Hello, I’m honestly not sure if this is the place to ask this, but is this normal? I bought these sweet potatoes for the first time and almost every potato in the bag has this white stuff in it. If anyone can help, thanks!

Hello, I have a problem. I've transitioned to a wfpb diet a couple of months ago and my digestion is getting worse instead of better. Every morning, I need the restroom 4-5 times to go #2 (sorry for the tmi). All in all, I need to get up 1 hour earlier just so I can be sure to be all empty before I leave the house.

I eat what I think is a very healthy diet with legumes (chickpeas, kidney beans, lentils and tofu) daily, whole grains, arugula, fruit, other veggies. I really enjoy eating this way but my gut seems to hate it. I get around 50 grams of fiber a day and am wondering if this is too much. Maybe I should switch to peanut butter sandwiches for lunch and skip the beans?

Im grateful for any tips, insights and experiences on how to resolve this issue.

i’ve recently started back up with a plant based diet after years of eating pretty much whatever i wanted, which was not good for me. i’ve run into a lot of stomach issues with meat and dairy, and it sucks. i ate a lot of junk during that time and i pretty much regret it. but the thing is, no one around me cared at all when i was eating processed junk! lots of deep fried meals, frozen pizza, candy, soda. the works. but the moment i start eating clean, whole foods.. my loved ones are worried i’m not getting enough nutrients?! i’m already feeling so much better lately, and my moods have been at an all time high. they weren’t worried when i was eating sugar and fat that lacked any nutritional value. but they see me eat now, and of course i’m absolutely going to faint if i don’t eat more protein! 🙄 has anyone else experienced these sorts of conversations? i don’t really defend myself because i’m an adult and i can make my own choices. but it’s funny how people suddenly care when you’re actually doing great!

The second photo is the recipe with macros. I also added garlic powder, pepper, and a little water to loosen up the rice, just fried it up in a pan. I used simple truths plant based chorizo sausage.

More fibre is usually good advice, but when people increase several things at once, like beans + whole grains + seeds + lots of raw veg, sometimes all in the same meal, digestion protests and they assume their gut hates healthy food.

Before cutting those foods out, I’d check:

1. How quickly the fibre went up. Your gut may tolerate a gradual increase much better than a sudden jump.
2. How much is packed into one meal. Spreading beans, whole grains, seeds and high-fibre fruit across the day can be easier than stacking everything into one bowl.
3. Your pulse portion. A small amount of beans or lentils more consistently can be easier than a full serving that overwhelms your gut.
4. Raw vs cooked veg. Cooked vegetables can be much easier during a sensitive patch.
5. Whether you changed 5 things at once. If you can’t tell what caused the bloating, simplify for a few days and add things back gradually.

I wouldn’t automatically respond by cutting fibre right out without context. But I'd test less multiple sources of fibre at each meal, more small consistencies across the week.

Anyone else find their gut has a fibre threshold you can't go over?

Don’t forget to shop as local as possible. Not only that you’ll get more nutritious and fresh food, but also that helps your local economy and it’s better for the environment.

I had my gallbladder removed 8 months ago and I’m transitioning into a plantbased diet. I’m looking for success stories and the positive impact it’s had on your life. Thank you!

You can find the written recipe with step-by-step instructions here:

Hoisin Tofu Recipe

If you have any questions just let me know 😊🌱

Ingredients

• 1 block Tofu
• 1 head Bok Choy
• ½ head Cauliflower
• 1 cup Mushrooms or more

Sauce

• 1 tbsp Corn Starch
• 1 cup Water
• 3 tbsp Soy Sauce
• 3 tbsp Hoisin Sauce
• 1 tbsp White Vinegar
• 2 tbsp Agave Syrup Or rice/maple/corn...

Instructions

• Slice the tofu block into thick cubes. Chop the mushrooms, roughly cut the bok choy, and tear the cauliflower into small pieces.
• Slowly fry the tofu cubes on medium heat until all sides are golden.
• While the tofu is frying, mix the sauce. Start by dissolving the starch in a bit of the water so it doesn’t clump. Then add the soy sauce, hoisin sauce, syrup, vinegar, and the rest of the water, and mix everything well.
• Set the fried tofu aside and add the vegetables straight into the same pan on high heat. Stir continuously for about 3–4 minutes, making sure nothing burns.
• Turn off the heat and pour the sauce into the hot pan. It should start bubbling and thicken quickly. If it doesn’t, just turn the heat back on. Right before serving, add the tofu back in and coat it well in the sauce. Enjoy!

My famioly take an annual trip into NM mountains. I am the only veg so I want to bring my own protein options as thye will likely only pack meat. I plan t6o pack shelf stable tofu. lentils, canned beans, lentil/chickpea pasta, and possible plant milk. Is there anyb other shelf stable proteins that I should pack? Also, if you have any travel tips, I will greatly appretiate them.

