Wednesday, February 4, 2026

8 signs your body actually thrives on plant-based eating, according to people who've done it long-term

From vegoutmag.com

By Jordan Cooper

Long-term vegans report some surprising changes that go way beyond what the nutrition labels promised

When you first go vegan, everyone wants to talk about protein.

Your co-workers, your mom, that random guy at the gym. But ask someone who's been eating plant-based for five, ten, or fifteen years what they've actually noticed? The conversation gets way more interesting.

I've been at this for eight years now, and I've connected with hundreds of long-term vegans through this work. What strikes me is how consistent certain experiences are across different people, different lifestyles, different reasons for going plant-based in the first place.

These aren't the flashy before-and-after stories. They're the quieter shifts that sneak up on you over months and years. The kind of changes that make you realize your body was trying to tell you something all along. Here are eight signs that keep coming up when long-term vegans describe how their bodies actually feel.


1) Your digestion just works

This one takes time. The first few weeks of eating more fibre can feel like your gut is staging a protest. But long-term vegans consistently report that things eventually settle into a rhythm that just makes sense. Regular, predictable, comfortable.

There's science behind this. Research on gut microbiome diversity shows that plant-based diets tend to promote beneficial bacteria that support healthy digestion. Your gut literally adapts to process what you're giving it. Many people describe it as their digestive system finally working the way it seems like it was designed to work.

2) Your energy stays steady throughout the day

The 3 PM crash is so normalized that we've built entire industries around fighting it. Energy drinks, coffee runs, sugar hits to push through the afternoon slump. Long-term vegans often report that this pattern just fades away.

It makes sense when you think about it. Whole plant foods tend to have a lower glycaemic impact, releasing energy more gradually. You're not riding the blood sugar rollercoaster anymore.

People describe it less as having more energy and more as having consistent energy. No dramatic peaks, no desperate valleys. Just a steady hum that carries you through the day without needing a chemical intervention at 2:47 PM.

3) Your skin clears up in ways you didn't expect

This one surprises people. They go vegan for the animals or the planet, and suddenly their skin looks different. Fewer breakouts. Less inflammation. That general dullness lifting into something brighter.

Studies have linked dairy consumption to acne, which might explain why ditching it helps some people. But long-term vegans also point to increased antioxidant intake from all those fruits and vegetables. Your skin is your largest organ, and it tends to reflect what's happening inside. When you flood your system with plants, it eventually shows up on your face.

4) You recover faster from workouts

Athletes were some of the earliest adopters of plant-based eating for performance reasons. And the recovery piece keeps coming up in conversations with long-term vegans who exercise regularly.

The theory is that plant foods are generally anti-inflammatory, while some animal products can promote inflammation. When you reduce that inflammatory load, your muscles bounce back quicker. Less soreness the day after a hard workout. Faster return to baseline.

Some people notice they can train more frequently without feeling wrecked. It's not about becoming superhuman. It's about your body not fighting itself quite as hard during the repair process.

5) Your taste buds genuinely change

This sounds like something vegans say to make themselves feel better about missing cheese. But it's a real phenomenon that long-term plant-based eaters describe consistently. Foods that once seemed bland become genuinely delicious. Vegetables develop complexity you never noticed before.

When you stop overwhelming your palate with highly processed foods, salt, and added sugars, your sensitivity recalibrates. A ripe tomato actually tastes like something. Roasted broccoli becomes legitimately exciting. It takes months, sometimes longer.

But eventually, you're not forcing yourself to eat vegetables because they're healthy. You're eating them because they taste good to you now.

6) You get sick less often

Long-term vegans frequently mention that colds and minor illnesses seem to hit them less frequently. When they do get sick, it passes faster. This is obviously anecdotal and varies person to person.

But there's plausible biology here. Plant-based diets have been associated with improved immune function in some research. All those vitamins, minerals, and phytonutrients add up. Your immune system has better raw materials to work with.

It's not a magic shield against every virus. But many people report feeling generally more resilient, like their baseline health has shifted upward.

7) Your relationship with food becomes less complicated

This one's more psychological than physical, but your body experiences it too. Long-term vegans often describe feeling less anxious around food. Less guilt, less obsessing, less of that exhausting mental negotiation about what they should or shouldn't eat.

