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Vegan Chefs Share Easy Plant-Based Recipes

Updated: May 22

Happy World Vegan Month!


Pill Clarity asked five vegan chefs to share their favorite plant-based recipes and what inspired their vegan lifestyles. We are joined by Julieanna Hever, Malcolm Regisford, Reina Montenegro, Babette Davis, and Jaclyn "Jax" Rosen. They're here to show us that you don't need animal-derived ingredients to make a filling and tasty meal!

"As promised, here is my all-time favorite recipe I recently stumbled upon in my kitchen. Since it is chock-full of myriad mushrooms and brewing with Thanksgiving autumnal flavors, it was love at first bite. Months later, I still eat this recipe nearly every single day. I hope you love it as much as I do."

Vegan Cream of Mushroom Cauliflower Rice
Julieanna Hever

Julieanna Hever, MS, RD, CPT, Plant-Based Dietitian and Author of The Choose You Now Diet and Plant-Based Nutrition (Idiot's Guides) which bridges her biggest passions for food, presenting, and helping people.

Julieanna, what was the most difficult challenge you faced when you first went vegan?

At the time I initially was exposed to this information, the internet was not accessible and I did not know any people who ate that way so I had very limited access to any resources. My parents were worried about me and they staged an intervention with our family friend who was a nurse to convince me it was dangerous to omit animal products due to the high risk for nutritional deficiencies. She scared me and I went back to eating a "normal" diet.


But I knew that there had to be more to the story. It took me many years of continued education and, ultimately, a masters degree in nutrition for me to dive directly into the literature and learn about how health-promoting a plant-based diet really is. I am grateful there is a vast plethora of resources available now for all of those interested in pursuing this path.

What advice do you have for someone who is new to the vegan lifestyle?

We are all creatures of habit, rotating through a few different recipes day after day, week after week. Now is the best time to transition to a plant-based diet because we have limitless access to recipes, tips, ingredients and you can find or make almost anything you have always loved to eat modified into plant. The best way to ease into this way of eating is to have fun and explore! Find new whole food, plant ingredients and recipes that sound amazing to you and try them. If you love it, add it to your rotation. If you don't, modify or move on. All you need is a repertoire of just a few go-to recipes and you are all set.


Secondly, immerse yourself in books, cookbooks, and blogs so you learn all about the why's and how's of eating plants. I have now published nine books with hundreds of recipes and find it exciting that there are infinite ways to enjoy a diet based on vegetables, fruits, whole grains, legumes, mushrooms, nuts, seeds, herbs, and spices.


Finally, look for likeminded people who have been eating this way for a while and those who are making the transition, too. Having social support is helpful and synergistic during this process, that becomes easier and easier with practice.

As a dietitian, how can we make improvements to our diet and health?

I believe the biggest reason we continue to struggle with increasing rates of obesity and prevalence of the world's top killer diet-related chronic diseases is because of confusion. There is so much misinformation and too much focus on the details. Researchers and healthcare providers still argue in the weeds about macros and ratios and calories. I call this macroconfusion.


If we simplify the messaging, more people will be effectively able to improve their diet and their health. Instead of recommending a "low-glycemic, low-fat, moderate-protein, high-carbohydrate diet," people will more easily be able to interpret something like "eat more whole plants and minimize or omit animal products and highly processed foods."



"One of my favorite recipes and one of the first recipes I learned to make was a Black Bean Burger. But not an ordinary one, a deluxe version with a lot of flavor. It's made with a homemade burger sauce, vegan cheese, and crispy onion on top, you gotta try this one!"

Vegan Black Bean Burger
Malcolm Regisford

Malcolm Regisford is a Holistic Wellness Enthusiast, Former Division 1 Athlete & Plant Based Cook. He founded Tapped In Wellness to make the world of health seem more approachable through a holistic lens.

When and why did you decide to start a plant-based diet?

I became plant based in late 2018 while I was a collegiate basketball player at Colgate University. I had an injury that required surgery and wasn't healing according to plan so I looked for alternative methods of healing. This included a new functional fitness approach to training, introducing more mindfulness and meditation and of course eating full plant-based, all of which helped me make a full recovery.

Malcolm, what was the most difficult challenge when you first went animal-free?

The biggest challenge I faced initially was figuring out what exactly to eat and how much. I had to learn an entirely new way to eat and eat enough so that I was satiated. This was difficult at first because I didn't know what was considered "vegan" or "plant based" initially but once I learned all I needed to and started cooking for myself it was smooth sailing.

For those starting a vegan lifestyle, what tips do you have?

The biggest piece of advice I would give would be to go easy on yourself at the beginning as you're learning this new way of life and look to others for inspiration. Stay connected to why you made the switch in the first place and use the internet to gather info. I learned almost everything I know now through watching other creators online and seeing how they live a plant-based lifestyle and was able to adapt it into my own.



"Growing up in a Filipino household, meat is always in all our dishes. I decided to recreate this dish and use some very delicious vegan ground meat that's available in all supermarkets to make what my mom used to make for us growing up. Now we can have it cruelty free, delicious AND good for you. Hope you enjoy it!"

