Explore every episode of the podcast Vegan Hacks

In this episode of Vegan Hacks Pod, Jason takes on a popular Top 10 vegan-friendly cities list—and has some serious questions about it.

Portland takes the top spot, but should it? Why are Los Angeles, New York, Las Vegas, and other cities missing or ranked lower than expected? Jason breaks down the list from the perspective of someone who actually travels to these cities, eats at the restaurants, checks out the vegan scenes, and pays attention to the smaller communities and pop-ups that don't always make the headlines.

We talk Portland, Los Angeles, Austin, San Francisco, Seattle, Orlando, San Diego, Oakland, Madison, Tampa and the glaring question: WHERE IS NEW YORK?!

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Can you be vegan… except for beef?

It sounds ridiculous, contradictory, and maybe even impossible but there’s a bigger conversation hiding inside that question in involves plant based companies adding beef to their products! 

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California was once one of the biggest centers of vegan food in America. Now, restaurants are closing, locations are disappearing, and even some companies that built their identity around plant-based food are changing direction.

On this episode of Vegan Hacks Pod, Jason breaks down what’s happening to the vegan food scene from Hart House, Monty’s Good Burger and The Vegan Joint to the growing pressure facing independent vegan restaurants.

We also get into the complicated story of Sunday Supper, a company that was deeply connected to the vegan community but has now added dairy products to its lineup while an active crowdfunding campaign still describes the company as 100% plant-based. 

But is this simply a case of people losing interest in vegan food? Jason looks at the bigger picture: inflation, restaurant prices, rent, labor, corporate supply chains, private equity, social media and the economics of running a vegan business. 

And there may be a path forward. Jason talks about why restaurants with food that appeals beyond just vegans and the growing vegan pop-up scene could be an important part of the future. 

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Beyond Meat is going through another major transformation and this time, they're going way beyond meat.

The company is launching its new PhytoSphere platform, featuring protein powders, savory jerky bars, Veggie burgers, beverages and other products built around the idea of stacking plant nutrients and entering “thrive mode.”

But is this actually the future of plant-based food… or has Beyond Meat completely lost sight of what made the company important in the first place?

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There was a lot of panic when news broke about a tofu recall. But once you look past the headlines, there’s a much more interesting story.

In this episode, we get into the Hodo Foods recall, what actually happened, and how one small, independent tofu company grew from a farmers market operation into a major national brand. But the bigger question is what happens when an independent vegan-friendly company gets taken over by larger corporate interests.

We also talk about the future of flavored tofu, why most of it still isn't flavorful enough, the strange world of food recalls, and why tofu might be one of the most underrated proteins on the planet.

And then… I go on a rant.

Should vegan creators treat their platforms as a safe space for vegan food, or is it okay to constantly show off the meat and dairy versions alongside their vegan alternatives? Are some creators doing it for authenticity or just for views?

Plus: corporate takeovers of vegan brands, supporting independent vegan businesses with your wallet, and why maybe we should all just make more of our own food.

Stay safe out there. And watch your tofu.

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Beyond Meat was once one of the biggest names in the plant-based movement—but is the company now moving away from the very vegan customers who helped build the brand?

In this episode, I dive into Beyond Meat’s new collaboration with Milk Bar, where Beyond products are being used alongside real eggs and dairy cheese. Is this a smart attempt to reach the massive flexitarian market, or does it undermine the ethical and environmental identity Beyond Meat built its brand around?

I also talk about Beyond’s struggles as a publicly traded company, the shrinking shelf space for vegan products, and why I think vegans need to be careful about putting too much faith in giant corporations.

Then we get into a major recall involving nearly 30,000 pounds of imported Argentine beef—and why stories like this make me ask a simple question: why are we so dependent on animal products in the first place?

I also share my approach to making my own vegan “meat,” including simple ground-beef alternatives made from tofu and walnuts.

Are companies like Beyond Meat allies of the vegan movement or are they simply businesses trying to survive?

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This week, I’m digging into some fascinating and occasionally infuriating vegan conversations happening online.

