I'm Sam Turnbull, vegan recipe blogger, cookbook author, and YouTuber writing to you from Toronto, Canada.
Here's my story...
You can sit back and watch this video or skip it and read my story below.
Going vegan
You might be surprised to hear that the moment I decided I was going to go vegan, I was completely and utterly bummed about it.
Let me explain, I NEVER in a million and six years thought I would become vegan.
I grew up in a family of foodies, chefs, butchers, and hunters (yes, it's true). My household had a flock of chickens (both for eggs and for eating), the freezers were stocked full of meat, steaks were cooked rare, and there were even real animal heads decorating the walls (not that I ever liked the heads). Now, doesn’t that just sound like the most vegan household you have ever heard of? Probably not. So, as I’m sure you can imagine, switching to veganism was a BIG change for me.
So what in the world happened?
As a kid I always loved animals. I had dogs, cats, gerbils, turtles, and even a rabbit named Gravy (no, I didn’t realize how incredibly odd that was at the time). But even though I loved animals, I was still an avid meat eater. It made sense to me: animals were killed because we “needed” to eat meat and that seemed a-ok to me.
I thought vegetarians, and especially vegans, were so extreme and silly. They were all dying of protein deficiency for sure. (Insert eye roll here.) So, that’s how I was coasting along through life. Loving my pets, being creeped out by fur and taxidermy, all while wearing leather and eating meat, eggs, and dairy.
Then…
One fine day in 2012, I made (what turned out to be) the best decision ever: to sit down and watch a documentary about being vegan called Vegucated. And that triggered some uncomfortable questions in my brain. So the next morning I woke up and decided to try being vegan. I cleaned out my cupboards and fridge of anything that wasn't vegan and started this crazy new adventure.
I knew I wanted to try it, but I also knew I wasn't entirely convinced yet, so that night I watched Forks Over Knives. And then I followed that up with every health, environment, and animal cruelty book and film I could get my hands on.
The result? You guessed it, here I am today, dun dun duuuuun! A vegan. (Hi!) 👋
By the end of my documentary and book binge-fest, two things were absolutely clear to me:
- I was officially going vegan.
- I didn’t want to be vegan.
After all of my research, it made 100% logical sense to me to be vegan. It was better for my health, the environment, and, of course, the animals. The problem was, I actually hated the idea of adopting a vegan lifestyle. I remember being so frustrated, almost wishing I could un-learn all of the facts I had learned. I loved meat and cheese, and I really didn’t want to be “that vegan girl.” Well, I couldn’t un-learn, so I had to come up with a new plan of attack: be the best damn vegan I could be!
Becoming the best damn vegan I could be...
I had always loved to cook, so I started researching vegan cooking. I stocked my cupboards with what the recipes required: hard-to-find, expensive, and odd ingredients such as arrowroot starch, brown rice syrup, xylitol, guar gum, spelt, hemp, and other things that I still have lingering in some back corner. All the recipes had names that included the words “energy,” “glow,” “detox,” or “power,” and were mainly for bars, balls, juices, smoothies, and salads. They required hours of prep, dehydrating, and straining, and had a ton of steps. Cookies were raw, chocolate was frozen, desserts were healthy, dinner was spiralized, grain bowls were a must, and everything had kale, quinoa, chia seeds, sprouts, avocado, and coconut oil in it. This, to me, was indeed boring food.
Now, don’t get me wrong, there is nothing wrong with those kinds of recipes. They just weren’t for me. Sometimes I love a smoothie or a juice, but for the most part, I just want pancakes and pasta. Why did I have to become all sprouts and kale just because I was vegan?
So, I began playing around in the kitchen...
I stopped the costly trips to the health food stores, and instead of using the recipes I had found, I started being inspired by my old favourite recipes. I learned that juices weren’t required, I didn’t have to love energy balls, and I could make meals that actually appealed to me and my friends (whether they were vegan or not). I soon discovered that any meal could be made vegan, and with a few clever tweaks, a large spice cabinet, and a dash of creativity, I began loving my recipes. In fact, I loved them more than the original animal product-based recipes.
Not only were my new creations satisfying, hearty, full of flavour, and straight-up delicious, but they were just as easy to make as any other meal. With limitation came inspiration, and before I knew it, going vegan had become one of the best decisions I’d ever made!
As a sweet bonus, I saw my health improve. I didn’t even know that I had been feeling bad until I learned what it felt like to feel great! Gone were the days of feeling bloated after eating, of having a sensitive stomach, of getting drowsy mid-afternoon, of unbuttoning my jeans after meals, and of feeling guilty and grossed out when I thought about what my dinner really was. I was now healthier, leaner, more energetic, and just overall happier.
The best and most surprising part of going vegan was that I absolutely loved it!
I started to document my recipes so I could make them again and again. At first, I was just taking quick snaps on my phone and jotted down the ingredients, but I decided a better plan was to (not so subtly) woo my friends, family, and anyone who would listen to the greener side by sharing my recipes online. And so this blog, It Doesn’t Taste Like Chicken, was born. Hot dang, it worked! Friends, family, vegans, vegetarians, and omnivores from across the world were making my recipes — and raving about them!
