6 Great Vegetarian Food Bloggers To Follow

These top vegetarian food bloggers will sort you out for delicious recipes and solid health advice!

By Arwa Lodhi

So, I’ve got some good news, and some bad news.

The good news? Nearly half  the American population eats at least one vegetarian meal per week. Yay!

The bad news? Only four percent maintain a vegetarian or vegan diet all the time.

While there are some benefits to eating meat on occasion, countless studies point to the many health benefits of vegetarian and vegan diets.

In fact, recent research suggests those who avoid meat have a lower risk of obesity, hypertension, type-2 diabetes, heart disease, and  multiple cancers. And of course, they contribute to far, far less animal cruelty and environmental destruction.

So why don’t more people go veggie then?

One reason could be because they have no idea what to make for dinner. I mean, the ‘meat and potatoes’ food model has been shoved down our throats – literally and figuratively – for decades.

And let’s be honest: salad for every meal doesn’t sound very appetising for most people.

To help encourage carnivores to veg up their diet, we reached out to top vegetarian bloggers to see how they cook up new and innovative dishes and what inspired them to choose a mostly plant-based lifestyle.

Here below, these top vegetarian food bloggers were also kind enough to send along their favourite recipes. All healthy, all vegetarian, and all tasty.

Why not share this page with someone you care about to inspire them to go veggie?

Meet 6 Awesome Vegetarian Food Bloggers

1. My New Roots

A holistic nutritionist and chef,  Sarah Britton  (BFA, CNP) is another of our top vegetarian food bloggers. She’s the creative force behind My New Roots, the award-winning food blog. It features original recipes that taste great, look beautiful, and boast incredible health benefits. A Certified Nutritional Practitioner, Sarah is also the founder of New Roots Holistic Nutrition. The goal of New Roots is to educate others to be an active participant in their own health and healing.

Why are you so passionate about plant-based food?

Eating a plant-based diet has so dramatically changed the way I feel, for the better–I have more energy, clarity of mind, and most importantly, connection to the earth. There is also a noticeable peace and calm that comes with eating this way. The body is strong and the mind is at ease.

You describe yourself as a “whole food lover.” What does this mean to you?

I try to avoid any foods that have been radically transformed from their original state. Short of that, if I know that I can’t make it at home in my kitchen (yogurt, pickles, nut milk, granola, etc.), then I probably wouldn’t eat it.

Whole foods are perfect little packages of nutrition, so much more than the sum of their vitamins and minerals. When we begin taking apart foods to prolong shelf life, increase or decrease macronutrients, and alter the taste, we really do dismantle the delicate life force and balance of elements that are synergistically linked for our own benefit.

What would be your top tips to someone who wants to eat healthier but has no idea where to start?

Starting small is very important. Many people feel the need to overhaul their diet in a day, and this is simply unrealistic. Swapping processed foods for whole foods (quinoa for white rice for example) is a great way to start. That’s because you will notice a difference in how you feel right away.

But I always say the three things you can do to change your health dramatically are: chew your food, drink more water, and think happy thoughts!

Favourite recipe: Beet and Black Lentil Borscht

2. The Messy Vegetarian Cook

Kip Dorrell  is a self-confessed messy cook. She has a penchant for vegan food and travel. When she’s not making a mess in her home kitchen, you can find her in a far-flung corner of the globe seeking local recipes to veganize. Yep, that’s right: the woman who was one of our top vegetarian food bloggers is now actually a full-on vegan blogger!

You moved from Maryland to London. How has the location change affected the way you cook?

Before I moved to the UK, I had no knowledge of cooking. Well, cooking beyond opening a packet and putting it in the microwave! It’s a habit that carried me through my first couple of years abroad. The way I interacted with food changed not as a result of my move, but in a single moment upon eating tofu at a vegan restaurant in Beijing.

Prior to then I hated bean curd! But that meal changed my entire outlook on food. I vowed to learn to make my own tofu (and I did). And in that pivotal moment, my relationship with food changed to the extent that I wanted to be more than a consumer of my meals. Instead, I began to crave both participation in the preparation and an understanding of the process.

