reading, yoga, some meditation, some writing, and a whole lot of spending time with myself like never before. Marriage, raising children, working, the end of a marriage, illness, raising teenagers – it doesn't leave a lot of time for getting to know who you are. Now, as my fiftieth birthday looms in the distance I feel like I'm just coming into my own. I've embraced veganism, and everything it represents – not the food so much (although I love it) but what it represents; I'm nurturing myself while doing the least amount of harm I can, I'm thinking about what I'm eating or wearing or doing, I'm more in touch with what's going on in the world in terms of how it affects this planet of ours and all the creatures (including ourselves) who live on it. I'm being more purposeful, more in tune with myself and others, and really just more “there”.


Do I miss drinking? Sure. Every once in awhile I think “boy, a nice glass of dry red would hit the spot right now”. But I don't miss it enough to have it. I miss melted cheese too, but not enough to eat it. Five minutes of gratification isn't worth stepping backwards on the path I've chosen because this path is full of so many rewards, and so much beauty, and just so much “more”.

This past year everything has come full circle for me in a very meaningful way. You couldn't pay me to go back twenty years (maybe for the young skin and grey-less hair though!). It's been a long, long, often painful journey, but the place that journey has taken me to so far has been well worth the effort. The other day my seventeen year old said to me how proud of me she was because I'd quit drinking, and that my friends is incentive enough for me.

Gwen

Cheesy, Creamy Pasta Meals (Plant Based!)

(photos by Danielle)

A lot of people think that you have to give certain foods up for this lifestyle. The good news is that you do not. I find this incredibly easy. The one thing I find interesting is people give the excuse "...but I could never give up x,y or z". However it is becoming so much easier. People continue to try out new recipes and the more they try out new recipes the more common it is for them to find new flavors that they like just from playing around with different spices and other ingredients in your house you can find a lot of flavors that you really like it can be important to play around and find new things that you enjoy based on all the recipes that you liked in the past you don't have to give anything up and you can find plenty of substitutes.

(photos by Danielle)

All of these recipes are so flavorful and I enjoy these so much. I will be making these again and every time you remake a recipe, you get better each time. You can start to play around and start to learn more about what you like and what you want to change. You can add more or less of an ingredient and that is one of the great things about cooking. 

(photos by Danielle)

I have made some cheesy tasting pastas and they have been absolutely amazing. I have been playing around with changing recipes around for a while now and I am pleased with how they have turned out. I have noticed no taste differences and these are something I feel so much better after eating. I do not feel all tired and weighed down after eating these like I used to feel with dairy based meals. I feel energetic and I feel like I can still continue on with some more of my busy daily tasks. 

Below is the Daiya pasta mixed with some added veggies. 

(photos by Danielle)

If you want to do some store bought versions of this meal, brands like Daiya, Annies, and Amy's have some vegan options if you are short on time. These all taste amazing and I love these. 

(photos by Danielle)
This picture shows the Annie's vegan mac and cheese shells with carrot and broccoli. 

(photos by Danielle)

Also, if you want to do this recipe homemade, you can do a cheese sauce and boil some pasta with whatever type of noodles you like. For the cheese sauce, I boil some carrots, potato, and onion together and then when they are done you can blend them with water. You can also use a milk alternative for extra creminess. The amount of the recipe can vary depending on the flavors you would like. I know some people may want more or less garlic as well when they add it in. Also you can add some nutritional yeast as well as salt if you want some extra flavor. Then once your pasta is done, just add in the sauce, and enjoy! You can also garnish the recipe with paprika or some veggies for extra nutrition and flavors. If you don't like the flavor combination, there are other things you can try out like melting some cream cheese (you can find it vegan!) and mixing it with some nutritional yeast and spices. This is a less healthy version of the recipe of course, but it can be better if you are short on time or want a creamy taste. 

(photos by Danielle)

I hope you all try some of these out….happy Friday!
-Danielle

It is (Vegan) Taco Tuesday!


Hope everyone had a great week!

I have a great easy meal that takes only minutes to prepare and is sure to be a hit with the entire family. It contains one of the most versatile ingredients I have found which is canned jackfruit.

What is jackfruit? Jackfruit is an exotic fruit which many people consider to be an excellent vegan or vegetarian meat substitute based on it's texture which is similar to that of pulled meat. It is perfect as a filling for sandwiches or tacos as a filling and resembles pulled pork. Since jackfruit doesn't have a strong flavor on it's own, I like to marinade it in BBQ sauce to give it a burst of flavor. I have not yet experimented with the actual fruit itself but I am a huge fan of the canned variety that is sold at Trader Joe's.

