This vegan lentil soup is humble, hearty, and deeply comforting. Made with pantry staples, warming spices, and nourishing vegetables, it’s the kind of meal you return to again and again—especially when your body wants something grounding and easy to digest.

No rush. No perfection. Just a pot of soup doing what soup does best: hold you down. 🍲

Vegan Lentil Soup Recipe

Ingredients

• 1 cup dry lentils

• 2 russet potatoes, peeled and cubed

• 2 carrots, sliced

• 1 onion, diced

• Tri-color bell peppers, diced

• Garlic powder

• Onion powder

• 5 cups vegetable stock

• ½ tsp cayenne pepper (optional, adjust to taste)

• 1 tsp cumin

• Chopped kale, spinach, or collard greens

• 1 can crushed tomatoes (optional)

• Sea salt & black pepper, to taste

How to Make It

1. Start with the aromatics
   Heat a little oil (or water) in a large pot over medium heat.
   Add onion, bell peppers, garlic powder, and onion powder.
   Cook for 1–2 minutes, until fragrant.

2. Add the vegetables and lentils
   Stir in lentils, potatoes, and carrots.
   Season with cumin, cayenne, salt, and black pepper.

3. Pour and stir
   Add vegetable stock and crushed tomatoes (if using).
   Stir well and bring to a boil.

4. Slow simmer
   Lower the heat, cover, and simmer for 45–60 minutes,
   until lentils and potatoes are soft and the soup thickens.

5. Finish with greens
   Add chopped kale, spinach, or collards.
   Cook another 5–10 minutes until tender.

6. Taste and serve
   Adjust seasoning and enjoy warm.
   Best served with vegan bread, brown rice, or eaten straight from the bowl.

Why This Recipe Works

• Lentils provide plant-based protein and grounding energy

• Potatoes add comfort and natural thickness

• Gentle spices warm the body without overpowering it

• Leafy greens bring balance, minerals, and freshness

• One pot = minimal effort, maximum nourishment

This soup is forgiving, flexible, and meant to meet you exactly where you are.

If You Make This…

Make it your own.
Add what you have. Skip what you don’t.
Let it simmer a little longer if you need the quiet.

And if this soup brings you comfort,
that’s reason enough to keep it in rotation. 🌱

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Black-eyed peas are more than just a legume—they’re tradition, comfort, and a little sprinkle of good luck. 🌱
This vegan black-eyed peas recipe is hearty, flavorful, and perfect for a slow-cooked meal that fills the kitchen with aroma and the belly with warmth.

Whether you’re making it for New Year’s Day, a cozy weeknight, or just because, this recipe brings together simple pantry staples, vibrant vegetables, and warming spices.

Ingredients

• 1 tbsp avocado or olive oil (or other neutral oil)

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp thyme (dried or 1 tbsp fresh)

• ½ tsp cayenne pepper (optional, adjust for spice)

• 1 tsp sea salt, plus more to taste

• ½ tsp black pepper

• 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)

• 1½ cups vegetable broth

• 1 bay leaf

How to Make It

1. Sauté the aromatics

Heat the oil in a large pot over medium heat.
Add onion, bell pepper, and celery. Cook about 5 minutes, until softened.

Stir in garlic, smoked paprika, thyme, cayenne, sea salt, and black pepper. Cook another 1–2 minutes, letting the spices bloom and fill the kitchen with warmth.

2. Add the peas and liquid

Add black-eyed peas, vegetable broth, and bay leaf.
Bring to a gentle simmer on medium-low heat.
Cover and let cook slowly for about 2 hours, stirring occasionally, until flavors meld and the peas are tender.

3. Finish & serve

Remove the bay leaf.
Taste and adjust seasoning with more salt, black pepper, or a dash of hot sauce if you like a little extra kick.

Serve warm, straight from the pot, or over rice, with sautéed collard greens, or vegan cornbread for a classic Southern-inspired meal.

Why This Recipe Works

• Slow cooking allows the spices to fully infuse the peas

• Simple ingredients highlight the natural sweetness and creaminess of black-eyed peas

• Flexible for both weeknight dinners or special occasions

• Vegan, comforting, and satisfying, with minimal prep

Serving Ideas

• Traditionally eaten on New Year’s Day for good luck

• Serve over brown rice with vegan collard greens for a Southern classic

• Leftovers are even better the next day—flavors deepen beautifully

If You Make This…

Take your time. Let the peas simmer slowly and soak up all the spices.
Serve it hot, savor it, and let it remind you that food is more than fuel—it’s ritual, care, and a little taste of tradition.