When your food choices align with your values, something relaxes. You're not fighting yourself anymore. Eating becomes simpler, more intuitive. You eat when you're hungry, stop when you're full, and don't spend hours agonizing over menus. Obviously, this isn't universal. But many people find that removing certain foods actually creates more freedom, not less. The decision fatigue disappears.

8) You sleep better without trying to

Nobody goes vegan for better sleep. But it keeps showing up as an unexpected benefit among people who've been at it for years. Falling asleep easier. Staying asleep longer. Waking up actually feeling rested instead of like you need three more hours.

Some researchers think plant-based diets may support better melatonin production. Others point to reduced inflammation affecting sleep quality. The gut-brain connection might play a role too. Whatever the mechanism, it's a pattern worth noting.

Your body does its most important repair work while you sleep. When that process improves, everything else tends to follow.

Final thoughts

Here's what strikes me about these signs. None of them are dramatic transformations or miracle cures. They're subtle shifts that accumulate over time. Your body slowly recalibrating to a different way of eating.

Not everyone experiences all of these. Bodies are weird and individual and don't follow scripts. Some people thrive immediately on plants. Others take years to find their groove. Some never quite get there and that's valid information too.

But if you've been eating plant-based for a while and you're noticing some of these patterns, it might be worth paying attention. Your body is pretty good at telling you what works for it. Sometimes you just have to give it enough time to speak clearly. The long-term vegans I've talked to aren't evangelical about their experience.

They're just quietly aware that something shifted. And they're not going back.

https://vegoutmag.com/lifestyle/s-st-8-signs-your-body-actually-thrives-on-plant-based-eating-according-to-people-who-ve-done-it-long-term/

Veganuary Isn’t Over: The Flavour-First Guide to Plant-Based Swaps

From smileymovement.org

A new month calls for new challenges and new ways to find a footing for the year ahead. Veganuary is one of the most popular take-ups that people throw themselves into when attempting to try new things and explore other lifestyle choices. In 2025, Veganuary reported over 25 million people participated in the global campaign. 

While the numbers keep rising since its inception, it’s equally good to see how we can move beyond the month and make things more permanent. 

Eco Centre’s Founder, Steve Howell

Well, lucky for you (and us), Eco Centre’s Founder, Steve Howell has come up with a top 5 tips on how to keep the vegan energy going beyond the campaign. You don’t have to fully commit to veganism, but incorporating a few more vegan meals in your life makes a massive difference. 

Before we get into Steve’s top tips, let's first introduce you to the Eco Centre

The Somerset-based charity is on a mission to make eco and sustainable living more accessible. Their work focuses on empowering people to take practical actions to reduce greenhouse emissions and working together with our communities to protect the environment.

You may have heard of them from one of our previous articles on their crowdfunding campaign for their Eco-Save app. This app will act as an essential tool to make more eco-conscious decisions that will have a positive impact on your lifestyle and contribution to  Read more to learn about it here

Let’s get to Steve's advice: 

1. Meat swaps that actually deliver on flavour

Cutting back on meat can feel daunting, particularly when protein and taste are top of mind. The good news? Today’s plant-based options are far better than their beige, rubbery reputation.

Soy- or pea-based mince works beautifully in classics like bolognese, chilli and tacos – once it’s simmered with tomatoes, herbs and spices, you’ll barely notice the difference. Lentils, beans and mushrooms offer a deeply satisfying, earthy bite in curries, pasta and rice dishes, while newer players like slow-grown mushrooms bring a genuinely “meaty” texture.

Tofu is endlessly adaptable when properly seasoned, and modern vegan sausages, burgers and wheat-based seitan now stand up confidently in wraps, casseroles and stir-fries.

Steve suggests: 

 

2. Cheese alternatives worth your time

Let’s be honest: cheese is often the hardest habit to break, and vegan versions can be wildly inconsistent. But some categories shine. Cream cheese alternatives are the most reliable, with plant-based versions offering the same spreadable comfort on bagels and flatbreads. 

Meltable cheeses have also come a long way, working particularly well on pizzas, toasties and burgers. Cheddar-style alternatives remain tricky, but a few now deliver surprisingly authentic flavour and texture. And if comparisons are still proving difficult, there’s freedom in skipping cheese altogether – hummus, tahini, pesto, avocado or plant-based mayo often bring more flavour and freshness than cheese ever did.

