The best vegan places to eat in Paris, from restaurants to patisseries

From independent.co.uk

The land of cheese, wine and cured meats hides some delicious plant-based eateries with signature Parisian flair, writes Adrianne Webster

Ah, Paris! Within its world-renowned culinary scene, locally produced cheeses, wines and meats are about as ubiquitous as the Eiffel Tower trinkets the street vendors are selling.

Walk along any rue and you’ll see dishes featuring French staples like brown butter, coq au vin and escargots. Red wine is served alongside, of course. And maybe a cigarette to finish everything off. But what’s on offer for those, like myself, who follow a vegan, orvégétalienne, diet?

After eight years as a vegan and researching the hell out of every chosen city I visit for where I’m going to eat, I’ll admit I was a bit nervous about journeying to the home of fromage.

But I was pleasantly surprised; my trip took me to quaint boulangeries offering a wide array of vegan-friendly baked goods, a high-end restaurant with innovative dishes, and my apartment’s kitchen to eat a plant-based burger after a particularly tiring day in the city, among other gorgeous spots.

Here’s where you should check out.

Aujourd’hui Demain

Best for: Chill weekend brunch vibes

Head for brunch at Aujourd’hui Demain (Adrianne Webster)

Location: 42 Rue du Chemin Vert, 11th arrondissement

A bakery slash cafe slash vegan clothing and food shop, Aujourd’hui Demain is just a five-minute walk from nearby Saint-Ambroise metro station and offers a laidback brunch or lunch scene with portions that’ll keep you full all day.

Situated in the Bastille area in the 11th arrondissement, the 100 per cent vegan eatery offers delights like fish and peas (battered tofu with peas and fries), a ‘cheddar’ burger, ramen, truffle mac and ‘cheese’... the list goes on. But as well as quantity, the quality’s there, too; the dishes were presented beautifully and the flavours were well-balanced.

I went for the quesadilla (not very French, but c’est la vie!), filled with vegan chilli and topped with herby chimichurri and a creme fraiche/sour cream concoction that finished it all off perfectly, alongside a tasty side salad.

We sat streetside to take in some Sunday morning people-watching, but inside you’ll find vegan-friendly bakery items, like the usual croissants and pain au chocolat, plus cakes that you can pre-order.

There’s a whole fashion shopping section too featuring vegan-friendly brands such as Matt + Nat, and a vegan mini-supermarket with pantry items, frozen goods and herbs and spices, as well as drinks. Club Mate fans, you’ll need to make a pitstop here.

Remember to make a reservation – there were lots of groups and couples having to wait on the street for a table.

Land & Monkeys

Best for: Parisian pastries

Get a taste for plant-based pastries at Land & Monkeys (Adrianne Webster)

Locations: Beaumarchais, Place de Vosges, Amsterdam, Roquette, Pernety

A chance encounter with a fellow Scot who’d been living and working in Paris for five years clued us into Land & Monkeys, a 100 per cent vegan bakery chain with multiple locations across the city.

We were expecting a few croissants and some coffee, but discovered a cornucopia of cakes and pastries that were completely plant-based. Pain au chocolat, quiches, apricot and pistachio tarts, chocolate gateaux and cookies sat alongside ‘bacon and cheese’ and Mediterranean veggie baguettes if you fancied a little picnic in le parc.

The prices were affordable too, with a pain au chocolat costing just over €1; on the day we left Paris, we bought six to bring home. Because what’s a morning coffee without a pastry?

Le Potager De Charlotte

Best for: High-end eats

Hummus with black sesame cream, chopped pistachios and pomegranate (Adrianne Webster)

Locations: 17th and 9th arrondissement

The 17th arrondissement isn’t well-frequented by tourists, but it’s where you’ll find quaint wine bars spilling onto the street and gorgeous cafes and restaurants. And it’s also where you’ll find Le Potager De Charlotte, a gourmet vegan restaurant with a verdant interior that’s so cosy you’ll want to hole away all night with a bottle (or two) of red.

A starter of lemony hummus with black sesame cream, chopped pistachios and pop-in-the-mouth pomegranate, all mopped up with some delicious French bread, was followed by mains of rigatoni with balsamic and basil cream sauce, sunflower seeds, edamame beans and sun-dried tomatoes.

We took away a pot of chocolate mousse, served with edible flowers, raspberries, candied pecans and chocolate flakes, to eat by the Seine under the Eiffel Tower as the sun went down. Bliss.

It’s higher end, so do expect to pay a little more (but it’s worth it).

