If you are new to the plant-based alternatives phase of your vegan, cruelty-free or healthy diet journey, here is something interesting to explore vegan eggs! What are vegan eggs? Can you make an omelette with it? Read on to find out.

Vegan eggs are plant-based alternatives to traditional chicken eggs that are suitable for individuals following a vegan diet, which excludes all animal products. These vegan egg substitutes mimic the texture, appearance, and sometimes even the taste of conventional eggs, allowing vegans to enjoy similar culinary experiences without the use of animal-derived ingredients.

Here are six vegan egg options for you to try out this weekend:

1. Chickpea flour omelette A mixture of chickpea flour (also known as besan or gram flour), water, and seasonings cooked into an omelette-like dish.

2. Flaxseed eggs Ground flaxseeds mixed with water to form a gel-like consistency, often used as a binder in baking recipes.

3. Chia seed eggs Similar to flaxseed eggs, chia seeds are mixed with water to create a gel that acts as a binding agent in recipes.

4. Tofu scramble Scrambled tofu seasoned with herbs and spices to resemble scrambled eggs.

5. Aquafaba The liquid from cooked chickpeas or other legumes, which can be whipped into a foam to replace egg whites in recipes such as meringues and mousses.

6. Commercial vegan egg substitutes These are pre-packaged products made from plant-based ingredients, often fortified with vitamins and minerals to resemble the nutritional profile of eggs.

Vegan eggs offer a cruelty-free and sustainable alternative to traditional eggs, making them suitable for vegans, vegetarians, and individuals with egg allergies or dietary restrictions. They can be used in a wide range of recipes, including baking, cooking, and breakfast dishes, providing versatility in plant-based cooking.

Bonus: Try out our recipe for a 'Veggie Benedict', a vegan alternative of the classic brunch favourite, featuring toasted English muffins topped with tofu or chickpea flour-based "eggs," vegan hollandaise sauce, and sauted spinach or vegan bacon.

Click here for the recipe

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Omelette without eggs? Go vegan this weekend with these six alternatives | Onmanorama food - Onmanorama

Chef James Kent is on a culinary marathon at Michelin-starred Crown Shy. One of NYCs 50 Best restaurants, the lovely, sprawling spot first opened in 2019the best premiere of that year. For the last few months, Kent, who rose to renown in his earlierrole as chef de cuisine at Eleven Madison Park, has been hosting guest chefs some nights at Crown Shy.

Dubbed Carbo-Load at Crown Shy, industry pros bring their own menus to Kents acclaimed kitchen, followed by a morning sprint with the Crown High Run Club, with the visiting chef, the Crown Shy team, and any of the previous evenings guests who are up for a trot. The titles cheeky: carbs may or may not be in abundance. And, although Kents a marathoner, the runs just meant to be fun.

Over the last 20 years, I've had the pleasure to travel the world, cooking in kitchens in Mexico City and Bangkok and Mumbai, Kent says via email. Im grateful to be able to host a handful of my friends for this series. And even more grateful that I've convinced them to run with us. Some required more convincing than others.

On Monday, March 25, Kent will reunite with EMPs own acclaimed chef-owner Daniel Humm. Kent and Humm, who made waves when he made that fine dining destination plant-based in 2021, will author Crown Shys very first fully vegan menu for the occasion.

Weve slowly but surely introduced more plant-based items to the menu at Crown Shy, but . . . as supportive as I am of Daniel's plant evangelism, I had not planned to forego meat entirely at Crown Shy, Kent says.

The chefs were last formally partnered when Kent moved from EMP to lead The Nomad, another Humm venture, until 2017, though Kent popped back up in EMPs alumni series last fall. The reunion has been just like that other popular cardiovascular activity.

I spent the formative years of my career working with Daniel in the kitchen at Eleven Madison Park, Kent says, So we have a shorthand. We've been sending menu ideas back and forth for a couple of weeks. Because of the time I spent at EMP, I also have the benefit of knowing the cooks who still work with Daniel and will be supporting him at the event. that makes the logistical bit significantly easier.

March 25 will also be the first time Humm has appeared at Crown Shy in a professional capacity.

I'm excited to have Daniel in my house for once, Kent says. I think that his team will get a kick out of someone being able to give Daniel shit.

Crown Shy is located at 70 Pine Street. Reservations for Carbo-Load with Daniel Hummare available here.

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Eleven Madison Park's Daniel Humm is bringing a one-night-only vegan menu to Crown Shy - Time Out

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As the first wave of storms from a major atmospheric river rolled into sunny Southern California in early February, Kevin Tran knew he'd be staying late the following evening after heavy winds and rainfall were expected to hit his Reseda restaurant.

The Sherman Way strip-mall location was likely to be safe from flooding it's just that Kevin knows he has to stay about 90 minutes later than usual when it rains because for his customers, it's gonna be a soup day.

His wife and business partner Lynne tells me it takes 18 hours for the spices to come together to make their pho and lemongrass broths.

Rainy days means that they almost nearly sell out. So they have to start the overnight process again to up their reserves for the following days.

Kevin is keenly aware of his customers needs and ordering habits.

Nobody wants salad on a rainy day, and nobody is eating soup on a very hot day except for one customer." Kevin pauses for a moment.

