Vegan Bowls™ | Live Better, Live Plant-Based(@veganbowls) 인스타그램 상세 프로필 분석: 팔로워 2,859,479, 참여율 0.04%

They told me to eat some meat 11 years ago. Now they’re asking me for advice on how to go vegan. 🌱 2014: You’re so skinny, you should eat some meat. Now: Should I maybe try this vegan diet? 😅 I went vegan in early 2014 and back then I was so skinny. I had already been vegetarian since childhood and people kept telling me things like "Maybe you should consider eating some meat." Instead, I started lifting weights. 💪✨ And over the last 11 years I have built more than 25 kg of lean muscle mass. Completely natural. I achieved all of this while being vegan and not supporting animal cruelty. Just to be clear: I don’t look like this all year. This was my peak conditioning, close to competition shape. I don’t recommend anyone to stay that shredded long term. Also, I don’t wanna say you need to be vegan to be able to look like this. But the point is that it is absolutely achievable as a vegan. 🌱✨ If you want me to help you optimize your physique comment "FIT" and we get you started. 🚀🔥

Vegans, we all have that one go-to survival food when there's nothing vegan around. 🌱😅 For me it's avocado toast or bread. 🥑🍞 You can find it almost anywhere and it has saved me in the deep jungle of Costa Rica 🌴🐒 and even in a camper in tenerife. ☀️ Cheap, easy to get, and honestly a total gamechanger. 🔥 And soooo delicious! 😋 Tell me, what's your survival food? ⬇️

If you had to choose just one fruit to eat for the rest of your life, what would it be? 🍉🍍🍌🥝🫐🥭 I’m honestly curious what you guys would pick. 😄 Mango? Watermelon? Berries? 🍓🥭🍉 And what do you guys think it would be for me? 😅

To all the guys who still say you can’t build muscle on a vegan diet… 🌱💪😅 When I went vegan after being vegetarian since childhood I used to be that skinny guy everyone told “You look so skinny go eat some meat”. 🙄🍖 I completely fitted their stereotype of the malnourished vegan. Instead I started lifting weights. 🏋️‍♂️ Progress came slowly but steadily. Year after year I optimized my training and nutrition. After more than 11 years of training I can say I’m pretty much at my natural limit. I was there already a few years ago. But ofc there are always small things to refine in structure but not much in terms of mass anymore. 💯🔥 Disclaimer: I am not saying I couldn’t have achieved this physique as a non vegan. But the point is that it is absolutely achievable as a vegan. 🌱✨ If you want me to help you optimize your physique and become the best physical version of yourself as a vegan DM me “FIT” and we get you started. 🚀🔥

Struggling to find vegan food? Try this. 🌱😅 Or send this to someone who still says in 2025 that it's hard to find vegan food lol 😂 Back when I went vegan in 2014 it wasn’t always easy to find vegan options while traveling, especially when in a rush. But nowadays there are tons of possibilities and it’s honestly super easy to find vegan food. 🙌✨ This is what I go to in this exact order: Use HappyCow 🌍💚 Search your city and filter for “vegan” or “vegan friendly”. It’s the global standard and always super accurate. Google Maps trick 📍🔍 Type “vegan”, “plant based”, or “vegan options”. It will show restaurants, cafés and even supermarkets nearby. Look for national chains 🍽️👌 Most countries now have chains with clear vegan labels. In Europe for example Vapiano. Also falafel places, Asian kitchens (Thai, Indian, Japanese), poke bowls, smoothie shops and bakeries usually offer vegan options everywhere. Supermarkets 🛒⚡ If you just need something fast: • hummus • avocado bread • nuts • fruit • wraps • plant based yogurt • ready salads • dark chocolate Super easy and available almost everywhere. 😋🌱

There are still so many people out there who believe in this stereotype that vegans can't build muscle. 🌱💪 That’s just not true, guys. I went vegan in early 2014 and back then I was skinny AF. I had already been vegetarian since childhood and people kept telling me things like "Maybe you should consider eating some meat". I never listened because I knew they simply didn’t know better. Instead, I started lifting weights. And over the last 11 years I have built more than 25 kg of lean muscle mass. Completely natural. I am not saying I couldn’t have achieved this physique as a non vegan. But the point is I achieved it as a vegan, without supporting animal cruelty. Send this to someone who still thinks vegans are weak. 💚

Hi guys! 😀 I need your help! ❗️ This account has been posting only recipes for years, and I’ve been thinking about shifting the direction a little bit. I’ll still post recipes, but I also want to bring more value around veganism and give the account a more personal touch by showing my face. 😀 What do you think? 🤔 I’ve been an ethically motivated vegan for over 11 years now (almost 12!). As a natural athlete I’ve built more than 25 kg of muscle completely plant-based. (I went vegan at the same time I started weightlifting.) Thanks to my vegan diet, I feel better than ever. So I’d love to share real experience and give you the best tips around vegan nutrition. I’m thinking about adding nutrition and fitness tips alongside the recipes. What would you love to see more of here? By the way, anyone who’s interested in more fitness/private content can follow my page @maximilianlang Have a great day everyone! 😀🙏

