Worst vegan foods to avoid – and healthy alternatives

From bhf.org.uk

Vegan eating is not just for vegans anymore. More people are cutting back on meat – for their health, the planet, or animal welfare.  

Even if you’re not fully plant-based, you may have had a meat-free Monday, grabbed a veggie burger, or tried Veganuary. And with more vegan choices available in supermarkets and restaurants, it’s easier than ever to give it a go. 

 

Is vegan food healthy? 

For many, going vegan feels like a step toward better health. There is good evidence that including more plant-based foods in your diet – like wholegrains, beans, nuts, fruits and vegetables – can lower your risk of heart disease.  

But there’s a catch – not all vegan foods are good for you.  

There’s a common myth that if something’s labelled vegan, it must be healthy. This health halo effect can lead to people assuming that anything plant-based is automatically better.  

But the truth is, vegan labels can appear on foods that are highly processed, loaded with salt, sugar, and additives making them just as unhealthy as their animal-based counterparts. 

So, whether you’re vegan, vegetarian, or just exploring, it’s worth checking the label and thinking about what’s really in some vegan foods. 

Worst vegan foods to avoid 

Here are some of the unhealthiest vegan foods to watch out for and cut back on: 

Vegan meats alternatives

These faux meats are made to look, taste, and feel like real meat – think vegan burgers, nuggets or sandwich slices.

Vegan meat alternatives often use proteins like soy, peas, lentils, tofu and mushroom or seaweed, which are lower in saturated fat than meat.  

However, many are high in added fat, including saturated fats, from ingredients like coconut oil, as well as added salt, sugar, and artificial ingredients. That’s why they’re often considered ultra-processed foods.

Better choices are whole, plant-based proteins like lentils, chickpeas, tofu, plain tempeh (made from fermented soyabeans) or homemade bean or mushroom burgers.  

Vegan fishes

From fish-free cod and salmon to vegan crab sticks, goujons, and fillet fingers, faux fish products are readily found on supermarket shelves.

Common ingredients include soy and pea protein, jackfruit, seaweed, algae, konjac (a type of root vegetable) and even marinaded carrots.

To mimic the taste of fish, they are usually coated in batter or breadcrumbs with added fat, salt and additives. That makes them ultra processed, especially compared to fresh fish fillets, which have no added ingredients.

They also tend to be lower in protein and, unless fortified, lack healthy omega-3 fats naturally found in oily fish.

Look for products with fewer additives that are lower in salt and saturated fat and fortified with omega 3s, often from algae oil.

Or try fish replacements like artichoke hearts, giant oyster mushrooms, cauliflower, jackfruit or firm tofu. 

 

Vegan eggs

Vegan eggs are available as powders, liquids or pastes and made from pea protein, mung beans and chickpea or tapioca flour.

While you cannot boil or crack one for a poached egg, they work well for scrambled eggs or omelettes and baking. Just make sure you follow the instructions on the packet.

They are lower in saturated fat than regular eggs, contain no dietary cholesterol and come with extra fibre from ingredients like pea, chickpeas or mung beans. But they often have less protein and more salt and additives.

Choose products with wholefood ingredients and minimal additives.

For baking try homemade alternatives like applesauce, silken tofu, flax or chia seeds – follow a recipe for the best results. 

 

Plant-based milk and dairy products

Vegan cheese, butter and fat spreads often swap dairy for coconut or palm oil, making them high in saturated fat, and come with added salt, like their dairy counterparts.

Vegan cheese also tends to be lower in protein and calcium – two key nutrients found in traditional dairy.

Plant-based milk and yogurt alternatives are generally lower in saturated fat, but not all are nutritionally equal. Almond, coconut, and oats options often lack protein – sometimes less than 1g per 200ml serving – and include added sugars such as agave, date syrup, or fruit juice concentrates.

Additionally, not all dairy substitutes have added calcium, vitamin D, or B12 – key nutrients that those avoiding dairy need to make sure they replace in their diets.

Look for options with these added nutrients, minimal added sugars and lower levels of salt and saturated fat.

For savoury flavours try spreads made from wholefoods: hummus, avocado, or tofu with added nutritional yeast.

You can also add nutritional yeast for a cheesy flavour – it’s low in salt and comes with added B12, a valuable addition to a plant-based diet.