If you are anything like like me, I love recipes that can be used as a basis for multiple meals, which is why I am doing the jackfruit tacos today. I find that different kinds of bean salads are a staple for me. I can eat them any time of the day, alone or added in a green salad. I also find if it is portioned out, it will get eaten.


Jackfruit Tacos

1 Can of Jackfruit in brine
Drain and put in a covered container with your favorite BBQ sauce and left marinate while you prepare your toppings. (I broke the pieces apart to give it a shredded appearance)

To top my tacos, I am making a black bean and corn salsa.

I used:

1 Can of corn
1 Large can of black beans ( I am using a large can since I like to use the leftovers to make a bean salad)
1 Red pepper ( you can use green if that is what you have on hand)
2 Stalks of celery
Cilantro
Tomato ( which I added to the portion that I am using to top my tacos)
Salt and pepper

After preparing my salsa, I sauteed the jackfruit for about 10 minutes, I this point all the BBQ sauce had worked its way into the jackfruit and it looked exactly like pulled pork, I filled a hard shell taco with this mixture and topped with the salsa. This would also be great as a wrap. A quick, easy meal that was absolutely delicious. You can use the rest of the beans and corn salsa to create a bean salad and use the remaining jackfruit over a creamy polenta or use them both to create an amazing nacho dish to snack on. The possibilities are endless.



I wanted to share some thoughts with you all this week on the topic of making yourself a priority.
How many times have you agreed to do something that you really didn't want to do? Maybe it was something major or just a minor thing. Either way it was something you didn't really want to do. So why would we do something we didn't want to? I guess it goes back to wanting to be liked. We all want everyone to like us so we want to please people and therefore agree to do things we really don't want to do. For many years this was a perfect description of me. I tried to make everyone around me happy but in reality I was the only one that wasn't happy. Over the years this has changed, it is ok to say no. A simple concept but sometimes very difficult to do. Once I realized it was ok to have an opinion. It was ok not to do everything that everyone wanted me to do. It was ok to put myself first. It may be hard for some people to understand why you are suddenly saying no but that is their issue not yours. I started finding myself becoming bitter, resentful and I felt like I was being taken advantage of. This was no one's fault but my own insecurity of wanting to be liked. If you find yourself in this space, remember you are the one who determines what you want to to do, no one else has this power unless you give it to them!

Hope everyone has a fantastic week. Remember to keep celebrating the little things in life so jot them down and put them in your gratitude jar.

And for all you animal lovers out there, please adopt, don't shop!!!

With Gratitude,


Trudy

Eliminate the Egg



Vegetarians often still eat eggs but vegans do not. Taking actual egg dishes out of the menu is easy enough, though you can still make a wicked scrambled "egg" dish with tofu. But what about all those recipes that need the egg as a binding ingredient? The unique qualities of an egg mean you can't just leave it out and you have to find a replacement that has brings the same chemistry to the recipe.

Handy options to make vegan egg replacements
There's an old vegan joke about someone who heard you can replace egg with applesauce, but isn't too happy about how his omelet turned out. I said it was an old joke, not a good one. But the point is pretty clear. Yes there are many ways to swap out the eggs in recipe, providing you know which is the best option for any specific recipe.

Banana
This is a tried and true option for a lot of baking recipes that require the moisture and binding qualities of an egg. A small ripe banana that has been mashed up can replace 1 egg, but will impact the flavor of your recipe a little.

Applesauce
Maybe not in an omelet, but applesauce can be a good swap for egg in a lot of baking. It doesn't bind things as well as the banana though, and it adds more liquid (meaning you may have to adjust other ingredients a little). It only takes 1/4 cup of applesauce to replace an egg. Unsweetened is the best choice to use as-is, though sweetened will work just as well if that's what you have. Just use a little less sugar to balance it out.


Flaxseed
This is my personal favorite because it doesn't add flavor and you can use this in more dishes because it's taste neutral. It also adds great nutrients and fiber to your recipe that an egg wouldn't.

Mixing a little ground flaxseed with water will create a gel, and a perfect sub for an egg. One tablespoon with 2 or 3 tablespoons of water is a good ratio but it's not set in stone. You just have to mix them together and let it sit for 3 or 4 minutes before you scoop the gel into your recipe. This is the technique I use in my banana bread oat cookies. Chia seeds will work just as well too, in the same proportions.

