What Do Vegans Even Eat? Turns Out, Quite a Lot

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Let’s be honest, the moment someone says they’re vegan, the question that follows is almost always the same: “But what do you even eat?” And it’s rarely asked with curiosity—it’s usually tinged with confusion, pity, or sheer disbelief. As if giving up meat, dairy and eggs means resigning yourself to a lifetime of celery sticks and sadness. But here’s the thing: being vegan doesn’t mean less food, or boring food. It just means eating differently—and often, more colourfully, more creatively, and dare I say it, more deliciously.

So what does a typical vegan eat? The short answer is: everything, except the animal bits. The longer answer? Well, that’s where things get interesting.

Breakfast doesn’t start with sacrifice. It often starts with oats, but not the sad, grey kind. Think warm bowls loaded with cinnamon, banana, peanut butter, toasted seeds, and a drizzle of maple syrup. Or tofu scrambled with turmeric, black salt (for that eggy flavour), mushrooms and spinach on sourdough toast. Or even a cheeky smoothie packed with fruit, plant milk, chia seeds, and nut butter so thick you practically chew it. Some mornings? Vegan flapjacks or avocado toast with lemon and chilli flakes. Basically, breakfast is still breakfast—just without cholesterol.

Mid-morning snacks are anything from fruit and nuts to leftover banana bread, coconut yoghurt with granola, or a sneaky vegan choccie you swore you’d save for later. You don’t need to miss your morning biscuit-and-tea ritual—there are plenty of dairy-free bakes out there that don’t taste like cardboard. And if you’re the meal-prep type? Bliss balls, roasted chickpeas or hummus with crackers will keep you going.

Lunch is where the real fun kicks in. You’ve got hearty lentil curries with rice, loaded wraps with falafel, hummus, avo, and crunchy veg, spicy noodle bowls with peanut sauce, or a chickpea salad that actually fills you up. No sad lettuce involved. And if you’re on the go? There’s almost always a way to veganise a takeaway order—ask for no cheese, swap mayo for avo, skip the bacon. The world is catching on, slowly but surely.

Afternoon pick-me-ups? Coffee with oat milk (it’s the creamy king of plant milks, let’s be honest), a quick piece of dark chocolate, or toast slathered with almond butter and jam. Maybe even a cold leftover slice of last night’s vegan pizza—because yes, that exists, and no, it’s not terrible. In fact, most people don’t even notice the cheese is plant-based unless you tell them.

And dinner? Dinner’s where it all comes together. Stir-fries with crispy tofu and sticky sauce, roast veggie trays with tahini dressing, mushroom risottos, vegan burgers, creamy coconut curries, or plant-based pastas that hit every comfort note without needing a single animal ingredient. You can have lasagne, shepherd’s pie, burritos, stews, sushi—almost any dish can be veganised with the right swaps. And the internet is full of recipes that make it easier than ever. You’re not left guessing how to survive on quinoa and kale. Unless you like quinoa and kale, in which case, live your best life.

Dessert? You thought we’d skip that? Absolutely not. Vegan baking has come into its own. Brownies made with black beans or sweet potato (that you’d never guess), cashew cheesecakes, gooey chocolate puddings, apple crumbles with plant-based custard, and ice cream made from coconut, oat, or almond milk. If it’s sweet and wonderful, there’s probably a vegan version—and it probably doesn’t taste like a compromise.

So no, veganism isn’t a daily struggle to pretend you’re full. It’s not about nibbling on salad while everyone else digs into dinner. It’s about eating well, with intention, and often with a lot more variety than before. Because when you take out the animal products, you start exploring ingredients you may have never bothered with. You’ll try jackfruit one day, lentil bolognese the next. You’ll learn that nutritional yeast isn’t as weird as it sounds and that mushrooms can genuinely feel like steak if you treat them right.

A typical vegan plate isn’t limited—it’s loaded. With vegetables, grains, beans, legumes, spices, sauces, and satisfaction. You’ll find yourself making meals that are colourful, layered, and more in tune with the seasons. You stop relying on meat as the main event and start building flavour from the ground up. And somewhere along the way, your tastebuds adjust. Your creativity shows up. Your energy improves. And the “But what do you eat?” question starts to feel a little silly.

Also, let’s not ignore that it’s 2025 and the supermarket shelves are full of ready-made vegan everything—nuggets, pies, mayo, sausages, mince, milk, cheese, yoghurt, ice cream, and more. It’s never been easier to switch a few things out and experiment. Whether you cook from scratch or prefer your meals in a box, there’s a way to make it work.

But ultimately, being vegan isn’t about trying to recreate every single animal-based meal you ever ate. It’s about discovering new favourites. Finding joy in cooking again. Learning how herbs, spices, and a little creativity can completely transform your plate. And knowing that what you eat aligns with what you believe in—whether that’s kindness to animals, better health, or a lighter environmental footprint.

So the next time someone asks, “But what do you even eat?” you can smile, maybe show them a picture of your last meal, and say, “Everything. Just different.”