This vegan chick’n pot pie is everything you want when you’re craving warmth, familiarity, and something that feels like home. I found this delicious vegan chick’n pot pie recipe on Make It Dairy Free’s website and adapted it for my own kitchen.
Flaky crust. Creamy filling. Tender jackfruit that pulls apart just like chick’n.

It’s the kind of meal you make when you want to slow down, turn the oven on, and let something nourishing bake while the kitchen fills with comfort.

Perfect for cool evenings, Sunday dinners, or anytime you need a reminder that plant-based food can still feel classic and grounding.

Vegan Chick’n Pot Pie Recipe

For the Jackfruit “Chick’n”

• 2 cans young green jackfruit in brine or water (not ripe jackfruit)

• 1 tbsp avocado oil or olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp poultry seasoning (or thyme + sage)

• Sea salt & black pepper, to taste

For the Pot Pie Filling

• ⅓ cup vegan butter

• 1 onion, chopped

• 6 cloves garlic, minced (or garlic powder)

• ⅓ cup flour

• 2 cups vegetable broth

• ¾ cup dairy-free milk (neutral-flavored like oat milk)

• 1–2 small potatoes, diced (about 2½–3 cups)

• 12 oz frozen vegetables (peas, carrots, celery, green beans)

• 2 sprigs fresh thyme

• Garlic powder

• Cayenne pepper

• Sea salt & black pepper, to taste

For the Crust

• Sweet Loren’s Vegan Pastry Crust

How to Make It

1. Prepare the Jackfruit “Chick’n”

Drain and rinse the jackfruit.
Marinate with garlic powder, onion powder, poultry seasoning, sea salt, and pepper.
Drizzle with avocado oil and place in a baking dish.

Bake at 400°F for 25–30 minutes, until lightly golden.
Once cooled slightly, use your fingers or a fork to shred into a pulled chick’n texture.

2. Make the Pot Pie Filling

In a cast iron skillet over medium heat, melt vegan butter.
Add onion and garlic and cook 2–3 minutes, until soft and fragrant.

Whisk in flour, salt, and pepper until combined.
Slowly add vegetable broth and dairy-free milk, stirring frequently, until thickened (about 4–5 minutes).

Add diced potatoes, frozen vegetables, shredded jackfruit, fresh thyme, garlic powder, and a pinch of cayenne.
Stir gently and let everything simmer for a few minutes.

3. Assemble & Bake

Preheat oven to 425°F.
Place the pastry crust directly over the filling in the skillet.

Cut three small slits in the crust to vent.
Brush with melted vegan butter.

Bake for 25–30 minutes, until the crust is golden brown and crisp.
Let rest 5–10 minutes before serving.

Why This Recipe Works

• Jackfruit creates a tender, pull-apart chick’n texture

• A simple roux makes the filling creamy and rich without dairy

• Potatoes and vegetables add heartiness and balance

• Store-bought crust keeps this recipe approachable and easy

• One skillet = less cleanup, more ease

This is comfort food that doesn’t rush you.

If You Make This…

Make it on a slow evening.
Let it cool before cutting.
Eat it warm, maybe twice.

And if it reminds you of something familiar from your past,
that’s the magic of plant-based cooking. 🌱

There’s something magical about that moment when the weather finally decides to mind its business, cool down a little, and give us permission to pull out our coziest recipes. You know… the dishes that taste like slow living, soft blankets, and a clean kitchen you absolutely did not clean before cooking.

Today’s recipe is exactly that kind of comfort:
a Vegan Jackfruit Pot Roast that feels like a hug, tastes like home, and makes your kitchen smell like you’ve been simmering love all afternoon.

If you’re new to cooking with jackfruit, don’t worry—I got you. This recipe is forgiving, flavorful, and chef’s kiss delicious, with tender potatoes, savory broth, and perfectly seasoned jackfruit that gives you those nostalgic pot roast vibes… without any of the heaviness.

Let’s get into it.

🌿 Vegan Jackfruit Pot Roast (Simple + Cozy)

What You’ll Need

Jackfruit Pot Roast

• 2 cans jackfruit (in water or brine, drained and rinsed)

• 2–4 tbsp avocado oil

• 1 red onion, sliced

• 2–3 baby carrots

• 2 ribs celery, chopped

• 2 lb Yukon gold potatoes, cubed

• 2 cups vegetable broth

Seasonings

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 tsp umami powder

• 1 tbsp dried rosemary (optional)

• Sea salt & black pepper, to taste

• 1/4 cup coconut aminos

• 2 bay leaves (optional)

Jackfruit Marinade

• 2 tbsp vegan Worcestershire sauce
  or Apple Cider Vinegar + coconut aminos + a splash of agave

• 1 tbsp garlic powder

• 1 tbsp fresh parsley (optional)

✨ How to Make It

1. Prep the Jackfruit

Start with a good rinse. Using a bay leaf is optional. If the jackfruit is giving “briny attitude,” simmer it with bay leaves for 10 minutes to mellow it out. Toss it in the marinade so it can soak up all that savory goodness—give it at least 10 minutes to do its thing.