"Victor. He's been coming to Vinh Loi for 18 years, only eats soup, even in the scorching 110-degree weather."

Bun bo hue from Vinh Loi Tofu in Reseda.

Brian Feinzimer

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LAist

Vinh Loi is a star of the vegan scene in L.A. When Kevin and Lynne opened their business in 2002, they exclusively made tofu in the space, but since have branched out to offer everything from banh mi sandwiches to duck noodle salads and a curry udon stir fry. Kevin calls his cuisine "strictly Vietnamese food, but my style.

Vinh Loi is a casual cafe. No reservations necessary. The orange and green walls display large photos of the menu items. News clippings, accolades, and recognitions from the City of Los Angeles and the California State Senate are hanging on the walls. You sit down wherever you choose, but your order is at the discretion of the chef.

The night that I come in, Kevin is wearing a t-shirt that says "I pick, you eat."

He asks me: "Brother have you eaten? are you hungry?"

Sure.

How spicy?"

Medium.

How hungry?

Medium.

He looks me up and down and says, "OK, I'll pick the food."

There are more than 300 items on the menu. But the food changes every two weeks theres something new and different.

Kevin walks into the kitchen and brings out the meal he has picked for me mock crispy duck on top of rice and noodles with vegetables. The duck is made from wheat gluten, seitan. Its delicious.

Combo teriyaki duck noodles fried rice from Vinh Loi Tofu in Reseda.

Brian Feinzimer

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LAist

Kevin and Lynnes tofu-making journey began after Kevin's grandma passed away. Their family observed a traditional 49-day Vietnamese Buddhist grieving process, which includes abstaining from meat.

During this time they were driving all over L.A. and Orange County, trying tofu from many different places. "We were tasting tofu everywhere." Lynne says. Some hits and misses, but they realized their best tofu was made in the traditional way.

Kevin said to his wife, I love tofu, honey, maybe we should open a factory?

At the time Kevin had been selling high-end furniture in the South Bay and Lynne was working in the film industry. Kevin says he sold furniture to pay student loans, but food is my passion.

Lynne says it wasn't easy. We make tofu in the traditional old-school way. The tofu making process is very tedious and time consuming.

It starts with soaking the soy beans overnight, then coming back the following morning at 5 a.m. and brining it. Once ready, it has to be cooked, and then water is added back to it. Then add whatever seasonings like their tofu block with lemon grass. We sold it with different flavors like: plain tofu, tofu lemongrass, tofu with mushroom."

Reseda is home to a vibrant Vietnamese community, with markets, restaurants, bakeries, restaurants, doctors, accountant, notary publics, and a Buddhist temple. So it made sense to Kevin and Lynne to open Vinh Loi Tofu there.

Vinh Loi Tofu in Reseda

Brian Feinzimer

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LAist

They had been making tofu for a year and a half when one day a customer came in and asked Kevin what he was eating.

It looked good. It was his vegan version of Bun Bo Hue, a traditional Vietnamese spicy beef soup.

After that people began to ask to taste other things on the menu. "What do you mean menu? I serve tofu, says Kevin. Slowly one thing after another and the menu becomes massive. I love to create. I love to cook. I love to eat. I wanted to do something for my customers.

Duck and dumplings bahn mi sandwich from Vinh Loi Tofu in Reseda.

Brian Feinzimer

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LAist

Kevin points to a 2009 L.A. Times article and photo gallery, which used to be on the wall but it's now ostensibly out of sight on top of a fridge.

People started coming here since the article. A year later, the Discovery Channel came through and basically gave me a year of free advertising. Since then Kevin says it's been up and up.

"We've been very fortunate, Lynne says, for the majority of our customers it's their lifestyle. It's not a trend or a fad.

Lynne describes a multigenerational clientele. There's beauty in a restaurant. We get to know families by name. Lot of them come in once as a date, and then later as a couple, and then later with their children.

There are a lot of people in the vegan community, but nowadays even meat-eaters want to taste, says Kevin. In people's minds a block of tofu has no taste. But the minute they taste this food, they realize they can be vegan every day.

Lynne says were a strong believer in morals and values. I'm always sourcing the freshest produce. Putting our name on a product, and making sure you deliver. Focus on quality over quantity."

Kevin says "my job is to make sure that the food tastes real and healthy. You have to put your heart and soul, 110% into a restaurant."

Though Lynne says that Kevin can also be the vegan version of Gordon Ramsay a real pain in the ass.

Kevin admits it. Trust me I own my restaurant, I'm picky. I love food so much. It can't be a 9, it needs to be a 10. If the cooks palette is off, itll be wrong for the customer.

His zeal for perfection has led Kevin to other activities like triathlons. He says cooking is my hobby running is for when I need a change.

He competes as the Tofu Robot, a name given to him by a customer because he does things that only robots can do. Humans can't do it."

Kevin says he got into these massive multi-day 100-mile races because "I hung out with too many vegans, all badasses, looking good. I kinda wanted to understand my customers.

He says he runs because "I need to know what is in people's minds. They're crazy. I have to learn from what they did. See how vegan food works on the body in those conditions."

At the end of the day Kevin says he never wants to do business with meat.