Charli’s Crew

Best for: Extra dietary requirements

Discover vegan, keto, paleo-friendly and gluten-free options at Charli’s Crew (Adrianne Webster)

Location: 14 Rue Mandar, 75002, 2nd arrondissement

On our way to the Louvre one day, we were walking down Rue Mandar when we happened across a joyful-looking cafe, Charli’s Crew, lit up by the sunshine, with a sticker in its windows saying “vegan”.

We took a seat outside and a waitress popped out to say hello – the fellow Scot I mentioned earlier. She explained near enough everything on the menu could be made vegan, and even made us a list of other eateries around the city to try.

On the menu you’ll find bowls, cakes and brunch bites, such as avocado toast, which comes served with vegan feta, nuts and edible flowers, plus tofu salad bowls, mac and cheese, plant burgers and scrambled tofu.

Some dishes can also be made keto and paleo-friendly and gluten-free.

Location: Multiple spots around the city, including near Luxembourg Gardens

Supermarket chain Monoprix is like our version of Tesco Express, and while not perfect by any measure – we didn’t manage to find vegan eats in every location – we did come across a vegan wrap with a substitute chicken, crunchy slaw and a creamy mayo which was great for filling up after doing a lot of walking around the city.

They also do good ready-made salad and salad bar options, such as a green lentil salad or mezze bowl with falafel, hummus and leaves. Grab some Lays and fruit and you’ve got a recipe for some great picnic in the park bites.

Le Grenier de Notre Dame

Best for: A romantic date night

A vegan spot in Paris’s Latin Quarter (Adrianne Webster)

Location: 18 Rue de la Bûcherie, 75005, 5th arrondissement

This spot in Paris’s Latin Quarter, literally just around the corner from the (still-closed) Notre Dame, is leafy and cosy – perfect for a romantic meal after exploring the sights.

It was the very first vegetarian cafe in France, launched in 1978, and serves dishes like lentil burgers, dauphinoise gratin, and chickpea ‘faux gras’, among others.

We opted for the burgers to takeaway – we wanted to eat in our apartment after a long day walking the city – and also got a chocolate brownie with chocolate ice cream for afters.

Overall, Paris has some top-notch veggie eateries, but you may need to organise your days around where you’ll be eating, as most vegan-friendly places won’t just be happened upon.

Happy travelling – and bon appetit!

https://www.independent.co.uk/travel/europe/france/paris/paris-vegan-eats-restaurants-bakeries-b2574849.html

Plant Based World Expo Celebrates the Best of the Industry with New Plant-Based Excellence Awards

From vegconomist.com

Plant Based World Expo, the biggest 100% plant-based trade event in Europe, unveils the Plant-Based Excellence Awards, a new comprehensive awards programme designed to recognise and celebrate those that champion excellence in the plant-based industry.

According to the organisers, the combination of judging the taste, presentation, and business viability of each product will provide a holistic view of its potential for commercial success. The Plant-Based Excellence Awards will score individual entries and award bronze, silver, gold, and platinum shields to products that demonstrate all-round excellence. 

“Standing out from the crowd is essential for all brands and their products”

The Plant-Based Excellence Awards invite all businesses offering plant-based products to submit their products for judging. The definition given for a plant-based product is one that is “formulated without the use of animal ingredients or by-products, as an intentional ingredient or used during the manufacturing process”.

                                                                                                       © Plant Based World Expo

Distinguishing superior products in the marketplace

A live awards ceremony is set to take place at the event held on the 13th of November at ExCeL London when successful entrants will be crowned for scoring highest in their category. The awards will be presented before an audience of buyers, media, and members of the food and beverage industry, all eager to discover the latest in what plant-based foods have to offer, representing the vegan cream of the crop.

Marketing Director Abigail Stevens explains, “The plant-based food sector is a highly competitive market; from its rapid growth phase in the last few years, which saw an abundance of new brands and products being launched, to the corrective phase witnessed in the past year, with brands fighting to secure and keep listings.

“Standing out from the crowd is essential for all brands and their products. The Plant-Based Excellence Awards was created with this in mind – to help distinguish superior products available in the marketplace and reward the companies who are succeeding.”

                                                                                                       © Plant Based World Expo

Entrance accessible to all

Entries opened this month and will be open for five weeks, closing on 9th August 2024. Judging will commence in September, and the winners — who will be pre-informed in October — will be awarded a Bronze, Silver, Gold, or Platinum Plant-Based Excellence Award during the event in November.

