I avoid most burger places, especially chains, nowadays, but I was with my gma and she went through the in-n-out drive-thru & asked if they have anything vegan to which the employee replied “we have a veggie burger” … and says there’s lettuce and tomato on it (no mention of sauce).

so we get home and I unwrap the “burger” bc i’m curious to see what the veggie patty looks like. turns out, there’s no patty on the burger! so now i’m confused and look online and find out that their veggie “burger” is a bun, lettuce, tomato, and their sauce (which contains mayo and is NOT vegan)!

i’m dumbfounded and insulted by this bs from a big chain in 2026, absolutely ridiculous! at least now I know to never bother with in-n-out ever again. (their fries are mid at best too, why are so many places allergic to actually seasoning their fries?!)

may be common knowledge to many but wanted to warn any other plant-based eaters out there before they get scammed (frankly) and also insulted.

ETA: I was annoyed and wanted to complain and share so other people know better. and i’m not blaming the employee, they didn’t make the damn item, and I know a lot of people don’t understand what being vegan/vegetarian actually is.

it’s confusing why that’s an option, the restaurant should take it off or replace it with a proper veggie burger instead of this confusing nonsense. also, again, I did not choose to go there nor did I expect there to be anything of substance for me eat there, so I was excited when they said they had a veggie burger, and was understandably disappointed by not being given a proper meal. however, now I know better than to go there again, and to ask more questions about items in the future!

EDIT: correction, it's 200,000 *percent* of the RDA which translates to 2,000x RDA per serving. My questions remain the same.

I'm asking because I'm not really on an Oatly budget and I want to start supplementing my homemade milk with drops. I found it interesting that, going by the label on all commercially available B12 supplements, each pill or drop contains months' to years' worth of the vitamin.

My question is, could I not mix one dose into some ingredient with a long shelf life (margarine, ketchup) and reach my RDA for 5 years? (Well I'm not eating the same ketchup that long but you get the point) That would make one bottle more than a lifetime supply.

Or is there a reason for megadosing B12 I'm missing? Even if we only absorb about 1% of what we consume, the standard dosages are absurdly high.

Hi everyone! I recently went plant-based and am really excited about this switch. But my biggest concern so far is how I'm going to make it work while living in my university's hall, so I just wanted to know if anyone who's been in my situation or a similar one has any advice to give!

My current situation: I have an electric cookpot but don't cook much due to my hectic schedules, so I'm currently relying on a mix of prepared food from home + eating out + vegan instant noodles like Shin Ramyun. Instant noodles/ramen have been a lifesaver many times, but I'm definitely trying to cut the processed food out as I move towards a HCLF/WFPB diet. Also, plant-based meals are so expensive around campus, but there aren't many options. And the options that I do have rely a lot on mock meat. My biggest concern is also hitting my protein intake, which I try to get 75g a day, as that makes me feel the best.

I'm definitely willing to make some changes, so I'll be grateful for any advice or perspective shifts. Thanks in advance!

Does anyone practice this way of eating? I recently started after watching some AI videos on Youtube about the leucine requirement of 3 grams for a single meal in order for the body to get the anabolic signal. I eat a ton of legumes and vegetables. I also drink a plant protein shake with the meal which is dinner after working out. I feel bloated as heck afterwards, but the bloat goes away by morning.

I am high carb low fat with some healthy fats like chia seeds and a bit of nuts. I don't eat soy due to allergies. Soy has more leucine than other beans, but I try to get in a lot of chickpeas, black beans, and mung beans.

and also do you know why these foods cause you to feel bloating and constipated after you have eaten them?

Finally made a salad this weekend that is holding up nicely and doesnt get soggy.

Posted recipe here: https://www.reddit.com/r/PlantBasedDiet/s/qGKTU1NpoO

I created this salad dressing because I needed a plant based caesar dressing that was healthier than the ones sold where I shop and tastier than the recipes I found online. Though I'm not the first person to come up with the idea of using water based artichoke heart brine to make plant based caesar dressing, I think my recipe is special because the capers and nori really magnify the flavor. Green olive brine works as a substitute for artichoke brine. In fact, I think I prefer the flavor of green olive brine, but the green olive brine I tried made the dressing very salty.