I feel like whatever I do. I am happy. Animal is happy. People are happy because they had healthy food to eat. And making people happy makes me happy at the same time. You have nothing to lose. Everybody win/win.

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Vinh Loi: A Family Business Built On The Pure Love Of Tofu - LAist

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Aside from the environmental destruction and animal cruelty associated with the dairy industry, cow's milk isn't exactly a superfood. While it's common knowledge that dairy is a good source of calcium, magnesium, and vitamin A, it's also associated with an increased risk of certain cancers (perchance due to growth hormones) and heart disease, skin conditions, and even hip fractures, as per the Cleveland Clinic.

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Still, cow's milk does provide lactoferrin, a god-tier protein. TurtleTree set out to separate the cow from "milk's most valuable protein." The company's "pink gold" lactoferrin powder is considered animal-free. It has an official Vegan Action certification, making TurtleTree the world's first precision fermentation dairy company to procure a vegan certification. Fengru Lin exclusively tells us that the certification helps TurtleTree "provide consumers with an ingredient that meets evolving market needs and ethical standards without compromising their values."

In an exclusive e-interview with Green Matters, Fengru Lin touched on her cheesemaking origin story, the evils of the dairy industry, and the science behind the precision fermentation process.

This interview has been edited and condensed for length and clarity.

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GREEN MATTERS: How did your passion for cheesemaking lead to precision fermentation dairy production?

FENGRU LIN: Cheesemaking helped me fully understand what it takes to go from cow to wheel, including all the associated sustainability, food safety, and animal welfare issues. I discovered the harsh realities of milk production and was inspired to do my part to improve this industry. TurtleTree's goal is to create more sustainable and ethical ways to offer nutritious food options, and our first product is animal-free lactoferrin made via precision fermentation. Our team is now able to make this milk protein at scale and should soon have it in the hands of consumers via plant-based milks, sports nutrition products, and more.

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GM: There are over 25 different proteins in cows milk. So, why lactoferrin?

FL: After speaking to potential customers at global dairy companies, we learned of the milk ingredients that are most highly valued. Top of the list is lactoferrin, a valuable milk ingredient currently trading for $750 to $1,500 USD per kilogram and renowned for its significant benefits for immunity, digestion, and iron regulation. By harnessing precision fermentation using microbes as tiny factories embedded with lactoferrin's unique recipe we discovered that we can supplement the global shortage of this ingredient, which is currently being usurped by the infant formula market. Our process offers a more realistic and sustainable way of producing lactoferrin for the masses.

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GM: Can you tell us a little about the precision fermentation process and why it's sustainable?

FL: First, we take the genetic sequence that instructs a cow cell how to make lactoferrin, and we put that into a microbe like yeast. Second, we culture the yeast, add sugars and nutrients, and through fermentation, these microbes then produce lactoferrin. Finally, when were done with the fermentation, we purify and dry the high-value protein into a fine powder, and then we package and distribute it to our partners. Through precision fermentation, TurtleTree is removing high methane-emitting cows from the lactoferrin supply chain. This enables us to eliminate the land and water used to feed and graze all these cows and potentially avoid up to 91 percent of their emissions.

GM: We understand that down the line TurtleTree plans on creating cell-based milk. What does this mean?

FL: TurtleTree will eventually deliver on its ambitious cell-based milk plan. While harnessing the use of mammary cells to create a whole milk product was TurtleTrees original goal, we realized that there was a far shorter path to real-world impact. Specifically, using such an expensive, early-stage technology didn't make sense to bring a complex commodity to market. Instead, using a decade-old technology like precision fermentation to make milks most valuable protein enables us to produce this powerful ingredient now and do it sustainably.

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GM: Why are innovations in precision fermentation and lab-grown products especially important today?

FL: Dairy contributes 2.7 percent of global greenhouse gas emissions, with immense water and land required to sustain the millions of dairy cows in the world. The intensity of modern production methods can also impact food quality and nutrition, depleting vital nutrients like lactoferrin, with up to 90 percent of the complex functional protein removed during pasteurization. With the global population set to reach 10 billion by 2050, sustainable solutions like precision fermentation are crucial to ensure food security for future generations.

Greenovation is a series from Green Matters that invites founders of companies that are not only disrupting industries, but also trying to change the planet for the better.

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Digging For "Pink Gold": TurtleTree CEO Fengru Lin on the Magic of Vegan Dairy Lactoferrin (Exclusive) - Green Matters

Your Alaska Link like to congratulate all the winners of this year's Vegan Chef Challenge in Anchorage.

Local chefs were on hand for an awards ceremony at Bear Tooth Theatre Pub. The winners were chosen by the people who ate at various restaurants during the course of the challenge.

49th State Brewing came in first place with the most overall votes. Spenard Roadhouse came in second. The team there also won for "best tacos!" Third place and "best sandwich" was Preference.

You can check out the full list of winners on the Anchorage Vegan Chef Challenge Facebook page as well as below.

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Congratulations to the winners of Anchorage Vegan Chef Challenge! - youralaskalink

It appears that plant-based meat isn't just for vegans and vegetarians anymore.

In an ironic shift in strategy, plant-based meat companies are planning to add a surprise ingredient to their products: animal fat.