The organisers state that it was crucial to keep costs down for entrants, and the fees are just £100+VAT per product per category. “It was important to us that these awards were accessible to all businesses from a cost perspective.

“As a result, our fees are very affordable, and we hope it allows smaller companies and start-ups to enter their ranges. Many of whom have brilliant products that deserve to be recognised, and it may help them get the attention they need to scale and thrive.”

                                                                                         © Plant Based World Expo

The products in 17 categories which you can see here, will be judged and scored by panels of buyers and industry advisors including some of the hosted buyers at Plant Based World Expo Europe 2024.

Exhibitors at Plant Based World Expo can take advantage of one free product entry and a subsequent lower entry cost of £75+VAT per product per category.

If you would like to enter a product, visit: https://plantbasedworldeurope.com/awards/

https://vegconomist.com/fairs-and-events/plant-based-world-expo-celebrates-best-in-industry-plant-based-excellence-awards/

Study: What Influences Gen Z Consumers to Adopt Plant-Based Eating Patterns?

From vegconomist.com 

A study published in the journal Foods has examined the factors that affect the willingness of Gen Z consumers to adopt plant-based diets.

The research questioned over 500 university students in Greece, India, and the UK. Most Greek and British students were responsible for their own meal planning, grocery shopping, and cooking, whereas Indian students tended to live with relatives and were less likely to prepare their own meals.

Almost half of Indian students (46.5%) were receptive to the idea of shifting to a plant-based diet, possibly due to the country’s strong tradition of vegetarianism. However, just 14.4% of Greeks and 19.6% of Brits were open to the idea.

                                                                                                                   Photo by Elevate on Unsplash

Taste and nutrition

39.4% of respondents thought that plant-based products were too expensive, while 32.8% believed they had an inferior taste. However, 39.9% said that some plant-based foods taste good, while 45.5% agreed that they are significantly healthier than their animal-based counterparts. 51.5% believed that anyone can easily adopt a plant-based diet.

The majority of students (65%) said plant-based diets were safe and healthy, while over half (54.2%) agreed that they were effective in the prevention and treatment of chronic diseases. But while 57.8% believed that animal products are not the only quality protein sources, almost half (47.7%) thought meat was a higher-quality protein source than plant-based products. Students were found to have insufficient knowledge regarding alternative proteins, indicating the need for nutrition campaigns to provide reassurance that plant-based foods contain enough protein.

Respondents who prepared their own meals were found to be more interested in nutrition and more receptive to novel foods. In Greece, students were much more likely to adopt plant-based diets when not living with their parents, possibly due to the strong connection between meat consumption and family gatherings in the country.

                                                                                                                          Image courtesy of Veggly

Gender and culinary ability

In India, female students and postgraduates were more likely to shift to a plant-based diet, while male students were discouraged by the stereotype that eating meat is masculine. Somewhat surprisingly, Indian and British students who considered themselves excellent cooks were less likely to adopt plant-based dietary patterns, perhaps because they were accustomed to cooking with animal ingredients.

In conclusion, factors such as improved health and well-being motivate Gen Z to transition to more plant-based diets, while dissatisfaction with taste and price can pose barriers to adoption. Convenience, familiarity, and nutrition concerns may also play a role. The researchers suggest that the food industry should emphasize the health and environmental benefits of plant-based foods to increase consumer acceptance.

The study comes after a poll conducted last year by health website Medical Inspiration Daily For Stronger Society (MIDSS) found that Gen Z is currently the largest driver of the US vegan market. 70% of those who identified as vegan in the poll said they intended to continue following the diet, while 60% said they are trying to educate those around them about the benefits.

“The idea that a plant-based diet is the best choice for both physical and mental health is gaining traction,” said MIDSS. “And while veganism might still seem a bit too extreme for much of the population, Gen Zers clearly prefer it more than any other generation. Their plant-based preferences are also changing the health and food landscape as we know it.”

https://vegconomist.com/studies-and-numbers/what-influences-gen-z-plant-based-eating-patterns/

Is Wine Vegan? Well, It Depends

From foodandwine.com

From fertilizer to fining agents, here are the ways your wine may or may not be free of animal products 

                                                                                PHOTO: WESTEND61 / GETTY IMAGES

Even though the number of people in the United States who identify as vegan or vegetarian ranges between 1–5%, demand for animal-free products is on the rise. Milk substitutes alone are more than a billion dollar industry, and 62% of American households regularly purchase plant-based products. 

