You’ve recently made the decision to become vegan? … Or to try half-vegan, three-quarters-vegan, plant-based, or to lean a little more towards the plant-based side of the world?
Surely, depending on where you live
on this planet, and what your circumstances and food preferences are, there is
a lot of room for personalization of this list. There are (almost) a billion
different vegetables, fruits, nuts, sauces, ready-made vegan meals, plant-based
milks, … and vegan tiramisu gelati (not yet) …
a) You want to make yourself
healthier. That will make you happier. You take control of your life, feel
better, enjoy your own body more, …
and/or
b) You want to help protect the
environment (i.e. reduce climate change promoting greenhouse gas emissions, the
pollution of water, air and soil, the use of arable land, fresh water, and fossil
fuels, as well as the escalating species extinction rate) …
and/or
c) You want to stop supporting the slaughterhouses
and factory farms, and the needless violence against animals.
Make the place where you live a
paradise full of amazingly delicious vegan ingredients. Delicious ingredients
will lead to delicious food. Invite some friends over to help you. In no time
you’ll be a happy vegan camper.
Note: If you’re shopping at the supermarket, and at
the check-out other customers are glancing at your shopping as if to say “Whoa,
that’s some healthy shopping” or “Who will eat all of this?” you know you’re
doing something right.
Note: Many food products say “May contain traces of
…”. This is information for people with allergies. A product that states “May
contain traces of milk/eggs/…” is still vegan. There are no animal products in
the ingredients, but the food was manufactured on the same machines or in the
same factory/company as other (non-vegan) foods, and therefore might contain
traces of these.
So, without further ado … here’s the
shopping list. Adjust at you own discretion.
Fruit
Recommendations: Try to buy a few different kinds at
the same time. Try to mix it up every now and again. Don’t always just buy the
same fruits. If possible choose more local and seasonal fruits.
Examples:
Apples
Bananas
Berries – Can also be bought frozen.
Oranges
Tangerines
Grapefruits
Pineapple
Grapes
Kiwis
Mangos
Papayas
Melons – including watermelon,
honeydew, cantaloupe, …
Nectarines
Peaches
Lemons (Make some fresh lemon
juice.)
Limes
Apricots
Cherries – often available frozen
too
Cranberries – You can use the fresh,
unsweetened ones for cooking.
Pears
Kakis/persimmons/Sharon fruits
Plums
Pomegranates
Plantains
… and many other fruits that are
available where you live.
Note: Some people (who are not nutrition scientists)
claim that fruit is unhealthy because it contains sugar. Fruit contains a lot
of things, including fibre, vitamins, minerals, sugar, and many other plant
components (“phytonutrients”). The science says: Fruit is healthy. Aim for four
or five daily portions of fruit.
If you have diabetes, you can eat
fruit, but it’s probably best not to eat too much of it. Instead, focus more on
vegetables and legumes.
Do not brush your teeth directly
after eating acidic fruit – rinse your mouth with water first – otherwise the
fruit acids can attack your tooth enamel and in the long-term do some damage.
Dried fruit
Recommendations: If you like snacking – try to snack more one nuts (no salt) and dried
fruits.
Examples:
Raisins
Currants
Dates
Figs
Prunes
Dried apricots
Dried bananas
Dried pineapple
Dried apples
…. and many other dried fruits that
are available where you live.
Note: See the note on fruit above. Dried fruit is a
more concentrated source of sugars than fresh fruit. It’s OK to eat dried fruit
every day. But don’t live on mostly fruit/dried fruit.
Vegetables
Recommendations: Buy some vegetables that you like to
eat cooked and some that you like to eat raw. Always buy a variety of
vegetables. You can also buy some frozen vegetables, … and some carrot juice
(if you like).
Examples:
Carrots
Tomatoes – Also buy some canned
tomatoes (whole, chunky or puree; I prefer: no salt)
Cucumbers
Bell peppers
Beet roots
Sweet potatoes
Broccoli
Cauliflower
Kale
Chinese cabbage/Napa cabbage
Boy choy/Pak choi
Rocket/arugula
Spring greens/collard greens
Lettuce – Iceberg is probably the
least nutritious one.
Spinach
Swiss chard
Beet greens
Mustard greens
Broccoli raab/rapini
Turnip greens
… You can also pick some dandelion
leaves or nettle leaves.