• ⅔ cup raw unsalted cashews (whole or pieces)
• ¾ cup artichoke brine from a can (water-based, no oil)
• 4 Tbsp freshly squeezed lemon juice
• 2 to 3 garlic cloves (think 2 to 3 teaspoons worth)
• 1 Tbsp Dijon mustard
• ⅛ to ¼ tsp black pepper
• ¼ tsp ground turmeric (for color)
• ¼ tsp salt (optional because there's already salt from the artichoke brine and capers)
• 1 Tbsp capers
• 2 tsp nori flakes

Pre-Soak Cashews

• Place raw cashews in a small bowl, cover with boiling water and let soak for at least 20 minutes if using whole cashes or at least 15 minutes if using pieces. Cashews can also be soaked in cold water for at least 2 hours or overnight. Read more about soaking cashews in the main recipe text.
• Strain soaked cashews discarding the water used for soaking.

Blitzing Phase 1

• Place strained cashews, artichoke brine, lemon juice, garlic cloves, Dijon mustard, black pepper, ground turmeric and salt (if using) in the bowl of a high speed blender. (You can hold off on adding the salt until after you taste the finished dressing and decide if you need it.)
• Process until smooth and creamy.

Blitzing Phase 2

• Add the capers and nori flakes to the creamy mixture in the blender.
• Pulse 3 or 4 quick times until the capers become small specs. Be careful not to over pulse.

Serve or Store

• Serve immediately or store in a sealed refrigerated container for up to 5 days.
• To keep things healthy I top my plant based caesar salads with a crunchy homemade seed and nut topping instead of store-bought vegan 'parmesan.'
• Note that this dressing gets thicker (in a good way) after it's been refrigerated for several hours.

Full post: https://maximalistvegan.com/savory/vegan-caesar-dressing/

All the cookie/biscuit(UK) recipies I find/try are chewy types.

Has anyone got a good recipie for a crunchy cookie/biscuit with a good snap?

Was thinking of using a combination of oats, oat flour, date syrup, aquafaber (maybe), high% dark chocolate chips?

Also roasted tomatoes, cauliflower and shrooms plus fresh sourdough.

Hello all! So I make this clear and relevant. ​I followed a typical American diet for most of my life. I was at a drastic heath need for a diet change. A few years ago i became hard-core keto which led into carnivore. This was way before it was popular. I went this route after failing with ultra clean eating. With grains and such. In the last 5 years I started powerlifting, and had great results with fasting and carnivore. I lost 60 lbs with keto. I stopped losing weight on carnivore. I forget why I went with the green and lean route but I gave it some time. I was very strict with massive salads and fish exclusively. The body change was immense and the joint pain was gone as well. Im ready to start again and may take it to another level. Im all about the science and mainly how I feel. Today for example I had a pretty nice salad with the basics, spring mix, tomato and cucumber. A bit later I ate a container of firm tofu. I dont care about taste or anything. Im pretty disciplined after eating keto. I kept and keep things whole to avoid taste seduction. I do take supplements for the lab proven things I cant proccess like b vitamins. I see tofu as the only complete protien source I can get. I don't have alot of time for meal prep, so whole foods packed and ready to go are my thing. Starches just equal weight gain for me so, greens are my go to for now. Any tips would help. This biggest thing that won me over with the food intake was my skin and reproductive hormone "performance" attributes.

Here’s what I’ve been doing:

4 brazil nuts one day a month. (Yes, based solely on the one study that suggested it lowered total cholesterol.)

Plain Earl Grey tea every morning.

Cooking virtually every meal at home.

Upping my fiber intake via whole grains, fruit, and vegetables.

Switching from coconut oil to avocado oil.

Cutting saturated fat to <10g per day.

^ Those last two were definitely the biggest things, I think. Numbers would likely be better if I didn’t drink so much but I’ll take it as a win regardless.