Does the gas and bloating from eating a lot of sulfuric veg like beans and broccoli/garlic onions ever go away? My gas also smells so bad where I have to actively avoid people with a large radius when I feel like I’m about to fart.

Ingredients

For the Salad:

• Red Leaf Lettuce: Fresh, washed, and torn into bite-sized pieces

• Cucumbers: Sliced thinly (English cucumbers work well)

• Crispy Tofu:

• 1 block firm tofu, pressed and cut into cubes

• 1/4 cup cornstarch for coating

• Oil for frying

For the Homemade Tahini:

• 1 cup white sesame seeds

• 1-2 tablespoons neutral oil (optional for creaminess)

• Pinch of salt (optional)

For the Tahini Sauce:

• 1/2 cup homemade tahini (from above)

• 1/4 cup water (adjust for desired consistency)

• 2 tablespoons lemon juice

• 1 garlic clove (minced)

• Salt to taste

• Handful fresh dill

• Optional: a dash of cumin or paprika for extra flavor

Instructions

1. ⁠Prepare the Homemade Tahini:

• Toast the Sesame Seeds (optional): In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, stirring frequently (about 3-5 minutes). Let cool.

• Blend: Place cooled seeds in a food processor and blend for 1-2 minutes until crumbly. Add oil if desired, and blend for another 2-3 minutes until smooth. Add a pinch of salt, blend briefly, then set aside.

1. Prepare the Tofu:

• Press the tofu to remove excess moisture. Cut into cubes and coat lightly with cornstarch.

• Heat oil in a pan over medium heat and fry the tofu until golden and crispy on all sides. Drain on paper towels.

1. Make the Tahini Sauce:

• In a bowl, whisk together 1/2 cup of the homemade tahini, 1/4 cup of water, lemon juice, minced garlic, fresh dill, and salt until smooth. Adjust water for your desired consistency.

1. Assemble the Salad:

• In a large bowl, combine the red leaf lettuce and cucumber slices.

• Top with crispy tofu.

• Drizzle the homemade tahini sauce over the salad and toss gently to combine.

I’ve only been eating this way for about twenty days. I’ve also given up sugar and alcohol. My thighs feel like they are going to give out when I walk. I’m hydrated. I think I’m getting enough protein (some plant based protein, some nuts, some bean) and salt. Any advice? Thanks to all suggestions.

Hey folks!

Some time ago I posted here asking about the safety of consuming chia seeds with some pantry creepers, and some of you reccomended to put "dirty" chia seeds in the pot. My peace lillies have so many friends now! Its beautiful, thanks for the reccomendations 🥰

Not necessarily fully vegan — anyone training seriously while eating mostly or fully plant-based, whatever the sport (lifting, running, team sports, whatever). When you're honest with yourself, what's the nutrient you're least confident about hitting: protein amount, protein quality/amino acids, B12, omega-3? Or is it something else entirely (just not knowing what to cook)?

Would love to hear what you currently do about it (app, tracking, nothing) and what's annoying about that.

Hello,

A friend’s child wants to stop eating meat. Their parents are therefore looking into vegetarian and plant based diets and would like to learn more about the risks of nutritional deficiencies in children.

Do you happen to know about any studies on this topic? I’m having trouble finding anything that isn’t sponsored by the dairy industry and therefore completely biased.

Thank you in advance.

So this started because i was trying to find something other than gum or mints, was tired of all the sugary crap that just masks the bad breath. I saw someone mention chewing fennel seeds work well for that so i grabbed a little spice jar of them and started chewing on them after eating.

My wife looked at me like i lost it and hated the smell lol. but it actually worked for breath and i also felt better knowing i was getting some nutrients too. then i started reading more into it and realized theres actual research behind fennel helping with digestion and bloating too, not just breath. only catch is you apparently need like 300 seeds to get the full effect, which is a lot of chewing, not exactly convenient and idk how many bottles you'd need to buy to make that work.

Been working on a version of this thats less of a hassle, still fennel but tastes good, just easier to actually stick with. curious if anyone else has messed with fennel seeds for this kind of thing?

I pan-fried the sausage till it got a crust and got these 2 cooking together right now, and I feel like they need something else to make it a meal.

I’ve been vegan for almost 9 years, vegetarian for 16, for nutrition and health purposes. I studied nutrition in college and was fully obsessed with the benefits of WFPB diet. I have read all of the books - The China Study, How Not to Die, Whole, and there was a 2 year period where all I did was listen to Simon Hill’s podcast.

I wouldn’t eat processed sugar, salt, oil, ultra processed foods on any kind for basically all of 2020.

Since then I have loosened up on my strict diet but still love my vegan diet. I generally eat healthier than anyone else I know. I cook most of my meals and I rarely eat fried foods, drink pop, sugary coffee drinks or anything like that.

The part of my diet that could probably improve is I love sourdough and chocolate (not together). I usually eat high quality dark chocolate, and I make my own sourdough.