 

3. Dairy-free milk without the guesswork

Plant-based milks are everywhere now, which is both a blessing and a curse. The trick is choosing the right one for the job. 

Oat milk is the crowd favourite: creamy, slightly sweet and excellent in coffee and cereal, especially barista-style versions. 

Soy milk remains the most versatile all-rounder, with a high protein content that makes it ideal for baking and cooking. 

Coconut milk shines in desserts and curries, adding richness and depth, while almond milk is lighter and works well in smoothies and porridge. Once you stop expecting one milk to do everything, the options start to make sense.

 

4. Simple swaps for cream, butter and eggs

Replacing dairy staples is now refreshingly straightforward. Plant-based creams made from oat, soy or coconut perform well in soups, sauces and desserts, while vegan butters are almost indistinguishable from dairy in baking – and perfectly good on toast. 

Ice cream, too, has had a glow-up, with dairy-free versions offering the same indulgence without compromise. Eggs are a little more situational, but flax or chia “eggs”, applesauce or mashed banana work brilliantly in baking, while tofu seasoned with turmeric and spices makes a convincing scrambled alternative. These swaps tend to win over even the most sceptical guests.

 

5. Think addition, not deprivation

The easiest way to make plant-based eating stick is to stop chasing perfect replicas. Instead of focusing on what you’re giving up, add more naturally plant-forward cuisines to your rotation – Indian, Middle Eastern and many Asian dishes are rich, satisfying and often vegan by default.

When eating out, a little planning goes a long way: many high street restaurants now offer genuinely good vegan options, with some boasting full plant-based menus. It doesn’t have to be all or nothing. Every swap makes a difference – for the planet, for animals and often for your wallet too.

 

Charity check-in

At Smiley Movement, we like to elevate the work of charities across the world. Here are three charities whose causes align with the themes in this article. 

Eco Centre. A UK-based sustainability charity helping people and businesses reduce their environmental impact while saving money. Through practical education, community projects and digital tools, it empowers households to take affordable, everyday action on climate change. Learn more here.

Practical Action. An international charity working across Africa, Asia and Latin America to tackle poverty and climate change together. It supports communities with practical, low-cost solutions for clean energy, sustainable food systems and climate resilience, helping people improve their lives while protecting the planet. Find out more here.

Rewiring America. A US non-profit focused on electrifying everything, from homes to transport, to lower energy bills and reduce carbon emissions. The organisation helps households understand the financial and climate benefits of clean energy, particularly for low- and middle-income communities. Discover their work here.

This positive news article aligns with the UN SDG Good Health and Wellbeing, Climate Action.

Photo credits:  Eco Centre

https://smileymovement.org/news/veganuary-isnt-over-the-flavour-first-guide-to-plant-based-swaps 

6 vegan versions of winter classics that taste like the originals remembered wrong

From vegoutmag.com

By Jordan Cooper

These plant-based takes on comfort food favourites hit different, and honestly, that's the whole point 

Here's the thing about food memories: they're unreliable narrators. That beef stew your grandmother made? Your brain has been editing that footage for decades. The mac and cheese from childhood? Nostalgia added a filter.

When we veganize winter classics, we're not trying to create perfect replicas. We're making something that scratches the same itch while being its own delicious thing.

The best vegan comfort food doesn't pretend to be something it's not. It leans into what makes plant-based cooking interesting. Different textures, unexpected depth, flavours that make you pause and think "wait, what is that?" These six dishes capture the spirit of winter classics while doing their own thing.

They taste like the originals remembered wrong, which is to say, they taste like something worth remembering on their own terms.


1) Mushroom bourguignon that's earthier than you expected

Traditional beef bourguignon relies on hours of braising to break down tough meat fibres. Mushrooms don't need that kind of convincing. A mix of cremini, shiitake, and oyster mushrooms gives you layers of texture that beef never could. Some meaty, some silky, all soaking up that wine-rich sauce like little flavour sponges.

The secret is treating your mushrooms with respect. Sear them hard in batches so they get golden and caramelized, not sad and steamed. Build your fond, deglaze with a decent burgundy, and let everything simmer until the sauce coats a spoon.