 

Vegan savoury snacks

Many vegan crisps, crackers, meat-free jerky and snack bars are high in salt, fats (like coconut oil, which is high in saturated fat) and artificial flavourings, while lacking in fibre.

Instead try whole foods like a handful of unsalted nuts, homemade roasted chickpeas, edamame, kale crisps or popcorn or wholegrain crackers with avocado or hummus. 

 

Vegan desserts and pastry

Vegan biscuits, cakes, muffins, and fruit bars may include healthy ingredients like nut flours, seeds, and fruits, but often come with added sugars, saturated fats, and additives making them just as processed as non-vegan treats.

Sweeteners like maple syrup, agave, date syrup and honey are free sugars, adding calories and potentially contributing to weight gain.

Switch to naturally sweet fruit like bananas and dates, or unsweetened diary alternative yogurts with fruit.

 

Vegan ready meals and takeaways

Vegan ready meals and takeaways might seem like a healthier choice than meat-based options, but like all convenience foods, it really depends on what’s inside.

Many are ultra-processed and can be high in salt, saturated fat, and additives, and low in fibre. They may be handy when you’re short on time but are not always the best for your health.

To make healthier choices, compare the labels and go for meals with more whole food ingredients, less salt, and lower saturated fat. Even better try batch-cooking simple plant-based meals at home or make your own ‘fakeaways’ for a healthier twist on your favourite takeaways. 

 

Healthy vegan alternatives

Instead of common ultra-processed vegan foods, here are some simple swaps you can try which will be better for your health:

Unhealthy vegan food	Healthier vegan swap
Meat-free/ plant-based burger	Homemade lentil burger or cauliflower and chickpea burger or giant mushroom burger
Meat-free bacon	Tempeh strips
Meat-free pulled pork	Pulled jackfruit or oyster mushrooms
Meat-free chicken nuggets	Roasted firm tofu or roast cauliflower
Vegan fishes	Firm tofu and seaweed or king oyster mushrooms
Vegan eggs	Silken tofu
Vegan cheese	Tofu and nutritional yeast
Vegan butter	Mashed avocado or 100% nut butters
Sweetened soy, oat, almond drink	Sweetened soy, oat, almond drink
Vegan muffin	Wholegrain toast with nut butter and banana or cinnamon spiced apple rings
Vegan crisps	Roasted chickpeas/ unsalted unsweetened popcorn/homemade kale crisps

 

 

The takeaway: how to avoid unhealthy vegan food

Vegan foods can be great for your health and the planet. But vegan does not always mean healthy.

Swapping animal foods for processed plant-based alternatives will not automatically lower your risk of heart disease.

If you eat a lot of red or processed meat, switching to veggie versions occasionally is a good start. But if you’re already vegetarian or vegan and rely on or upped your intake of processed options like vegan meat alternatives and fishes, or sweetened plant-based milk products, it might be time to rethink.

Like any diet, the benefits depend on the quality of the food.  Whole foods like lentils, chickpeas, tofu, beans, quinoa, and nuts are better for your heart and the environment.

https://www.bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/worst-vegan-food-to-avoid 

Can I Be Vegan If My Medication Contains Animal-Derived Ingredients?

From peta.org

Can you still be vegan if a medication you rely on contains animal-derived ingredients?

                                                                                                         © iStock.com/Bet_Noire

Absolutely. Being vegan is about making kind, conscious choices whenever possible—not about perfection.

Some prescription drugs and supplements still use minor animal-derived ingredients, such as shellac stolen from insects, gelatin in capsules, or egg used to develop some flu vaccines. And while vegan formulations often exist (especially for supplements), health always comes first. The same is true for lifesaving medications like insulin, which was once made using animal parts. If you have diabetes and don’t take insulin prescribed by your doctor, you could die—and a dead person can’t help animals (unless you’ve got a will like Ingrid’s!).

If you have access to animal-free medications, wonderful—but if you don’t, that’s okay. When your doctor prescribes a medication you need, take it as directed. Then, whenever possible, you can look for options that align with your values and push for more animal-free options in the future.

It’s About Compassion, Not Perfection

Being vegan isn’t about meeting some impossible standard—we’re all simply trying to make kind choices in a world that still normalizes animal exploitation and slaughter. Every person who goes vegan helps shift our culture toward one in which animals aren’t used for food, cosmetics, medicine, or anything else.