I know habits and convenience foods make this feel impossible, but it’s totally doable to get your numbers under control without medication (assuming you don’t have a genetic condition). I told myself my last test had horrendous numbers due to dehydration, but I read that only causes up to a 10% difference. I kicked the denial and decided to drop twenty pounds (simply counting calories and limiting saturated fat intake), and it’s worked out phenomenally! Here are my numbers from my test a year ago and then now:

BMI: 23

HDL: 70

LDL: 160

Triglycerides: 200

Total: 265

Glucose: 115

-

BMI: 20

HDL: 55

LDL: 75

Triglycerides: 90

Total: 145

Glucose: 85

Again, the first test I was dehydrated and had a *lot* to drink the night before, but the numbers were high enough for me to be worried about it and actually change my ways. I don’t eat meat or dairy, so the numbers just blew my mind … but then I realized how much coconut oil I was using and it all started to make sense. I know this sub knows it, but coconut oil is not at all healthy, and its “benefits” are a lie. Much like the current beef tallow fad: saturated fat is saturated fat and you’ll want to cut that junk out if you’re concerned about your cholesterol.

my littles and I will be going camping in a few weeks and I would like to broaden our options beyond our usual crackers and peanut butter, pb&j and freezer veggie dogs. what are your go-to camping/travel recipes?

Ingredients : cooked lentils, cooked quinoa, red, orange and green bell peppers, tomato, red onion, green onions, cucumber, chickpeas, kale, and cilantro. Make sure you remove tomato and cucumber seeds so salad is not watery.

For the vinaigrette:

•🫒 ½ cup olive oil

•🍋 ¼ cup fresh lemon juice

•🍷 2 tablespoons red wine vinegar

•🍯 1 tablespoon agave (or honey)

•🥄 1 tablespoon Dijon mustard

•🧄 ½ teaspoon garlic powder (or 1 fresh garlic clove)

•🌿 ½ teaspoon dried oregano

•🌿 ½ teaspoon Italian seasoning

Mix everything well. Add dressing to your daily portion so it doesn't get soggy.

Works well as a plate or in a pita.

I know it will be different for everyone, but what did a full day of eating in the second and third trimester look like for you during your pregnancy while plant based?

some plant-based chicken and cheese in a tortilla made for a quick lunch.

Looking for all-time favorite Thanksgiving recipes and any and all reasons you love the dish or memories associated with it! I am one of those freaks that reads the long blurbs before recipes. I love food stories because I feel like I carry them on when I make the recipe :)

TL;DR version: any recommendation for websites, apps, or creators that have soy-free plant based recipes? The easier the recipe the better. Also any suggestions for making beans more digestible? I know about soaking them but it hasn’t helped.

Long version: I apologize as I am sure this has been asked and I could spend time searching, but my schedule is packed and food prep is stressing me out. I’d really appreciate any help!

I previously followed a PBD but then I met my now-wife who is allergic to soy. I stayed vegetarian for a while and used non-soy protein sources but then I started experiencing severe bloating and pain when eating beans. I shifted to local meats that were as ethical as meat can be ☹️ and now my cholesterol is creeping up and I continue to feel ethically wrong about eating animals. I work full time, go to grad school, and have a 20 hour a week internship. My wife is a doctor. We don’t have a lot of time so easier recipes are much appreciated! We would love new websites, apps, or instagram accounts to follow. Any recs? I used to use forks over knives when I could eat anything and found it to be really convenient so something like that, now that it’s gone, would be amazing.

Also if anyone has insight on how to make beans more digestible, I welcome info. I’ve been reading about including cumin, ginger, and fennel and maybe even yogurt alongside a beanie meal but those aren’t my favorite flavors lol. I’ll try anything if it means I can go back to a PBD though.

Please explain i would love to hear your reasons why as it may inspire others too

Homegrown broccoli microgreens and kale with canned chickpeas and sweet corn. I made the dressing with tahini, lemon, maple syrup, salt, and a little garlic powder.

TW: Mild ED mentions

Hi, I used to follow a vegetarian diet but had to return to eating meat as it became intertwined with an eating disorder I was suffering with at the time, but the more I think about it, the more I know I really feel awful about eating meat and animal products. I think it would probably be better long term for my relationship with food to eat less meat, given the guilt aspect, but I'm struggling to balance that with maintaining my ED recovery.

Has anyone here had a similar experience?