Add pearl onions and carrots because tradition matters. The result is deeper and more complex than the beef version you're half-remembering. It's what your brain thought bourguignon tasted like, even if it never quite did.

2) Pot pie with a flaky top and creamy filling that defies logic

Pot pie is essentially a vehicle for creamy sauce under pastry.

Good news: both of those things veganize beautifully. A roux made with vegan butter and flour, thinned with vegetable stock and oat milk, creates that thick, spoonable filling you're chasing. Load it with chunks of potato, carrot, peas, and whatever protein you like. Chickpeas work. So does shredded jackfruit or cubed extra-firm tofu.

The crust situation is easier than you think. Most puff pastry is accidentally vegan anyway. Check your labels, but Pepperidge Farm and many store brands skip the butter. Drape it over your ramekins, brush with oat milk, and bake until golden and dramatic.

When you crack through that flaky top into the creamy filling below, your brain won't register any difference. It'll just register comfort.

3) Shepherd's pie where the lentils actually make sense

Lentils in shepherd's pie aren't a compromise. They're an upgrade. French green lentils hold their shape while still getting tender, and they absorb the tomato paste, worcestershire (the vegan kind), and herbs in a way that ground meat never quite manages.

The filling becomes this savoury, almost meaty situation that sits perfectly under a blanket of mashed potatoes.

Speaking of those potatoes: don't be shy with the vegan butter and a splash of oat cream. Whip them until they're cloud-like, then pile them on thick. A fork dragged across the top creates peaks that turn golden and slightly crispy in the oven.

The contrast between that crispy top and the saucy lentils below is what makes this dish work. It's hearty in a way that feels earned, not heavy.

4) Creamy tomato soup that's richer than the canned stuff ever was

Canned tomato soup was a childhood staple for a lot of us. That slightly sweet, vaguely creamy, bright orange situation paired with grilled cheese. The vegan version can be so much better while still hitting those same nostalgic notes. Roasted tomatoes give you depth that canned never could. A can of full-fat coconut milk adds richness without any dairy weirdness.

Roast your tomatoes with garlic and a little olive oil until they're blistered and jammy. Blend everything with vegetable stock, a touch of maple syrup to balance the acid, and that coconut milk. The result is silky, warming, and tastes like what you thought Campbell's tasted like when you were eight.

Pair it with a proper vegan grilled cheese and suddenly it's a snow day and nothing bad has ever happened.

5) Chili that converts the sceptics

Chili might be the easiest winter classic to veganize because beans were always the star anyway.

A three-bean situation with kidney, black, and pinto gives you texture variety. Walnuts pulsed in a food processor until they're crumbly add that ground-meat mouthfeel without any weird processed ingredients. They brown up beautifully and soak up all that chili flavour.

The key is building layers. Toast your spices in oil until fragrant. Add onions, peppers, and garlic. Let the tomatoes break down slowly. A splash of coffee or dark beer adds complexity that makes people ask what your secret is.

Top with cashew sour cream, green onions, and whatever else makes you happy. This is the kind of chili that wins cookoffs and starts arguments about whether it counts. It counts.

6) Hot chocolate that's somehow more chocolatey

Dairy milk actually mutes chocolate flavour. It's a coating thing, where the milk fat covers your taste buds and dulls the cocoa. Research on taste perception suggests that what we drink with chocolate affects how we experience it.

Oat milk lets the chocolate shine through in a way that feels almost too intense at first, then completely right.

Use good cocoa powder and real dark chocolate, melted together with your oat milk of choice. A pinch of salt, a tiny bit of vanilla, maybe a whisper of cinnamon if you're feeling fancy.

The result is hot chocolate that tastes more like chocolate than the dairy version ever did. It's what your brain thought hot chocolate tasted like during the best snow day of your childhood. Except this time, the memory is accurate.

Final thoughts

These dishes aren't trying to fool anyone. They're not pretending to be something they're not. What they are is delicious, warming, and satisfying in exactly the ways winter food should be. The fact that they're plant-based is almost beside the point once you're actually eating them.

Food memories are weird. They're shaped by emotion, context, and years of mental editing. When we make vegan versions of classics, we're not competing with reality. We're competing with nostalgia, which is a much easier opponent.