Your choices matter: what you order at restaurants, what you put in your cart at the grocery store, the products you pick up in the beauty aisle. Encourage your friends, family, and community to make kind choices, too—these everyday actions add up to real change.

The same is true for medications that are still tested on animals. When your health depends on them, you should take them. But together, we can push for a better system. PETA is working every day to replace irrelevant tests on animals with modern, human-relevant research—and you can help!

https://www.peta.org/living/personal-care-fashion/can-i-still-be-vegan-if-my-medication-isnt/ 

9 ways going plant-based changed my life that I genuinely didn't see coming

From vegoutmag.com

By Jordan Cooper

From my grocery bills to my social calendar, ditching animal products created ripple effects I never anticipated 

When I went vegan eight years ago, I expected the obvious stuff.

Better digestion, clearer conscience, maybe some weight loss. What I didn't expect was how it would reshape everything from my morning routine to my friendship dynamics.

Some of these changes were amazing. Others were just weird. All of them caught me completely off guard.

1. My grocery shopping got way faster

I used to wander the aisles like a lost tourist. Now I skip about 70% of the store entirely. No meat section, no dairy aisle, no deli counter deliberations.

My cart fills up in the produce section and a few strategic stops elsewhere. I'm in and out in 20 minutes, which feels like a superpower in our age of decision fatigue.

Plus, I never worry about cross-contamination or checking expiration dates on sketchy chicken packages. The mental load reduction is real.

2. I became that person who reads ingredient labels obsessively

Milk powder in crackers. Whey in chips. Gelatin in seemingly innocent gummy vitamins. Going plant-based turned me into an ingredient detective whether I wanted to be one or not.

The upside? I actually know what I'm eating now. I can pronounce most ingredients in my pantry, which wasn't true in my pre-vegan days of processed everything.

It's like developing a new language skill. Annoying at first, then second nature. Now I can spot casein from across the room.

3. My spice cabinet exploded

When you remove cheese and butter as flavour shortcuts, you need reinforcements. Enter: every spice and herb known to humanity.

I went from owning salt, pepper, and some dusty garlic powder to having two full shelves of smoked paprika, nutritional yeast, curry blends, and about six different chili situations.

Cooking became more creative by necessity. I learned that the right combination of cumin and coriander can make chickpeas taste like a revelation. Who knew?

4. I stopped getting that 3pm energy crash

This one shocked me most. I used to need an afternoon coffee like my life depended on it. Now? I cruise through to dinner without the slump.

Turns out when you're not digesting heavy animal proteins and dairy all day, your body has energy for other things. Revolutionary concept.

I'm not saying I'm bouncing off walls at 4pm, but I can actually focus on work instead of fantasizing about napping under my desk.

5. My skin cleared up in ways expensive products never achieved

I'd tried every serum and cream marketed to men in their 40s. Spent embarrassing amounts of money at Sephora. Nothing worked like ditching dairy did.

Within two months, the random breakouts stopped. The redness calmed down. My dermatologist actually asked what I'd changed.

Apparently the connection between dairy and skin issues is well-documented, but nobody tells you this when you're buying your fifth fancy moisturizer.

6. Restaurant menus became either really easy or impossible

There's no middle ground anymore. Either a place gets it and has solid vegan options, or I'm eating a sad side salad and french fries.

The weird part? I've discovered incredible restaurants I never would have tried otherwise. Ethiopian, Lebanese, Thai places that aren't trying to be vegan but just happen to have amazing plant-based dishes.

My food world got smaller in some ways and massively expanded in others. I eat more diverse cuisines now than I did as an omnivore.

7. I developed strong opinions about plant milk I never asked for

Oat milk for coffee. Soy milk for protein smoothies. Almond milk for cereal, but only specific brands. Coconut milk for Thai curry, obviously.

I have a whole taxonomy in my head now. I'm the person at brunch explaining why the barista should use oat milk for foam quality. I've become insufferable about this and I can't stop.

The plant milk aisle used to confuse me. Now I have favourites, backups, and brands I'll argue about online. What happened to me?

8. My relationship with food became way less stressful

I thought removing options would make eating harder. The opposite happened. Having clear boundaries made decisions easier.

No more "should I or shouldn't I" debates with myself. No guilt spirals after eating something. The rules are simple, so my brain can relax.

