Stef Stevens is a Certified Nutritionist and vegan since 2009. The idea of animal rights has significant meaning to her. She believes that the best thing we can do to protect the most field mice, groundhogs, rabbits and bugs is to stick with plants! The more meat that’s consumed, the more crops are unsustainably allocated, and the more wild animals are needlessly killed.
Meatless Movement recently had the opportunity to chat with her. She told Meatless Movement that vegetarian and vegan are not at all the same, A vegetarian life isn’t a cruelty-free life. The dairy and egg industries are just as cruel as the meat industries, arguably worse.
Please tell us more about yourself
Hi! I live in Denver, CO. I moved here earlier this year from LA, and grew up in Ohio. I started my vegan brand, Life, Veganized, in 2016.
We understand that they can feel happiness as well as fear, sadness, and physical pain
𝐒𝐭𝐞𝐟 𝐒𝐭𝐞𝐯𝐞𝐧𝐬 🌱 𝐋𝐢𝐟𝐞, 𝑽𝒆𝒈𝒂𝒏𝒊𝒛𝒆𝒅
I have been vegan for 12 years! I was vegetarian for a year and a half before that. I didn’t have any intention of ever becoming vegan, I didn’t understand why veganism was necessary as long as I wasn’t eating the animals themselves. Then I read a book that happened to talk about veganism. That piqued my interest, and I kind of went down a rabbit hole of information and never got out!
It’s not that it’s an “accomplishment,” but it is a commitment and it says a lot about who a person is
𝐒𝐭𝐞𝐟 𝐒𝐭𝐞𝐯𝐞𝐧𝐬 🌱 𝐋𝐢𝐟𝐞, 𝑽𝒆𝒈𝒂𝒏𝒊𝒛𝒆𝒅
So I was a teenager when I went vegan. I didn’t know any other vegans in real life or online. Like I said, I simply read a book about veganism and was like “I cannot look at dairy and eggs the same.” I didn’t know how I would do it, none of my family was vegan, I didn’t know how to cook and we were even on welfare. Thankfully, my mom was supportive even though I was throwing this whole new thing at her and she even went vegan with me for the first 2 weeks. I ate a lot of oatmeal and potatoes for the first few months, but I also ended up trying a lot of new foods, I was slowly learning how to cook, and we actually ended up saving money since vegan food is cheaper than meat and dairy.
It’s not that it’s an “accomplishment,” but it is a commitment and it says a lot about who a person is. Like once you learn that someone is vegan, you are instantly shown their moral compass, because veganism is a moral stance. It’s not just a hobby or an interest. You’re showing people a deep side of you, all the time. It’s both a very personal and public quality to have, because it’s also hard to hide. I think it’s a lot deeper than some people think. Which is also why a lot of the time, vegans make it such a big part of their lives and who they are. We’re passionate about it and we’re also able to act on it every day, every time we choose something to eat, what materials to wear, or what beauty, hair or cleaning products to buy. We are able to do something to support the vegan cause every single day.
Tips for eating out as a vegan
Honestly I can confidently say that finding vegan food in grocery stores is never hard. Even if your grocery store doesn’t have a wide variety of meat and dairy alternatives, just go with produce, grains, canned food, etc. There’s so much! But I can understand the difficulty sometimes when going out to eat. If you’re with people who are supportive or understanding, great! Go to a restaurant with both vegan and non-vegan options, or in my experience non-vegan friends and family will almost always use the opportunity to go to an all-vegan restaurant with you. Non-vegans will surprise you!
But you have to go all out when trying a new place for the first time, right!?
𝐒𝐭𝐞𝐟 𝐒𝐭𝐞𝐯𝐞𝐧𝐬 🌱 𝐋𝐢𝐟𝐞, 𝑽𝒆𝒈𝒂𝒏𝒊𝒛𝒆𝒅
If you’re in a situation where you have to go to a restaurant that doesn’t have many good options, I have some helpful tips.
- Just remember that you only need one option for yourself. The restaurant doesn’t have to be super vegan-friendly to have just one dish that can be modified.
- Check the menu and/or call the restaurant beforehand to ask what can be made vegan. This can make everyone’s experience so much easier! Yours, everyone else’s at your table, and the server’s.