Vegan Fried Carrot Jicama Lumpia with Garlic Soy dipping sauce
Reina Montenegro

Reina Montenegro is a Vegan Chef, Restauranter, Influencer, and has been featured in the Food Network, NYTimes, NBC News, and many more. She owns several Filipino, plant-based restaurants, the most recent “Chef Reina” in Brisbane, CA.

Why did you decide to start a vegan diet?

It was for health reasons at first. My daughter had a skin problem and I read somewhere that dairy had a lot to do with skin diseases. Then I stumbled upon documentaries about meat consumption and animal cruelty and turned vegan overnight.

What was the hardest part of your vegan journey?

For me, it was the thought of never having Filipino food again knowing that all Filipino dishes will always have meat or animal products in them. Most importantly, not being able to enjoy the food I grew up eating.

What's your advice for someone who is considering switching to a plant-based diet?

I'd say, it's easier than you think. The options we have nowadays are far better than it was 7 years ago! Start with the basics and go from there! I believe that being vegan is the best decision anyone will ever make. Even if you choose to eat vegan once a week will make a HUGE impact on your health and this world we live in!


"This is such an easy and delicious recipe to throw together and keep in the fridge for a healthy and quick snack or meal when things get busy. You can add whatever veggies you have in the fridge that need to be used, as well as some tofu for added protein!"

Babette presenting her Curry Cous Cous Salad
Babette Davis

Babette Davis is a health coach, fitness enthusiast, speaker, and co-owner of Stuff I Eat Restaurant in Inglewood, CA.

When did you first become vegan?

I started my plant-based lifestyle in 1990 after my first date with my husband. He prepared my first vegan meal and was my entry point into this lifestyle. I remember digesting that meal without any complications and I've been hooked ever since.

What motivated you to switch to a plant-based diet?

I'm really fortunate that my transition from the SAD diet to the PLANT-BASED was very welcomed and easy. I had so many digestion issues that eating for me meant suffering. I learned how to properly combine my food and nourish my body which made me fall in love with the lifestyle.

What can you share to someone new to eating animal-free?

My advice would be to change the narrative in your head if you're having a rough time. Its such a beautiful gift that you're giving yourself and the planet. Take it easy on yourself. Be gentle if you make mistakes and reach out to people for support.


"This is such sweet peanut butter goodness with chocolate in every bite, enjoy! Next year I have a cookbook coming out, all about how to throw together delicious & healthy meals without following a recipe."


Peanut Butter Chocolate Squares with Berries
Jaclyn Rosen plantbasedjax



Jaclyn Rosen, “Jax” is a Plant-Based Lifestyle & Nutrition Coach. She hopes to empower her clients to live a plant-based lifestyle they are excited about without feeling restricted.

Jax, can you tell us about when you first became vegetarian and vegan?

When I went vegetarian in the 90’s, I was unaware about nutrition. Since I grew up on Long Island, I survived on carbs like lots of pasta, bagels and fat-free Snackwell's cookies. Only when I look back do I realize that the biggest challenge was making sure I ate more whole foods vs processed foods, but I didn’t know any better.


Fast-forward to when I went vegan 20 years later in 2014 I had access to more information and understood how easy it was to fall in the “junk food vegan” trap. Currently I aim to eat about 90-95% whole foods diet and 5-10% sometimes foods which include vegan pizza, brownies, chips and salsa, banana bread and wine. Everyone is different so if you’re just starting out come up with a % that works for you.

Have you ever tried to find animal-free health products like medications or supplements? If so, how was your experience?

All the time. I like to know exactly what ingredients are in my supplements or medications. I understand that supplements aren’t FDA-regulated so they don’t evaluate the labels or analyze the products before going to market and that makes me nervous.


Although a lot of companies are being tested by independent third-parties to ensure the purity and quality of their products and I really appreciate that. When it comes to medications, it seems more difficult to confirm ingredients or if they're derived from animals. I would like for it to be easier to find animal-free health products, not only for myself, but when recommending them to my clients as well.

What advice do you have for eating out and social eating especially during the holidays?

Since dining out, parties and holiday celebrations can be a struggle, I created a free Social Eating & Drinking Survival Guide for anyone who is plant-based & health-focused. It’s a free 5-page guide full of my personal tips & tricks for eating and drinking what you want at dinner parties, happy hours & holiday festivities without restriction or morning-after regret.


With the holidays approaching, I highly recommend everyone check it out. And feel free to email or DM me with any questions!



Conclusion


Thank you chefs Julieanna, Malcolm, Reina, Babette, and Jax for sharing delicious plant-based recipes! We enjoyed learning about your vegan journey and appreciate your tips and motivation. You can find more information, recipes, and tips on each of their websites and social media profiles! Let us know if you try any of these recipes at home!


Happy World Vegan Month from the Pill Clarity Team!


Disclaimer: The product and/or information provided on Pill Clarity is of a general nature and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. We do not lab test the products to confirm that they are free from animal ingredients, and it is possible that the formulation and ingredients could have changed. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or product. The information provided in this post is accurate and up to date as of the date it was written. However, please note that circumstances and facts may change over time, and new information may become available that could alter the accuracy or relevance of the content. We encourage readers to verify and cross-reference any information provided here with trusted sources or consult relevant professionals for the most current and accurate updates.

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