🍌 Creamy, sweet and packed with nourishing goodness, these Banoffee Overnight Oats taste like dessert but fuel you like the perfect balanced breakfast. With banana, caramel-like flavors and plenty of protein and fiber, they’re the ideal morning treat for energy that lasts. 😍🌿✨ Follow 👉 @plantbaes for the full recipe. 🌟❤️👍 #veganbowls #veganrecipes #vegan

This tofu recipe changes everything. Crispy, chewy and full of flavor. It’s the kind of dish that makes you forget tofu ever had a bad reputation. Packed with savory depth, a hint of spice and endless ways to serve it, this one deserves a spot in your weekly rotation. Credits to: @rainbowplantlife Recipe: Super Savory Grated Tofu ✅ Quick and easy: no pressing, minimal chopping ✅ Addictively savory with a spicy kick ✅ Chewy, meaty texture ✅ Perfect for bowls, noodles or wraps Serving ideas: • Serve over rice with steamed broccoli tossed in sesame oil and soy sauce • Try it with a smashed cucumber salad or stir-fried snap peas • Spoon into lettuce wraps with sushi rice and dipping sauce • Make a vibrant bowl with rice noodles, fresh herbs, cucumbers, edamame and roasted peanuts #veganbowls #veganrecipes #vegan

🥗 If vibrant, flavorful and protein-packed bowls are your vibe, these recipes will be your new favorites. Fresh veggies, bold sauces and nourishing ingredients come together to make every meal energizing and delicious. Perfect for busy days when you want something healthy and satisfying. 😍🌿✨ Follow 👉 @_plantbaes_ for the full recipes. 🌟❤️👍 #veganbowls #veganrecipes #vegan

This vibrant rice salad is everything you want in a quick and nourishing meal. 🥗✨ Each bite brings the perfect balance of crunch, color, and wholesome plant-based goodness. Ideal for busy days or when you crave something light yet satisfying. Credits to: @dr.vegan #veganbowls #veganrecipes #vegan

Harvest Farro Salad with Tahini Maple Dressing Recipe by @veggiefoodjoe Autumn in a bowl 🍂 Roasted butternut, tenderstem, and yellow courgette tossed with nutty farro and a creamy tahini maple vinaigrette. Finished with juicy pops of pomegranate, toasty pumpkin seeds, and a sprinkle of sumac for that citrusy lift 💫 Comforting, colourful, and full of flavour — the kind of salad that makes you fall in love with autumn all over again 🧡 🌱 Vegan | High in fibre | Delicious warm or cold Ingredients: 200g farro 400g sweet potato 1 yellow courgette 180g tenderstem broccoli 1 can chickpeas 3 tbsp pumpkin seeds 80g pomegranate seeds 1 tbsp olive oil 1 tbsp ras el hanout 1 tsp sumac Dressing: 2 tbsp tahini 1/2 juice of 1 lemon 1 tbsp olive oil 1 tbsp maple syrup Water to thin Salt and pepper 👩‍🍳 Method 🥣 1. Cook the farro Boil the farro according to the packet instructions until tender. Drain and set aside to cool slightly. 🔥 2. Prepare the vegetables Preheat your oven to 200°C (fan 180°C). Peel and cube the sweet potato, slice the yellow courgette, and trim the tenderstem broccoli. 🫛 3. Roast the vegetables Add the sweet potato, courgette, and broccoli to a large baking tray. Drizzle with 1 tbsp olive oil, season ras el hanout and toss to coat. Roast for 15 minutes, then remove the courgette and broccoli. Return the sweet potato to the oven for another 15 minutes, until golden and caramelised. 🥗 4. Make the dressing In a small bowl, whisk together: • 2 tbsp tahini • Juice of ½ lemon • 1 tbsp olive oil • 1 tbsp maple syrup • Salt and pepper Add a splash of water to thin until smooth and pourable. 💛 5. Assemble the salad In a large bowl, combine the cooked farro, roasted vegetables, chickpeas and pumpkin seeds. Drizzle over the tahini maple vinaigrette and toss gently to coat. ✨ 6. Finish and serve Top with pomegranate seeds and a sprinkle of sumac for a bright, tangy finish. Serve warm or at room temperature — it’s autumn comfort, reimagined 🍁 #AutumnSalad #VeganComfortFood #PlantBasedRecipes #EatTheSeasons #FarroSalad #TahiniLovers #HealthyVeganMeals #RoastedVeggies #VeganInspo #EasyVeganDinner #salad #farro