Your goal is to make food delicious despite the lack of meat or a major focus on weight loss. What are the main factors you look for when creating a meal?

First, I’m neither a health expert nor a nutritionist. I’m just a vegetarian food blogger! I also dislike the body-shaming tactics that often go along with focusing on weight loss in any lifestyle. When I’m preparing my meals, I seek balance. I also don’t mind if I gain a few pounds here and there.

Balance to me also extends beyond a meal tasting good. I am heavily influenced by Thai cooking, a style in which flavour, texture, and contrast are appreciated equally. If I’ve prepared a crunchy deep fried tofu, for instance, I’ll eat it alongside a light and refreshing soup and rice. An extremely salty dish will be accompanied by a bland dish. Condiments like fried garlic and peanuts are always present to add texture.

What helped you choose to live a vegan lifestyle?

When I was 12, I met a friend who didn’t eat red meat. That was my introduction to the idea of eschewing a given food. Soon thereafter, my parents took me to an open day at the Maryland Department of Agriculture, where I was given a sample of fish to eat. As I chewed, I turned to look at the aquarium behind me, put two and two together, spit the fish out, and that was the end of all meat for me. Eighteen years later, I became vegan.

Favourite recipe: Thai Curry Noodle Soup

3. Vegetarian Mamma

Cindy Gordon is another of our top vegetarian food bloggers. She’s a mom and a foodie who loves to blog about gluten-free vegetarian/vegan recipes. She also focuses on foods that are peanut, tree nut, dairy and gluten- free. Cindy’s family is dedicated to finding and creating recipes and products that fit the family’s allergy needs. She resides in Ohio with her husband and two boys, and loves spending time with her family, gardening, good wine, and cooking, of course!

Your family is not only vegetarian, but also follows other strict dietary guidelines due to allergies. What are some of your kitchen staples that work for everyone in your family?

We do not have any peanut or tree nut products in the house.  Part of the family also avoids gluten and dairy.  Staples for us are foods that are naturally healthy and naturally allergen free.  We’re always stocked with fresh fruits and vegetables!

Other blogs are a big inspiration for you when it comes to mealtime. What nutritional guidelines do you look for or adapt your recipes to fit?

I love finding recipes on other blogs that are healthy but also simple to make. When looking at recipes to adapt, I try to make sure they use common ingredients that I or one of my readers is able to find at a local store. We are all busy. Time in the kitchen should be fun and inspiring.

Using simple recipes with healthy simple ingredients makes cooking a breeze! I try to focus our recipes on whole foods and unprocessed foods when I can. While we do enjoy our sweets, I try to limit the intake of sugar and anything artificial in our house.

Do you have any suggestions for others who would like to cut out GMOs and artificial flavours and colours when food shopping?

We are a family of label readers due to all the allergens we need to look out for.  Being a label-reading detective is key! Learn the names of things are you trying to avoid or need to avoid.

For example, there are many ways gluten can hide in certain products.  We shop at a grocery store that does not allow any products with artificial flavours or colors, so that makes shopping a bit easier.

Favourite recipe: Air Fryer Potato Wedges

4. Lisa’s Kitchen

Lisa Turner is another of our top vegetarian food bloggers. She has been a vegetarian for more than 20 years. Her is passion for healthy food, with an emphasis on Indian cooking, along with other ethnic dishes. Lisa’s Kitchen was started in 2007 to share her love of cooking and to provide guidance for those also wishing to follow a varied and healthy vegetarian diet with plenty of whole foods, without sacrificing flavour or creativity.

You’re an avid spice user. In fact, many of your recipes include more than a handful of spices. What are some of your favourites?

That’s a tough question to answer! My cupboards are packed full of an array of different herbs and spices. If I had to choose though, I would say turmeric, cumin, coriander, and, of course, cayenne. A good homemade blend of garam masala and chat masala is also a must in my kitchen.

It’s no secret you love legumes. Which is your favourite, and what’s your favourite way to use them?

