About Yup, it’s Vegan:
I’m Shannon, a vegan cooking enthusiast with the goal in mind of making delicious recipes to please any palate. Whether you’re a vegan, a flexitarian, trying to prepare for a vegan guest, or just want some good, wallet-friendly recipes, I hope you’ll find some inspiration here! On this blog, you’ll see food that’s 100% free of animal products: no meat, fish, eggs, dairy, or honey.
I like to use whole grains and avoid refined sugars and refined oils, but I’m certainly flexible about this and my recipes reflect that. Healthy or not, this site won’t feature store-bought vegan alternatives like margarine or fake cheese because I don’t personally like them or cook with them. I am a vegetable lover to the core and many of my recipes highlight the seasonal produce that we enjoy in the Mid-Atlantic United States.
Oh, and you also won’t see any recipes with mushrooms, as they remain the only vegan food I don’t like. Everything else is fair game! New recipes are posted every 4-5 days. If you want to make sure you don’t miss any recipes, I recommend joining my email list. You’ll receive a newsletter every 1-2 weeks that rounds up all of the recent recipes that have been shared here.
Contact info and sharing
Recipes and writing are my original work, and fall under copyright, unless otherwise stated. Everyone is welcome to adapt my recipes with credit, or use a picture from my site if it is accompanied by a link back to the post where you found it. I’d prefer if you don’t copy/paste the entire recipe instructions, but copying over the ingredients list is totally fine. If you’re not sure about something, just ask me. I don’t bite!
I love hearing from readers, whether it’s through email (shannon -at- yupitsvegan.com), social media, blog post comments, or at vegan-interest meetups if you’re in the Baltimore area. I try to respond to all of the questions and feedback that I receive.
Why vegan:
I started exploring vegan food in 2011 or so, to see if I would feel better on a plant-based diet. I have found that eating this way makes me feel better than ever before, and over time I swapped out pretty much my entire Standard American Diet for a whole foods-based, vegan one. (I’ve known for years that I am severely lactose intolerant, so I was already somewhat of an expert at avoiding dairy.) Now that I’m healthy and feel amazing, I find myself wanting other people to try out a partially or completely plant-based diet, too – and I’ve found that food is the best form of persuasion.
It’s easy to become reliant on butter or bacon to make your meals taste good. But we have an amazing variety of foods on our earth that don’t need meat or dairy to be delicious, and everyone should have some of those recipes up their sleeve!
Through this blog, I want to show that a regular person – who never had culinary training, and simply stumbled upon this way of life one day – can eat a delicious plant-based diet and make food that won’t make you wonder if it’s vegan or not – it will just taste amazing. Yup, it’s vegan and yup, you can do it! To ensure that I’m making good on my promise, most – if not all – of my recipes are fed to omnivores during their test runs!
A note on veganism versus plant-based diets: I believe in a vegan lifestyle, which means that I don’t just eat plant-based – I extend this avoidance of animal products to the rest of my life beyond just food. But the vegan lifestyle, as an ethical philosophy, is NOT a subject of this blog. It is something that I believe in; I just don’t intend to use as a topic here. This blog is about delicious recipes, and that’s that! I want everyone to be able to come here and enjoy the food. However, if you have any questions or comments about the vegan lifestyle I am more than happy to discuss them with you via email.
More about me:
I’m a computer scientist living and working in Charm City – Baltimore, Maryland, USA. Outside of work and food, I’m a lifelong runner and exercise junkie, and usually training for some kind of marathon or ultramarathon. I also commute to work by bicycle, and my daily urban traffic adventure keeps me on my toes; and love tennis, soccer, and hiking. I’m willing to do pretty much any other activity that gets me outdoors on the cheap, since I already spend 40(+) hours a week in an office. Not to mention the hours upon (albeit enjoyable) hours spent running this blog!
I mention all of my exercise and training, because as an athlete, I find that my plant-based diet provides me more than enough of all of the energy and nutrients I need to thrive. In addition to having resolved my medical history and being medication-free (which is HUGELY important to me), I am in the best shape of my life and I believe this to be due to how I eat. I wake up every day thankful that I discovered how to heal my body and soul through my food choices, and that’s why I want to share this part of my life online.
The truth is, I’ve wanted to start a food blog for years and become a part of this online community. But it wasn’t until I discovered vegan cooking that I believed I had something to add to the conversation. So as of July 2013, here I am!
New: Because the internet desperately needs more vegan fitness photos, here’s some of the latest proof of my “vegan gains”. This photo was taken in August 2017 by my uber-talented friend Rissa of Balance Photography for Mud Not Blood. I’m 5’2″ and currently weighing in at 115 pounds of plant-powered muscle. All of this has been possible through hard work and eating lots of delicious vegan food.