Asparagus
Celeriac root
Celery
Fennel
Kohlrabi
Artichokes
Brussels sprouts
Cabbage – white, savoy, or red
Sweetcorn
Aubergines/eggplants
Courgettes/zucchinis
Pumpkins
Okra
Parsnips
Parsley roots
Swedes
Jerusalem artichokes
Potatoes – Potatoes are probably not
the healthiest vegetable, because they are less micronutrient-rich than other
vegetables. But that doesn’t mean that potatoes are unhealthy (unless by
potatoes you mean French fries or potato chips).
…. and many other vegetables that
are available where you live.
“Condiment vegetables” – what else should we call them?
Recommendations: Eat more garlic, onions and ginger.
Some traditions exclude these foods – very likely not a good idea.
Examples:
Garlic
Onions
Green onions
Shallots
Leek
Ginger
Radishes
Sauerkraut or other pickled
vegetables – like pickled onions, pickled ginger, …
... and many other “condiment
vegetables” that are available where you live.
Fresh herbs
Recommendations: You don’t need to have these. But
often they are easy to grow and/or widely available and very very tasty.
Examples:
The usual suspects such as basil,
mint, thyme, oregano, …
Rosemary
Parsley
Dill
Chives
Rosemary
Parsley
Dill
Chives
Cress – different types
Lemongrass
… and many other herbs that are
available where you live.
Nuts and other healthy
fats
Recommendations: Eat nuts
or seeds every day.
Note: Yes, peanuts are not nuts botanically
speaking. Neither are walnuts, pecan nuts, Brazil nuts, almonds, cashews,
pistachios, macadamias, … (See here – nerd info)
Examples:
Nuts (unsalted) – for example
almonds, hazelnuts, peanuts, cashews, walnuts, macadamias, pecans, Brazil nuts,
pine nuts, pistachios, etc.
Seeds (unsalted) – for example
sunflower seeds, sesame seeds, hemp seeds, chia seeds, pumpkin seeds, poppy
seeds, etc.
Ground linseeds/flax seeds – We
cannot digest the whole seeds, as their shells are too hard.
100% nut or seed butters
Tahini (sesame seed butter)
Avocados
Olives – Most black olives are “dyed” black.
Durians – if you live in Vietnam or
Thailand … or they live with you
Cold-pressed olive oil
Cold-pressed rapeseed oil/canola oil
Cold-pressed linseed/flax seed oil
Coconut flakes – if you like them
Coconut oil – if you must … I mostly
avoid it because it’s high in saturated fatty acids, which are quite likely not
very healthy.
Margarine – Look for one that’s
vegan and does not contain hydrogenated fats, and in the long-term one that contains
a relatively low amount of saturated fatty acids.
Hemp oil – if you’re a hippie
Toasted sesame oil – if you think of
yourself as a “chef”
Chufa nuts/tiger nuts
... and many other nuts, seeds, and
oils that are available where you live.
Grains/cereals
Recommendations: You don’t need to buy a huge
variety of these. But sometimes it’s nice to mix it up and try something new.
Note: Some people – who are not nutrition scientists
– claim that wheat or all gluten-containing grains are unhealthy. This is not
what the science shows. Unless you are allergic there is no need to avoid
wheat/gluten.
Examples:
Spaghetti and other Italian pasta –
white or brown
Other noodles – Check for eggs in
the ingredients.
Oat flakes/rolled oats
Rice – white or brown
Quinoa
Amaranth
Millet
Wild rice
Buckwheat – roasted or unroasted
Bread – white or whole grain … Note:
Some breads contain animal products, especially sweet types of bread. Check the
ingredients. Vegan types of bread might be … baguette (might contain dairy),
bagels, sourdough bread, German lye-coated bread rolls and pretzels (check
ingredients), pumpernickel bread, vegan naan (Naan is usually not vegan),
chapatis, Turkish or Middle Eastern flat breads, pitta bread, wheat or corn
tortillas, arepa bread (Check the ingredients.), sweet Christmas-y German dried
fruit breads. Second note: In some countries, like Italy, animal fats – like
lard – are sometimes added to bread. Another note: Some whole grain bakeries
add honey to some whole grain breads.
Bulgur (wheat)
Couscous (wheat) – Cooks extremely
fast. Just add boiling water.
