Yup, It's Vegan!

Plant-based recipes for everyone

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About Yup, it’s Vegan:

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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!

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Comments

  1. I used to float from blog to blog trying to find good vegan recipes and would usually move on from one once I hit a recipe I didn’t like. It hasn’t happened yet with yours. Every recipe I’ve tried so far has been amazing. For the past month, whenever I get ready to plan my meals for the week, this is the only site I check. This blog is fabulous, bless you, and I can’t wait for you to put out a cookbook because I’d buy it in a second.

    Reply

  2. I am having a new guest over to my home in a few days, and she is a Vegan, and I want to give her a wonderful vegan meal. I found your vegan recipe for lasagna, so now I’m on my way to that meal! Could I get your help for a few ideas of what else to offer to eat for dinner? I am not a vegan, but I would love to really have a totally vegan meal which she will enjoy. Thanks for any suggestions that you may have for me.

    Gwen
    newwineparty@gmail.com

    Reply

    • Hi Gwen, maybe some of my pumpkin garlic knots will go well with the lasagna? Or my creamy broccoli soup is another great choice if you are looking for comfort food. Honestly I think the lasagna is pretty filling and often just serve it with a side salad. Also, I just wanted to say thank you, I”m sure your guest will really appreciate the thought you are putting into this! I know I would if I were in her situation.

      Reply

  5. Hi Shannon,

    Love your recipes. My husband and i are opening a vegan Bed and Breakfast in Shepherdstown WV late this fall or early winter. Would love to use some of your recipes and invite you out to be a part of one of our vegan cooking classes. Check out SundogsBB.com

    Reply

  6. I came across your blog tonight when looking for a way to use my fresh zucchini and eggplant from my garden. We really enjoyed the recipe that I found. I then started looking at your blog page and really enjoyed reading about you and your journey. My husband and I are headed into our second year of eating a whole food plant based vegan lifestyle and are always looking for sound recipies that we can make. I know we will be making more of your creations. Thank you for your time and effort in creating this.

    Reply

  7. I made your cashew cultured cream cheese recipe. I may have let it sit at room temperature a bit too long, as it has a very “yeasty” taste. No sign of mold of any kind, but it did get a bit airy. Overall the texture is quite good. I would like to try the recipe using macadamia nuts instead. Any helpful hints?

    Reply

  8. Shannon I’m so excited to try your Coconut Chickpea Curry! I live in the Midwest and grew up eating meat etc. As of late though I’ve developed some intolerance to meat and dairy, so here I am week 2 of a vegan diet. Thank you for easy and delicious meals that my husband and kids will eat too. It’s been quite the change and challenge in our house as my husband and kids still eat their normal diets.

    Reply

  9. I went vegan due to health reasons. I am still vegan, permanently as a matter of fact, since my body lost its capacity to break down animal proteins less than a year after my switch. Why is my decision treated as an also-ran? I am still vegan. It shouldn’t matter why and ro what extent one is vegain. I mean, really, flexitarian?

    Reply

  10. Hi There..! Love your website… My husband and I will be trying to go vegan after watching What the Health. Plus my husband has MS which I think a plant-based diet will be so beneficial for him. I know it will be hard… I don’t know if we will stick to it but we are going to give it the good ol’ college try!! I am in search of very easy recipes to start off. Plus my husband is kind of picky which could complicate things. He works outside so his lunches were sandwiches eating while he’s driving. Do you have suggestions of simple vegan lunches?? We are going to try wraps and salads for his lunches but any other suggestions would be awseome! Thanks so much! Your website is great!!

    Reply

    • Hi Jessica, so glad to hear you and your husband are trying out a vegan diet!! Thanks for your kind words about my site.
      I love making sandwiches and wraps with different flavors of hummus (I have several here on the site if you search “hummus”). My Samosa Wraps and spring rolls are also nice portable lunch options. Other sandwich toppings I love: seasoned, thinly sliced baked tofu; mashed avocado with lime juice; bean sprouts; artichoke hearts and roasted red peppers.
      Good luck!

      Reply

  11. Dear Shannon,
    I’m so happy to have found your blog! I’m a hardcore carnivore and self-proclaimed “foodie” that has just made a decision to go vegan (health reasons). I was sure this would be the hardest thing I’ve ever done…but after spending the last hour reading through your recipes, I feel like you raise the humble veg/grain and legume to new heights. Spices, spices, everywhere! cannot WAIT to get started!!

    Reply

    • Hey there – thanks so much for your note! I’m so very flattered that you’re excited about my recipes – reaching people who are skeptical of vegan food is exactly why I’m doing this :). feel free to reach out to me if you have any other questions or comments and good luck!!

      Reply

  12. Hello Shannon,
    Boy am I excited that I stumbled onto you. I was looking up “braising instructions”… I was diagnosed with lung cancer last summer – non smoker kind. (I had never smoked.) Major surgery to removed my lower lobe of my right lung and a section of the upper lobe. They found it had not metastasized, nearby lymph nodes removed were all negative! No chemo or radiation needed – “Good to go!” the doctors said. I’m not stupid. Major changes – going vegan, organic and detoxing my body.
    Thanks so much for the Seitan recipe and your blog! I just joined.

    Reply

  13. I’m excited to try the recipe you posted-it looks tasty, healthy and easy. Three very important things! There’s another recipe from the same book that I saw on another website-a cauliflower chickpea scramble. I went out and got the ingredients and am making it tonight. This book looks really great.

    Reply

  14. Lovely blog! Thank u thank u thank u 🙂
    New to eating vegan style but excited to find some new recipes
    Bless you for taking the time to do this.