Many winemakers now specifically market their products as vegan-friendly. That’s because even though wine is made with grapes, it’s not always vegan.

“Machine harvesting can disqualify wines from being considered vegan because it harvests all kinds of animals taking refuge in the vineyard canopy — insects, snails, snakes, and sometimes even mice and other small mammals,” says Fabien Machard de Gramont, winemaking consultant at One for All Winemaking. “Most of them are sorted out downstream, but the harvesting process would have most likely killed them at that point.” 

This means that unless grapes are carefully hand-picked and sorted, it’s almost impossible to avoid accidental animal and insect by-products during the processing stage. 

That’s just the beginning of what may potentially disqualify certain wines as vegan or vegetarian-friendly. For instance, many farmers use compost from animals to enrich their soil, which strict vegans may not accept.

But Machard de Gramont explains that the filtering process is typically where most wines actively utilize animal products. If the winemaker uses common fining agents such as gelatines, casein, or isinglass to clarify or soften the wine, it may no longer be vegan. However, he adds, the use of these once-standard agents is declining. 

“Fortunately, many suppliers of enological products have started to produce vegan alternatives, like fining agents based on pea protein, potato protein, or even yeast and other fungus proteins,” says Machard de Gramont. “As it turns out, those solutions are just as efficient, and in some cases much more efficient, than their animal-based counterparts.”

Until recently, most winemakers around the world fined their products with egg whites, which bind to certain phenolic compounds thanks to their ionic charge, and can be used to help remove harsh tannins and other sediment. But as more consumers demand transparency in their products, including if consumables are vegan or vegetarian, many winemakers switched to using clay-based fining agents rather than egg whites. 

Common animal derivatives used in winemaking

Egg whites (albumen)

Egg whites, called albumen, fall under a category of water-soluble protein called albumen. Egg whites are often used to clarify red wines and soften tannins, resulting in a smoother finish and rounder mouthfeel. This is not considered to be vegetarian or vegan-friendly. 

Gelatine

Gelatine, which is collagen derived from boiling animal bones or skin, is typically used to reduce bitterness and astringency by binding to proteins and yeast, and can also help to clarify red and white wines. Like egg whites, wines that use gelatine are not considered to be vegetarian or vegan-friendly. 

Casein

This milk-based protein is generally used to fine white wine and maintain colour with limited clarifying duties. Wine that uses casein in the fining process generally fall under a vegetarian, but not vegan diet. 

Isinglass

Isinglass is also primarily used in white wine production, helping to clarify the wine and round out the flavour, but it’s not as effective in reducing phenolic astringency. Since isinglass is a type of gelatine derived from fish bladders, pescatarians and omnivores may imbibe, but not vegetarians or vegans.

What about natural wine?

The rise of unfiltered natural wine, which does not use any fining agents, has helped to minimize the use of animal products during the winemaking process. Still, because there is not a universal standard certification for vegan wine, knowing whether a wine is vegan or not can be a little confusing, says Machard de Gramont.

“Many wineries play on that to claim that they are not using any animal protein-based fining agents, and most people understand that they are not fining their wines,” he explains. “But the truth is that they do fine their wines, but are just using plant-based proteins to do it instead.”

Common non-animal derivatives used in winemaking

Plant-based protein

Proteins derived from plants like peas, soybeans, potatoes, and even pumpkins can help to clarify wines and remove phenolic compounds and tannins without the potential allergens of fish or other animal products.

Yeast

Inactivated yeasts can be used to smooth out wine’s mouthfeel and reduce potential bitterness or astringency in the final product.

Bentonite clay

As one of the most effective non-animal fining agents, this natural agent helps to absorb and diminish off-flavours and aromas, as well as clarifying wine through its negative electrostatic charge.

Activated charcoal

Because of its potent absorption qualities that can flatten taste and aroma, activated charcoal has limited uses. However, when used correctly under certain conditions, it can help to reduce the level of off-flavours and aromas in certain wines and stabilise colour.

There are a few vegan certifications winemakers can apply for, including Vegan.org, VegeCert, and BeVeg Certified, as well as international certifications like VeganAustralia or VeganMark in Europe. 

Keep in mind that some of these agencies use different criteria to qualify for certification, so until there is a universally agreed-upon standard for what’s considered vegan or vegetarian, it can be difficult to know if the wine you’re drinking falls under your personal definition. Some retailers specifically label vegan wines, such as Trader Joe’s and Total Wine & More, as well as online guide Barnivore and Vegan.org’s list of Certified Vegan Products. But if you’re unsure, the best option is to reach out and ask the winemaker directly. 

https://www.foodandwine.com/is-wine-vegan-8672717

Is a Vegan Diet Healthy?