It's like when you declutter your closet and suddenly getting dressed takes two minutes instead of twenty. Fewer choices, less anxiety, more mental space for things that matter.

9. I accidentally joined a whole new social network

I didn't expect community to be part of this. But vegans find each other like some kind of plant-based sonar system.

Suddenly I had friends texting me about new restaurant openings, sharing recipes, comparing notes on the best vegan cheese. It's like joining a club you didn't know you wanted to be in.

Some of my closest friendships now started with "wait, you're vegan too?" It created connection points I never anticipated.

Final thoughts

The practical changes were one thing. The unexpected psychological and social shifts were something else entirely. Going plant-based didn't just change what I ate, it changed how I moved through the world.

Would I have made the switch if someone had told me about all these side effects upfront? Honestly, probably yes. But it would have sounded overwhelming.

Sometimes the best transformations are the ones you stumble into sideways. You show up for one reason and stay for a dozen others you never saw coming.

https://vegoutmag.com/lifestyle/s-bt-9-ways-going-plant-based-changed-my-life-that-i-genuinely-didn-t-see-coming/

The Values and Benefits of Veganism: A Path to Peace Inside and Out

From bmmagazine.co.uk

Ben Courson is a mental health advocate, speaker, and author known for connecting spirituality and philosophical thought with emotional wellness.

Through his work, he’s helped many people find meaning in their struggles and taught them how to build lives of purpose and peace. Courson’s exploration of veganism isn’t just about food. It’s about healing, integrity, and creating space for compassion—in the mind, body, and soul.

He once shared, “I didn’t become vegan overnight. It started with asking one honest question: ‘What’s the most loving choice I can make, every day, for others and for myself?’” That question led him down a path toward a lifestyle grounded in empathy and mental clarity.

Mental Clarity Starts on the Plate

How Food Affects the Mind

What we eat affects how we think and feel. Studies have shown that plant-based diets are linked to lower rates of anxiety and depression. One study in Nutrients found that vegans often report better moods and more energy than non-vegans. This may be because fruits, vegetables, whole grains, and legumes are high in fibre, antioxidants, and nutrients that support brain health.

Ben Courson has said “I made the choice of being vegan for the animals,” he said, “but the side effects of going vegan has also greatly benefited me physically as well. I feel far less sluggish and more focused and healthy.”

He’s not alone. Many people report better focus, calmer moods, and higher energy when they cut animal products. Plant-based meals often leave people feeling lighter, both physically and emotionally.

The Spiritual Side of the Table

Choosing Peace Over Pain

For Courson, the choice to go vegan is also spiritual. “If I’m talking about love, but my plate is full of suffering, something doesn’t add up,” he explained. He believes compassion should extend to all living beings—not just people.

Many spiritual traditions support this idea. Buddhism, Jainism, certain branches of Christianity, and even some Indigenous teachings all encourage a non-harming lifestyle. Veganism aligns with these teachings, removing violence from something as daily as dinner.

It’s not about guilt—it’s about alignment. Eating in a way that reflects your values creates inner peace. When your actions match your beliefs, there’s less mental friction. That sense of integrity brings calm.

Small Choices, Big Impact

Each vegan meal is a quiet act of resistance. It says no to factory farms, animal cruelty, and environmental harm. But it also says yes—to healing, hope, and better mental health.

Ben Courson talks about how one small change helped him feel more grounded. “Each small change gave me a little more mental space and a little more peace.”

Here’s what one person can save each year by going vegan:

• 200 animals
• 1.3 million gallons of water
• 16.5 pounds of grain per day
• Tons of CO₂ emissions

But beyond the numbers, there’s emotional impact. Knowing you’re contributing to something better can help reduce helplessness and boost confidence.

The Science Behind the Benefits

Brain Health and Balance

A report in Frontiers in Psychology found that plant-based eaters often experience less stress and improved wellbeing. Nutrients like magnesium, B vitamins, and omega-3s (from flaxseeds and walnuts) help regulate mood. Fibre-rich foods support the gut microbiome, which plays a big role in mental health.

People who eat more plants often sleep better, have more stable moods, and recover faster from burnout. That’s because they avoid inflammation caused by processed meats and high-fat dairy, which has been linked to brain fog and fatigue.