- Don’t be afraid to ask questions or for dishes to be modified. When you do this politely and with a smile, servers are often very kind and helpful as well. There’s nothing wrong with that!
- If you are dreading a gathering that is making you uncomfortable due to either the restaurant itself being very non-vegan, or the mannerisms of others in your party that will be there, you can always decline the invite. There is always a way to communicate these concerns and excuse yourself from a situation in a respectful way. Do what’s best for you!
Recommend your favorite vegan recipes that are totally crave-worthy
CAULIFLOWER WINGS
Ingredients:
For the Batter:
- 1 Cup Flour
- Unsweetened Plant Milk (I used Almond)
- Paprika
- Garlic Powder
- Onion Powder
- Salt & Pepper
Other Ingredients:
- 1 head of Cauliflower
- Barbecue Sauce
- Ranch Dressing (for dipping)
Directions:
- Preheat oven to 450. Whisk batter ingredients together in a large bowl, adding enough plant milk that the batter is thick.
- Cut cauliflower into bite-sized florets, then toss in the batter, making sure florets are completely coated.
- Place on a baking sheet lined with parchment paper, and bake for 30 minutes or until the cauliflower starts to brown.
- Remove from the oven, place the florets in a large bowl again and toss in barbecue sauce.
- Return the florets to the baking sheet and bake for another 15 minutes.
- Serve with ranch dressing or throw on a salad and enjoy!
* I don’t measure the ingredients, except for the cup of flour. You can’t really go wrong with the amount of spices because the barbecue sauce will overpower it once they’re done anyway. I would start with a 1/2 cup of milk and a teaspoon of each spice and go from there.
* You can also use buffalo sauce instead of barbecue.
BANANA CARAMEL WALNUT CREPES
Ingredients:
For the Crepes:
- 1 C Oatmeal
- 1 1/2 C Plant Milk
- 1 tsp Vanilla Extract
- 1 Banana
For the Date-Caramel Sauce:
- About 20 Pitted Dates
- Splash of Water (add more as needed)
Toppings:
- About 1/2 C of the Date-Caramel Sauce
- 1 banana
- Vegan Whipped Cream
- Chopped Walnuts
- Cinnamon
Directions:
- Blend crepe ingredients together.
- Set stove to medium-low, heat the skillet for about a minute, and pour crepe batter once the skillet is hot. Spread crepe into a thin and even layer.
- Flip once after a couple minutes, then transfer to a plate.
- Make the date-caramel sauce by combining dates with a small amount of water. Blend, and add more water to reach your desired consistency.
- Spread the date-caramel sauce onto the crepe, add the rest of your toppings and enjoy!
OIL-FREE AND BUTTER-FREE MASHED POTATOES
Ingredients:
- 4 Potatoes
- 1 ⅛ C Unsweetened plant milk
- ⅛ C Nutritional yeast
- Salt and Pepper
- Chives, garlic powder, etc. (optional)
Directions:
- Peel your potatoes if you choose, then chop and add them to a pot of boiling water. Boil the potatoes until very soft.
- Drain the potatoes and add to a large mixing bowl. Add in your plant milk and nutritional yeast.
- Using a potato masher or electric mixer, combine the potatoes with the milk and nutritional yeast and mash until they’re soft and creamy.
- Add salt and pepper and optional garlic powder to taste, then stir again to combine.
- Top with optional chives and serve!
SWEET POTATO BLACK BEAN BURGERS
Ingredients:
- 1 large sweet potato
- 1 can black beans
- 4 mushrooms
- 1 T coconut aminos
- 1 T arrowroot flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp liquid smoke
- 1 tsp maple syrup
- ½ tsp apple cider vinegar
- Salt and pepper to taste
Directions:
- Cube the sweet potato, and boil until soft.
- While the sweet potato is boiling, add all other ingredients to a food processor (drain and rinse the black beans.)
- Once the sweet potatoes are done, drain the water from those and add them to the food processor as well.
- Mix everything in the food processor until well combined.
- Heat a skillet on medium heat on the stove, and using a large spoon, scoop the mixture onto the skillet and roughly form patties. (it’s important to make sure the skillet is hot before adding the patties, as this helps them not stick to the pan) (if you don’t have a non-stick pan, I recommend cooking with oil as well)
- After about 15-20 minutes they should be solid enough on the bottom to flip them. cook on the other side as well until they look like picture #4.
