I manage PR for a plant-based chef (Chef Ed Harris), and after working closely with him + seeing how he teaches, I realized something…
Most of the advice people get about going vegan is what makes it harder, not easier.
Everyone focuses on:
- finding perfect substitutes
- complicated recipes
- niche ingredients
But what he emphasizes is way more practical, and honestly, it’s why people around him actually stick with it.
Here are a few things I’ve picked up working with him:
1. Build systems, not one-off meals
Instead of “what recipe should I make,” it’s:
- base (rice, pasta, potatoes)
- protein (tofu, lentils, beans)
- flavor (sauce, spices, acid)
Once you get that, you don’t need to keep starting from scratch every day.
2. Texture > ingredients
This was a big one.
People think it’s about replacing meat/dairy exactly, but it’s really about hitting:
crunchy + creamy + soft + fresh
That’s what makes food feel satisfying.
3. Stop chasing perfect substitutes
This is where most people get stuck.
If the food tastes good and works for your life, that’s enough.
4. Consistency beats motivation
The people who last aren’t the most “disciplined”, they just made it easy to repeat.
He recently broke some of this down in a podcast feature if you want to hear it directly:
How To Make Plant Based Food Taste AMAZING
About Chef Ed:
Plant-based chef focused on practical, repeatable cooking (not trends).
Works a lot at the intersection of food, health, and helping people actually stick with it long-term.
Curious, what’s been the hardest part for you trying to stay consistent with vegan or plant-based?