First up: Miyoko Creamery. Miyoko Schinner reviews the current Myoko-branded cream cheese and explains why she has nothing to do with the product bearing her name. We get into what happened to the company she founded, how the brand changed, and what it means when a vegan brand becomes disconnected from the person and mission that built it.

Then we jump into the increasingly strange world of vegan as a political insult, where politicians are apparently using the word as a culture-war weapon. Why has something as simple as not eating animals become wrapped up in masculinity, politics and identity?

And finally, we get into vegan content creators and the engagement trap. Is “vegan except for ice cream” a useful gateway to eating more plant-based or does it water down the vegan message? And what happens when vegan influencers keep posting old non-vegan food content after they supposedly make the transition?

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Beyond Meat was once the biggest name in plant-based meat. Its stock once traded for nearly $240 a share. Now it’s trading around 41 cents, and the company is taking the dramatic step of a 1-for-30 reverse stock split to avoid being delisted from Nasdaq.  

So what happened?

In this episode, I take a look at Beyond Meat’s financial problems, its attempt to reinvent itself as a broader protein company, and what the company’s current situation says about the plant-based meat industry.

But this isn't just about Beyond.

We also talk about the bigger question: Do vegans really need companies like Beyond Meat to succeed? I love convenience, but when plant-based products become expensive, heavily processed, and increasingly disconnected from what consumers actually want, maybe it's time to rethink the model.

We get into homemade vegan meat, black bean burgers, protein alternatives, the economics of convenience, and whether Beyond Meat can actually find a way back.

Is Beyond Meat the victim of a changing market—or did the company simply lose its way?

And perhaps the bigger question:

What does the future of plant-based meat actually look like?

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My seitan (aka "homemade meat") video just crossed 2.7 million views on TikTok and gained me over 25,000 new followers but it also brought in over 5,000 comments, and a solid 60-70% of them were... not kind.

In this episode, I'm reading through some of the funniest, most confused, most surprisingly thoughtful, and most unhinged comments I got — from people convinced I invented bread, to a self-proclaimed chemistry professor explaining gluten formation, to meat-eaters defending seitan harder than some vegans. I talk about why seitan (a 1500+ year-old Buddhist monk creation) is having a viral moment again, the flour-wash method vs. vital wheat gluten debate, and what it's like watching your food go in front of an audience that has zero context for what they're looking at.

Also: why I think the haters might actually be part of the movement.

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Follow Mohana on IG @veganmomo_ 

In this episode of Vegan Hacks, I sit down with Mohana Holloway to explore how her Indian heritage shaped her journey to veganism, why learning to cook is one of the most powerful skills for any vegan, and how culture has influenced plant-based eating for generations.

We dive into naturally vegan Indian dishes, underrated spices everyone should have in their pantry, dorm-room cooking hacks, vegan travel, finding community in unexpected places like Phoenix, Arizona, and why respecting the cultural roots of plant-based food matters more than ever.

Along the way, Mohana shares her favorite vegan restaurants, her famous air-fried Oreo recipe, stories from growing up in a multicultural household, and practical advice for staying vegan for the long haul.

Whether you're new to veganism or have been plant-based for years, this conversation is packed with inspiration, delicious food, and thoughtful discussion about where vegan cuisine came from and where it's headed next.

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I just got back from Las Vegas, and I'm sharing my favorite vegan food experiences from hidden local gems to restaurants that completely exceeded my expectations.

In this episode I talk about incredible spots like Chef Kenny's, Earthly, Tacotarian, Daikon Sushi, Tarantino's, Crossroads, and the all-you-can-eat vegan Korean BBQ experience at Master Kim's. I also explain why I think some of the best vegan food in Vegas is found away from the Strip.

In the second half of the episode, I respond to some recurring social media debates, including:
• Is sugar vegan?
• What does "may contain milk" really mean?
• Where's the line between appreciating and appropriating food cultures?
• How I approach vegan content while trying to honor the cuisines and creators who inspire me.