2. Brown the Jackfruit

Heat a skillet with avocado oil and give the jackfruit some color. We want lightly browned edges—think golden and caramelized. Transfer it to your oven-safe pan or casserole dish.

3. Sauté the Veggies

Same pan, more flavor. Onions, carrots, celery—let them soften and get fragrant, about 5 minutes. Add your garlic powder, onion powder, smoked paprika, thyme, and rosemary. Once everything smells irresistible, add to the casserole dish with the jackfruit.

4. Build the Pot Roast

Add the cubed potatoes. Pour in coconut aminos and vegetable broth.
Hit it with salt and pepper. Press everything down so it’s snuggled in the broth—flavor central.

5. Oven Time (Pan + Foil Method)

Preheat to 375°F (190°C). Cover your pan tightly with foil—like, don’t-let-one-drop-of-steam-out tight. Bake 60–75 minutes, or until the potatoes are tender and the jackfruit is falling apart in that cozy pot-roast way. For a thicker broth, peel back that foil for the last 10–15 minutes.

6. Serve + Enjoy

Remove bay leaves if used. Taste, adjust seasoning, and finish with fresh parsley if you’re feeling fancy. Serve warm and enjoy the comfort of a meal that tastes like it took all day… but didn’t.

Why This Recipe Works

This jackfruit pot roast is:
✨ Perfect for meal prep
✨ Foolproof for new vegans or plant-curious cooks
✨ Comforting, nourishing, and secretly very simple
✨ Designed for that “slow-living” vibe—even on busy days

Plus, everything comes together in one pan, which means minimal cleanup and maximum vegan goodness.

If You Make This…

Tag me or share a photo—I love seeing your recreations.
And if you want more comforting vegan recipes like this, hit subscribe so you don’t miss the next one.

Sending warmth and full plates,
Jonelle 🌱✨

If you grew up on chicken noodle soup anytime you were sick, tired, or just needed a hug in a bowl — this vegan version is about to become your new favorite. This Vegan Jackfruit “Chick’n” Noodle Soup has all the cozy nostalgia of the classic, but is completely plant-based, soothing on the stomach, and deeply flavorful.

Jackfruit gives this soup its tender, shredded “chicken” texture while herbs, aromatics, and vibrant broth bring the soul-warming comfort. It’s the perfect recipe for cold days, recovery days, or anytime you want a nourishing, high-vibe meal that comes together with simple pantry ingredients.

Whether you’re new to jackfruit or already love it as a meat substitute, this recipe is easy, wholesome, and totally weeknight-friendly. Let’s get into it.

🍜 Why You’ll Love This Vegan Jackfruit “Chick’n” Noodle Soup

• It tastes just like the classic — but 100% vegan.

• Jackfruit creates a shredded “chick’n” texture without processed meat alternatives.

• Naturally dairy-free, egg-free, and can be gluten-free with the right noodles.

• Loaded with herbs, veggies, and feel-good ingredients.

• Great for meal-prep and freezer-friendly.

• Ready in under 45 minutes!

🛒 Ingredients (4–6 servings)

Clean, cozy, and nourishing — exactly how we like it.

🌱 For the Jackfruit “Chick’n”

• 2 cans young green jackfruit in brine or water (not ripe)

• 1 tbsp avocado oil

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp poultry seasoning (or thyme + sage)

• Sea salt & black pepper, to taste

🥕 For the Soup

• 1 tbsp avocado oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 8 cups vegetable broth

• 1 bay leaf

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp turmeric (optional for golden color)

• 2–3 cups egg-free noodles or short pasta (I used Trader Joe’s brown rice & quinoa pasta)

• Sea salt & black pepper, to taste

🌿 Finishing Touches

• 2 tbsp fresh parsley, chopped

• 1–2 tsp lemon juice (optional but brightens the flavor)