From health.clevelandclinic.org

Eating a totally plant-based diet can be healthy, but eating a well-balanced diet no matter what eating style you choose is important 

Yes, eating a vegan diet can be just what your body needs — a sensible way to rid your body of unhealthy, highly processed foods and welcome in power-packed vegetables, fruits, nuts, seeds and legumes. And it just might save your life. That’s some legit motivation.

But (and there’s always a but, right?) there’s a caveat — some conditions with that considerably healthy carrot.

Veganism — also often (if inconsistently) known as a plant-based diet — can sometimes be placed on the latest diet pedestal as the best or only way to go. But that’s not necessarily the case. In fact, it’s more important to know your own needs and focus on what’s actually helpful for your body, says registered dietitian Julia Zumpano, RD, LD.

“Going vegan can be an incredibly healthy way to live, but we can’t say it’s the only way,” Zumpano says. “What we can say is that focusing on whole foods and adding a robust variety of plant-based foods into your eating style — while also subtracting heavily processed foods and processed meats — will optimize overall health benefits. But we should acknowledge that this is true whether you choose to eat meat and dairy or not.”

We talk a bit more about the ins and outs of whether a vegan lifestyle for eating (Zumpano’s preferred term over diet) can work for you and your family.

Is following a vegan diet healthier than other options?

First, a reminder about the difference between veganism and vegetarianism.

For starters, neither is as popular as they may seem — fewer than 5% of U.S. adults say they’re vegetarian and about 1% say they’re vegan (percentages that have remained fairly constant over the last decade).

That said, some reports show veganism is clearly on the rise not only in the U.S., but also around the world.

And as both focus on a plant-based diet, here are the main differences:

• A vegetarian typically doesn’t eat meat, poultry or seafood, but does eat eggs and dairy products (this is also known as an ovo-lacto-vegetarian).
• There are also several other vegetarian variants: Ovo-vegetarians eat eggs but avoid all other animal foods, including dairy; and lacto-vegetarians eat dairy foods but exclude eggs, meat, poultry and seafood.
• A vegan, on the other hand, doesn’t eat any animal, fish or poultry or any of their products. So, that means also not eating eggs, dairy or honey.

Any of those plant-based eating styles — with their emphasis on eating real food (often food that you chop not just shop) — are by their very nature a healthier option than the eating styles followed by many of us, Zumpano says.

They certainly shine compared to the Standard American Diet (SAD) or Western Diet. This frequently criticised, but rampant eating habit, is alarmingly high in fat, sodium and sugar and woefully low in fruits and vegetables.

Even so, it’s good to question what happens to your body when you go vegan or make any dramatic change, Zumpano notes. And you may be questioning which is healthier, vegan or vegetarian? And even asking a broader question — what is the healthiest diet for humans?

“These are the right questions to be asking,” she affirms. “Anyone who is considering a radical change in their eating style would do best by consulting with their healthcare provider — a dietician, if possible — to map out and monitor their strategy. A lot of people won’t go that far, of course, which is why we try to communicate in other ways that people can access — like in blog posts!”

In any case, ditching SAD and joining “team vegan” is almost always a winning strategy, Zumpano says.

“Focusing on whole foods and making sure you’re getting enough protein can be a healthy style of eating with a host of benefits.”

Health benefits of a plant-based diet

Many clinical studies show the benefit of a plant-based diet in preventing cardiovascular events — including death. Among the benefits of adopting a vegetarian or vegan eating style:

• It may help you maintain a healthy blood pressure and prevent Type 2 diabetes, as fruits and vegetables are lower in sodium (salt). Consuming too much sodium is a risk factor for high blood pressure (hypertension).
• It could help lower cholesterol levels and decrease your risk of heart attack, heart failure and peripheral artery disease by reducing levels of “bad” (LDL) cholesterol. (Remember, plant-based protein sources don’t contain cholesterol, the fatty substance that can build up in your blood vessels and affect your blood flow).
• It may even help lower cancer risk, reduce Alzheimer’s disease risk and decrease arthritis symptoms, including pain and joint swelling.
• It could result in improved digestion. A healthy vegan diet includes plenty of high-fibre foods — think fruits, vegetables, whole grains and legumes (beans, peas and lentils) — which may increase the beneficial bacteria in your gut.
• And could even help maintain a healthy weight or help with weight loss.