Whether you're planning a trip to Las Vegas, looking for your next great vegan meal, or interested in thoughtful conversations about vegan food culture, I hope you enjoy the episode.

If you like the podcast, don't forget to subscribe, leave a comment, and let me know what topic you'd like me to cover next!

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Can Bitcoin align with vegan values? Or are the two worlds completely incompatible?

In this episode, I sit down with Ethan Turer, author of the upcoming book Bitcoin Is Vegan, to explore one of the most unexpected conversations we've had on the podcast.

We discuss:

•  Why Ethan believes Bitcoin and veganism share the same ethical foundations. 
•  Whether Bitcoin mining is really bad for the environment. 
•  Government subsidies for animal agriculture. 
•  The idea of "economic veganism" and voting with your dollar. 
•  The relationship between Bitcoin, AI, and the future of money. 
•  Ethical investing, the stock market, and financial independence. 
•  Why this conversation is likely to challenge both vegans and Bitcoin enthusiasts. 

Whether you're a longtime Bitcoiner, completely skeptical, or just curious, this episode is about exploring ideas—not telling you what to believe.

This podcast is not financial advice. Always do your own research before making any investment decisions.

If you enjoy conversations about veganism, ethics, food, culture, and the future, subscribe and let us know in the comments:

Can Bitcoin really be considered vegan?

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Jason made a video comparing fresh vs frozen tofu and realized that so many people have so many various ways preparing tofu!  We discuss in this podcast

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Is there a distrust of plant based influencers in the vegan community?  Jason discusses this! 

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My thoughts on popular You Tuber and social media personality Gaz Oakley admitting on a podcast that he's eating animals now.

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Celebrity vegans are cashing checks, plant-based giants are pivoting hard, and veganism is somehow becoming political theater. In this episode, Jason reacts to Lizzo’s Chili’s rib ad, Beyond Meat’s new protein drink strategy, and the growing culture war around plant-based eating.

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Billie Eilish said: “Eating meat is inherently wrong" and there was a huge backlash from people online that are mostly from the progressive left wing side.  Why does veganism trigger people emotionally?

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Here is an edited version of Jason's speech at Earth Day San Diego! 

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A conversation with Amanda Persi, founder of The The Getaway Co. a company that designs plant-forward culinary trips so vegans can explore food cultures around the world without compromising their values.

instagram @thegetawayco

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What happens when one of the biggest names in vegan content considers dropping the word “vegan” from their brand?

The Korean Vegan recently shared she’s thinking about rebranding and it raises a bigger question: is “vegan” helping or hurting creators in 2026?  Also VHP talks about his tofu making journey. 

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Bro culture has officially entered the plant-based aisle and it might be killing it. In this episode, we break down why brands like Beyond Eat Just and Impossible are chasing high-protein, gym-focused trends instead of what actually matters: taste, price, and real-world appeal. Are vegan companies targeting the wrong audience? And is that why mainstream adoption is stalling? Let’s get into it.

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At Expo West I expected a plant-forward food show… but what I found instead raised a lot of questions.

In this episode of the Vegan Hacks Podcast, I break down the surprising presence of meat products and even beef tallow at what used to feel like a very vegan-friendly event.

I also sit down with some incredible founders pushing plant-based innovation forward:

• Liz Kang, Founder and Co-CEO of Mamame, creating bold tempeh chips
• Madelyn Hadley, Founder of Madly Hadley, crafting clean-label vegan staples like coconut bacon bits and cashew parmesan
• Jeremy from Steak ’n Shake, who explains the company’s controversial move to cook with beef tallow

It’s a fascinating mix of food innovation, industry reality, and the big question:

Where is the plant-based movement heading next?

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Will Animal Protein Dominate Expo West This Year?

Next week, the natural foods world descends on Natural Products Expo West in Anaheim. The Super Bowl of natural foods 

In past years, it felt like a plant-based paradise — innovated alt-meats launching, vegan innovation exploding down every aisle.

And yes… there will be new important, plant launches. There always are.