🍲 How to Make It

1. Prepare the Jackfruit “Chick’n”

1. Drain and rinse the jackfruit.

2. Shred the triangular pieces using your fingers or a fork until they resemble pulled chicken.

3. Heat avocado oil in a skillet over medium heat.

4. Add jackfruit, garlic powder, onion powder, poultry seasoning, salt, and pepper.

5. Sauté 7–10 minutes until lightly browned and fragrant.

6. Optional: Add a splash of veggie broth and cook until absorbed for extra flavor.
   Set aside.

2. Build the Soup Base

1. Heat avocado oil (or vegan butter if preferred) in a large pot.

2. Add onion, carrots, and celery.

3. Sauté 6–8 minutes until softened and aromatic.

4. Add garlic and cook 1 minute more.

3. Add Broth & Herbs

1. Pour in vegetable broth.

2. Add thyme, oregano, turmeric, salt, and pepper.

3. Bring to a boil, then reduce heat and simmer 10–15 minutes to develop flavor.

4. Add Noodles

• Add noodles of your choice and simmer 7–10 minutes until tender.

5. Bring It All Together

• Stir in the sautéed jackfruit.

• Let everything warm together for 2–3 minutes.

• Taste and adjust seasoning.

6. Serve

• Stir in fresh parsley and a splash of lemon juice for brightness.

• Serve hot, cozy, and deeply comforting.

✨ Storage Tips

• Fridge: Store up to 4 days in an airtight container.

• Freezer: Freeze the soup without noodles for the best texture (add fresh noodles when reheating).

• Reheat: Add a splash of broth to loosen if needed.

💛 Final Notes

This Vegan Jackfruit “Chick’n” Noodle Soup is more than a recipe — it’s the kind of food for the soul that grounds you. A bowl that warms your body, comforts your spirit, and reminds you how powerful plant-based cooking can be.

If you make it, tag me or leave a comment — I love seeing your kitchen creations.

You ever crave something warm and creamy, but also want to feel good afterward? That’s exactly where this almost-alkaline vegan mac and cheeze comes in. It’s cozy, flavorful, and built on whole ingredients — no processed vegan cheese, no mystery powders… just plants doing what plants do best.

This sauce is silky, savory, and somehow cheesy without any cheese at all. Butternut squash brings that gorgeous golden color, coconut cream adds the lushness, and our herbs turn everything into a pot of comfort you’ll want to keep on rotation.

Let’s get into it. 💛

Ingredients (Serves 3–4)

For the “Cheese” Sauce

• 2 cups butternut squash, peeled and cubed

• 1/2 cup coconut cream (the thick part at the top of the can)

• 2 tbsp avocado oil

• 1 tsp sea salt (adjust to your vibe)

• 1/2 tsp cayenne pepper (or less if you’re spice-shy)

• 1 tsp onion powder

• 1 tsp dried basil

• 1 tsp dried oregano

• 1–2 cloves garlic or garlic powder

• 1/2 cup spring water

For the Pasta

• 10–12 oz kamut pasta (elbows, shells, penne — whatever mood you’re in)

• Sea salt for boiling water

Optional toppings

• Fresh basil

• A sprinkle of cayenne or smoked paprika

• Drizzle of olive oil or hemp oil

Instructions

1. Cook the Butternut Squash

Steam or boil your squash cubes for about 10–12 minutes, until they’re soft enough to slide off a fork. Drain and set aside. That golden goodness is about to be the heart of your cheeze sauce.

2. Cook the Kamut Pasta

Bring a salted pot of water to a boil and cook the pasta until al dente.
Drain, give it a light rinse with warm water, and set aside.
(Kamut pasta has such a wholesome bite — it holds the sauce beautifully.)

3. Blend the Creamy “Cheese” Sauce

Add the cooked squash, coconut cream, avocado oil, garlic, basil, oregano, cayenne, and sea salt to a blender.
Blend until velvety smooth, adding spring water as needed to loosen it.
Taste. Adjust. Make it yours — more spice, more salt, a squeeze of lime if you want brightness.

4. Bring It All Together

Add your pasta back to a warm pot over low heat.
Pour in that gorgeous golden sauce and stir to coat each piece.
Let everything warm together for 2–3 minutes.
If it thickens too much, add a splash of water or a little more coconut cream.

5. Serve + Top

Plate it up and finish with fresh basil, a sprinkle of cayenne, a drizzle of avocado or hemp oil — or your favorite hot sauce if you’re feeling bold.

Creamy. Cozy. Plant-powered. Yes, please. ✨

🌱 Alkaline-Friendly Add-Ons

• Pair your bowl with a simple greens salad (arugula, cucumber, avocado).

• Add a side of steamed kale with a little sea salt + olive oil drizzle.

• Swap the kamut pasta for spelt or chickpea pasta on days you want to keep things super light.