Corn – for popcorn, if you like
popcorn
Polenta/corn grits – if you’re
Italian, or a non-Italian polenta fan
Udon noodles – Japanese wheat
noodles (often used for soup)
Soba noodles – Japanese buckwheat
noodles
Muesli/Müsli – Check the
ingredients.
Ready-made sugary cereal – There are
some that have less added sugar.
Muesli bars/granola bars – Some are
more based on dried fruit, some are protein-rich, some are more grain-based,
some are fortified with several vitamins and minerals (for example Clif Bars)
Vegan protein powders – not
necessary but available
... and many other kinds of
grain-based foods that are available where you live.
Legumes and legume
products
Recommendations: Eat legumes daily. Choose your
favourites and keep trying new things. Rinse all legumes well after boiling,
also the ones from a can or jar.
Note: Healthy “fast” legume foods are tofu, tempeh,
soya milk and other soya foods, as they are already cooked and ready or almost
ready to eat. Quick-cooking legumes are for example red lentils or mung dal, ... or frozen green peas.
Examples:
Tofu
Silken tofu – very soft, perfect for
desserts
Tempeh – A lot of non-vegetarian
friends of mine love tempeh.
Edamame – young green soya beans
Soya “nuts” – roasted soya beans,
quite hard to chew actually
Natto – Natto is a Japanese soya
food made from fermented soya beans. The problem is that usually natto comes
with a small sachet of black sauce which contains soya sauce but also a tiny
amount of fish sauce (bonito).
Red lentils – peeled lentils. They cook
really quickly.
Brown or green or yellow lentils
Mung dal – pieces of mung beans.
They cook really quickly.
Chickpeas/garbanzo beans or split
chickpeas (chana dal) – You can make your own hummus.
Pinto beans
Black beans
Black-eyed beans/peas
Baked beans – Usually they are
vegan.
Frozen green peas
Lupin beans/lupini – commonly eaten
in Italy or Spain
Kidney beans – I also keep some
canned Kidney beans in my pantry.
Adzuki/aduki beans
Lima/butter beans
White beans like cannellini,
flageolet, or navy/haricot beans
Fava beans
Legume-based noodles – made from
mung beans, lentils, …
... and many other legumes that are
available where you live.
Note: Legumes are any kind of bean, lentil, or pea.
Technically legumes are the plants and the actual beans/lentils/peas are called
“pulses”.
Meat alternatives
Recommendations: These can be part of a healthy
diet, although some can be quite high in salt. Some are more and some are less
intensely processed.
Examples:
Ready-made vegan meat alternatives –
vegan “chicken”, ground meat, hamburger patties, sausages, beef jerky, etc.
Tempeh – see above
Tofu – see above. If you freeze tofu
and defrost it again the tofu will have a sponge-like, “meaty” texture.
Marinated tofu, smoked tofu, or tofu
made with herbs and spices – widely available
Textured vegetable protein (TVP) –
dried soya chunks, soya mince, soya cutlets, etc.
Veggie burger dry mixes – often made
from grains, seeds and legumes
Seitan (wheat gluten) – as a powder,
or ready-made (unflavoured or flavoured)
Meat alternatives made from green
jackfruit
Green jackfruit – frozen or in a can.
Look for vegan recipes with green jackfruit used as a meat alternative.
Some mushrooms can be quite meaty.
... and probably quite a few other
meat alternatives that are available where you live.
Dairy alternatives
Recommendations: I recommend using calcium-fortified
soya milk. Soya milk is good source of protein. Other plant-based milks usually
are not.
Examples:
Plant milks – including soya, oats,
almond, rice, coconut, etc.
Soya yoghurt – There are some
without added sugars.
Plant-based cream alternatives (for
cooking) – including from soya, oats, rice, coconut, etc.
Plant-based whipped cream
alternatives – These are whippable. Usually the ingredients are not extremely
healthy. Available for example in tetra packs or as spray cream.
Vegan cheese – Probably the best
advice is to try several types and brands. Not all of them are very good.
They’re getting better though.
... and probably quite a few other dairy-alternatives
that are available where you live.
Note: In coffee some plant-based milks can curdle.
The acidity of the coffee makes the soya protein curdle. You can either add
more plant milk (less coffee, more milk), … or choose a different brand.
Note: In Spain chufa nut (tiger nut) milk (called "horchata") is widely
available. The fresh chufa nut milk, available in cafes etc. is usually not
vegan (it contains cow’s milk too). But in supermarkets you can find vegan
chufa nut milk.
