Videos - Plant-Based with Jeremy

Former Fat Forker

www.formerfatforker.com shows Jeremys evolution from a 360 pound man down to nearly half of that. What he learned along the way in terms of body and mind. Filled with tips and recipes!

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Need fast plant-based dinners for nights when you’re exhausted, busy, hungry, and have absolutely no dinner plan? In this video, I’m making three quick and easy whole food plant-based meals you can pull together in about 20 minutes using simple pantry staples, canned or pre-cooked beans, pasta, tortillas, chickpeas, and vegetables.

These are the kind of emergency WFPB dinners we actually need on real weeknights: a red lentil bolognese pasta bowl with mushrooms and broccoli, a customizable taco bar that can become tacos, burritos, bowls, or salads, and a chickpea salad sandwich with quick smoked almonds for crunch and flavor.

Everything is family-friendly, oil-free or easily oil-free, customizable, and designed for the nights when dinner needs to happen before everyone starts making poor emotional decisions around toast.

In this video:
• Quick red lentil bolognese pasta with vegetables
• Fast taco bar beans for tacos, bowls, burritos, or salads
• Chickpea salad sandwiches with avocado, pickles, dill, and smoked almonds
• Easy ideas for using canned beans and pantry staples
• Simple whole food plant-based meals for busy weeknights

Tell me in the comments: what’s your go-to emergency meal when you’re too tired to cook? If there are enough good ideas, we’ll do a Part 2 using your quick meal suggestions.

Get the PB with J Family Favorites cookbook for more quick, family-friendly plant-based meals: https://pbwithj.thrivecart.com/ff-ebook/

CHAPTERS
00:00 - 3 Emergency 20-Minute Plant-Based Dinners
02:25 - Quick Red Lentil Bolognese Pasta Bowl
07:14 - Easy Taco Bar Beans for Tacos, Bowls & Burritos
13:02 - Chickpea Salad Sandwiches with Quick Smoked Almonds

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

What do you do with juice pulp after juicing? In this video, I’m showing you how to turn leftover juice pulp into real whole food plant-based recipes instead of throwing it away.

Check out our Juicing Video here: https://youtu.be/rzb5GhL8BEI
Cooking Rings: (US) https://youtu.be/rzb5GhL8BEI (CAN) https://amzn.to/4oXFWOO

After making fresh vegetable-heavy juices, I saved the pulp and tested three WFPB, oil-free ways to use it: green juice pulp crackers, beet-carrot lentil burgers, and savory vegetable broth powder. We’ll also talk through which types of pulp work best for different recipes, because not all juice pulp should be treated the same. Green and herby pulp works well for crackers, veggie patties, soups, and savory recipes. Sweet root pulp, like beet and carrot, can work in veggie burgers, muffins, baked oats, or veggie balls. Savory vegetable pulp is great for soup, chili, pasta sauce, broth, and seasoning powder. Fruit-heavy pulp is best for muffins, pancakes, baked oatmeal, and energy bites.

This is part two of my juicing series, and it tackles one of the biggest problems with juicing: all the leftover fibre-rich pulp. If you’re trying to reduce food waste, save money, eat more plants, or make juicing feel more practical on a whole food plant-based diet, this video gives you simple ways to make the pulp actually useful.

Recipes in this video:

GREEN JUICE PULP CRACKERS
Made with green juice pulp, oats, flaxseed, nutritional yeast, garlic, onion, lemon juice, and black pepper.

PULP LENTIL BURGERS
Made with beet-carrot juice pulp, cooked lentils, oats, flaxseed, tomato paste, soy sauce or tamari, and spices.

PULP BOUILLON POWDER
Made with savory vegetable pulp, nutritional yeast, garlic powder, onion powder, herbs, smoked paprika, and optional salt.

No oil. No waste. No pretending compost is dinner unless it actually earns the promotion.

CHAPTERS
00:00 - Intro
01:32 - Which Pulp Works Best for Which Recipes?
03:31 - How to store juice pulp
04:07 - How to Make Crackers Using Juice Pulp
09:55 - How to Make Veggie Burgers Using Juice Pulp
14:49 - How to Make Bouillon Powder Using Juice Pulp
19:11 - Is Juicing Worth it?