How healthy is a vegan diet?

Time to circle back to that caveat.

If you’re going to follow a vegan style of eating, you should also be aware that you may put yourself at risk of missing out on healthy levels of vitamin B12, iron, zinc or calcium, unless you take the proper actions to address those shortfalls.

One study found, for example, that more than half of vegan men had a B12 deficiency, compared to less than 1% of men who ate both meat and vegetables (omnivore diet). B12, which is only naturally found in animal products like meat and dairy, is an important nutrient that helps your body keep your nerve cells and blood cells healthy. It also helps your body make DNA, the genetic material in all your cells.

So, wait — is it bad to go vegan?

No, not if you know your needs and follow a plan to meet them, Zumpano clarifies.

“And every person has specific needs,” she continues. “What can be healthy for many, might be unhealthy for some. Take a person who can’t eat grains or beans. That would make it very difficult to get all the necessary nutrients with a purely vegan diet. So, they should talk to their dietitian about other foods that would meet their needs, or supplements, or maybe an omnivore diet works better for them.”

Zumpano notes that one of the reasons that it’s best to work with a healthcare provider to map out a vegan strategy (or any eating style) is that “everyone’s tolerance is different and so is their family history, their genetics and their personal history.”

There’s a long list of processed foods that are considered vegan, like cookies and chips, but that doesn't mean they’re good for you, Zumpano warns.

“Now more than ever, there is a wide array of plant-based meats available but keep in mind these are highly processed and should be avoided,” she says. “It’s best to avoid the chickenless nuggets and plant burgers except for rare occasions or when your options are limited.”

Finally, some research suggests that not getting the right nutrition could worsen depression in some cases. On the other hand, some research also reports that eating any high-quality diet, vegan or otherwise, can reduce symptoms of depression.

Again, talking with your dietitian and other healthcare providers is your best bet when making any eating lifestyle choices or changes.

The importance of whole foods and nutrients

This brings us back to what you should be eating to make the vegan eating style work for your body (assuming you’re not gluten-free and can’t have whole grains or you can’t eat cruciferous vegetables like broccoli).

Your kitchen may already have some good plant-based protein sources like tofu, nut butter, beans, seeds and quinoa. And you can get omega-3 fatty acids in unsaturated fats in avocados, nuts and leafy green vegetables.

Iron-rich foods include spinach, edamame and broccoli. Also be sure to eat plant-based iron with foods high in vitamin C (such as bell peppers, spinach and sweet potatoes), as they help with absorption.

And If you typically get your calcium from dairy, look to nuts, beans and dark leafy greens as a replacement or choose calcium-fortified tofu and dairy-free milk alternatives.

Is going vegan safe for everyone — even kids?

You may also be wondering if a diet that cuts out all animal products is good for your kiddos. There are strong arguments pro and con to that question.

Some organizations argue that a vegan diet can “support healthy living in people of all ages (including children).” But some research asserts that there’s direct and indirect evidence that a plant-only diet “may be associated with serious risks for brain and body development in foetuses and children” — or at the very least, lead to higher odds of being underweight.

Zumpano urges a common-sense approach and a well-balanced diet. She also recommends an assessment by a qualified dietitian and tracking any changes in your child, both from your own observations and by a healthcare provider.

“Kids’ nutritional needs are essential for proper growth and development,” she states. “You’ve got to ask the serious question, ‘Is your child meeting their nutrient needs on a vegan diet?’ Not getting enough protein, B12 and calcium (amongst many other nutrients) can lead to serious negative developmental outcomes.”

Zumpano — who has at various points in her life been vegan and vegetarian but has also followed an omnivore eating style — recommends being open to including meat in a child’s diet, if appropriate (or your own, for that matter).

“Especially if your kid likes meat and if they feel good after eating it,” she encourages. “We want them to view food as fuel, for it to be a healthy thing, not only a restrictive thing, and meat is dense in much-needed nutrients, especially protein.”

And protein is essential to make sure your child reaches their full height potential, for example, so making certain they’re getting enough is critical.

The bottom line?

As a final word, Zumpano returns to the idea of balance and whole foods. Whether it’s for you or if you’re teaching your children to follow a vegan diet, it’s important to include a good variety of whole grains and whole fruits and vegetables.

“No matter what eating style you decide is right for you, you need to aim for balance and good nutrition,” she reiterates. “And eat real food for fuel!”

https://health.clevelandclinic.org/is-a-vegan-diet-healthy