Note: In East Asian food stores some brands of soya
milk also contain cow’s milk. In some East Asian stores they also have "colourful" soya milk which contains not just soya but also several other kinds of legumes and also several kinds of grains (I recommend trying it.).
Spices
Recommendations: Spices have many healthy components.
Plus they add a whole new dimension to food. Don’t ignore spices – I would say.
Examples:
Black pepper
Dried thyme
Dried oregano
Dried marjoram
Dried basil
Paprika
Cayenne pepper
Chili flakes or powder or dried
chilis
Turmeric – Do use this one. If only
as a “health tonic”.
Cinnamon – If you eat huge amounts
of cinnamon, choose Ceylon cinnamon.
Ginger powder
Fennel seeds
Cumin powder and/or cumin seeds
Caraway seeds – They look like cumin
but taste quite different.
Ajwain – If you like Indian food you
might like this.
Bay leaves
Wasabi powder or paste – if you like
wasabi
Allspice – I never have this.
Curry powder – a spice mix. There
are some that don’t have salt.
Garam masala – another Indian spice
mix. There are some that don’t have salt.
Cloves – if you know what to do with
them
Dried dill – even though fresh dill
tastes much better, I think
Coriander powder
Fenugreek seeds – These smell so
amazing.
Nutmeg powder or whole nutmegs and a
little grinder – essential for Italian-o-philes
Dried parsley – Like with all herbs:
If you’re privileged to have access to fresh herbs, choose fresh.
Dried rosemary
Saffron – if you feel aristocratic
Dried sage – I don’t believe in
magic, but sage is quite something.
Dried tarragon – for show-offs
Star anise – if you must
Zahter – If you have an
Arab/Israeli/Turkish shop nearby, ask for Zahter (zaaah-ter – there are many
ways to pronounce it). It’s a mix of spices/herbs that’s eaten with good olive
oil and bread. Dip the bread in olive oil, then in zahter, enjoy. There are
different varieties of zahter depending on where it comes from.
... and many other spices that are
available where you live.
Cooking stuff – that’s the
technical term.
Recommendations: Keep your favourites at home. They
can transform any simple dish – of pasta/rice, vegetables and tofu, for
example.
Note: Some of these are more suitable for baking or
desserts, rather than typical cooking.
Examples:
Tomato paste
Vegan mayonnaise – Quite a few brands are available, depending on where you live.
Vegan mayonnaise – Quite a few brands are available, depending on where you live.
Cocoa powder – fairly traded if
that’s an option
Cacao nibs – if you’re a foodie
(snob)
Carob powder – I like it.
Miso – if you like. The
light-coloured types are usually milder.
Sweet red bean paste – if you like
experimenting
Vinegar – I like normal Balsamico.
Soya flour (full fat) – perfect for
baking cakes or making pancakes (Use 2 tablespoons of soya flour + 4
tablespoons of water, mix with a fork – instead of one chicken’s egg.)
Lasagne sheets – white or brown … or
green … Note: Black Italian pasta usually contains “sepia” which is somehow
made from squids.
Flour – white or brown (wheat,
spelt, rye, …)
Yeast – fresh or dried, for baking
Baking powder or baking soda – if
you like baking cakes … Note: Like salt these do contain sodium which can
increase your blood pressure – which is bad.
Chickpea flour – Some people like to
use it.
Nutritional yeast flakes – for
cheesy sauces
Brewer’s yeast flakes – Compared to
nutritional yeast flakes, these taste a little bit more like beer, as they are
leftovers from the beer making process.
Yeast extract – such as Marmite or
Vegemite
Vegetable stock/bouillon – powdery
or cubes (Check the ingredients.)
Mustard – Can’t forget mustard.
Tapioca or tapioca flour – This is
basically just starch. I would use corn starch or potato starch instead, if
this is what you like to use in baking to make the dough lighter.
Liquid smoke – These are actual
smoke components dissolved in water. Probably healthier than actual smoked
foods.
Black salt/pink salt/kala namak –
This is a sulphur-rich salt from India that tastes like boiled eggs. You can
use it with avocado or for tofu “egg” salad. Use sparingly.