    Reply

  16. I found your website, looking for vegan recipes as I have began a vegan lifestyle! I’m not sure where to start, so I’m so happy to have found your site! I loved all the recipes, and look forward to trying them out. Thank you!

    Reply

  17. Hi! I just found your website and I’m already thinking about cooking all your receipt this weekend 🙂
    I’m vegetarian (For almost 1 year… kinda new in this whole world) and people often think I only eat lettuce and stuff. I have learned that being vegetarian/ vegan, is more than that. There are so many alternatives to eat healthy and enjoy it, while not hurting any animal.
    I really like the fact that your receipts are also made for lactose intolerant. Actually, tat is the reason why I ended up on your website…
    I only have one question: Do you have a book with your receipts? If you do, I would love to have it.

    Thank you for your wonderful website.

    Reply

  18. Oh god! You have no idea how glad I am that I’ve found your blog! Everything looks so amazing and delicious. I cannot wait to try.. I’m slowly transitioning into a vegan lifestyle. I am, just as you, lactose intolerant so that step wasn’t to difficult. At home I eat completely plant-based. The hardest part is eating out, since there’s not many vegan (or even vegetarian) options in my surroundings. So it all comes down to meal prepping! Thank you so much for your amazing recipes, I know what I’m doing this weekend!

    Love, Yanaika

    Reply

  19. Hi Shannon,

    My name is Anuj Agarwal. I’m Founder of Feedspot.

    I would like to personally congratulate you as your blog Yup, it’s Vegan has been selected by our panelist as one of the Top 100 Vegan Blogs on the web.

    I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 100 Vegan Blogs on the internet and I’m honored to have you as part of this!

    Also, you have the honor of displaying the badge on your blog. Use the code to display the badge proudly on your blog.

    Best,
    Anuj

    Reply

  20. HI! I jus discovered your blog because I was 4rying to figure out how to cook black rice in a rice cooker. I found the answer here. And a lot more! I am excited to try some of your recipes as my husband of 72 and myself at 56 have just recently gone 95% vegan. I love your food photography and your recipes sound delicious! Now, where was that black rice recipe?

    Reply

  21. Love your website and I am looking forward to using your recipes. Thank you so much for sharing these!

    Reply

  22. just found you and your blog. and LOVE it. love to share recipes and help people lead healthier lives.. I also run.. trained for NY marathon.. not sure i will do that again.b ut 6 half marathons at age 55 (this yr) is pretty good i think. I look foward to following and exploring your blog

    Reply

    • Thanks so much for your comment, Paula! I’m glad you are enjoying the blog so far. Your running achievements sound pretty awesome to me, I think it’s impressive to be so active in your 50s! The NY Marathon is definitely one that’s on my bucket list, hoping to make it there someday 🙂

      Reply

  23. Thanks so much! I’m starting my vegan diet January 1st. I have rheumatoid arthritis and a family history of heart disease (although I don’t seem to have that yet) but my cholesterol numbers are up. I’m going to be following Dr. Esselstyn’s diet from the Cleveland Clinic (same diet as Bill Clinton and Samuel Jackson!). The main difference for me is that I now have to avoid ALL oil. I’m really looking forward to trying your recipes. Your website is great. I’m 55 years old, so it’s about time to get started on this!

    Reply

  24. I just discovered your lovely blog a little while ago & already love your take on life!
    Your recipes are always winners & you cook a lot like me!

    I am not a vegan but do eat, cook & bake vegan at least 5x/week & also blog about it! 🙂

    Greetings from a foodie from Belgium! 🙂

    Reply

  25. Love your blog! I’m not vegan, but I do enjoy a lot of vegan food. My husband is a recent vegetarian and I followed a vegetarian diet for a little over a year with him. I follow a very heavily plant based diet still and try to cook and eat as unprocessed as possible. I love your ‘mission’ and agree with a lot of your thoughts and ideas. My ‘mission’ is slightly different, so I include some meat and dairy recipes. It’s great to have a lot of vegan recipes up your sleeve though, so I will definitely be coming back to your blog when cooking for vegan friends, family or sometimes even just us.

    Keep doing what you’re doing! It’s great!

    Reply

    • It means a lot to me that you took the time to leave your thoughts – thank you! I’m glad to hear that my recipes are appealing to someone who isn’t 100% vegan; that was definitely one of my biggest goals! I’ll never forget the time that I got my Czech grandmother to like my raw, vegan kale salad… it made me realize that good food can transcend labels. Thanks again for visiting & commenting. 🙂

      Reply

  27. Dear yup, its vegan. I am not on Twitter Pinterest Instagram or Facebook. Any other way to ” follow ” you? Through email subscription perhaps? Recipes look interesting. Please let me know.
    Thanks! :-))

    Reply

    • Hi Uma, thanks for reading! =] Yes, you can subscribe via email.. on the right-hand side of the page, there is a box that says ‘Never miss a recipe!’ where you can enter your email address. You’ll get an email whenever there is a new post. Let me know if for some reason that isn’t working, and I can add you manually.

      Reply

  28. I just found your blog today via Pinterest and usually hate blogs but…once again, I’m wrong…I love yours! Pressed for time today but will most definitely check out again! I’m a new 54 3/4 yr. old vegan….doing it alone and so far….knock on wood….hanging in there!
    Aloha & mahalo!!!

    Reply

  29. Hi Shannon! I just discovered your blog via the Virtual Vegan Potluck. Just read through your bio and I think it’s great that you don’t use processed vegan products. I do my best to avoid those too. I’m glad you discovered health through food. It’s a pleasure to e-meet you! Celeste 🙂

    Reply

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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.
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