What Food Do Vegan Eat

What is a vegan diet?

A vegan diet is one that consists only of plant-derived foods. Like non-vegans, vegans eat soups, stews, stir-fries, salads, and casseroles. They consume a wide variety of foods from around the globe, as well as plant-only versions of traditional favorites such as pizza, tacos, burritos, lasagna, burgers, barbecues, loaves, chilis, pancakes, sandwiches, and desserts.

What is a healthful vegan diet?

The Academy of Nutrition and Dietetics states that an appropriately planned vegan diet is healthful for all stages of life. They further advise that plant-based diets may provide a variety of preventative health benefits. Of course, as with any diet, a poorly planned vegan diet could be dangerous or unhealthful.
A balanced vegan diet is made up of these four food groups:

1. Legumes, nuts, and seeds; 
2. Grains; 
3. Vegetables; 
4. Fruits.

Because individual nutrient needs and energy requirements vary due to age, activity level, and one’s state of health, this guide should only be considered a broad blueprint for a balanced vegan diet. You should consult a dietitian familiar with vegan nutrition for a personalized set of recommendations

LEGUMES, NUTS, AND SEEDS (4+ servings per day)

The legume-nut-seed group includes beans, split peas, lentils, nuts, seeds, and soy products. These nutrient-dense foods are packed with protein, fiber, minerals, B vitamins, protective antioxidants, and essential fatty acids(1). Sample serving sizes from this group include: 1/2 cup of cooked beans, 4 ounces of tofu or tempeh, 1 cup of soy milk, 1 ounce of nuts or seeds, or 2 tablespoons of nut or seed butter.

GRAINS (4-6+ servings per day)

Whole grains provide B vitamins, fiber, minerals, protein, and antioxidants. They are preferable to refined grains because the refining process removes the health-iest nutrients. Also, intact whole grains—such as brown rice, oats, wheat berries, millet, and quinoa—are nutritionally superior to whole grain flours and puffed or flaked whole grains(2). A serving is 1 slice of bread, 1/2 cup of cooked grain, or 1 ounce of ready-to-eat cereal. This group is fairly flexible with regard to servings per day. Vary your intake based on your individual energy needs.

VEGETABLES (4+ servings per day)

Eating a wide variety of colorful vegetables every day will ensure that you’re getting an assortment of protective nutrients in your diet(3). A vegetable serving is 1/2 cup cooked, 1 cup raw, or 1/2 cup of juice. For most vegetables, particularly calcium-rich leafy greens, it’s nearly impossible to eat “too much.”

FRUITS (2+ servings per day)

Most fruits, especially citrus fruits and berries, are a great source of vitamin C. All fruits provide antioxidants. Choose whole fruits over fruit juices to get the most benefit, particularly from dietary fiber. A serving size is 1 medium piece, 1 cup sliced, 1/4 cup dried, or 1/2 cup of juice.

REGARDING OILS AND SPREADS

Concentrated fats, such as oils and oil-based spreads, do not fall under a food group. They are not required for optimal health, as essential fats are found naturally in whole foods like avocados, olives, nuts, and seeds, and for that reason there is no serving recommendation. However, a small amount of concentrated fats may be included in a healthful vegan diet. Choose oils and spreads that are minimally processed and limit your intake.

Foods that vegans avoid

Vegans avoid all foods of animal origin. These include:

• meat
• chicken
• fish
• shellfish
• eggs
• dairy
• honey

Moreover, vegans avoid any animal-derived ingredients, such as albumin, casein, carmine, gelatin, pepsin, shellac, isinglass, and whey.
Foods containing these ingredients include some types of beer and wine, marshmallows, breakfast cereals, gummy candies, and chewing gum.

References

(1) Mark J. Messina, “Legumes and soybeans: overview of their nutritional profiles and health effects,” American Journal of Clinical Nutrition, Vol. 70, No. 3, 439S-450S (September 1999).
(2) Mozaffarian D, Hao T, Rimm EB, Willett WC, Hu FB. “Changes in diet and lifestyle and long-term weight gain in women and men.” N Engl J Med. 2011;364:2392-404.
(3) Harvard T.H. Chan School of Public Health, “Vegetables and Fruits,” The Nutrition Source.