If you make this, tag me or share your bowl in the comments — I love seeing your vegan meals!

Hey y’all!

You ever have one of those days where you just need something warm, spicy, and comforting — but you also don’t want to spend an hour in the kitchen? That’s me pretty much every week. This 15-minute vegan ramen has become my go-to for those quick, cozy nights when I want real flavor without the fuss.

It’s bold, nourishing, and packed with colorful veggies — a plant-based bowl that feels like a hug.

Why You’ll Love This Recipe

• Quick: Ready in just 15 minutes — perfect for busy evenings.

• Comforting: Rich umami broth with layers of warmth from ginger and cayenne.

• Vibrant: Tri-color bell peppers and bok choy make this dish as beautiful as it is delicious.

Ingredients

Serving Size: 2–3 bowls

Here’s everything you’ll need:

• Halo Ramen (or any vegan ramen noodles you love)

• Portobello Mushrooms, sliced

• Tri-color Bell Peppers, sliced thin

• Bok Choy, chopped

• Umami Blend Seasoning

• Cayenne Pepper (optional, but I love a little kick!)

• Fresh Ginger, grated or sliced

Quick Instructions

1. In a large pot, add water along with bok choy, mushrooms, bell peppers, and your umami blend seasoning. Bring it all to a gentle boil.

2. Add your Halo Ramen noodles straight into the pot and let them cook with the veggies.

3. Once noodles are tender, season with cayenne and ginger to taste.

4. Stir it all together, pour into your favorite bowl, and slurp away! 🍜

Make it extra cozy by topping your bowl with a drizzle of sesame oil, a sprinkle of green onions, or a squeeze of lime. I promise — it takes this ramen to another level.

If you make this, tag me or share your bowl in the comments — I love seeing your vegan meals!

Until next time, keep seasoning your life with love and cayenne pepper.

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I started my cycle at just ten years old — a fourth grader who spent days each month curled up in bed, missing school because of excruciating cramps and heavy bleeding so intense I’d bleed through overnight pads, and this occurred for seven days straight. From elementary school through high school, my period ruled my life.

By seventeen, I turned to birth control, hoping for relief, but the pain persisted. I was still popping three to five pain relievers a day just to function. In college, I learned to “cope” by isolating in my dorm room, barely eating, and waiting for the storm to pass. I didn’t realize that I was numbing myself to the deeper issue — my hormones were completely out of balance.

Then came my twenties. Weekly drinking turned into binge drinking, and by my mid-twenties, my body was waving a red flag: I had uterine fibroids large enough to visibly protrude from my abdomen. My doctor mentioned minimally invasive surgery, but I was far from family and afraid to ask for help. Instead, I decided to take ownership of my healing — and that started with going vegan.

The Turning Point: Going Vegan for Hormone Balance

Switching to a plant-based lifestyle was one of the best decisions I ever made. I moved back home to Dallas, stopped eating meat and dairy, and started exploring natural ways to support my womb health.

Veganism wasn’t a quick fix — but it became a long-term love story between me and my body. Slowly, I began to understand that food, hormones, and emotional health are all deeply connected.

Still, my fibroids were stubborn. I bled heavily for seven days, then spotted for the rest of the month. My mood swung wildly. I was doing everything “right,” but something was still off.

That’s when I discovered My Happy Flo — a vegan, plant-based supplement formulated to support hormone balance, reduce PMS, and promote happier periods naturally.

How My Happy Flo Helped Me Find Relief

I found My Happy Flo through a YouTube video and decided to try it since I was already vegan and searching for a holistic way to manage my symptoms. What stood out to me were its science-backed, plant-based ingredients:

✨ DIM (Diindolylmethane) – found in cruciferous vegetables like broccoli and kale, helps balance estrogen, reduce PMS, and support mood.
💚 I3C (Indole-3-Carbinol) – promotes hormone balance, supports liver detox, and improves breast and immune health.
🌾 Flaxseed Powder – rich in Omega-3s for anti-inflammatory and hormonal support.

These weren’t synthetic pills — they were nutrients my body recognized and needed.

Within a few months of taking My Happy Flo daily, I noticed incredible changes. My painful cramps disappeared. The mood swings and headaches were gone. My PMS symptoms felt manageable, and I finally started to have what I can honestly call happier periods.

Even though my fibroids were large enough to eventually require a partial hysterectomy, I’m grateful that My Happy Flo helped me manage my pain naturally and reconnect with my body during such a challenging chapter of my life.

A Message for My Sisters

I’m sharing my story because I don’t want other women — especially Black women — to suffer in silence. Many of us start our cycles young because of processed foods, meat, and dairy in our diets. We grow up relaxing our hair and taking medications that can throw our hormones even more out of balance.