But the bigger question this year:

Is animal protein about to dominate the narrative?  A

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In this episode, we dive into the Vegandale festival backlash and rebrand, discuss growing concerns about vegan brands using non-vegan marketing or alienating the community, and tackle the uncomfortable but important conversation about wealth and privilege in vegan culture.

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Jason sits down with social media creator and vegan activist Anita Dollar (IG: @veg.anitadollar) for a relaxed but powerful conversation over lunch at Vromage in West Hollywood. They discuss influencing in the plant-based space, culture, and vegan activism both online and in real life.

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Jason hits the Fancy Food Show to eat snacks, absorb vibes, and take the temperature of vegan food culture. Featuring conversations with Bill Muir (aka Sgt. Vegan, @sgt_vegan) and Noah Hyams (@vegpreneur, @vegancuts) on the current state of veganism, the industry shakeout, and what’s actually worth paying attention to.

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This podcast is about how it is impossible to achieve vegan purity, even though some claim it!  Join Jason as he takes an urban hike and rants into a microphone about the the state of vegan in 2026. 

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Two restaurants. Two opposite decisions.  One added dairy and eggs to their menu  chasing “flexibility,” broader appeal, and short-term survival.  The other went all in and committed to being 100% vegan.   

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A recent confession on Reddit went viral: someone admitted they were paid by a meat-industry group to infiltrate Reddit and other platforms pretending to be vegan, creating fake health scares and sowing doubt about plant-based diets. We break down the thread, what it reveals about industry disinformation, and why it matters for anyone who eats vegan or supports animal-friendly food.  Also Jason breaks down the recent Miyoko's Creamery conflict.  

Reddit Link: https://www.reddit.com/r/AMA/comments/1p7kmbn/i_was_paid_to_discredit_veganism_online_ama/

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Here is my speech from World Vegan Fest about my social media journey!   I was nervous, never did anything like it before but I survived! 

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Today on the Vegan Hacks Podcast, we’re joined by Leonore, the certified vegan nutritionist and creator of Itadakihealthy,  a coaching and content hub dedicated to helping people thrive on a plant-based diet in Japan. Originally from Germany and now based in Tokyo for over a decade, Leonore shares her journey of building a vibrant vegan community in a country known for its culinary traditions. We talk about how she helps clients find balance, stay healthy, and enjoy plant-based living in Japan’s sometimes challenging food landscape.

Whether you’re vegan in Japan, dreaming of visiting, or just love hearing about global plant-based culture, this episode is packed with insight, inspiration, and practical tips from one of Japan’s most trusted vegan voices.

Follow on IG: 

 @itadakihealthy

https://www.itadakihealthy.com/

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At the World Economy Summit, Impossible Foods’ CEO argued that plant-based food has become “too political” and hinted at a future hybrid burger made with both beef and Impossible protein.

Here is a link to the entire interview:

https://www.youtube.com/watch?v=Lp9g-ZwajME&t=624s

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Big moves, big bans, and big crashes in the plant-based world this week.  

Vegan Besties keeps the momentum going with their third location, proving that community and comfort food can still win in a shaky economy. Meanwhile, the EU just voted to ban words like “burger” and “sausage” from plant-based foods (because apparently people can’t tell tofu from a cow). And Beyond Meat’s stock? Yeah… it’s not looking good.

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In this episode, I take you through the highs and lows of being vegan in Tokyo — from hunting down plant-based eats in the land of green onion overload to navigating the challenges of dining with omnivores. Then we shift gears to the business world: Beyond Meat has announced a major restructuring plan. What does it mean for the future of plant-based meat? Is it a fresh start, or the beginning of the end for the category’s biggest name?

