When People Won’t Eat Your Food Because It’s Vegan

What to do when people won't eat your food because it's veganAt Hy-Vee grocery store, pushed off into a corner by the pharmacy, is an area called the Health Market. Sequestered away from the other packaged products, that’s where you’ll find the organic foods, gluten-free items, products without high fructose corn syrup, vegan specialty products, and the like.

I feel conflicted about the cordoned off Health Market. On the one hand, it makes it very convenient for me. I don’t have to walk the huge span of the store from aisle to aisle to get most of the things I need. I can just wander the few short aisles of the Health Market and be in and out in about 10 minutes. On the other hand, I am not in love with the idea of removing all of these foods and pushing them to the area by the pharmacy, because it gives the impression that the foods are somehow medicinal or lacking or weird. Because while, yes, there are beans, and grains, and whatnot in the Health Market, there are also potato chips and candy bars. Perhaps they’re made with less processed or organic ingredients in some cases, but at the end of the day, they’re still just potato chips and candy bars.

When people won't eat your food because it's vegan

Vegan Problems: When people won't eat your food because it's veganI was in the Health Market last week when a lady pushing a cart rolled by the aisles, peeking up each one hesitantly. There was a girl stocking one of the shelves, and the lady asked, “Is this the normal food?”

“Well, it’s the Health Market,” the girl answered back.

“Oh,” the lady said slowly. “Right, right…” And with an air of distrust that the potato chips might jump off the shelf and bite her, she backed away and walked off to find the normal food, wherever that is.

I’m telling this story now at the holidays, because there’s a chance that the lady in the Health Market may be going to your Thanksgiving. Your potato chips may seem weird or strange to her, simply because they’re not the brand she usually buys. You may think it’s odd when she won’t eat your potato chips, which you know are just made with potatoes, oil, and salt – the same ingredients as the chips in her “normal” choice.

Most of the people in my life are not vegan or vegetarian. Over the years, I’ve made food for these friends and family. There have been plenty of times when people were eager and happy and complimentary afterwards. Some of them have made me feel really special when they gushed over some dish that I made or sent me a message after a dinner party to tell me again how much they enjoyed my cooking. And there have been other times when my cooking has been… less well received.

Vegan potluck problems: when people won't eat your food because it's vegan

Wot is this?

One year I attended a holiday potluck, where David and I were the only vegetarians or vegans in attendance. The potluck wasn’t specifically geared for traditional holiday fare only. People were bringing whatever they wanted. Knowing that some people can be hesitant about eating tofu or seitan, I wanted to opt for dishes that were all based on foods that I knew everyone there already ate – potatoes, carrots, split peas, onions, garlic…

Regular readers will know I’m an enormous fan of Ethiopian food, and so I thought that would be a great fit. The Ethiopian dishes I make are very whole foods based, not a tofu cube in the bunch. With injera for scooping up the stews, I knew there wouldn’t be anyone else at the potluck with the same dish. Plus, I knew that none of the other people at the potluck had ever eaten Ethiopian food. I love trying out new cuisines and dishes, and I thought they would have fun with it.

So I made infused oil for the stews from scratch, prepared three stews, and spent the morning of the potluck frying a platter full of injera. I overheard a few people at the gathering trying to explain it. “It’s like a pancake?” I described what you did and how it was eaten. There was enough that everyone could have some on their own personal plates, and not on a shared platter as is traditional.

So I have to admit that after the meal was over, my heart sank when I saw that outside of me and David almost no one ate any of it. All of the time I’d spent in the kitchen making the three different stews and frying all of the injera, and most people didn’t even try it.

Now, there are any number of reasons why people didn’t try it. Maybe their plates were already full with things that were familiar, things they knew they liked. Maybe they still felt unsure about how to go about eating it; although, even if someone had just eaten the potatoes and carrots with a fork, say, it still would have been good. Maybe they assumed they wouldn’t like Ethiopian spices. I really can’t say for sure. I can say that after spending a lot of time and energy, it was disheartening to go home with containers of untouched food. I had looked forward to sharing an experience and a cuisine that I value with people who are important to me.