It’s not a coincidence that so many of us face fibroids, endometriosis, and hormonal chaos later in life. We’ve been disconnected from our bodies for too long.

Healing starts when we stop ignoring the signs. When we feed our bodies plants instead of pain pills. When we choose to nurture rather than numb.

So if you’re struggling with fibroids, hormonal imbalance, or painful periods, know that you have options. Going vegan might not be a quick fix, but it’s a long-term relationship that can lead to true healing — from the inside out.

And if you’re ready to start your own journey toward happier periods, try My Happy Flo today. It’s a plant-based way to restore your body’s balance, relieve PMS, and support natural fibroid and hormone health — no harsh chemicals required.

🌿 Because your period shouldn’t be a punishment. It should be a reminder of your body’s power, wisdom, and resilience.

💌 Join the Boujie Vegan Community

If this story resonated with you, subscribe to stay connected! 🌿 This Substack is an extension of everything I believe in — wellness, freedom, and community through plant-based conscious living.

Every week, I’ll share honest reflections, vegan lifestyle tips, and soulful stories about wellness, food, and freedom — all through the lens of a Black plant-based woman on a healing journey.

✨ Subscribe for free to get weekly essays and behind-the-scenes stories, or become a paid member soon for deeper wellness content, live Q&As, and exclusive posts.

If that speaks to you, subscribe and let’s grow together! 🌱

Hey y’all! If you’re new here, I’m Jonelle — also known as Boujie Vegan — and I’ve been living a plant-based lifestyle for over 11 years. I create content to inspire and educate about vegan living, and today I want to tackle something I hear all the time: myths about veganism.

From “Where do you get your protein?” to “Vegan food is boring,” there are so many misconceptions floating around. Today, I’m breaking down 8 of the most common vegan myths — backed by facts and my personal experience — so you can see what plant-based living is really about.

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🌱 Myth #1: “Vegans don’t get enough protein”

This is the question every vegan hears. Truth is, protein is everywhere in plant-based foods. Lentils, beans, quinoa, nuts, seeds — even broccoli and spinach have protein. As long as you eat a variety of whole plant foods, it’s easy to meet your protein needs. In fact, many Americans, vegan or not, are more likely to be fiber deficient than protein deficient. So no, vegans aren’t running around protein-starved!

🌱 Myth #2: “Vegan diets are automatically healthy”

Not all vegan foods are created equal. Vegan cookies, vegan fried food, or highly processed vegan meals might be free from animal products, but they’re still processed. A truly healthy vegan diet focuses on whole, minimally processed foods: fruits, vegetables, grains, beans, nuts, and seeds. That’s where the magic happens — and where you’ll feel your best.

🌱 Myth #3: “Vegans are always hungry or low-energy”

Absolutely not! Balanced vegan meals with fiber, complex carbs, healthy fats, and protein are incredibly filling and energizing. Personally, I used to crash after heavy meat-and-dairy meals, but now I have consistent energy thanks to fiber-rich foods like brown rice, oats, and sweet potatoes. Even endurance athletes thrive on plant-based diets.

🌱 Myth #4 & #5: “Vegans can’t build muscle” / “Vegans are weak or sickly”

Plant-based diets absolutely support muscle growth and peak physical health. From pro athletes and ultramarathoners to everyday people like me, vegans are strong, vibrant, and thriving. Muscle comes from resistance training, enough calories, and protein, all of which are attainable with tofu, tempeh, legumes, and plant-based protein powders.

🌱 Myth #6: “Veganism is just a diet”

Veganism often starts with food, but for many, it’s a lifestyle rooted in ethics and compassion. It’s about minimizing harm — not just to animals, but to the planet — and avoiding products like leather, wool, or animal-tested cosmetics. It’s a choice to align your actions with your values.

🌱 Myth #7 & #8: “Vegan food is boring” / “Veganism is a religion”

Vegan cuisine is global, creative, and delicious: Ethiopian stews, Thai coconut curries, smoky BBQ jackfruit tacos, and creamy vegan mac and cheese. And no, veganism isn’t a religion. It’s not based on faith; it’s grounded in ethics, science, and compassion. Calling it a religion often discredits valid concerns about animal welfare, climate change, and health — but it’s simply a personal, informed choice.

Now that we’ve busted these 8 myths, I’d love to hear from you: Which vegan myth have you heard the most? Drop your thoughts in the comments!

What kind of community I’m looking to build here

This space is for anyone who believes that food can be medicine, that wellness is a journey, and that compassion is powerful.