If you’re in the Baltimore area and want to work out with some crazy badass vegan athletes, shoot me a note!
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Susan says
I was reading your soyrizo recipe and was wondering, once I combine all the ingredients together can I divide into smaller portions and freeze, or is it necessary to completely cook before you add to a recipe.
I make my own meat chorizo, and once I combine the meat and spices I then divide and freeze and cook when I need it. My daughter likes soyrizo from whole foods and I wanted to try making for her.
Deborah Rivest says
Hi Shannon,
I am enjoying browsing your recipes. My Husband and I went Whole Food, Plant Based just over a year ago after some research on how to turn around some big health problems. In less than a year, I lost 50 lbs, my Husband lost 85 lbs. He reversed type 2 diabetes, high BP, and high cholesterol, and a lot of pain. he is now off all medications. I reversed heart disease, high BP, and high cholesterol. My husband was featured in a national magazine, Forks over Knives. About six months ago, we started a Facebook Page called “Eat Yourself Healthy” with lots of science based info and recipes to help others learn how to eat this way and answer questions. We also advocate no oil or processed foods. Please feel free to check it out. BTW your oil free Marinara Sauce recipe looks great! I’ll have to try it! Any questions?
Fred Fishman says
Hi Shannon-
I’ve been a vegan for about 25 years. I haven’t touched meat since then. Funny thing is that I LOVE food and it was difficult to get off the meat train, but I did it for the animals who are killed for my food. My question is that I’m reading and hearing that the plant foods that I’ve eating have tons of chemical and things that might be dangerous to eat. Do you have a list of what’s the right things for a strict vegan. Thanks for your time.
Gwen says
Thank you for this and Anthony Wilson 30 years Wilson thank you for your post as it is very important. How ‘very old’ are you? I’ve been vegan for almost 30 years and vegetarian for 20 before that and always enjoy finding new recipes and products. Veganism has evolved so much in my lifetime!
redhedgurrl says
wow – wish I could fix those typos. ….but thank you Shannon is of utmost importance!
Angie Collins says
Hi My Son & I have just recently gone plant based (my husband & other son still meat eaters) Can you tell me if & what supplements might be important.
Thanks Angie
Shannon @ Yup, it's Vegan says
Hi Angie. Not a doctor or a nutritionist. Seems to be most important to supplement vitamin B12, and possibly vitamin D and omega-3s depending on what you tend to eat.
Anthony Wilson says
I am a very elderly but fit – involved in masters sport – male. No meat, chicken, etc etc for 40 or more years. I try to be vegan but very occasionally have a small amount of dairy (eg no vegan substitute for the taste of parmesan) Equally rarely I have shellfish (not crustaceans) as they do not have pain receptors.
I have been involved with the science all my life. To be healthy strict vegans do need supplements. B12 is the biggest problem. It is not well absorbed in tablet/liquid form. An injection X 2-3 a year is the best. Females in particular but also males should take an iron supplement unless they eat a lot of artificially fortified food. A lot of food is fortified with vitamin D (+/- calcium) plus if you get plenty of sun it shouldn’t be a problem. However, although probably most of it goes to waste a general vitamin and mineral capsule lets you be on the safe side. You can get enough omega 3s etc from plant based sources but you need to eat a lot. The ideal source – fish oil capsules – are obviously not vegan. A lot of vegetarians are prepared to take krill oil capsules although, again, not vegan. For strength based sport there can be a problem with protein unless, again, you get a lot of plant based ones. Taking creatine as a supplement may be a good idea..
John Pierce says
I am definitely a carnivore but your recipes are great! I like to eat less meat and more of a vegan diet as I get older and your site is very helpful.! Hopefully I get better at cooking so I can contribute back.
Thanks!
Shannon @ Yup, it's Vegan says
Thanks for the note, I’m glad you’re enjoying my recipes! 🙂
Linda Bartlett says
My husband and I are only just transitioning over to becoming vegan and a friend here at work gave me your seitan recipie which i made yesterday and my husband loved it so will be making your meatless balls next !!! Then I discover you have a whole list of recipies which will really help me. We live here in NZ and are so lucky to have beautiful fresh vegetables though alot are grown here by Chinese market gardeners who have been here for as long as I was a child. I’m now 58 and wish I had become vegan a long time ago but it is difficult growing up surrounded by a lot of sheep and cattle. Just wanted to thank you for your blog which I find extremely interesting and all your effort is appreciated.
Ken says
Hi Shannon,
I came here looking for fancy vegan restaurants around Baltimore to take my wife to on a date. Then the video of the pumpkin garlic knots got my interested in seeing the other recipes. I found a lot of things I now want to make in just a few minutes. Plus my wife does not like if mushrooms are visible in food (flavor okay, no chunks). Thank you for publishing these!
