Grammy award-winning artist Lizzo is taking the vegan world by storm, and she’s not slowing down. From shutting down fat-shamers on TikTok to gracing the cover of Vogue, the plant-based musician is paving the way for vegans of all shapes and sizes.
Read about the megastar’s daily vegan eats, the restaurant she can’t get enough of, and whip up Lizzo-inspired recipes. Don’t forget to throw on some tunes and read up on veganism’s anti-fat bias (and why it needs to end now). This trailblazer is here to stay, and she’s 100% that plant queen! Go to VegNews for more »
For more about fatphobia in veganism, read “The Big Fat Problem with Veganism: Why Body Discrimination Needs to End Now.“
Chef Jana’s egg salad recipe
Now we don’t have Lizzo’s recipe but we have Chef Jana’s and it is everyone’s fave around here at Tuesday’s Horse. It’s tofu free too.
Chef Jana says, “So, after much research and experimentation, I have come up with a tofu-free version of the famous vegan egg salad. Eggless egg salad, that is — made with hearts of palm and with an oil-free version that’s going to blow your mind!”
• 2 cups of hearts of palm (in brine)
• Chopped parsley to taste
• Chopped fresh dill to taste
• Chopped chives to taste
• 1/4 cup of minced celery
• 1 teaspoon of horseradish
• 1 teaspoon of dijon mustard
• 3 tablespoons of vegan mayonnaise
• A pinch of turmeric
• Himalayan black salt (Kala namak)
• White pepper (optional)
A lady in comments for the video said she put a bit of yellow mustard in to make it nice and well, yellow! Oh, and you do not need to be vegan to make and enjoy this recipe.
Tuesday’s Horse © Fund for Horses
Updated 2:40 pm EST to include ingredients.