I want to create a community that feels like a warm kitchen table conversation — where we talk about food, culture, spirituality, and healing without judgment. Whether you’ve been vegan for years or you’re just vegan-curious, you’re welcome here.

This will be a space for:

• Honest conversations about health and lifestyle

• Educational deep dives on vegan myths and food justice

• Empowering discussions around wellness in the Black community

• Real conversations about what it means to live intentional vegan lifestyle

My hope is that you’ll not only read — but also share your voice, your story, and your journey too.

What to expect from this subscription

Here’s what you can expect when you subscribe:

✨ Free Subscribers

• Weekly essays on food, wellness, and vegan living

• Tips, recipes, and personal reflections on healing and mindful living

• Updates and behind-the-scenes moments from my creative journey

💫 Paid Subscribers (Coming Soon)

• Deep-dive essays and video breakdowns

• Private Q&A sessions and community chats

• Early access to upcoming projects, events, and brand collaborations

🗓 Posting Schedule:
I’ll be sharing new posts every week, usually on Fridays (with occasional bonus posts or video drops on weekends).

💌 Join the Boujie Vegan Community

If this story resonated with you, subscribe to stay connected! 🌿 This Substack is an extension of everything I believe in — wellness, freedom, and community through plant-based conscious living.

Every week I’ll share honest reflections, vegan lifestyle tips, and soulful stories about wellness, food, and freedom — all through the lens of a Black plant-based woman on a healing journey.

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Hey y’all! My name is Jonelle — most folks online know me as Boujie Vegan — and I’ve been living a plant-based lifestyle for over 11 years. People often ask me, “Why did you go vegan?” The short answer is: it completely changed my life. The long answer… well, that’s what I’m sharing today.

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Growing Up and Waking Up

I was born and raised in Dallas, Texas, where food is love and flavor is everything. But like many Black families in the South, our meals were built around heavy meats, fried foods, and a lot salt — a traditional soul food diet that carries warmth and culture but also a lot of health problems.

Growing up, I was told diseases like diabetes, heart disease, high blood pressure, and even breast cancer were hereditary — and its just part of being Black. But as I got older, I realized these diseases are not encoded in our DNA; it was our diet that was the problem. Generations of unhealthy eating habits had been passed down to us like old heirlooms.

After watching a few powerful documentaries about veganism and health, I made a bold decision: I went vegan overnight.

Healing My Body

At first, my goal was simple — I wanted to be healthy. My family history was full of chronic illness, and I didn’t want to repeat that cycle. I wanted to reduce my risk of diabetes, heart disease, and high blood pressure, and I also hoped to heal some personal female health issues I had been struggling with, especially around my reproductive health.

For years, I suffered from painful, heavy periods, headaches, and cramps that would leave me curled up in bed every month. When I was in my mid-20s, my doctor told me I had multiple fibroids growing in and around my uterus. That news hit me hard — and I knew I needed to make a serious lifestyle change.

I went vegan to help my body heal. But truthfully, in the beginning, I was what I like to call a “junk-food vegan.” I ate a lot of salty snacks, sugary desserts, and processed vegan meats. I thought that as long as it was plant-based, it was good for me. But my body told me otherwise. My fibroids continued to grow, my energy dropped, and I eventually developed high blood pressure.

That was my wake-up call.

I started being intentional with my food — eating more raw fruits and vegetables, drinking herbal teas, and cutting back on processed vegan products. Over time, my health improved dramatically. My blood pressure normalized, my energy came back, and my cycles became more manageable after I started taking a plant-based supplement for happy periods.

Finding Tools That Helped

A few years ago, I discovered a supplement called My Happy Flo, which was designed to support women’s hormone health. It didn’t cure my fibroids, but it made my periods far less painful. I no longer had to stay in bed for days or cancel plans because of cramps and fatigue.

Last year, I decided to have a full hysterectomy — removing my uterus, fallopian tubes, and cervix — to fully address my fibroid issues. However, my doctor made sure that I kept my ovaries, so I didn’t go into early menopause. And I’m so grateful for that! I still take My Happy Flo occasionally as part of my wellness routine, and I’m grateful every day for how far I’ve come.

Compassion as a Core Value

As my health began to transform, my heart did too. The more I learned about how animals are raised and slaughtered in the meat, dairy, and egg industries, the more I knew I could never go back to eating meat. Factory farming is violent — there’s no other way to describe it. Once I saw the truth, I couldn’t unsee it.

I chose to live a cruelty-free life — one that doesn’t depend on animal suffering. I don’t eat anything with a face, or with parents. That’s my rule.