Tofu
Now this is a replacement for the dishes that use eggs as a main portion of the ingredient, not just a handy binder. You'll need to experiment a bit more to get this sub right because every recipe will be different and the tofu isn't meant to blend into a mix and disappear like the egg substitutes we've already talked about.

Potato or macaroni salad that would normally have a hard-boiled egg included might work very nicely with some extra firm tofu crumbled up instead. You get a similar texture along with the added protein. It's a tasty win-win. Saute firm tofu along with some spices and vegetables to replace your usual scrambled eggs in the morning, and you can even use soft tofu and non-dairy milk to do up a lovely vegan quiche.

If you don't want to experiment, there are egg replacement products on the market you can try. Ener-G, VeganEgg and I think that Bob's Red Mill has one too.

Which Vegan YouTubers Should YOU Watch?





        The vegan YouTube community has been booming these last few years and I am so happy that they are spreading the vegan message. In fact, I found out about veganism through watching YouTube videos almost two years ago and that is what helped me change my lifestyle! I watch so many amazing people on YouTube, but I wanted to share a few of my favorites with you guys.

Different people are good to watch for different topics, which means just because you are vegan, you probably will not enjoy every single vegan YouTuber. I decided to divide up some of my favorite people into categories so you can find someone who aligns with your interests!


If you like amazing recipe videos:


Caitlyn is a kitchen genius. Her recipes are easy to follow, usually inexpensive, and delicious. She has recipes targeted toward college students, busy people, holiday recipes, and budget-friendly ones. I highly recommend checking out her channel!


Another amazing chef is Nikki Vegan. She has tons of experience working in restaurants which helps her to create the most tasteful and flavorful dishes. Her recipes are perfect if you want to cook something fancy for your friends and family, or even just yourself! She helps veganize your favorite meals and she is such a sweetheart.



If you are into fitness and weightlifting


Stefanie is definitely an inspiration when it comes to fitness. Her abs are amazing and she puts together great workout and gym routines from beginner to advanced. She also shares a lot of high-protein recipes for those looking to build muscle.


It can be hard to find male vegan YouTubers but Jon is certainly one of the best. He shares his workout routines and what he eats to build muscle. If you ever doubt that vegans can look like professional body builders, Jon will show you that it is totally easy and possible.


If you are pregnant or a vegan mom


Natascha has three children and her youngest two are twins. She shares her entire journey of her twin pregnancy while eating completely vegan. She also shares what she ate while pregnant and what her oldest son eats.
Ellen is one of my biggest role models because she is living in Hawaii with her beautiful family and is always so kind and loving to everyone. Her diet consists mainly of raw fruits and salads and she demonstrates how she got through all of her pregnancies while eating this way. She also gives great parenting advice in her videos and how she homeschools her children.

I had to add another vegan mom to this category because I absolutely love Dani. She is a lot different from Ellen because she lives a more realistic lifestyle, so if you are not ready to move to Hawaii and eat fruit all day, Dani might be more relatable to you. She just had her first child and is already pregnant again so make sure you follow her vegan pregnancy journeys on her channel.



If you are into beauty and lifestyle videos


I am kind of obsessed with Kalyn, especially her morning routine videos. I also share her love for coffee and lattes. Her amazing hair and makeup routines use only cruelty free products which is awesome for anyone looking to find good beauty products.


If you are into spirituality and hippie-vibes


I love Annie’s channel because she shares her knowledge on crystals, meditation, auras, astrology, dreams, the law of attraction, etc. She also shares her travel videos from the world’s most beautiful places.


If you want to travel


This Channel is specifically for vegan travel experiences. It is a great resource if you are going to travel somewhere and you want to see what vegans have gone there before and what they ate.


If you want to eat like a raw vegan
Kate is not raw 100% of the time, but definitely most of the time. She is adorable, shares delicious raw recipes, is a member of the LGBTQ community, and a ballet dancer. If you like smoothies, you will definitely like Kate J

Kristina is probably the most famous raw vegan. She has been raw vegan for almost 10 years, so she knows what she is doing! She has tons of recipes on her channel that are all raw, from cheesecakes to fettuccini alfredo! If you don’t believe me, go check it out!


If you are interested in health


Dr. Michael Greger, the author of How Not To Die, is my favorite person to look to for all things health. He has done immense research into his field and shares his findings on his website and this YouTube channel. Each video is around 5 minutes so it is so easy to watch a few in your free time and see what is going on in the food and health world.

            I am sure I could mention 20 more people, but I will leave it at that for now. Share some of your favorite YouTubers in the comments below for me to check out! 
Until next time,
Karlee :)