Vegan soups in cans
Apple sauce
Marinated artichoke hearts
Palm hearts
Bamboo shoots (“bamboo sprouts”)
Capers
Pineapple in a can – or just buy all
fruit fresh (or frozen), if possible
Syrups – such as blackstrap
molasses, molasses, maple syrup, sugar beet syrup, rice malt syrup, agave
syrup, …
Coconut sugar – This sugar seems to
make your blood sugar go up more slowly compared to white or brown sugar or
syrups.
Normal sugar – Oh god! Use
sparingly.
Jam and marmalades – There are some
with a really high fruit content.
Kimchi – a kind of Korean “extreme”
Sauerkraut (fermented cabbage)
Coconut milk
Indian pickled green mangos – if
you’re adventurous
Ready-made Italian pasta sauce –
Check if it’s vegan.
Vegan pesto – There are some vegan
ones, red or green.
Mexican salsa
Turkish ajvar – or South Eastern
European ajvar
Sun-dried tomatoes
Breadcrumbs – You can also make your
own from stale bread. Make sure it’s not mouldy!
Egg replacer – I usually just use
soya flour. Soya flour will make a very light-coloured dough slightly more
brown-ish though.
Salt – Choose iodized salt. Sea
salt, Himalayan salt, etc. don’t really have any benefits over plain table
salt, plus they are usually not iodized (fortified with iodine).
Agar-agar – Can be used instead of
gelatine.
Vegan jelly – if you love jelly (“Jell-O”)
Vegan chocolate – Many types of dark
chocolate are vegan. But many companies are also beginning to make more
explicitly vegan chocolate.
Puff pastry or filo pastry/phyllo
pastry – often available frozen and vegan
Apple strudel – sometimes available
frozen and vegan
Vanilla beans/vanilla pods – for
fancy baking and desserts
Vanilla extract or rum flavouring
Ketchup – The Western world’s
favourite vegetable?
Barbecue sauce
HP sauce – if you’re a Brit-o-phile
Flavoured oils
Mango chutney or other types of
chutney – possibly the best invention ever
Tabasco or other spicy sauces – such
as Thai chili paste
Soya sauce – Use sparingly as it’s
high in salt (sodium).
Other East Asian sauces – Check the
ingredients.
... and a lot more vegan “cooking
stuff” that is available where you live.
Mushrooms
Recommendations: If you go picking mushrooms in the
forest you should know what you are doing. Some are very poisonous.
Note: Once you enter the world of mushrooms and eat
more than five kinds of mushrooms on a regular basis you’ll stop being a
foodie. You’ll be a connoisseur.
Examples:
White mushrooms
Portobello mushrooms
Shiitake mushrooms
Oyster mushrooms
Chanterelle mushrooms
Porcini mushrooms
... and very many other mushrooms
that are available where you live.
Seaweed
Recommendations: Only eat seaweed in small amounts.
All seaweed is quite high in iodine and too much isn’t good for you. Too little
iodine isn’t good either. So, small amounts of nori or wakame or dulse can be a
good idea – if you like them.
Examples:
Nori sheets – These are used for
making sushi. You can also just rip them into small pieces and sprinkle them
over food. Delicious.
Dulse – Has a purple colour, is
popular in Ireland, and tastes really delicious. Use sparingly.
Wakame – Use sparingly.
Arame – Use sparingly.
Kombu – Very high in iodine. Use
really sparingly. I would also rinse some of the salt off.
Hijiki/hiziki – It’s best to avoid
this type of seaweed because it’s very high in arsenic. Also known as sea
spaghetti.
... and very many other types of
seaweeds that are available where you live.
Note: Seaweeds are commonly eaten especially in many
East Asian countries (including China, Taiwan, Japan, Vietnam, South Korea, etc.)
– but also in some other regions of the world.
Total junk – a derogatory
term used by nutritionists
Recommendations: Obviously you don’t need these. But
you might occasionally dabble in the occult world … of junk food. Use
sparingly.
Examples:
Vegan ice cream
Vegan sugary yoghurts – Many “fruit”
yoghurts (vegan or not) are very sugary.
Candy
Candy bars
Gummies – There are some vegan ones.
Note: Not all vegetarian gummies are vegan, because they might contain beeswax.
Potato chips/crisps
French fries/chips
Cookies/biscuits
Chocolate spreads
... and surely many other intentionally
or accidentally vegan junk foods.
Drinks
Recommendations: Drink a lot of water. Don’t drink a
lot of alcohol.
Note: For plant milks, see dairy alternatives above.
Examples:
Water – I usually only drink tap
water.
