Thank you for interest in working together! If you have a product, service, or business need that you think would be a good fit for this website or for my background, please contact me by email at shannon @ yupitsvegan.com.
Available opportunities include, but are not limited to:
- Sponsored posts, including photography and recipe development
- Product reviews and giveaways (cookbooks are especially welcome!)
- Dedicated advertising space in a variety of sizes and locations on the page
I am also available to hire for outside food photography and recipe development. My rates depend on the nature of the project but if you reach out with more information, I will provide you with a quote as quickly as possible. Drop me a line with a little bit about what you have in mind and I’ll be happy to send along my media kit!
Please also be aware that I will not consider collaborations with products or services that contradict my vegan beliefs. More information about this can also be found in my advertisement policy.
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.
Helena says
Hi Shannon,
Hope you’ve had a lovely Easter weekend!
Helena here from Instagram @jonandhelena here. I tried to contact you yesterday regarding a collaboration that I think you’d be such a good fit for. The email bounced back though. Do you have an alternative email? I tried shannon@yupitsvegan.com.
All the best,
Helena
Aaron Winters says
I have recently taken over as the executive chef of an Ivy league college in Memphis TN. Rhodes College, we are very vegetable/vegan forward. I am a master butcher and trained chef, looking to broaden my knowledge. You food looks amazing, I want to reproduce some on a large format for students here. May be able to do some featured dinners. Looking forward to speaking with you.
Leslie says
Hi Shannon,
I would really love to try your potato bread but have no idea how much flour is in 375 grams, or a way to measure grams and ounces. Do you have a way on your site to convert your recipes to cups and other cup measurements?
Thank you
Leslie
P.S your email above doesn’t work
Erin says
Hi Leslie,
The conversion of grams to cups will vary depending on the flour and, more importantly, how you measure it (e.g., do you spoon flour in the measuring cup or scoop it and run a fork across the top, the latter being heavier.), but from my experience a cup of bread flour weighs between 145-155 grams, so I’d say 375 grams is about 2.5 cups. All purpose flour is closer to 125 g per cup. Kitchen scales are tremendously handy, easily stored, and can be purchased for less than $20 online or in big box or home goods stores. Look for one that provides both metric and US measurements. Of course, I defer to Shannon but thought I’d share my experience in the meantime. Good luck.
Erin
Shannon @ Yup, it's Vegan says
Thank you Erin. Highly, highly recommend using a kitchen scale rather than converting back to volume. Grab a cheap one from Amazon. Virtually all of them will allow you to use both ounces and grams. Imprecise flour measurements is a big part of why baked goods don’t work out, so I just prefer to eliminate that issue by baking by weight, especially with the added complication of vegan baking.
Anthony says
Love your recipes 🙂 I’m working with a brand that could be a great fit to collaborate with, I just sent you an email!!
Kaila says
Hello! I want to make the Avocado and Edamame dumplings and I am wondering if these ingredients go in the dumplings or if they are used for the dipping sauce
1 tbsp coconut sugar (or light brown sugar)
2 and 1/2 tbsp soy sauce or tamari
1 and 1/2 tbsp sriracha or other chili sauce (plus more to taste)
½ tbsp toasted sesame oil
¼ tsp ground white pepper
½ tbsp rice vinegar or other light vinegar
Thanks!
Kelley Davidson says
I am newly vegan and trying to prepare a turkey substitute for the family for Thanksgiving. Do you have any suggestions?
Shannon @ Yup, it's Vegan says
Hi Kelley,
For Thanksgiving entrees definitely I would recommend the walnut lentil loaf from my site!
Shannon says
I really enjoyed your site for about 2 minutes trying to read the article on the crispy wave plant. I left because, sheesh, I was getting a banner ad on the bottom, 5 video ads every time I’d scroll, giant ads popping up from the bottom that blocked the page until I X”,d it down, more text blocking ads that are Google ads, video ads following me down the page as I scroll…as I type this ive batted away or been interrupted by 18 ads. I know everyone likes money but you’re so user-unfriendly with these ads I seriously can’t read 1 article so sure am not enduring a good look at your site. There are cheaper ways to do a blog or just tone it down. I admire your work but it’s as ad-heavy as the tabloid click bait sites and I know you don’t mean for it to scare viewers off. Ty!
Robin says
New to the vegan world. What kind of nondairy milk do u suggest for your spinach pesto pasta??????
Shannon @ Yup, it's Vegan says
I prefer Westsoy unsweetened soy milk, Ripple unsweetened plain pea protein milk, or something else super neutral with no flavor added.
LL says
Hi Shannon, that’s for your recipes! I saw in your “work with me” section that you won’t collaborate with projects which contradict your vegan beliefs, which I think is awesome! Did you know that there are pop-up ads on your website promoting eggs? I have seen these ads a few times popping up on the bottom of your pages in the “Ad” bar. Just thought you might want to know since it conflicts with your statement. Thanks!