Another tough question, because, again, my pantry has an endless variety of legumes on hand to choose from. But if forced, I would have to say chickpeas though. They’re just so perfect in curries! Garbonzos are also ideal made up into dips such as hummus, and feature perfectly in salads and made up into little patties. They can also be stuffed into little breads or served up with chutneys and sauces.

Beyond just tasting great, what nutritional benchmarks (if any) do you look for in your meals?

Balance, quality of ingredients, and freshness. Processed foods are avoided.

Image: healthiersteps.com

Favourite recipe: Chickpeas in Tomato Gravy

5. Veggie Runners

Whether you love running or not, Veggie Runners will be one of your favourite vegan food bloggers! It’s basically a food and fitness blog written by mother and daughter marathon runners, Jayne and Bibi Rodgers.

Winner of Best Blog at The Running Awards 2014, it’s full of gourmet recipes for athletes, tips for a healthy pregnancy, running tips, and chatty tales of their trials, tribulations, and occasional triumphs in their trainers. .

Running is a huge part of both of your lifestyles. What are some of your favourite vegetarian ways to fuel up before a workout?

For big races, we start carb-loading two days before. We eat loads of grains like quinoa in veggie burgers, or barley in a risotto (we call it barlotto). Some people eat big bowls of pasta, but it’s just too boring for us! Protein is important when you’re training, but it’s really not too difficult to get with a balanced vegetarian diet. Did you know, even frozen peas contain six grams of protein per serving!

Lots of readers look up to you for suggestions and advice for leading a healthy lifestyle. What tips can you share to eat like one of the world’s top vegetarian food bloggers?

Don’t be afraid to try things out, don’t be intimidated by new ingredients, and be proud of your food choices. If someone is asking about the Chia seeds on your salad, or the hemp hearts on your cereal, take it as an opportunity to help other people learn. Not every ingredient will be a winner. I’m still trying to work out how to make the chlorella in my cupboard  palatable! But some will. You won’t know how you lived without some ingredients after a while!

How do you keep things fresh and avoid eating the same foods every day?

The key here is in prepping. I [Bibi] often chop up lots of salad vegetables on a Sunday night and keep it in a big bowl, covered up. Each day, I portion some off and add something different. That could be curried chickpeas, leftover falafels, a boiled egg, or a handful of nuts and seeds.

I also always have at least two kinds of homemade soup in the freezer to pull out when I’m having a lazy day and just need something quick. By the end of the week, there’s nothing wrong with a peanut butter sandwich. So as long as you have a piece of fruit, too! We’re all about progress, not perfection.

Favourite recipe: Fruity Chelsea Buns

6. Easy Cheesy Vegetarian 

Becca Pusey is the last of our top vegetarian food bloggers. She’s actually a full-time blogger living in the UK with her new husband and gorgeous pet rat. She spends her days cooking, writing, and washing endless dirty dishes. Her blog, Amuse Your Bouche, is full of simple vegetarian recipes, and she aims to show that vegetarian food doesn’t need to be fiddly, unsatisfying, or lacking in flavour. Check out more from Becca  here.

You’re a huge cheese fan. How often do you incorporate cheese, eggs, and other non-plant-based vegetarian foods into your cooking?

I’m not a vegan, so I use cheese and eggs on an almost daily basis, but definitely not for every meal. We eat vegan meals quite often too!

Simplicity is a major tenant of your recipe index. At what point do you drop a recipe because it’s too complicated?

I usually don’t even attempt a recipe if it’s too complicated–spending hours on a fiddly recipe just doesn’t appeal to me at all. I like simple dishes with simple ingredients. As long as you’re using some good flavor combinations, a simple dish is usually just as tasty as something far more complicated.

What are some of your favorite vegetarian protein sources (aside from cheese!)?

I’m obsessed with both chickpeas and black beans. They’re a great way to raise a vegetarian dish from side dish status into a full meal. They’re really filling and they mean that a vegetarian meal can be just as satisfying as a meal full of meat.

Favourite recipe: Spicy Bean Burritos