Mineral water – Calcium-rich mineral
water can be a really good calcium source. But tap water is eco-friendlier.
Carrot juice – might contain honey
Other vegetables juices – might
contain salt
Fruit juice – It’s probably best, healthwise,
to not consume too much fruit juice. But Multivitamin juice (fortified fruit
and vegetables juice) can be a good idea for children.
Ready-made smoothies – or make your
own (cheaper and often better)
Tea – herbal tea, green or black (loose-leaf
or in tea bags)
Coffee – Coffee seems to be a
healthy drink for (non-pregnant) adults. But not getting enough sleep isn’t
healthy. So, don’t replace sleep with coffee.
Energy drinks – probably best to
minimize your consumption of these
Beer – Beer is usually vegan. German
or Austrian beer is always vegan.
Wine – Wine could be “vegan” or
vegan. This is because gelatine is sometimes used to filter the wine (not as an
ingredient).
Hard liquor – Often vegan, but there
are some types of liquor with more or less obvious animal products in them,
such as cream (Bailey’s – although there’s a vegan Bailey’s too), eggs (egg
nog), insects (carmine/cochineal extract used to be used in in Campari), worms
(in some types of tequila), … and gelatine is also sometimes used for
filtration.
Note: Many vegans are not concerned about these small
amounts of animal products that are not actual ingredients. However, if you
prefer avoiding such products, preferentially or always, check for vegan
labels, write an email to the company and/or check barnivore.com.
Supplements
Recommendations: In the long-term I would recommend
that you pay attention to a few important nutrient for vegans. Most
importantly, take a vitamin B12 supplement or consume B12-fortified foods.
Vitamin B12 supplement – not urgent
if you’re a new vegan, but important in the long-term
Vitamin D supplement – not urgent,
but probably a good idea during the winter if you live far away from the
equator
Iodine supplement – not urgent, but
probably a good idea if you are vegan, don’t eat seaweed and eat very little
salt (and therefore very little iodized salt too)
... and you probably won’t need any
other supplements.
Where to shop
Recommendations: Depending on where you live you can
do all your shopping at the supermarket. But also depending on where you live
there might be quite a few additional options that are worth checking out, for
example …
Examples:
East Asian food stores (Chinese,
Taiwanese, Japanese, …) – They might have tofu, silken tofu, tempeh, seaweeds,
spices, legumes, soya milk, sake, fresh East Asian vegetables and mushrooms,
East Asian vegan ice cream, tropical fruit, East Asian vegetarian (vegan,
gluten-based) mock meats (in cans, frozen, …), sauces, …
Middle Eastern food stores
(Lebanese, Syrian, Persian, …) – They might have tahini (sesame seed paste),
spices or spice mixes like zahter, olives, olive oil, dates, flat breads,
hummus, baba ghanoush (Aubergine pâté), …
South Asian food stores (Indian, Sri
Lankan, Pakistani, …) – They might have all kinds of spices, legumes, dried
soya chunks, fresh South Asian fruits and vegetables, coconut products, …
Central African/Caribbean food
stores (Ghanaian, Nigerian, Jamaican, …) – They might have fresh tropical
fruits (including plantains or soursop) and vegetables, spices, …
Latin American food stores (Mexican,
Colombian, Peruvian, Brazilian, …) – They might have tortillas, spices, fresh
fruit and vegetables, frozen açaí (Brazilian
shops or cafes), sauces,
…
Health food stores
Vegan stores
... and possibly many other shopping
opportunities depending on where you live.
Note: Some foods are available cheaper online,
especially if you buy in bulk.
Where to eat out
Recommendations: It’s probably useful to check out
local vegan Facebook groups, the vegan restaurant website/app Happy Cow, and
just Google maps. Depending on where you live there are more and more vegan
options in many places. These include …
Examples:
100% vegan restaurants, cafes and
bars
Vegetarian or health food
restaurants with vegan options
Mainstream restaurant chains with
vegan options
Mainstream fast food chains with
vegan options – including McDonald’s, Burger King, Kentucky Fried Chicken,
Starbucks, etc.
Non-vegetarian restaurants with
accidentally vegan options (these could also be side dishes that you can
combine to make a meal) or options that can easily be veganized
Non-vegetarian fast food places with
intentionally or accidentally vegan options.
… and probably several other options
depending on where you live.
If this list was helpful to you say:
Hallelujah!