When People Won't Eat Your Food Because It's VeganNa’an For Me, Thanks

Like the lady in the Health Market or like an acquaintance of mine recently who told me that he’d never eaten Indian food because he was “afraid” of it, not everyone wants a new experience. Not everyone wants to try something new, even if it’s food they already eat (carrots, potatoes, onions) being labeled in a new way (Ethiopian or vegan). Some people are happy with what is familiar. And it’s not because they have an ethical issue with split peas, can’t eat injera for religious reasons, or because they are sensitive or averse to carrots. I wouldn’t expect people to drop their ethical beliefs over a potluck. But like I said – this is food they already eat. So steering clear of something because it’s “vegan” is about staying in their comfort zone more than it is about politics.

Over the years that I’ve been vegan, I’ve had people not try my salsa (even though most salsa is vegan anyway) and not eat fries at a vegan restaurant (because the restaurant was vegan and even though most fries are vegan anyway). Some people have a real negativity or bias against the word even before they’ve tasted the food, even though vegan food is just food.

So as we enter the potluck season, it’s good to prepare with positivity – remembering that many people will be receptive and delighted and surprised by the delicious food that the vegan at the potluck makes. (I had a party with a spread of appetizers for David’s birthday.  Everything went over fantastically well, and the only vegans in attendance were me and David.) But it’s also good to have the awareness that some people may not even be open to trying it. And if this happens to you, try to detach. It’s not about you or what you brought or your cooking. Though it can be disappointing when you spend a lot of time and money making things only to have what you gave be ignored or treated with suspicion, it’s not about you.

Now when I’m making dishes for a big holiday or event, I do it because I will like it. If I want kale salad on Christmas, then that’s what I make. If I want a complicated dessert, that’s what I make. If I make something that’s involved or arduous, I do it for me. I do it because on that holiday, it will make me happy to eat it. I can’t control anyone’s reaction except my own.

Also, over the years I’ve tried to adjust my expectations and make food with the particular audience in mind. Before I prepare for a gathering, I think about what they might like or what will be familiar. I think about my past history with these people, and how open they will be to my cooking relative to the amount of time I spend on it. And if it will make me happy to spend hours in the kitchen preparing it, I do. But if spending hours preparing food only to have it be ignored will hurt my feelings or ruin my day, I make something that is less involved – for my own sanity.

When People Won't Eat Your Food Because It's VeganThe Diamond or the Rock

I cooked for a couple of non-vegan friends recently, one of whom spent time in Ethiopia as a teen, and I absolutely loved making a spread of wots for them. It filled my heart with so much love and joy when she couldn’t stop eating at the table, even when she admitted she was well past full. So I sent her home with the leftovers, and then she texted that she continued eating the leftovers on her way home in the car.

Sometimes you give a gift, and you know that people received exactly the same thing you’ve given. You give a diamond, and that’s what they get. And sometimes you give a diamond, and the person looks at it, and you can tell that they’ve received a rock. And you don’t know how it happened. You worked hard and you made it with love, but nevertheless, they’re underwhelmed and standing with a rock in their hands.

We can’t control what other people see when we give a gift to them. We can only give a gift because we want to and then hope for the best.

Planning a Vegan Thanksgiving Menu

Menu for a Vegan ThanksgivingSomehow it’s here again – Thanksgiving! This year we’ll be taking our food on the road to my large family Thanksgiving. My goal for this year is simplicity. I plan on making just three things. That’s enough to fill out a plate on its own, while knowing that at least one or two people at the gathering will have some things that are on-purpose or accidentally vegan. (My sister-in-law usually brings a terrific cranberry sauce, and my mom makes the best mashed potatoes using Earth Balance instead of animal-based butter.)

Even if I’m not able to hit all of my Thanksgiving-favorites, I remind myself that I can make any of the other dishes on another day of the year. There’s no reason that one plate has to fit every Thankgiving favorite ever created.

Whether you’ll be keeping your holiday small or going all out, here are some options for my North American readers celebrating Thanksgiving one week from today!


As people wander in with their dishes or warm something that they made at home, it’s nice to have a few nibblies for sating the appetite until dinner begins.

Some of my favorite appetizers are hot and gooey Spinach & Artichoke Dip with tortilla chips, Olive & Artichoke Pâté with crusty bread and carrot sticks for dipping, Loaded Potato Slices with Cashew Cream and Bacony Bits, and Seitan Bacon Wrapped Dates. They can be prepped ahead of time, just requiring a light frying before serving.

