• vegan • feminist •

happiness, good food and good vibes ya girl is here for LGBT vegans, poor vegans, vegans of color, vegan jews, and aspiring vegans!

[izzysfood]

[feedmeveggies-blog]

veg!!! @feedmeveggies

[oatmilkeats]

Cooked kale, falafels, avocado and mango chutney on toasted bread 🌱

[simplytolkien]

[vibing-vegan]

Quinoa, bok choy, spinach, mung bean sprouts, and tofu, with sriracha and soy sauce. I’ve been meal prepping variations of this dish and bringing it to work. It’s the perfect lunch! I’m going to make more tonight and use broccoli and brussel sprouts 🌱 

Instagram: vibing.vegan

[eco-socialism]

Be conscious of all the interconnected layers in the economy. Capitalism not only overworks and dehumanizes us, it also prevents us from consuming ethically. We need to find a new way to work, grow, and consume. (This isn’t to suggest that “ethical consumerism” will solve these problems — that tactic is classist and individualist to a fault, and it throws vast scores of the population (who have few, if any, other options) under the bus. But it IS a crucial recognition that exploitation and violence are interwoven into all layers of the capitalist economy. Local solidarity for community gardens and food drives can help lighten present burdens and give us a prefigurative window into food production beyond capitalism. Try to live out the politics as best you can, but your blame should always be on the right sources: on the broader system and the elites who maintain it, not on the struggling families who buy Tyson chicken or Nestlé products.)

[spockoandjimjim]

If your vegan “activism” involves holocaust comparisons you owe me a $50 Amazon gift card and a 2,000 word essay explaining why you think Jews are comparable to cattle Goyim reblog (esp. if you’re vegan)

[zoeatery]

Garlic pepper soba and chilli sesame roasted tofu vegetable soup for lunch today, good stuff :)

insta: @veganzoejessica

[veganlivesveganvibes]

[thefoodarchivist]

Simple baked potato wedges with olive oil, herbs de Provence and dried chilli flakes

[vegan-yums]

“The assumption that you give up anything by going vegan becomes less of an issue when you realize what you were taking wasn’t yours to begin with”

—

[veganlivesveganvibes]

Whole Wheat Penne with Avocado Pesto and Peas

[yellowxperil-deactivated2026012]

“fysh” sauce - some vegan nonsense

i was just informed that a vegan company based out of portland, oregon US is claiming to have made a breakthrough in “Asian cuisine.” they premise the necessity for their product based off of ignorant, disrespectful claims -

CLAIM 1: “the number of vegan alternatives [to fish sauce] is staggeringly small” -  to which i say do you think maybe you’re just ignorant? that you didn’t grow up SE asian? so you don’t have access to our vegan fish sauce? are you saying that it doesn’t exist because white people can’t have it? because surely you aren’t so deluded to think that SE asian buddhism didn’t mean that veganism was a thing there long before it was a thing here, in the white american world? do you think that that white supremacy and first world veganism have colluded to make everyone think that non-white vegans don’t exist or that we do but we’re just doing it wrong? because i assure you, it exists

CLAIM 2: fish sauce is “gross.” i don’t know where to start with this one. i’ve let this culture’s white supremacist anti-vietnameseness translate into raging self-hate long enough to still tolerate this disrespectful “FREAKY EXOTIC ASIAN FOOD” bullshit. fish sauce is vietnamese blood. you cannot begin to understand its role in our culture. i’ve said it before and i’ll say it again, you know your veganism is shit when you rely on old racist tropes to promote it

yeah yeah. fuck you too.

their kickstarter & their website where you can contact them

[velocicrafter]

white people, this is why nobody trusts you

[elsaspants]

white vegans have no respect for the concept of cultural dishes but what else is new

[filantestar]

This is nearly empty (which means I need to buy more), but I literally pulled this out of the pantry the moment I saw this post.

[simplytolkien]

[we-are-all-one-tribe]

[softroseangel]

[thefoodarchivist]

Making a butterbean, green bean, vine tomato and asparagus sauté

-sauté diced onion with crushed garlic, tomato purée, diced red chilli and dried oregano in a little olive oil. -add chopped fine green beans and sauté for a few minutes. -splash in some lemon juice, soy sauce, sweet chilli sauce and sesame oil and stir well. -add some chopped asparagus spears and chopped vine tomatoes, store for a few moments then add in a drained, rinsed tin of butter beans. -sauté gently for a few further minutes, until the asparagus is softened and the tomatoes have melted slightly into the sauce.

Enjoy!