Some of the companies are growing the fat in laboratories with hopes of combining it with other ingredients (think "extra porky" plant-based bacon). Others are taking animal byproducts from traditional meat production and blending them with plant ingredients, The Washington Post reported.

Though the market for plant-based meats looked promising in the late 2010s, unit sales dipped by 8% in 2022.

One of the barriers for plant-based meat is that it just doesn't taste enough like what it's trying to imitate. Meanwhile, consumers primarily make purchasing decisions based on cost and flavor.

"It's fundamentally difficult to make plants taste like meat," Saba Fazeli, co-founder of the startup Choppy, one of the companies incorporating fat into plant-based meat, told the Post. "I would say it's impossible."

Join our newsletter Good news, green hacks, and the latest cool clean tech straight to your inbox every week!

Meat-eating accounts for about 15% of planet-warming pollution. Going vegan is one way to help reduce this impact, but finding plant-based substitutions can be challenging, and the percentage of people who call themselves vegans or vegetarians has stayed relatively steady at about 10% over the past two decades.

That's why some advocate instead for simply reducing meat consumption. In fact, supporters of the integration of animal fat into plant-based meat see it as a way to propel their products into the mainstream.

Aside from trying animal fat-infused plant-based products, consumers can also lower their meat consumption by following the "plant slant" diet, which has been tied to longer lifespans in the world's five Blue Zones. This eating style goes heavy on beans, whole grains, and veggies while going easy on but not completely eliminating meat.

For those who do want to shift to an animal-free diet, it's not impossible. One vegan fitness buff shared a list of the least expensive and most filling plant proteins, including lentils.

Either way, the massive land requirements of the meat industry coupled with its pollution problems beg for another solution to how we get our protein, according to experts.

"The way that we produce food is unsustainable," Faraz Harsini, senior scientist for cultivated meat at the Good Food Institute, told the Post. "There have to be alternatives."

Meanwhile, the new corporate strategy for plant-based meat caused quite a stir in the r/vegan subreddit, with varied opinions. One user took a middle-of-the-road approach, saying, "Small steps should be embraced not shunned and ridiculed."

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Plant-based meat companies experiment with surprising ingredient added to products: 'There have to be alternatives' - The Cool Down

By Emily Joshu Health Reporter For Dailymail.Com 15:52 14 Mar 2024, updated 13:17 15 Mar 2024

Meat is essential for warding off depression and anxiety, a top nutrition expert has revealed, sending a blow to veganism.

Dr Georgia Ede, a Harvard-trained nutritional and metabolic psychiatrist and author of Change Your Diet, Change Your Mind, studies the relationship between what we eat and our mental and physical health.

And despite the health halo that vegan diets have been given over the last few years, she claims that giving up meat could be detrimental for mental health.

'The brain needs meat,' she told KIRO News Radio.

'Were used to hearing that meat is dangerous for our total health, including our brain health, and plants are really the best way to nourish and protect our brains.'

'But the truth of the matter is that its actually thats upside down and backward.'

Dr Ede said that while getting enough protein has long been a concern surrounding vegan diets, eating meat is about more than protein.

'It's actually less about protein and more about all of the other nutrients that are inside meat,' she said. 'You can get your protein needs met through a vegan and vegetarian diet if you plan it carefully.'

Proteins are made up of chemicals called amino acids, which build and repair muscles and bones.

While animal products like eggs, meat, cheese, and Greek yogurt are high in protein, it can also be found in vegan options like lentils and broccoli.

'But many of the other essential nutrients are much more difficult if not in some cases impossible to obtain from plants,' Dr Ede said.

She noted that meat is 'the only food that contains every nutrient we need in its proper form and is also the safest food for our blood sugar and insulin levels.'

These nutrients include vitamin B12, omega-3 fatty acids, zinc, choline, iron, and iodine.

Vitamin B12, for example, helps with the formation of oxygen-rich red blood cells and DNA. However, it has also been linked to regulating mood-boosting serotonin, and low levels of serotonin have been linked to increased risks of depression and anxiety.

Additionally, a review in the journal Frontiers in Pharmacology found that lower levels of zinc were associated with depression, as zinc can reduce inflammation in the brain.

Several studies have suggested that meat eaters have better mental health.

A 2021 systematic review of 18 studies compared those who do and don't eat meat. The research included 160,257 participants ages 11 to 96 (53 percent of whom were female), including 149,559 meat eaters and 8,584 meat avoiders.

Of those, 11 studies found that meat-free diets were linked to worse mental health outcomes. One of those studies found that vegetarians had a 35.2 percent chance of developing major depression, compared to 19.1 percent for meat eaters.

Vegan diets are 'less healthy' than including meat, eggs and milk in your meals, a major review has found.

Additionally, vegetarians had a 31.5 percent chance of developing an anxiety disorder, compared to 18.4 percent for meat eaters.

One study published in 2022surveyed 14,000 Brazilians between 35 and 74 years old and found those who followed a vegan diet were twice as likely to be depressed even if they had similar nutrient intakes to carnivores.

And ameta-analysis published in 2020 and including 160,000 meat-eaters and 8,500 meat-abstainers also found those who cut meat from their diet were significantly more likely to be depressed.