Ken
Shannon @ Yup, it's Vegan says
Ken, thanks for your note! Hope you enjoy the Baltimore vegan restaurant scene 🙂 I’m always pleased to meet fellow mushroom skeptics.
Renu says
Hii shannon,
I am Renu from India. Excellent white cake recipe dear, but the cake flour that u use is not readily available here. Can i use all purpose flour 1 cup , remove 2 tablespoons flour from this cup and replace it with 2 tablespoons cornflour ,this is how v make cake flour.
PLS ALSO TELL HOW TO MSKE VEG CHIFFON CAKE. SO GRATEFUL TO U.
THANK YOU
Shannon @ Yup, it's Vegan says
Hi Renu, I’m not sure if that substitution would work but you can give it a try!
Geraldine Allan Alverson says
Back in October of 2017 I found a recipe on your website for a dinner dish, one pot, with asparagus, artichokes, spaghetti, etc. that I fixed for my neighbors that was outstanding. I went to your website today, but did not see it. I hope you will be able to retrieve it and send it to me. Look forward to hearing from you.
Shannon @ Yup, it's Vegan says
Hi Geraldine, could it be this one that you’re thinking of? https://yupitsvegan.com/one-pot-spaghetti-alla-puttanesca/
Elizabeth Daugherty says
Thanks I started my whole food plant based meal plane for health reasons. I was skeptical at first but I am sold. Though not a pure Vegan I am more Pescatarian. I too have cut out all butter bacon etc and opt for olive/grape seed oils and avocado and hummus. I’m losing weight, feeling more energetic diabetes Lupus and arthritis much better pain management.
Long story short thanks for your recipes I love them. Now to conquer the hard as rock chocolate chip and oatmeal cookies.
Shannon @ Yup, it's Vegan says
Glad to hear all of that, Elizabeth, eating more plants can definitely make one feel amazing! I do have oatmeal raisin and chocolate chip cookie recipes here on the site that I’m rather partial to, hope you’re able to give them a try! Best wishes.
Stacey Robinson says
Hi Shannon, Thanks for this blog and the recipes. I just found you and love what I am seeing so far. I would love an accountability partner for working out.
Marie McIntosh says
I’m gluten free. Sugar free but for honey and maple syrup.
Veggie recipes are welcome.
Al says
Oh, my goodness Shannon you’ve made an old bloke very happy. I am so glad to have found this site for so many reasons. Firstly, because the recipes are easy, delicious and vegan – my wife made a pasta recipe tonight that was awesome (we share the cooking 50/50 honestly ;). Secondly, because of the gorgeous, healthy picture you’ve posted of yourself so I can see you are living proof that you can be vegan and look healthy. Lastly, because I really need to get back into shape and you and the site are so inspiring. Thank you.
Be well
Al
Shannon @ Yup, it's Vegan says
Thank you for the kind words and very glad you are enjoying my recipes so far!!
Margaret says
Thank you for doing this website. I’m trying lots of the recipes since my husband just found out that he has some placque buildup. And u have decided that I’m only cooking things I think are delicious. So we’re treating your recipes as we go. Lots of delicious ones. Thank you for all your time and effort and generosity
Margaret says
Wow! Could you change that u to I and treating b to rating
Shannon @ Yup, it's Vegan says
Hi Margaret, thanks so much for saying that, I’m glad to hear you and your husband are enjoying the recipes!
Ruth Flowers says
I would love to know how to cook veggie style. I am 85 yrs old. What is tempeh? Help please
Ken says
Hi Ruth,
Tempeh is basically a cake of fermented soybeans. That description does not sound tasty, but like tofu, it does absorb the flavors of what it is marinated in. The most common way I’ve had tempeh is in a “bacon” form, say on a vegan BLT sandwich. It really is delicious. To me, it’s always had a pleasant little tang to it, no matter how it’s prepared.
Ken
Lisa J says
You are my culinary soulmate!!!! I LOVE LOVE LOVE that you do not like/use mushrooms (I can’t stand them myself and get SO tired of them being a vegan staple on most sites), and I love that your recipes are ALL 100% plant based! You are my new go-to spot for recipes. I made your Glazed Tofu and Gravy today for my non-vegan family; HUGE HITS!!! Thank you for your hard work, your efforts, and your generosity in sharing your delicious talent!!! Cheers and Bon Appetite!
Shannon @ Yup, it's Vegan says
Thanks so much, Lisa! Yes, no mushroom crutches here, haha! I’m very touched by your kind words and I’m so happy to hear that your family loved the recipes today! Cheers!