Real Life Tips for Trying Veganism

Start Where You Are

Going vegan doesn’t mean you need to overhaul your whole life in one day. In fact, that kind of pressure can make it harder. Here’s what Courson recommends:

“Start with curiosity. Ask yourself, ‘How could I eat in a way that feels kinder?’ Try one meal. Then maybe one day. Let it grow from there.”

Here are some practical steps:

• Meatless Mondays: One day a week, eat all plant-based.
• Swap milk: Try oat, almond, or soy milk.
• Pick one favourite meal: Veganise it. Tacos, pizza, stir-fry—easy wins.
• Read labels: Look for hidden animal products like whey or gelatine.
• Find easy wins: Hummus, peanut butter, pasta, fruit, rice bowls.

The Unexpected Benefit: Inner Stillness

Why It Feels Like Freedom

One surprising part of going vegan is the sense of relief. You stop participating in something that doesn’t sit right with you. That small shift can lift a weight you didn’t even know you were carrying.

Ben Courson summed it up like this:
“I thought giving things up would be hard. But I wasn’t giving up peace. I was gaining it.”

Living in line with your values builds strength. It turns choices into statements. It teaches you to say, “I care. And I can change.” That mindset spills into everything—work, relationships, and how you handle stress.

Final Thought: It’s About Hope

Veganism isn’t just about what you eat. It’s about how you show up in the world. It’s about small, daily choices that speak louder than words.

When asked what advice he’d give someone who’s curious about starting, Ben Courson said:
“Try it with grace. Try it with joy. Not as a rule, but as an invitation to care more deeply.”

That’s the heart of it. Veganism is an invitation—to hope, to healing, to harmony. One quiet meal at a time.

https://bmmagazine.co.uk/business/the-values-and-benefits-of-veganism-a-path-to-peace-inside-and-out/ 

Just Egg Cracks the Competition: Eat Just Is PETA’s 2025 Company of the Year

From peta.org

Did you know vegan egg sales are growing five times faster than the chicken egg market? This egg-cellent news is in large part thanks to Eat Just, whose delicious, nutritious, and easy-to-use vegan Just Egg is available nationwide in the U.S. That’s why Eat Just is PETA’s 2025 Company of the Year. Thanks to Eat Just, choosing eggs made from plants is not just easy, but it also helps save millions of hens from a lifetime of suffering.

Why Eat Just Is PETA’s 2025 Company of the Year

As bird flu ran rampant through the egg industry’s filthy sheds this year, egg cartons went missing from grocery store shelves, Eat Just was ready with its zero-cholesterol, chicken-friendly vegan egg. PETA distributed the protein-packed egg substitute to hungry passers by from coast to coast, nabbing rave reviews and encouraging people across the country to break up with cruelty- and cholesterol-laden chicken eggs.

Since launching in 2019, the plant-powered pioneer’s Just Egg line has sold the equivalent of 500 million chicken eggs.

In another significant win for birds, Eat Just debuted its vegan Just Meat Chicken in August, which blew away its meaty counterpart in a head-to-head consumer taste test.

HEB

Eat Just also pledged not to test on animals and signed on to PETA’s Eat Without Experiments Program—ensuring that it harms no animals to create or develop its products.

Eat Just Is Just the Best for Birds

Chickens form complex social structures, dream when they sleep, and worry about the future, just as humans do. But hens in the egg industry—regardless of whether or not eggs are labelled “cage-free” or “humane”—are crammed together inside crowded, filthy sheds where they don’t even have enough room to spread their wings without hitting the sides of a cage or other birds. Once their egg production drops, industry workers send them to slaughterhouses, where mechanized blades slit their throats or scald them in defeathering tanks, often while they’re still able to feel every bit of pain.

Since the bird flu outbreak began, the egg and chicken flesh industry has killed more than 180 million birds in horrifying ways, such as by smothering them to death with foam, in an attempt to contain the disease.

Thankfully, the future of food is looking bright thanks to the culinary innovators at Eat Just, who have won over consumers with products that are eggstraordinary for animals, human health, and our environment. Are you ready to leave eggs off your plate? Take PETA’s 3-Week Vegan Challenge today!

Take PETA’s 3-Week Vegan Challenge

Check Out These Egg-Free Recipes

https://www.peta.org/news/eat-just-company-of-the-year/

EXCLUSIVE: Veganism Isn’t Dead. It’s Just Evolving.