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

Is juicing actually healthy on a whole food plant-based diet, or is it just expensive, fibre-stripped fruit sugar water?

In this video, I’m making 3 WFPB juice recipes that are mostly vegetables, taste good, and avoid the usual juicing trap: turning a mountain of produce into a tiny glass of juice while throwing away the pulp.

We’ll talk about the benefits of juicing, the biggest concern with it, why fibre matters, why juice should not replace whole fruits and vegetables, and how to make juices that fit better into a WFPB lifestyle.

Today’s juices:

GREEN MINERAL LEMONADE
A refreshing green juice with cucumber, celery, greens, green apple, lemon, ginger, and herbs.

BEET-CARROT CITRUS JUICE
A bright beet and carrot juice with orange, lemon, cucumber, and ginger.

SAVORY GARDEN JUICE
A vegetable-heavy tomato juice with red bell pepper, celery, carrots, cucumber, lemon or lime, and herbs.

And yes, we’re saving the pulp. In the next video, I’ll show you how to turn leftover juice pulp into actual food, including crackers, burgers, and homemade bouillon powder.

This is not a juice cleanse. This is not detox nonsense. This is a practical look at whether juicing can make sense in a real whole food plant-based kitchen.

If you’re WFPB, plant-based, vegan, oil-free, or just wondering whether juicing is worth it, this video should help you decide.

CHAPTERS
00:00 - Title
02:09 - Juicing Rules
04:12 - Green Mineral Lemonade & Taste Test
07:01 - Beet-Carrot Citrus Juice & Taste Test
10:12 - Savory Garden Juice & Taste Test
13:06 - Trying them all together!
14:03 - Final Thoughts on Juicing

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

I’m pulling the best plant-based recipes from past cookbook reviews to see which ones picky eaters might actually love. Today we’re trying a Better Burger Wrap from Plant You: Scrappy Cooking (Carleigh Bodrug), a Pasta Bake from Plant-Based Quick & Easy (Toni Okamoto), and a Lemon Meringue Pie from The Buddhist Chef (Jean-Philippe Cyr).

GET THE BOOKS HERE:
Plant You Scrappy Cooking (US) https://amzn.to/449eyDQ (CAN) https://amzn.to/4wat9LB
Plant-Based Quick & Easy (US) https://amzn.to/4a4GEUq (CAN) https://amzn.to/44bsfCi
The Buddhist Chef (US) https://amzn.to/4uEhbbN (CAN) https://amzn.to/4uC97Z4

CHAPTERS:
00:00 Plant-Based Recipes for Picky Eaters
01:14 Better Burger Wrap from Plant You: Scrappy Cooking
05:26 Pasta Bake from Plant-Based Quick & Easy
07:55 Lemon Meringue Pie from The Buddhist Chef

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

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Are there real gaps in a whole food plant-based diet, or are we just being yelled at by the internet again?

In this video, we sort WFPB nutrition into three buckets: true gaps, conditional gaps, and fake gaps. We’ll talk about B12, iodine, vitamin D, omega-3s, animal protein claims, calories and carbs, protein intentionality, strength training, and how to build a practical plant-based checklist without spiraling every time somebody with abs and a microphone says “deficiency.”

This is not medical advice, and it is not a replacement for your doctor, dietitian, or bloodwork. The goal is to help you ask better questions, cover the basics, and stop treating every plant-based nutrition conversation like a five-alarm bean emergency.

CHAPTERS
00:00 - The WFPB Gap Checklist: Real vs Conditional vs Fake Gaps
01:37 - Vitamin B12 on a Plant-Based Diet: The True Gap
03:33 - Iodine on a WFPB Diet: Salt, Seaweed, and Thyroid Health
06:01 - Vitamin D: Sunlight, Season, Location, and Lab Testing
07:44 - Omega-3s: ALA, DHA/EPA, Flax, Chia, Walnuts, and Algae
09:59 - Animal Protein Myth: Do You Need Animal Protein?
14:32 - Calories and Carbs: The Under-Discussed WFPB “Deficiency”
15:42 - Strength Training: The Gap Most People Forget
16:52 - The WFPB Gap Checklist: What to Track and What to Ignore

Ask your doctor or dietitian what labs make sense for you, especially if you have symptoms, medical history, major diet changes, weight loss, heavy activity, or concerns about B12, vitamin D, iron/ferritin, thyroid markers, lipids, A1C, kidney function, or anything else relevant to your health.