Despite gaining a health halo over the years, emerging research suggests that vegan diets could have other lasting health consequences.

A 2023 report from the United Nations' Food and Agriculture Organization (FAO), for example, looked at more than 500 studies and concluded that animal sources of food offer 'crucial sources of much-needed nutrients.'

The agency noted that these macro and micro nutrients are hard to find 'in the required quality and quantity' if following a vegan diet.

Additionally, meat, eggs, and milk are 'particularly vital' for children, young people, and the elderly, as well as pregnant and breastfeeding women.

A 2019 paper also noted that a deficiency of vitamin B12, which is more common in vegans, could raise the risk of stroke.

This was because its absence inhibits the clearance of proteins from the blood stream, leading to inflammation which in turn raised the probability of blood vessels being damaged. This is a key risk factor for stroke.

Adults need about 2.4mg of vitamin B12 a day to function normally, US officials say.

Vegetarian women have a higher risk of breaking their hips in later life compared to meat-eaters, research suggested last year.

A study of more than 26,000 middle-aged women has revealed those who do not eat meat and fish have a 33 percent higher risk of hip fractures.

This could be because they have a lower intake of nutrients that are linked with bone and muscle health, the researchers said.

And it reinforces advice that vegetarians should fortify their diets with key nutrients, they added.

A team from Leeds University investigated the risk of hip fracture in occasional meat-eaters, pescatarians - who eat fish but not meat - and vegetarians compared to regular meat-eaters.

Among 26,318 women, 822 hip fracture cases were observed over roughly 20 years - meaning around 3 percent of women experienced them.

Analysis, published in the journal BMC Medicine, found that after adjusting for factors such as smoking and age, vegetarians were the only diet group with an elevated risk of hip fracture.

The team also discovered the average BMI among vegetarians was slightly lower than the average among the regular meat eaters.

Previous research has shown a link between low BMI and high risk of hip fracture, which could help explain the finding.

Lead author James Webster said vegetarian diets can vary, with some still being unhealthy.

Our study highlights potential concerns regarding risk of hip fracture in women who have a vegetarian diet, he said.

However, it is not warning people to abandon vegetarian diets. As with any diet, it is important to understand personal circumstances and what nutrients are needed for a balanced healthy lifestyle.

Vegetarian diets can vary widely from person to person and can be healthy or unhealthy, just like diets that include animal products.

However, it is concerning that vegetarian diets often have lower intakes of nutrients that are linked with bone and muscle health. These types of nutrients generally are more abundant in meat and other animal products than in plants, such as protein, calcium, and other micronutrients.

Low intake of these nutrients can lead to lower bone mineral density and muscle mass, which can make you more susceptible to hip fracture risk.

See more here:

Harvard doctor says animal products are essential for mental health - in blow to veganism: 'The brain needs me - Daily Mail

SconeGrown, a vegan bakery and meal prep restaurant in Bellingham has announced it will be closing its doors.

The bakery opened three years ago and operated out of the Granary building before operating out of a commerical kitchen space in Bellingham, and announced its closure on Facebook.

Unfortunately, Ive decided that this month will be my last month open. Ill be closing down shop on the 31st. Its been a crazy three years since we first opened SconeGrown down at the Granary. It wasnt an easy decision, and I appreciate everyone who supported us, but ultimately, its time to move on, the Facebook post states.

SconeGrown will officially close on March 31, but will continue its normal services until then.

The closure follows two other businesses in the Granary Building that closed down in December 2023.

The restaurant accepts orders online from Monday through Thursday, which can be picked up or delivered on Sundays.

Editors note (March 14): A previous version of this article misstated the bakerys current location. It has been operating out of a commercial kitchen space in Bellingham.

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Bellingham business announces it closure, ending its vegan baking and meal prep end of the month - Yahoo! Voices

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1227 Pine Street, Paso Robles

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Thanks to all the voters in the 11th annual Best of North SLO County readers poll who put their favorite businesses the top of the local scene as the Best in their business for 2024. Thank you for your support of local business!

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Best of 2024 Winner: Best Vegetarian or Vegan Paso Robles Press - The Paso Robles Press

In this study, twelve people participated. Eight of them were female and the average age and history of a vegetarian diet was 25.50 years and 29.08 months, respectively. Most people went on a vegetarian diet due to illness, and the most common disorder was obesity. Table1 shows the characteristics of the participants.

After a qualitative analysis of the data, 567 codes were obtained, of which four themes and 15 sub-themes were extracted. The main themes included; In pursuit of redemption (Meaningful framework, In awareness path, Unequaled Disappointment, Chronic and complex conditions), Seeking the New World (Starting with doubt and hesitation, The temptation to return, Constant criticism, Unfamiliar appearance), On the path of overcoming difficulties (Associate problems, Matching the new way, Perceived recommendations), and Attaining the expected outcomes (Healthy lifestyle, Therapeutic feedback, Enhancing emotional wellbeing, Feeling of youth) (Table2).

Participants in the research began the procedure for a variety of reasons, which are classified as sub-themes, Meaningful framework, In awareness path, unequaled disappointment, and Chronic and complex conditions.