I think I’m like a dog. Pat me on the head and tell me I’m good and I will love you forever. As the feedback started rolling in, I really got passionate about blogging. Not only that, but I was helping to show people that a plant-based diet can be totally delicious, easy, doable, and good for you!
I have now made it my full-time career to share all of my totally scrumptious, approachable, comfort food favourites, and everyday meals made vegan. No fussing about, just good ol’ food that everyone will love, vegan or not.
My Recipes
When I first started cooking vegan, I thought I needed lots of fancy and expensive ingredients, that I would be living off of kale and quinoa, and that I would forever feel like I am limited in my choices. As I began experimenting, I realized that none of that was true at all!
What you WON’T find:
- Fake, mock, or “un” recipes. I don’t eat fake food. I eat real food. I don’t think there is any problem with creating familiar tastes and textures, but I call it what it is, and not what it isn’t.
- Fancy-shmancy ingredients. I will introduce to you a few of my favourite ingredients that may seem a little odd, such as nutritional yeast (obsessed!), miso paste, and chia seeds, but these ingredients, along with all of the ingredients I use, can usually be found in your local grocery store. No bizarre flours or difficult to find health foods.
- Scary, hard to make, or bland-looking food. Yes, my recipes are vegan, but I swear you'll barely notice.
What you WILL find:
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Hearty, and satisfying comfort food recipes. These are simple, scrumptious meals for everyone, vegan or not. You’ll find pasta, burgers, burritos, soups, cookies, cupcakes, and all things delicious and familiar.
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Quick and easy recipes that will fit right into your day-to-day life. Many of these recipes can be whipped up without stress—even after a long day.
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Trustworthy recipes. My friends and family were happy to chow down, and they’ve helped me test my recipes over and over again, so I know these dishes will turn out correctly.
You can check out my recipe index, find me on YouTube or pick up a copy of my cookbook Fuss-Free Vegan or Fast Easy Cheap Vegan. SO MUCH DELICIOUSNESS TO BE HAD.
My fave recipes:
- Crispy Buffalo Cauliflower
- Easy Vegan Jackfruit Tacos
- Tofu Bolognese
- The Ultimate Vegan Breakfast Sandwich
- Vegan Seitan Steak
- Melty Stretchy Gooey Vegan Mozzarella
- Tofu Scramble - Breakfast of Vegan Champions
- The Best Vegan Seitan Burger
- 6 Ingredient Pulled Jackfruit
- The Ultimate Vegan Chocolate Cake
- Vegan Irish Stew
- The Best Vegan Chili Ever
- Vegan Toast Dipping Sauce
- Vegan Oatmeal Chocolate Chip Cookies
My fave documentaries:
(A lot of the documentaries can be found on Netflix or YouTube).
- Forks Over Knives
- Seaspiracy
- Earthlings
- Cowspiracy
- What the Health
- The Game Changers
- Vegucated
- Hungry for Change
- Food Matters
- Fat Sick and Nearly Dead
My fave books:
First time visiting It Doesn't Taste Like Chicken? A big, huge, warm welcome from me! If you like what you see, be sure to subscribe so you never miss a fuss-free vegan recipe again.
If you ever have any questions, need any support, or just want to say hi, feel free to drop a comment below here or on any recipe. I do my best to respond to all comments within a few days. 🙂
Bon appetegan!
Sam.
steve p says
Hey, Sam! Love your books. Love your story. I'd love it if I could send you a copy of my children's picture book. It's got a gentle vegan message :). Just excited about it and want to share with some of my favourite vegan influencers. Thanks!!
Dina Kennedy says
Hello Sam! I have a wonderful favorite maple syrup muffin recipe that I don't know how to convert to vegan. I'm wondering if that's something you've tried your hand at? I'd be happy to share the non vegan recipe with you, if interested! Thanks for your help =)
Sam Turnbull says
I haven't tried anything like that before but maybe one day 🙂
Keith Ujvary says
You mention Cleaning tips: vital wheat gluten is very sticky and can destroy dish brushes and cloths. I use nylon surgical scrub brushes instead. The VWG can be rinsed off the bristles with minimal effort. I get them from Lee Valley Hardware in Ottawa. They are also great for cleaning vegetables. At $13.50 a dozen they are a bargain. I am not affiliated with Lee Valley other than as a customer.
Joyce says
Love your blog. I found it while I was searching for a Vegan cheese recipe. You are right when you state that a big hinderance to going Vegan is expensive and/or unfamiliar ingredients. Cashews and macadamia nuts are often touted in vegan dairy recopies, and both are outrageously expensive. I cannot wait to make your sunflower cheese, and I plan on ordering both of your books. Also l I have seen many of the documentaries you have listed on your blog. A couple more you many want to check out are What the Health, and Plant Pure Nation.
Sam Turnbull says
So happy you are enjoying my recipes Joyce!