From vegnews.com

Plant-based didn’t fail—it got ahead of itself. Now it’s time to rethink what progress actually looks like. Vegan entrepreneur and investor T.K. Pillan dives deep into the state of the plant-based movement

Back in 2006, when I co-founded Veggie Grill, the term “plant-based” was hardly used, and vegan offerings were extremely sparse. Fast forward a decade, and thanks to passionate advocates, health professionals, and entrepreneurs, plant-based eating was firmly on the rise. Between 2016 and 2021, the US witnessed a cultural and commercial breakthrough: dairy-free milk captured more than 15 percent of the retail dairy aisle, meatless meat sales more than doubled, and brands like Beyond Meat and Oatly went public in blockbuster IPOs. Major restaurant chains rolled out plant-based options nationwide, while nearly every grocery store introduced new dairy- and meat-free sections. Plant-based was going mainstream, and momentum seemed unstoppable.

Beyond Meat

So what happened?

In recent years, progress has slowed—and in some cases, reversed. There are several reasons for this, including …

1. The overhyping of “plant-based” as a health cure-all set expectations many products couldn’t meet, leading to disappointment.

2. Industry pushback, with Big Meat funding multi-million-dollar campaigns framing plant-based meat as “ultra-processed,” “artificial,” and “fake” despite many products offering clear nutritional advantages compared to animal meat.

3. Cultural backlash against anything that challenges tradition, painting plant-based food and diets as “woke” rather than a step forward for people and the planet.

4. Market correction, which happens in nearly every promising sector (from dot-coms to solar to electric vehicles) when rapid investment outpaces demand.

These forces have created a period of contraction and consolidation. But we will get past it.

Bettani Farms

Progress continues

Even in this environment, progress continues. Proteins such as lupin, faba, lentils, and mycelium are improving in taste and nutrition. Staples like tofu, tempeh, and beans are finally getting their due recognition. Across the plant-based ecosystem, innovators are proving that better options are possible. Examples include …

1. Berkeley, CA-based Bettani Farms will soon launch a protein-rich, dairy-free cheese that has the same taste, texture, performance, and nutrition of dairy cheese.

2. Beyond Meat is doubling down on clean plant proteins with products like its new Beyond Ground, a four-ingredient blank canvas of a product with 27 grams of protein and 4 grams of fiber that consumers can season in flavor to their liking.

3. Other companies bringing new plant proteins and next-generation products to market include Plantible (a protein from super-sustainable duckweed), PureTure (a clean-label animal-free protein shake), and New Culture (a precision fermented, vegan casein-based cheese).

A new path forward

As plant-based enthusiasts and advocates, how do we help rebuild momentum? The challenge is that when confusion and doubt set in, it’s difficult to change perception and habits. So instead of getting caught up in debates around “vegan,” “plant-based,” and “whole” versus “processed,” my recommendation is to rally around a simple, inclusive call-to-action: Prioritize Plant Protein. Here’s why …

1. It’s familiar and inclusive, and speaks to behaviour over identity.

2. It offers nutritional credibility, and is backed by leading health organizations with clear benefits and outcomes.

3. It covers the spectrum from whole foods like beans and tofu to plant proteins like Beyond Ground.

4. It directly counters the idea that we need meat for protein.

Why the phrase “Prioritize Plant Protein”? In case you need a refresher to help sharpen your advocacy, there are countless benefits to plant protein …

1. Plant protein delivers fibre, antioxidants, phytonutrients, and healthier fats that animal protein can’t match, supporting weight management and gut health.

2. Plant protein is linked to reduced markers of chronic inflammation that benefit both physical and cognitive health.

3. Plant protein is associated with lower risk of heart disease, type 2 diabetes, and several cancers.

4. Plant protein supports muscle strength and growth on par with animal protein when intake is matched.

Different approaches for different people

Let’s be clear: following a fully plant-based diet remains the most powerful way to protect animals and the planet, and advocacy that advances that vision—along with exposing the realities of factory farming—remains a foundational piece of the vegan movement.

But to reach the wider public in today’s noisy and polarized environment, “Prioritize Plant Protein” offers a simple, familiar, and powerful bridge. I invite you to try this approach with your friends, family, and community. Because of people like you—advocates, educators, health professionals, and community leaders—we know change is possible. Together, we can take the next step and make plant protein familiar and foundational in everyday diets.

https://vegnews.com/exclusive-veganism-isnt-dead-its-just-evolving