Before adopting veganism, individuals identified several important principles that led to their adoption of vegetarianism. Most participants felt that this dietary choice was aligned with human nature and that our ancestors had previously thrived on it for long, healthy lives. In the past, humans lived like raw vegetarian animals, and even God paid attention to their diet. While some may believe that meat is the only source of protein, soybeans contain significantly more.

Four participants experienced the start of their vegan lifestyle as a spiritual matter and called it a miracle, believing it was Gods will. The seventh participant thanked God for the illnesses that led him to this diet, saying, Thank God for these 7 years. I am very well and many times in my nature I thanked God for my problems. I also now say that the raw plant has not healed the disease, but God has cured and everything is in Gods hand.

The participants found that they became more aware of their bodies and how they functioned based on their experiences, and they argued for addressing the root cause of the illness rather than just treating it. " I found hope and certainty on my path and learned what was good for me and what was damaging. I blame myself for any hardships and always examine what I did and ate when my blood sugar rises. I investigated the source and never made the same mistake again (participant 5).

Newcomers to this particular dietary regimen sought to expand their understanding. Participant Number Twelve advised that the initial approach to overcoming challenges is to boost your awareness to a level where you can rationally justify everything and have a scientific foundation for identifying problematic foods. Science-backed evidence is more convincing and trustworthy to him.

These people explained it with research that approved of the features and benefits of vegetable foods and recommended it to others. The apple tree works miracles and swiftly flushes, chili and water for breakfast, vegetable water for individuals with liver problems, salad for lunch, and medicinal herbs are also good for bleeding. Carrot juice and celery juice are excellent, Pomegranate and parsley juice is also good, salad dinner is excellent, vegetable raw sweets are excellent, strawberries and their solvents are very useful, utilize the diet channels and aid, this diet is beneficial for many conditions (Participant 1).

Some of the participants saw vegetarianism as a spiritual refinement that could aid their physical recovery, and they learned about their peers experiences; I was taking 18 tablets every day I advised you to repair your soul, not backbite, deceive, or judge, and to have trust that God can heal cancer (Participant 7).

Participants had come across a sort of disappointment before the vegetarian began that they had not experienced before. This disappointment was manifested in the form of dissatisfaction with life, becoming depressed, and waiting for death. Participant number nine, who was obese, explained his mental condition before vegan; my weight had reached 138 kilograms due to pregnancy and afterward did not decrease at all, I was very ill and depressed, and I did not enjoy having a girl at all I had lost my passion for life, and I had no pleasure in anything I was waiting for when I would die.

Regarding having symptoms of depression, Participant Number 3 explained; before the raw vegetable, my friends brought me a carpet panel to relieve my depression but I was so numb that I couldnt tie and weave (the carpet), I couldnt go to the kitchen and bring a glass of water and take my pills. Some participants count killing animals for human food as disappointing and suffering work.

Most of the participants had progressive diseases for which they had experienced several treatments, such as rheumatoid arthritis, diabetes, cancer, morbid obesity, etc. However, despite the treatments received, the result was not satisfactory to their point of view and they were looking for a more efficient and less complicated solution. Participant No. 4 stated: I had bone pains about 6 and 7 years ago, it gradually got worse and I faced it throughout the day. I went to the orthopedic doctor because I wasnt aware that it had nothing to do with orthopedics so they examined me and gave me some medications and told me that this pain will be with you for the rest of your life and you have to tolerate it.

Participant number six had multiple illnesses and declared that the treatments he received made his condition worse. In 1997, I went to more specialists and they said that polyps had started, my (Blood) sugar was rising, and my fatty liver was rising, 3 years ago I had grade 3 and I was afraid of liver cancer, and two ulcers were seen in my stomach, and I was diagnosed with stomach cancer because my relatives had taken it, I was scared, I went to a nutritionist and he gave me a diet plan, and because of that I was getting fatter and added to my problems.

Participant number 3, who was diagnosed with gastrointestinal cancer, also articulated, I went to the specialists and the doctor diagnosed malignant colon cancer and said that you should undergo chemotherapy and surgery and put a bag (colostomy bag), but because my father also had this problem and I saw how much he bothered, I stopped going for treatment because I was afraid I couldnt sleep because of fear. I was in severe pain and had to take morphine to sleep for a couple of hours.

These progressive diseases and the treatments that most of the participants were faced with, made them try new methods such as vegetarianism. I was invited to the forum and for a few days I got information and read the book of the deceased Avansian (the father of vegans in Iran) and I chose this path knowingly (participant 5).

Participants initially enter the vegetarian diet with skepticism, although they are tempted to return and sometimes make mistakes/errors (they call it for eating meat and baked food). Due to the change in their appearance, they are constantly criticized by those around them. For the experience of the vegetarian world, four sub-themes were obtained.

Some participants did not accept the effectiveness of the vegetarian diet at first and entered this process because of curiosity and medical problems. But when people started to recover, they adhered to this method and got motivated to continue the path.

Participant number 9, who suffers from severe obesity, stated; Everyone should accept this nutrition method wholeheartedly and then enter it. I didnt start with it wholeheartedly at first, but then I fell in love with it. I now recommend to those who want to start to continue this method for 40 days and Dont slip and assume that he is fasting.

