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vegan diets and prepping

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vegan diets and prepping

Postby Elona » Sun Jan 23, 2011 6:58 pm

How many of you are vegan or vegetarian and prepping? I stayed totally away from eating anything that came from an animal a few years ago and never felt better in my life.

Most of my preps are actually vegan now. Do any of you have any advice for someone trying to head this way with their preps?
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Re: vegan diets and prepping

Postby Vina8 » Sun Jan 23, 2011 7:47 pm

DH and I are flesh eaters, but have found that eating from what we store and grow, many of the recipes we use are vegetarian/vegan without any sacrifice. Meat has started taking a more supporting role in the dishes we make and we eat less of it when it is in soup, beans, rice, etc.
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Re: vegan diets and prepping

Postby roger o » Mon Jan 24, 2011 8:07 am

DW and I are lacto/ovo vegetrian for several years now, and are trying to cut out the cheese and eggs as well. We too feel better than ever, and plan to continue this way of life forever. By the way, I think that prepping by putting away only veggies is not only easier, but much less expensive than putting away meat as well.
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Re: vegan diets and prepping

Postby cityhomesteader » Mon Jan 24, 2011 8:13 am

Hi would love to know more about what you are doing here. We were Ovo/lacto vegetarians when we first met 29 years ago. Since then and 2 kids later we went back to eating meat.. We found we had a profound weight can while eating all the High Carbohydrate foods.. My Body is very prone to blood sugar problems. I am eating low glycemic/low fat now with many of the recipes calling for more Vegetables of a certain type and less meat or lower fat ones in small amounts.
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Re: vegan diets and prepping

Postby roger o » Mon Jan 24, 2011 12:21 pm

We too are insulin resistant and are prone to type 2 diabetes. There is really no secret to watching your weight on a vegan/vegetarian diet. We as a people are so concerned about not getting enough protein with a non meat diet that we consume huge quantities of beans or other carbs to compensate, it's not necessary!

My wife and I eat mostly green leafy veggies, onions, garlic and carrots and are never bored. I use a lot of cabbage, especially during the winter, and add a bit of pasta when we want to. I also make certain to add nutritional yeast to most everything we make. Not only does it add protein, but it tastes great, and is very high in B vitamins, sometimes lacking in a meat free diet.

We also have recently fallen in love with Shirataki noodles. Not only are they basically calorie free, but they are pure fiber, fill you up and store without refrigeration for 12 months.

There are many online sites that have a lot of info to help you, or I would be more than happy to do what I can to answer your questions. Don't give up, it's great for your health and fun too!
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Re: vegan diets and prepping

Postby Elona » Mon Jan 24, 2011 5:41 pm

I have some TVP stored. However I probably will rely a lot more on home canned garden produce and beans. I think I will expand my garden to include more leafy stuff this summer. I just wondered what others do that aren't planning to use meat, or at least much meat.
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Re: vegan diets and prepping

Postby cityhomesteader » Mon Jan 24, 2011 6:52 pm

roger o wrote:We too are insulin resistant and are prone to type 2 diabetes. There is really no secret to watching your weight on a vegan/vegetarian diet. We as a people are so concerned about not getting enough protein with a non meat diet that we consume huge quantities of beans or other carbs to compensate, it's not necessary!

My wife and I eat mostly green leafy veggies, onions, garlic and carrots and are never bored. I use a lot of cabbage, especially during the winter, and add a bit of pasta when we want to. I also make certain to add nutritional yeast to most everything we make. Not only does it add protein, but it tastes great, and is very high in B vitamins, sometimes lacking in a meat free diet.

We also have recently fallen in love with Shirataki noodles. Not only are they basically calorie free, but they are pure fiber, fill you up and store without refrigeration for 12 months.