These dishes taste like the originals remembered wrong because the originals were never as good as we thought they were. These might actually be better. Or at least, they're good enough to become their own memories worth keeping.

https://vegoutmag.com/food-and-drink/s-st-6-vegan-versions-of-winter-classics-that-taste-like-the-originals-remembered-wrong/

Vegan Beauty's Next Claim: How Beauty Outgrew the Label

From beautymatter.com

Key Takeaways:

"Vegan" was once a differentiating ethical claim. Now, it has become a baseline expectation within clean and premium beauty.

Search interest in “vegan beauty” is declining, but demand for plant-based and biotech alternatives to animal-derived ingredients is accelerating.

As vegan formulations become standard, brands must compete on efficacy, formulation sophistication, and ingredient transparency.

For much of the past decade, vegan beauty stood as one of the industry’s most visible ethical markers, and an emblem of conscious consumption that aligned with animal welfare, sustainability, and personal values. Today, however, the category has recalibrated. While vegan formulations remain widespread and commercially relevant to the point of successful investments, the "vegan" label itself is losing some of its power as a primary consumer hook. Instead, it is increasingly viewed as a baseline expectation within clean and premium beauty rather than a differentiating claim.

The rise of veganism over the past decade, catalyzed by movements like Veganuary, mainstream celebrity endorsement, and a surge in plant-based product innovation, laid the foundation for vegan beauty’s growth. Data from analysts at Spate, Credo Beauty, and Pattern suggest that vegan beauty has not disappeared, although its role within the broader beauty ecosystem has fundamentally shifted.

Has Vegan Beauty Lost Momentum or Simply Evolved?

The wider cultural conversation around veganism appears to be influencing how people engage with vegan products, both in food and beauty. According to new data from Spate’s Popularity Index (US, ending October 2025), interest in “vegan beauty” as an explicit trend is declining. “Interest in ‘vegan beauty’ continues to cool,” said Mathilde Riba, Beauty Insights Analyst at Spate, to BeautyMatter. She noted that the trend is down 32.4% year over year (YoY), driven largely by declining engagement on social platforms.

In the food world, this has also translated into measurable declines. For example, sales of meat alternatives in the UK dropped by around 21% in the year to June 2024, interest in search terms like “vegan diet” has tapered off since its late-2019 peak, and the share of people identifying as vegan has reportedly fallen significantly in markets including Europe and the US as consumers revert to more omnivorous diets. In beauty, adjacent values-led categories are experiencing similar pullbacks, with cruelty-free down 60.8% YoY, organic down 33.0% YoY, and sustainable beauty down 47.6% YoY according to data retrieved from Spate.

At first glance, these figures could suggest waning consumer concern for ethical beauty, but Riba cautioned against that interpretation. “While ‘vegan beauty’ as a labeled trend is losing momentum, the appetite for alternatives to animal-based ingredients is rising quickly,” she explained. In other words, consumers may be moving away from the banner but not from the values embedded within it.

This reframing is echoed at Credo Beauty, where vegan has increasingly been absorbed into the broader definition of clean. “We’re seeing fewer searches overall for vegan and adjacent claims on our digital site, which to me demonstrates that consumers are looking for more specific claims and that these broader claims are the baseline of what they’re prioritizing.” Vivi Posschelle, Associate Scientist at Credo Beauty, explained to BeautyMatter. In her view, “Vegan beauty, along with the other claims, have started to fall under the ‘clean’ umbrella for the consumer. It’s evolved into an expected attribute.”

This has led to the rise of questions of whether consumers still care. The answer may lie in how consumer behavior has matured. Rather than searching for ideological labels, shoppers are increasingly focused on performance, ingredients, and outcomes, assuming ethical standards are already in place.

Spate’s data illustrated this shift clearly. While animal-derived ingredients like polydeoxyribonucleotide (PDRN) (+763.0% YoY), beef tallow (+377.3% YoY), and collagen (+7.9% YoY) are surging in online conversations, vegan counterparts are also rising rapidly. Vegan PDRN is up 465.3% YoY, and vegan mucin has grown 136.4% YoY, signaling that even as animal-derived actives dominate attention, consumers are actively seeking high-performing alternatives.