Participant number 5 had tried different ways to treat his disease and stated about the beginning of raw vegetarianism; My other problem was hereditary diabetes and my breakfast sugar (fasting blood sugar) was always 130. I was pre-diabetic and I was very sick. Until I met Dr. and Dr. (the officials of the campaign) and was invited to the forum and spent a few days getting information and reading the late Avansians book and knowingly chose this path, I said that I had gone all the way and leave this way. I also tried and became a raw vegetarian.

The temptation to return to a previous diet was one of the most difficult conditions faced by participants at the start of the vegetarian path, and almost all participants mentioned it. The smell of food, attending special events, and seeing other people consume these types of foods were tempting factors to return. Also, in some cases, these participants made so-called errors and ate a previous diet, which in some cases caused a recurrence of symptoms. Participant number 1 stated, The first months the smell of the food bothers me and it is tempting When I started the diet (vegetarian diet) it was two days before Eid al-Adha (one of the eves for Muslim people). I used to sacrifice two sheep and I was addicted to red meat, but this time even the smell of its smoke bothered me (I didn`t eat).

Participant No. Two also had this in mind, saying that he was tempted to see the foods he had previously liked. If I want to slip and be tempted, its very agonizing, and its annoying. I was tempted to see Abgosht (an Iranian food), I like the Ghorme Sabzi (an Iranian food) but I didnt even allow myself to taste it because I have suffered so much from my illness and I do not want it to happen again. I promised myself that even if I had died not to eat any cooked food, no meat or barbecue, I would have noticed a rapid change in pinch/stint on food. Until I want, my disease will be stopped.

By entering vegetarianism, the participants were subjected to constant criticism from the people around them and their families, which made them feel isolated. In some cases, the participants were even accused of having a specific disease or drug addiction. Participant No. 7 stated: When I lost weight, my family opposed me and said, Eat to live and now the others say that she died of starvation and has nothing to eat, it was my younger brothers wedding that my relatives had seen (me, and) said that she went to Tehran and it is not clear what she has done to himself, would be drug abuser, and it is better to take care of her until she is wellI tried to convince them and I preferred to answer them with a word, when I eat meat, I would have hives.

Participant No. 6 also declared about the familys advice: There was a lot of negativity in my family and people around me, both my mother and my family were saying why you dont eat, what trouble are you bringing on yourself, unless vegetables and fruits should be eaten (would be eaten instead of food).

In this regard, participants had to respond by making excuses, but after a while and seeing the effective results of the diet, criticism was reduced and other family members tended to be vegetarian.

At the beginning of the vegan diet, participants experienced multiple physical changes, such as severe weight loss, hair loss, and changes in facial appearance. Both the participants and those around them considered these symptoms as a sign of weakness and illness. However, some participants, like Participant Number 1, experienced the drastic physical changes as a sign of spiritual awakening and tried to continue the path. Participant number 4 stated: I experienced severe hair loss after 2 years on this diet, and it was very intense. When I talked to one of the raw vegan teachers, they gave me some methods to improve, and my hair turned grow. They said the reason is that dead body cells are eliminated, and new cells are produced.

Participant number 12 expressed their unfamiliar appearance to others: " Those who have seen me before say very discouraging things like how old youve become and your hair has fallen out because they compare me to before, but for those who see me for the first time, its normal for them and they dont say that your skin is ruined. Four months after the raw vegan diet, I had severe detoxification, all the hair on my face fell out, and I got depressed again, I got acne, my blood pressure went up again, I had terrible bone pain that felt like death, detoxification took 10 days, and my hair grew for 5 months (participant 12).

Participants in this study faced multiple challenges during the process of vegetarianism, from physical and psychological changes to social issues and interaction with others. In this regard, they used methods to adapt to this approach and had recommendations for those who chose this path.

At the beginning of the participants vegetarian journey, they faced problems such as severe hunger, bleeding after menopause, detoxification, social isolation, stress and anxiety, depression, and conflict with the doctors recommendations. In this regard, participant number ten remarked: Physically, I have been menopausal for 5 years, but after 15 days of raw vegetarianism, I had bleeding again for a week, and I thought my menstrual cycles had returned, but it was only for a month, and I think it was my uterine cleansing, and I also had a stomach reflux, and whatever I ate burned my throat, but now Im fine, and my ears and throat no longer itch.

Participant number seven, who had a cancerous tumor and a high weight, had started detoxifying his body with the start of vegetarianism, and in this regard, he stated: My tumor started detoxifying and bad-smelling infections came out of it for 14 months, then it improved, my weight had decreased severely, and I reached 47 kilos. Participant number 2 also analogized quitting meat to quitting drug addiction.

Participants used various methods to match the new diet. In this approach, eating four categories of foods was forbidden: 1- meat, 2- bread, 3- rice, and 4- dairy. Participants were advised not to use any cooked food if possible and to use foods with live cells (fruits and vegetables, sprouts, grains). Participant number 12 stated: Another factor that made me continue this path was that I decorated my food, and it was interesting for me, and I took pictures and sent them to raw vegan groups. For the first 6 months, I used to consume fresh lemon every day. What I mean is that my body used to crave sourness a lot at first, but now its adjusted. The body itself demands what it needs more of. I eat very little honey because I believe that natural honey is very scarce and they give sugar and sugar water to the bees, and natural honey that occurs in nature is not available.