There are many online sites that have a lot of info to help you, or I would be more than happy to do what I can to answer your questions. Don't give up, it's great for your health and fun too!


sounds Good Roger!! I like those noodles too! Made out of tofu right?
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Re: vegan diets and prepping

Postby cityhomesteader » Mon Jan 24, 2011 6:53 pm

Elona wrote:I have some TVP stored. However I probably will rely a lot more on home canned garden produce and beans. I think I will expand my garden to include more leafy stuff this summer. I just wondered what others do that aren't planning to use meat, or at least much meat.


we are doing the same thing Elona.. Even to the point of growing out some grains and more dried beans..
Amaranth and Quinoa, vermont cranberry beans.
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Re: vegan diets and prepping

Postby freedomfox » Mon Jan 24, 2011 7:18 pm

I was vegetarian for a year, the first six months vegan. Once I got pregnant I started eating meat again. The thing is that the human body needs protein. It is important for vegetarians (especially vegans) to make sure they are getting enough protein and fat in their diet. I am a firm believer that you can be healthy and a vegetarian. I think in prepping it would be wise to be sure you are storing enough things with protein. Like beans, peanut butter lentils, and quinoa.

This is a good question. What are some things we can store that are high in protein? Their are a lot of great soy products out there but we need to be careful because too much soy is not good for you. Also not all soy products are organic or Non-GMO. I am interested to see what suggestions people have for getting even protein. Thanks, T
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Re: vegan diets and prepping

Postby roger o » Tue Jan 25, 2011 8:50 am

cityhomesteader,no the shirataki noodles are NOT made out of tofu, they are made out of a root of the konjac plant. I buy most of my noodles from Konjac Foods (http://konjacfoods.com/index.htm), their prices and shipping are the best so far.

As far as tofu goes, I don't want to start a war here, but I personally go by the concept that soy beans and their by products are best left as animal feed, and are not good for human consumption on a regular basis. That said, we do occasionally eat foods that have tofu or soy in them, but try to limit it greatly. One good source of information is http://www.soyonlineservice.co.nz/

By the way, if you want to eliminate milk or cream from your diet, you can very easily make your own almond milk/cream. It is a fantastic healthy milk substitute, and even the kids love it!
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Re: vegan diets and prepping

Postby cityhomesteader » Tue Jan 25, 2011 10:39 am

roger o wrote:cityhomesteader,no the shirataki noodles are NOT made out of tofu, they are made out of a root of the konjac plant. I buy most of my noodles from Konjac Foods (http://konjacfoods.com/index.htm), their prices and shipping are the best so far.

As far as tofu goes, I don't want to start a war here, but I personally go by the concept that soy beans and their by products are best left as animal feed, and are not good for human consumption on a regular basis. That said, we do occasionally eat foods that have tofu or soy in them, but try to limit it greatly. One good source of information is http://www.soyonlineservice.co.nz/

By the way, if you want to eliminate milk or cream from your diet, you can very easily make your own almond milk/cream. It is a fantastic healthy milk substitute, and even the kids love it!


Could not agree more!!! I have seen those Noodles at Whole foods.. Pricey!! So I have never purchased the ones you are talking about.. Thanks for the links.. will look into that...
Oh BTW I use almond flour in almost all my baking.. I wish almonds grew here in CT I would plant my forest garden thick with them..
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Re: vegan diets and prepping

Postby roger o » Tue Jan 25, 2011 1:40 pm

If you want to buy Shirataki noodles in bulk, Very Asia http://www.veryasia.com/jfcshno16l.html sells them for $2.79 a pound, and I usually buy 2 cartons (24) at a time. Their shipping is good, and they are nice to deal with.

Amen on the almonds! New York is also a bit cold for them to survive the winters.

By the way, a real quick and easy way to make almond cream is:
1 cup of whole almonds in a blender with 2 cups of water.
Blend 3 full minutes on high (no cheating!)
Strain through a clean pillow case - squeeze as much of the liquid out as you can by twisting the pillow case
Add a bit of salt (optional)
Add sweetener of your choice - I use maple syrup
Enjoy!

P.S. It will keep at least a week in the frig.
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