Ivy says
Hi Sam!
Today was my first time visiting It Doesn't Taste Like Chicken but after today, I'll sure be referencing it often! I'm a lifelong vegetarian, I've never eaten meat- but I have always relied on eggs, cheese, and milk. I decided to be a real vegan last week, I can no longer ignore the cruelties behind even the non-meat animal products I've always consumed. Your blog is an amazing tool and I really like how simple and easy your recipes are. Part of the reason I haven't gone vegan for so long is that so many vegan recipes have weird, expensive ingredients that I can't afford much less find in my local grocery store. I can see that using your recipes, I won't have this problem, and thanks to your blog, I am prepared to be the best damn vegan I can be too! Thank you so much for your help and awesome recipes- I'm eager to try them all!!! 🙂
Sam Turnbull says
Hi Ivy! Welcome to my blog! And a huge congrats on your new veganism!!!!! I'm so excited for you 🙂 I hope you enjoy many of my recipes, and let me know if you have any questions 🙂
Mia says
Hi Sam,
Just want to thank you for the recipe fast and easy seitan. It’s so delicious and versatile with any savory plant based sauce! My fiancé who is now becoming a vegan really loves it!!!
Sam Turnbull says
Aww so happy to hear that 🙂
Julie Mcc says
Hi Sam,
First of all, I love your books. I have both, and while I own many more, yours are my top favorites by far. The recipes actually taste good, and I don't feel like I have to eat a pound of raw kale to be vegan anymore, lol. So thank you and please keep writing them, please.
That said, the issue I have and was hoping to get your opinion on is: How do you handle the potential deficiencies in vitamins and minerals? I had to stop being vegan a few times because of blood work showing varying deficits. How or what do you supplement with? How do you handle this aspect of nutrition?
Thank you so much for your time, and have a great day,
Julie
Sam Turnbull says
Hi Julie! So thrilled you love my books and recipes so much 🙂 I take vitamin D (the sun vitamin) because I live in Canada and during the winter I likely don't get enough sun/vitamin D. I also take B12 which is a bacteria-based vitamin (not found in animal products or in plants). Because we wash and sanitize our food so much we wash away harmful bacterias (which is a good thing), but also good bacteria like B12 so this is a common deficiency in all people. I don't supplement anything other than that. I get my blood tested yearly and everything always comes back perfect or better than perfect 🙂 I'm not sure what you're deficient in, but you can find all other nutrients in plants, so if you know what you are deficient in, you can simply google what plants are high in the nutrient and incorporate those into your diet. There is no need to eat animal products. I highly recommend reading the book "How Not to Die" and checking out the site Nutrition Facts for any nutrition questions. All of the info is non-biased, science-backed, and there are a ton of helpful videos too. Hope that helps 🙂
Julie Mcc says
Hi Sam,
Thank you so much for your reply. I will focus on these 2 and watch for the other ones that were an issue for me (low red blood cells/iron).
Have a great day,
Julie
Michael says
I really enjoyed this story because you convey so much sincere happiness with how you live now. I'm a vegan of many years but can't often express as well as you how much value and joy I get from it.
I really relate to your comment about not knowing how bad you had been feeling until you started feeling great. I've described to others how in a few weeks of going fully vegan, I felt like I was recovering from a long illness I didn't know I had. In addition to the near complete disappearance of stomach troubles of any kind, I felt happier and more energetic. It's even relieved my arthritis and I almost never get sick.
The animals are my first consideration, so I would have done it even if it didn't come with so many health perks. But health and happiness are the ultimate rewards for doing the right thing, and veganism rewards abundantly.
Sam Turnbull says
I love that story! Thank you, Michael! Isn't it great that we get to save our furry friends and feel better all at the same time!? It's really win win! 🙂
Sally Van Duzer Fulton says
Sam, I just made your creamed corn and seitan roast and OMG so good! Thank you!
Sam Turnbull says
Haha, wonderful! So happy you enjoyed them, Sally!
Shannavegana says
I’d say you worded that comment very eloquently! I would ditto your sentiment. Vegan 6 years. Veg for 2 before that.
Debbie says
Hi Sam, I have your book (getting new one soon). However, I need your help please. I am by far a Chef and when I try to make your "meatballs" or "Burgers" and it comes to the part where you put all in the food processor and pulse until you create a crumbly mixture that sticks together I always end up with a mush. By the time I get the top stuff to the bottom its too late and mushy. I have tried scraping down the sides etc. but no use. Yesterday I tried the seitan version of your meatballs, ended up taking out the 1/2 mixed ingredients as they were turning to mush and tried to mix by hand - it was not successful. Can you help? I would appreciate any info. Thanks
Sam Turnbull says
Hi Debbie, I'm just guessing based on the info you provided, but it sounds like you have a small food processor. If you have a small food processor then it would be difficult for the ingredients to mix quickly. I recommend halving the recipes and seeing if that works better. I would also recommend stopping to scrape the sides frequently. This is the food processor I use. Hope that helps!