Some participants prepared themselves for vegetarianism with their new interpretations of spiritual meanings. In this regard, Participant Seven expressed his experiences as follows, Stress makes the blood acidic, and even if you are an absolute raw vegan, you cannot reach peace because stress prevents human peace. We have a cooked food family, but my spouse is a raw vegan, and we are very comfortable. We do not waste our time in front of the gas stove. We wash fruits and vegetables very easily and do not have the problem of cooking food Now I eat an apple and enjoy it because I see the light of God in it. I think its a waste to hurt myself and inflict the pain I had (before this regimen) and the divine spirit inside me because its a shame to harm the body that God gave you with love.

Participants studied various recommendations for those who chose this approach. Some people recommended a gradual start and uttered that people under gradual methods were less physically and mentally pressured. But in some cases, they suggested starting with health and complete vegetarianism. Participant number four stated in this regard: I recommend that if someone wants to start this method, start by studying. A sick person no longer has the opportunity to start gradually and must start at once, but someone who is not sick or does not have a severe illness should start step by step and diversify into raw vegetarian foods. I made a plant-based cake that looks just like sweet pastry cakes. I even had ear surgery and only used antibiotics for one day and then had herbal teas.

Participant number 3 also states that the spirit must be improved before starting this diet. Participant number 4 also recommends that after 40 days of following the vegetarian diet, the person becomes accustomed to it and says: I recommend that you assume experimentally for 40 days that you are on an island with only fruits and vegetables and start raw vegetarianism. Reading is very helpful.

Participants had different perceptions of the benefits of a vegan diet. They noticed a healthy lifestyle, improved physical condition, improvement in physical illnesses, improved mental well-being, and a feeling of youthfulness.

Participants made fundamental changes in their lifestyles. They were supporters of the environment and animals. Their diet was rich in water and fruit consumption. Participant number 6 stated: Producing one kilogram of meat requires 15,000 liters of water, but less than a thousand liters of water is needed for one kilogram of chickpeas. We have become accustomed to turning on the stove in the morning and then starting our day, which leads to the production of greenhouse gases. Lets not harm nature and live a natural life.

Some participants stated that their ability to exercise has increased with this lifestyle. Participant number 5 stated: When my weight reached 100 kilograms, I started eating sprouts and anything that could be softened, like soaked chickpeas. I used to take herbal supplements to maintain my energy, but now I get the same energy from eating chickpeas. The human body does not need meat, and whenever I eat chickpeas, it gives me the same energy as meat I used to go to Mount Taq-Bostan and carry a 30-kilogram backpack on my back and climb the mountain and then run for 2 hours and then eat 10 delicious meat skewers to regain energy, but then I realized that I was wrong and thought that my output was the problem, but I realized that it was not the case, and I only harmed my body and punished it in various ways. When attending social events, participants brought their own vegetarian food.

Almost all participants experienced weight loss and considered it as a useful point to improve their health status. The clinical symptoms of all the diseases they had were reduced or eliminated in some cases. These diseases included diabetes, cancer, joint arthritis, sexual disorders, varicose veins, and so on. Participant number Six stated: I had arthritis in my neck and a herniated disc in my back, and as soon as I lost weight, my back disc improved, and sometimes I dont even feel the neck pain. Participant number seven has been a raw vegan during pregnancy and describes her experience as follows: I have given birth to a healthy child without any medication during pregnancy, despite having so many diseases, and now I have brought a healthy child into the world without jaundice, but my two older children had problems at birth. This diet had improved sleep, and almost all participants mentioned it. Participant number three stated: I go to bed at 10 pm and wake up at 5 am, a very deep sleep. I used to struggle to sleep with tranquilizers and my eyes closed but my brain was awake.

Another desirable effect of the vegetarian diet was the improvement in mood and mental state. These improvements were mentioned with statements such as improved mood, change in temperament, and reduced irritability. Participant number 7 stated: I believe that cancer patients should not eat cooked food. Whenever I eat cooked food, I become ill-tempered and my pimples come back. Whenever I become ill-tempered, everyone understands I have slipped (eat cooked food). I have found peace with raw veganism and come out with a healthy face.

Another participant also said: I used to be aggressive and short-tempered, but since I became a raw vegan, I have found peace and achieved the right way of life, and even if the worst problems come to me, I thank God. (Second participant). Some individuals also stated that they have undergone a spiritual transformation with this method. In this regard, one of the participants stated: Every human being is 98% soul and 2% physical body. If the soul heals and becomes aware, the body also heals (First participant).

Three participants stated that after starting a vegan diet, their energy has significantly increased and it doesnt tire them out in their daily and work activities, and they feel a kind of youthfulness. Participant number 3 said: I have been a raw vegan for 2 years and all my pains have completely gone, my bleeding has stopped completely, my energy has increased, I conquered the peak, I feel young, and I dont feel like Im 50s at all I feel like Im the same age as my daughters and I dont feel like Im 58 at all.

Another participant mentioned the increase in their energy and said: After eating fruits, our energy goes up, but with other foods, the body gets tired. (Participant 11).

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The perceived experience of adhering to vegan diet: a descriptive phenomenological study - BMC Public Health - BMC Public Health