Salads & Sides:

I could happily make a meal of salads & sides at Thanksgiving. Thanksgiving salad options include Massaged Kale Salad with Roasted Chickpeas and Baked Tofu and Roasted Delicata Squash and Persimmon Salad with Caramelized Onions.

Mashed Potatoes & Seitan GravyFor warm options, there’s mashed potatoes with seitan bacon gravy, Roasted Brussels Sproutssautéed broccolini and kale, crispy cabbage, or garlicky collard greens.

Kristy from Keepin’ It Kind just posted this recipe for green bean casserole with onion rings that’s calling my name. There’s also a recipe for green bean casserole in Vegan Casseroles that looks fabulous. Will I have to make green bean casserole twice this month? Signs point to yes.

My favorite cranberry sauce is the Traditional Cranberry Sauce from Dreena Burton’s Eat, Drink & Be Vegan.  (She offers the option of adding balsamic vinegar, which I definitely recommend.  It gives balance and makes a wonderful combination of tangy, sweet, and sour.)


At our family Thanksgiving, we break up the day with a big outdoor flag football game. Since the temperatures are forecasted to be in the thirties that day, something warming afterwards would be welcome. Having a pot of soup on the ready is a convenient way to keep everyone well fed and happy.

I am partial to Double Lentil Mushroom Barley, Homestyle Split Pea, and Melted Snowman Soup. This year I’ve also fallen for the Cream of Tomato Soup with roasted Italian chickpea croutons from The Oh She Glows Cookbook.  For something new, Roasted Garlic & Delicata Squash Soup from Bobbie at The Vegan Crew sounds like everything I love but in a bowl.

Main courses:

For the main course, there are a seemingly endless array of options. This will be my tenth meatless Thanksgiving, and over the years I’ve had all kinds of different main courses.

For something sliceable and homey that’s delicious with gravy, I’m partial to the Chicken-style Seitan Roast from Vegan Diner.  The seitan can be made ahead of time, as it freezes beautifully.  Just put it in the refrigerator the day before to thaw.  I dare say that freezing it makes the seitan even more moist and delicious.

In the past I’ve also made Chickpea Cutlets from Veganomicon.  They have a wonderful chewiness and the flavors of lemon & thyme.  They aren’t too heavy, and they fit along nicely with mashed potatoes and gravy.  Not just for Thanksgiving, I enjoy chickpea cutlets all year around.  I’ve served them many times to non-vegans, and they’re always a hit.

There’s a link to the recipe here, but the baking directions aren’t included.  I always bake them, and I use half the amount of oil listed with no adverse effects.  To bake, line a baking sheet with parchment paper, lightly oil each side of the cutlets, and bake at 375 degrees. Bake for 20 minutes, flip the cutlets, and then bake for 8-10 more until golden brown.

Another tasty option is the Festive Chickpea Tart from Dreena Burton’s Let Them Eat Vegan.  As a big plus, you can make two tarts and freeze one for the Christmas holidays. The tarts freeze and thaw beautifully.

Other favorites are Baked Lemon Rosemary Tofu and Pumpkin-seed Crusted Tofu with Cranberry Relish from Vegan with a Vengeance.

Frozen Main Courses:

This year I’m thinking about opting for one of the prepared and frozen main courses. They are easy, tasty, and so handy for a traveling Thanksgiving. We can just heat and eat.

I haven’t tried every frozen holiday entrée out there, but my favorite thus far is the Hazelnut Cranberry Roast en Croute from Field Roast.  (After the holidays are over, I try to pick one up when they’re on sale to save for an easy dinner gathering later in the winter.) The roast is made with their flavorful grain meat and stuffed with Field Roast sausages, cranberries, and apples.  It’s then wrapped in a puff pastry. This roast ranges from $18-26 depending on location.

Another option since there will only be two vegans at our Thanksgiving table is the Gardein Savory Stuffed Turk’y. It comes with come two roasts and gravy.  It is a toothsome dish filled with stuffing and cranberries; although, the gravy is a bit on the watery side. Gardein also has a larger Holiday Roast, which I’ve never tried, that serves 8.


Cherry PieFor dessert, David is planning on making one of his cherry pies using recipes from Vegan Pie in the Sky. It’s delicious with a generous scoop of homemade Pistachio Ice cream from Sarah at My Darling Vegan.

Chocolate Chip Double DoozieI’m also tempted to make a batch of Double Doozies. Any excuse, right?

What vegan items will be gracing your table this year?

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