“Consumers may not be prioritizing the vegan beauty banner,” Riba said, “but they are increasingly adopting plant-based and vegan-aligned actives as part of their skincare routines.” Ingredients like resveratrol (+367.9% YoY), curcumin (+168.5% YoY), and rice (+128.4% YoY) are further proof of how plant-based actives are reshaping the category without relying on explicit vegan positioning.

The Retail Reality: Vegan as a Given, Not a Differentiator

At Credo Beauty, where clean standards and ingredient transparency are central to the retailer’s identity, vegan formulations are often baked in by default. “The vegan label is secondary to our restricted substances compliance,” Posschelle explained. She highlighted that Credo’s standards include restrictions on animal-derived ingredients and strict transparency requirements, meaning that “many of our brands are inherently vegan, making it quite easy for anyone looking for vegan beauty to find a brand or product that aligns with their beliefs.”

Demographically, she noted that shoppers explicitly seeking vegan beauty often align with veganism as a lifestyle. “Based on my in-store experience, many consumers searching for vegan beauty tend to be those who are also vegan in their diet and lifestyle,” she said. For the broader customer base, however, vegan status is assumed rather than interrogated. This shift places pressure on brands that once relied heavily on vegan claims for differentiation.

This also poses questions on whether or not vegan formulations could compete with performance. From a scientific perspective, the answer is nuanced. While innovation has expanded the possibilities of vegan beauty, certain formulation challenges persist.

There are several [ingredients that are hard to replace], but the first ingredient that comes to mind is carmine,” Posschelle said. The insect-derived pigment is prized in color cosmetics for its vibrancy. “Vegan/synthetic alternatives are functional but don’t always provide the same color payoff and richness that carmine does,” she explained, which can impact the sensory and aesthetic experience.

Similar trade-offs exist with beeswax and other animal-derived functional ingredients. “At times, there are trade-offs to formulate vegan products, such as desired texture, color, and performance,” Posschelle continued. Importantly, she emphasized that safety is not inherently superior in vegan formulations. “It’s important that both synthetic or animal-derived ingredients are assessed for both human health and the environment before being used in a product.”

That said, biotech innovation is rapidly narrowing these gaps. Posschelle pointed to “a shift industry-wide toward biotech ingredients and formulations that prioritize reducing the impact and reliance on agricultural commodities and animal-derived ingredients,” driven by consumer demand for “high performance products that have strong sustainable and ethical supply chains.”

Marketplace Performance Tells a Different Story

While cultural buzz around vegan beauty may be cooling, commercial performance, particularly in e-commerce, remains strong. According to Pattern, a global e-commerce accelerator and marketplace performance company, vegan beauty has generated $668 million in trailing twelve months sales on Amazon, growing 16% YoY, just slightly behind the broader beauty category’s 18% YoY growth. “We are seeing steady growth YoY within vegan beauty and don’t anticipate that to slow down any time soon,” Cali Johnson, Category Lead at Pattern, told BeautyMatter.

Skincare is leading the category, with the fastest-growing vegan subcategories including eye masks, eye treatment balms, facial skincare sets, and body oils. Johnson attributed this momentum to social media-driven discovery and ingredient literacy. “Shoppers are actively seeking familiar, understandable ingredients, especially for sensitive areas like the eyes,” she said, adding that consumers are increasingly aware of, and avoiding, ingredients they perceive as harmful.

Interestingly, pricing has remained stable. Pattern’s analysis showed just a 0.2% pricing increase YoY among the top-selling vegan beauty brands on Amazon, suggesting that vegan positioning no longer commands a meaningful premium on its own.

Data suggests that vegan beauty has not declined so much. It once functioned as a loud, values-driven differentiator but has quietly become part of the industry’s infrastructure, particularly within clean, premium, and prestige beauty. Vegan is no longer a signal of niche ethics, as it is now increasingly assumed, embedded in formulation choices, sourcing strategies, and retailer standards.

Ultimately, vegan beauty’s next chapter is less about visibility and more about integration. The industry is no longer asking whether beauty should be vegan but how vegan formulations can be better, more advanced, and more competitive. In that sense, vegan beauty has not lost cultural relevance; it has only matured. And in a market increasingly defined by sophistication rather than slogans, that may be its most enduring impact.

https://beautymatter.com/articles/vegan-beautys-next-claim-how-beauty-outgrew-the-label