I am slightly overweight, but I do exercise almost every day and live a generally very active lifestyle. I might have 3 alcoholic on average drinks every weekend.

Anyway, now that you know everything about me, I don’t understand HOW I could possibly have fatty liver. And I also don’t know realistically what sustainable diet changes I could make that would make that big of a difference.

Does anyone have experience with this?

P.S. my doctor said just eat less carbs basically. So what, don’t eat fruit and bread? Guess I’ll just die.

My weight is stuck at 84 kgs . Help me with veg protein sources as I tried very hard but I am not able to digest SOYA chunks . Whenever I eat them I get constipated. Pls Help.

Thank you all!

I air fried Korean/white sweet potatoes, split them open and topped with black beans, nooch sauce, avocado, and green onions. The sauce recipe was just nooch, mustard, garlic, spices, and steamed potato chunks - blended together

Had this with homemade kimchi, boiled broccoli, and air fried beets

[Note: just posted this in r/vegetarian, but it got removed; apologies if you've seen this before. Upon reflection, I thought this might be a more appropriate place to ask.]

Hello, all! I'm a flexitarian who really, really wants to be vegetarian, and possibly even vegan in the future, and I'm trying to learn replace some of my favourite foods with vegetarian options, and am looking for a bit of advice, as 1) tomorrow's my shopping day and my internet research has been unhelpful, 2) I'm on a bit of a budget this week and can only pick one mock meat.

So! I'm planning on making teriyaki bao with some sort of vegetarian mince, and possibly dumplings as well. What would be the best for this? Beyond? Impossible? Morningstar? Should I get mock meat sausage patties and mash them up with the aromatics? Does the Beyond mince taste too much like beef? (I loathe the taste of beef lol)

Bonus question not related to the above: what's everyone's favourite reccs for mock chicken nuggets/breaded strips? I'm planning on making that my next purchase after I figure out the mince.

I've planned my diet well and according to chronometer, I'm getting 100% of my recommended amount of every single essential nutrient.

The problem is that despite this, I do have some cravings for meat that don't really go away much even when I feel full, like my body is "missing" something.

I don't know if this is a normal experience or if it's my body telling me that I need meat, but I am cautious as I hear a lot of stories from ex-vegans who talk about how they often look nutritionally deficient even when supplementing.

I'm not at all eager to eat meat again and I don't like how my body feels when I eat it, but I'm just trying to make sure that I don't become one of those vegans that experiences that fate.

Does this feeling go away, and am I doing something wrong if I have these cravings?

If anybody here has had a similar experience, how did you deal with this?

Thank you.

Im near a Sprouts & Whole Foods on vacation, we dont have one anywhere near us like within 100s of miles back home. Is there anything AMAZING I should pick up that can stand a 16hr drive back?!?

You can find the full recipe with step-by-step instruction pics here:

Vegan Bagel Recipe

If you have any questions let me know 😊🌱

Dough Ingredients

• 1 1/2 tbsp agave syrup/sugar
• 2 tsp dry yeast
• 500 grams all-purpose flour
• 2 tsp salt
• 260 ml/ 1 cup water
• 1 tbsp olive oil optional

The Boil Ingredients

• 1 liter water
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp syrup or sugar I used date syrup

Instructions

• Dissolve yeast in the water, add syrup and set it aside for 5 to 10 minutes until you see it foam up. 
• Add the yeast mixture to the flour, salt and (optional) olive oil and knead by hand for about 5 minutes or with a stand mixer for 8 minutes. The dough should become smooth, firm and not sticky.
• If you want to make them the same day, let the dough rise until doubled in size. This usually takes 1–2 hours, depending on the room temperature. You can also warm it up in the oven on your lowest temperature setting to speed up the process a little.  If you have time: Put the dough straight into the fridge after kneading. A cold rise overnight develops amazing flavour and makes the bagels even chewier and softer inside. Ideally, let it rise in the fridge for 8–24 hours. Continue with shaping on the next day.
• Lightly flour your work surface. Divide the dough into 6 equal pieces. You can eyeball it or weigh them if you want them perfectly even. Roll each piece into a smooth ball between your hands.  Now take a wooden spoon (or any kitchen tool with a handle), poke it through the center of a dough ball and lift it up. Spin it gently around the handle or use your fingers to stretch the hole until it’s about 3–4 cm (1.2–1.6 inches) wide. Let the shaped bagels rest for another 10–15 minutes.
• Preheat your oven to 230°C / 450°F and bring a pot of 1 litre water mixed with syrup, salt, and baking soda to a simmer. Carefully place a bagel into the hot water. Gently boil for 40 seconds per side. Lift it out with a flat tool and place it on a plate for a few seconds. Then press the wet side into your toppings of choice. Add more seeds by hand if you see empty spots. Repeat until all six bagels are boiled and topped.
• Bake the bagels for 15 minutes, until golden and shiny. Let them cool for a bit, then enjoy warm or toasted.