For the Planet and the People

Veganism also became an environmental choice for me. The more I learned about how animal agriculture contributes to deforestation, greenhouse gas emissions, and water pollution, the more I wanted to do my part. Even small changes matter — and going vegan was one way I could reduce my carbon footprint.

But one of the deepest reasons I stay vegan is because of my love for Black people. After watching documentaries like Hidden Colors, I realized how much of what we’ve been taught — even about food — is rooted in control. Many of our communities are trapped in food deserts, surrounded by fast food and corner stores instead of grocery stores with fresh produce.

For me, being vegan is an act of Black liberation and food justice. In the past, I’ve made it my mission to educate, feed, and empower my brothers and sisters in low-income areas, because we deserve access to healthy food, too.

Spiritual Alignment

On a deeper level, going vegan brought me closer to my spiritual path. I practice Afrikan spirituality and believe in honoring my ancestors, who guide me daily. When I stopped consuming animal products, I noticed I became more compassionate, mindful, and peaceful.

In many spiritual traditions — from Buddhism to Rastafari — plant-based eating is a way to elevate your consciousness. And that’s something that I firmly believe that the food we eat can raise our vibrations and elevate your conscious minds.

Listening to My Body

I’ve been lactose intolerant my entire life, so cutting out dairy was a blessing in disguise. And while seafood was the hardest thing for me to let go of, I know that going fully vegan was the right choice for my mind, my body, and my soul.

These days, my diet is simple but intentional. I eat mostly raw vegan meals — lots of fresh fruit and salads — and a few cooked meals during the week. I still enjoy sweets every now and then, but I stay mindful of my salt and sugar intake.

Because at the end of the day, plant-based doesn’t always mean healthy — it’s about being conscious of what you feed your body and spirit.

Eleven Years Later

It’s been over a decade since I went vegan, and I can honestly say it’s the best decision I’ve ever made. It’s transformed my health, my mind, my spirit, and my purpose.

If you’re thinking about going vegan — or even just adding more plants to your plate — start small. Try one day a week. Progress matters more than perfection.

And remember: this lifestyle isn’t about deprivation — it’s about freedom.

Why This, Why Now

Over the past 11 years, I’ve learned that being vegan is about so much more than what’s on your plate — it’s a lifestyle rooted in compassion, healing, and awareness. I recently started sharing my plant-based journey on YouTube and social media, but I wanted to create a space that goes deeper.

Substack feels like the perfect home for that.

This is where I can share the heart behind the videos — the reflections, the lessons, and the unfiltered truths about living a plant-based life as a Black woman in america. I’m building this space now because I believe that storytelling and community can heal, educate, and empower.

This isn’t just about veganism. It’s about freedom, health, and wholeness — mind, body, and spirit.

What kind of community I’m looking to build here

This space is for anyone who believes that food can be medicine, that wellness is a journey, and that compassion is powerful.

I want to create a community that feels like a warm kitchen table conversation — where we talk about food, culture, spirituality, and healing without judgment. Whether you’ve been vegan for years or you’re just vegan-curious, you’re welcome here.

This will be a space for:

• Honest conversations about health and lifestyle

• Educational deep dives on vegan myths and food justice

• Empowering discussions around wellness in the Black community

• Real conversations about what it means to live intentional vegan lifestyle

My hope is that you’ll not only read — but also share your voice, your story, and your journey too.

What to expect from this subscription

Here’s what you can expect when you subscribe:

✨ Free Subscribers

• Weekly essays on food, wellness, and vegan living

• Tips, recipes, and personal reflections on healing and mindful living

• Updates and behind-the-scenes moments from my creative journey

💫 Paid Subscribers (Coming Soon)

• Deep-dive essays and video breakdowns

• Private Q&A sessions and community chats

• Early access to upcoming projects, events, and brand collaborations

🗓 Posting Schedule:
I’ll be sharing new posts every week, usually on Fridays (with occasional bonus posts or video drops on weekends).

💌 Join the Boujie Vegan Community

If this story resonated with you, subscribe to stay connected! 🌿 This Substack is an extension of everything I believe in — wellness, freedom, and community through plant-based conscious living.

Every week I’ll share honest reflections, vegan lifestyle tips, and soulful stories about wellness, food, and freedom — all through the lens of a Black plant-based woman on a healing journey.

✨ Subscribe for free to get weekly essays and behind-the-scenes stories, or become a paid member soon for deeper wellness content, live Q&As, and exclusive posts.

If that speaks to you subscribe and let’s grow together! 🌱

Subscribe now