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Had a fascinating conversation with the founder and inventor of the soy milk-based Thrilling Bakon. David shared how his background in both food and science led to the creation of this unique and wildly popular vegan bacon—and opened up about the challenges of growing a plant-based business in a slow-burn market.

more info here

https://www.thrillingfoods.com/

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Yves Veggie Cuisine, a brand that kept vegan eating affordable and accessible for over 40 years is shutting down. Parent company Hain Celestial says they’re focusing on “more profitable brands,” leaving fans stunned and angry. In this episode, we unpack what Yves meant to the plant-based movement, why its quiet closure matters, and what this says about the future of vegan staples under big food corporations.

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We’re talking all things tofu with George Stiffman,  tofu expert, founder of Soycery, and author of the groundbreaking book Broken Cuisine. From ancient tofu traditions to wild varieties you’ve probably never heard of, George takes us deep into the delicious, surprisingly epic world of soy.

George's Tofu Buying Guide: https://tofutuesday.substack.com/p/the-best-way-to-get-ahold-of-chinese

Folllow George at 

IG: @georgethetofuguy

IG: @soycery

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New episode of Vegan Hacks Pod! I’m joined by the unstoppable Eunice Reyes — aka Rated V for Vegan,  for a lively deep dive into the world of vegan influencing: the wins, the pitfalls, her adventures in vegan travel, and the unexpectedly strange canned meats lurking at your neighborhood Adventist store. Buckle up, you don’t want to miss this one!

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In this episode, we talk about Besties Vegan Paradise blessing The Grove with its second location (bougie tourists, rejoice). We rant about Beyond Meat and Veggie Grill’s new collab — because who asked for a $27.99 steak filet at a fast casual spot? And yes, Jason airs out his extremely unnecessary beef with Moby. It’s plant-based pettiness at its finest. Tune in and snack along.

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In this episode, we unpack Beyond Meat’s bold new product that intentionally doesn’t taste like meat, dig into the labor disputes and alleged union-busting at Rebel Cheese in Austin, and break down why Texas just banned lab-grown meat. It’s messy, it’s political, and it’s all plant-based.

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Jason and Mike dive into the Sugar Taco fallout — the rise and messy collapse of a splashy vegan restaurant now accused of mismanagement, health violations, and financial impropriety. Plus, we unpack the controversy around Impossible Foods potentially adding real meat to its plant-based products

Hollywood Reporter Article: 

https://www.hollywoodreporter.com/business/business-news/sugar-taco-scandal-investors-health-violations-1236293402/

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Jason and Mike take a trip to the land of flat-pack furniture and meatless meatballs — that’s right, we’re eating our way through IKEA’s plant-based menu. Grab an Allen wrench and a fork — let’s dive in.

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Meati Foods launched their mycelium steaks and chicken cutlets with huge fanfare and with loads of funding, they were valued at over 650 million but their downfall was swift and dramatic they have recently requested a sale for 4 million dollars. What went wrong?

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Jason and Mike talk about a company in crossroads: Loma Linda Foods, one of America’s oldest plant-based brands and its uncertain future.

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Strife, family conflict, betrayal and sauce? We delve into the two conflicting narratives of how Bitchen' sauce was built and the way brands sell products by selling not just a product but a story. 

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Vegan Mike tries the mycelium steak made by Meati for the first time ever!   Jason helps him cook it!  Comedy ensues! 

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Two interviews! 

Clifford Armstrong of Northstar Seitan! and  Chef Tony Hyde of Sattdown Jamaican grill!

https://www.northernseitan.com/

@northernseitan

Chef Tony Hyde

@sattdownjamaicangrill

His book:

https://www.amazon.sg/Day-Racism-Walked-My-Door/dp/B0DXR733C6#byline_secondary_view_div_1742004225896?fbclid=PAZXh0bgNhZW0CMTEAAaahsPcG95fn_zxawv_u6n7uedtHLhkQ2MCacMGTDODaQHSzOpRpbWDt-7I_aem_4wTguzP0AxTjAuLwfvaaug

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Major vegan meat company Meati is experiencing a financial crisis, will it survive?  Also an interview with Meati's CCO John Bortells.

website: meati.com

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Jason and Mike talk about how the major plant based meat companies market their products. 

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A new study was released that links trauma and lifestyle choice. 

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