Shannon @ Yup, it's Vegan says
Hi there, I’ve received this concern many times and I understand how it seems. Unfortunately I don’t have any control over the ads that appear here, they are based on whatever the ad company thinks the active user will want to see and it’s an inexact science. I try to block ads for animal products when I happen to see them, but it’s literally impossible for me to stop that from happening. On the other hand, if I didn’t display ads then I would not be able to keep this site online due to the cost of hosting and maintaining it. Thanks for your understanding!
Chiao-ih Hui says
Hi Shannon!
I recently tried contacting you at shannon@yupitsvegan.com and it bounced back.
We’re reaching out to see if you’re interested in a collab.
Please email me when you can.
Thanks!
Shannon @ Yup, it's Vegan says
Hi there, please try me at my backup email yupitsvegan@gmail.com. I’m sorting out a mailbox issue 🙂
Madison Amirehteshami says
Hi Shannon!
My name is Madison, and I’m an intern working with Raise Vegan.
We are working on connecting with plant-based chefs and recipe developers, in the hopes of featuring their content on our site, and social accounts.
We liked your recipe for Chickpeas Fra Diavolo and we would love it if we could feature it on our site, and link back to your blog and Instagram.
Your recipe will also appear in our weekly newsletter, which goes out to around 10,000 subscribers.
Please let us know what you think!
Thank you,
Madison & The Raise Vegan Team
Alicia Ojeda says
Curious if you’ve tried the bacon “raw” in the dehydrator?
Shannon @ Yup, it's Vegan says
I have not, sorry!
janeen obis says
Hello,
My husband was Paul Obis who founded Vegetarian Times Magazine in 1974. He died last summer from Lewy Body Dementia. I wrote a rudimentary interactive, virtual memorial in his honor because he made such an impact on the Vegetarian Movement.
I am writing you to see if you would be interested in posting about him. His main desire in life was to make a difference. I feel he did through his magazine.
Warmly,
Janeen Obis
Isabel says
I was wondering if you ever do vegan baking without coconut oil? I am severely allergic (which makes being vegan so difficult) and would love to know what I could replace it with in your recipes.
Shannon @ Yup, it's Vegan says
Hi Isabel! Hmm, in baking recipes where I use a blend of coconut and vegetable oils, that (along with the non-dairy milk in the recipe) is generally intended to replace butter, so you could try replacing all of those with an equal amount of coconut-free non-dairy butter substitute. I’m not quite sure what a good 1:1 substitute is for coconut oil alone, such as in my scones, but I’ll definitely keep in mind that there are folks with coconut allergies who may need other options, and try to produce some more baking recipes that don’t rely on it! Thanks for your comment and good luck!
Dawn Willoughby says
Hi SHANNON!
I want to make your oil free mayo for fresh tomatoes. Could I sub dates for agave or brown rice, which my evil twin will polish off in a day?
Shannon @ Yup, it's Vegan says
I haven’t tested out that recipe with dates – but I’m not sure what they’d do to the texture or how many to use. I might be more inclined to just omit the sweetener altogether, or maybe add a splash of apple juice.
Karen Ackerman says
Thank you very much for your timely response. I have attempted to find (to the point of frustration) who sells Coconut yogurt and find 6 million variations–I exaggerate–it was 2 million–example “Greek Coconut yogurt.” What the heck? Could you help me find who or how to make my own Coconut yogurt. I do not own a yogurt maker.
Lastly, would it be acceptable to buy Coconut milk? OOPS that was not the last annoying question–NO stores near me sell unflavored, unsweetened yogurt as you SPECIFICALLY noted. I just want to make your cream cheese (vegan) recipe.
Karen Ackerman says
I have been on this darned computer for more hours that I care to admit trying to find So DeliciousPlain Unsweetened Cultured Coconut Milk. I have found unsweetened coconut milk but NOT CULTURED. Also, you noted you use this as your “nondairy yogurt of choice.” Perhaps I am stuck on the semantics, but how can “milk” be a “yogurt of choice?” Call me stupid.
I would appreciate a response. I honestly do not understand. I would greatly appreciate clarification/elucidation. Thank you!
Shannon @ Yup, it's Vegan says
Karen,
Coconut yogurt is cultured non-dairy milk just as regular yogurt is cultured dairy milk. Hope this helps.
Christine Beard says
Hello! I very recently became vegan (from being vegetarian) and I went first to your website and thank goodness I did!!! I made sticky sweet cauliflower, red pepper and white bean hummus, and just now made vegan mac and cheese and I’m overflowing with gratitude to you, stranger that you are. Thank you so much for doing this and if I can help you edit your posts that is something I have done for work and in a volunteer capacity and would be happy to volunteer to do it for you. Thank you thank you thank you!!!!
Joanne says
the current ads that are running on your page, have they met your approval? are these your dedicated ad space? like ghirdelli and progressive insurance and say market basket coupons?
Shannon @ Yup, it's Vegan says
Joanne, most of my current ads are managed by a third party and I haven’t had any direct influence over their contents.
Joanne says
🙂 i figured that,,, Love your site! tried the fakin bacon last night!!!! was amazed really great turn out! 🙂 thanks
Shannon @ Yup, it's Vegan says
Awesome, Joanne, glad you enjoyed it!