*I assembled my burger with kale (massaged with olive oil, salt and pepper,) fresh sliced onion, sauerkraut, sprouts and hummus!
PUMPKIN PIE SMOOTHIE
Ingredients:
- 1 frozen banana
- ½ C pumpkin puree
- ¼ C plant milk (I like oat milk!)
- ½ T maple syrup
- ¹⁄₁₆ tsp nutmeg
- ¹⁄₁₆ tsp allspice
- ¹⁄₁₆ tsp cinnamon
Directions:
Just combine these ingredients in the blender and blend until very smooth! (If you have a bigger blender, it could be easier to double the recipe and share with a friend!)
Because the animals of the world do not owe us anything
𝐒𝐭𝐞𝐟 𝐒𝐭𝐞𝐯𝐞𝐧𝐬 🌱 𝐋𝐢𝐟𝐞, 𝑽𝒆𝒈𝒂𝒏𝒊𝒛𝒆𝒅
There are several misconceptions about veganism, but one that especially irks me is that veganism is expensive! It can be, just like anything, but it doesn’t have to be. Fruits, vegetables, beans, and grains are some of the cheapest items in the grocery store. And at restaurants, the least expensive options are usually the salads and vegetable stir-fries, and the meat dishes cost more. Some meat and cheese substitutes at the store can be more expensive, but some cost about the same as their non-vegan counterparts. It just depends on the brand! And cow milk is often more expensive than non-dairy milk. That’s one I notice all the time in grocery stores.
If you’re not vegan and looking for advice to make the change
𝐒𝐭𝐞𝐟 𝐒𝐭𝐞𝐯𝐞𝐧𝐬 🌱 𝐋𝐢𝐟𝐞, 𝑽𝒆𝒈𝒂𝒏𝒊𝒛𝒆𝒅
If you already know someone who’s vegan or vegetarian, chances are they’d love to help you, and they know what they’re talking about! If you don’t know anyone, no worries! Just Google everything, every question you have, it’s been asked and answered. Also trying vegan meat dishes at restaurants first can be helpful if you’re intimidated by cooking them at home. Like I’ve always liked tofu, but I don’t think I ever actually cooked it myself until about my 6th year into veganism! It’s actually really easy to cook but that’s just an example! And finally, at the store, just try different things. Meatless brands are all SO different, so if you don’t like one, that’s fine! Just try a different one. Have fun with it!
Take it a day at a time. You don’t have to declare right away, “I’m never eating animals again!” Of course it can feel that way in the beginning when you’re learning about the meat industry. But that can be a lot of pressure, especially if you’ve always eaten meat and you don’t really know where to start! It can be so easy to sauté some vegetables for dinner and eat that over rice, and just leave the meat out. Make some spaghetti with tomato sauce, and leave the meat out. Have pizza without the meat. If you’re comfortable trying new meat substitutes, that’s awesome and I encourage it. But it can be overwhelming because there are so many options these days. Just do what you’re comfortable with!
Along with helping clients and new online connections become vegan, I also hear from people that I’ve previously met throughout my life asking me about it, as well. I think it’s interesting and so cool that I have people I used to work with, or people I went to school with and haven’t talked to in 15 years reaching out to ask about veganism because they saw a post of mine on Facebook or Instagram.
It happens all the time, and I’m happy to be a resource for so many people. It makes people happy when they find veganism, too. No one’s ever like “yeah I’m vegan now and I hate it!” Of course people have a lot of questions, especially in the beginning, but they always feel better physically, mentally, everything. It’s a wonderful feeling and it’s cool to be able to connect with new people as well as reconnect with people from my past for such a great cause.
To anyone interested in veganism, give it a go! There’s no harm in trying it, and you might love it. If you have questions or need help, I’m very approachable and know a lot about it, and I’d love to help you.
𝐒𝐭𝐞𝐟 𝐒𝐭𝐞𝐯𝐞𝐧𝐬 🌱 𝐋𝐢𝐟𝐞, 𝑽𝒆𝒈𝒂𝒏𝒊𝒛𝒆𝒅
Certified Nutritionist and vegan since 2009 💚
DM or email for collab 💬
all images courtesy of Stef Stevens