What plant-based “gap” have you worried about the most?
Subscribe for practical whole food plant-based recipes, oil-free cooking, family-friendly meals, and WFPB nutrition without the panic fog machine.
#WFPB #PlantBasedDiet #PlantBasedNutrition

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

Get 15% off Complement: https://lovecomplement.com/products/complement-essential-vegan-multivitamin?aff=584 and use code PBWITHJ at checkout for your discount

These 2 oil-free summer salads are fresh, filling, and perfect for WFPB meal prep: a roasted potato herb salad and a crunchy peanut chickpea slaw.

In this video, I’m making two whole food plant-based salad recipes I could eat all summer long. First up is an oil-free roasted potato salad with herbs, Dijon, lemon, garlic, and aquafaba to help the potatoes roast without oil. Then we’re making a colourful veggie slaw with chickpeas and a creamy peanut-aquafaba dressing that works as a main dish, side dish, or easy summer meal prep recipe.

These are not sad little side salads. They’re filling, budget-friendly, oil-free, plant-based salads that actually taste like something you’d want to eat again tomorrow.

CHAPTERS:
00:00 - Two Oil-Free Summer Salads That Actually Count as Dinner
02:09 - Roasted Oil-Free Potato Salad with Herbs
06:25 - Peanut Chickpea Slaw with Aquafaba Dressing

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Use Discount Code PBWITHJ on these great products:
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Code: PBWITHJ10 for 10% off

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Canadian link - https://amzn.to/49XGRXL

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

Get the Hume Body Pod Here: https://humehealth.com//discount/PBWITHJ?redirect=/pages/hume-body-pod&utm_source=youtube&utm_medium=influencer&utm_campaign=PBWITHJ

I made five WFPB condiments from pantry ingredients: ketchup, mustard, relish, BBQ sauce, and oil-free plant-based mayo. Then I compared them by taste, cost, effort, family reaction, and which homemade condiments I’d actually make again.

This full Condiment Week compilation includes every recipe plus the final breakdown. Some condiments were cheaper than store-bought, some were better ingredient swaps, and a few were more “nice to know” than “always keep this in the fridge.”

In this video, I make five whole food plant-based condiments using everyday ingredients:
Homemade WFPB ketchup
Homemade date paste
Homemade WFPB mustard
Sugar-free oil-free relish
WFPB BBQ sauce without sugar or oil
Oil-free plant-based mayo

Full Playlist of Condiments Here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

After the recipes, I rank the condiments by ease, cost, best replacement for store-bought, family reaction, and which ones I’d keep making.

Derek Simnett’s Mustard video: https://www.youtube.com/watch?v=BNFoCmMh9X0

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MERCH: https://pbwithj.ca/shop/
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Use Discount Code PBWITHJ on these great products:
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MUD/WTR: http://ambassadors.mudwtr.com/PBWITHJ
Fittrack Scale - https://getfittrack.com/pages/fittrack-pdp-shopify?utm_source=youtube&utm_medium=influencer&utm_campaign=PBWITHJ
Inno Supps - https://www.innosupps.com/products/cleanse/pb_wj
London Sunshine Dehydrator - https://bit.ly/48KMAQ3
London Sunshine Induction Cooktop - https://bit.ly/3u4nsE0

Get your own CANOLY C16 3-1: https://canoly.com/?ref=JEREMYLALONDE
Use code: JEREMY15 (for 15% off)

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Code: PBWITHJ10 for 10% off

SPLATTERDOM - https://amzn.to/3R6bstB
Canadian link - https://amzn.to/49XGRXL

Vitamix - https://www.tkqlhce.com/click-100987249-13085459

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Follow our Journey:
WEBSITE – https://pbwithj.ca/
FACEBOOK – https://www.facebook.com/PBwithJeremy/
INSTAGRAM – https://www.instagram.com/pbwithjeremy/
TWITTER – https://twitter.com/pbwithjeremy
YOUTUBE - https://www.youtube.com/channel/UCP0SSICXXU9KaVQJIFlNUgw
PINTEREST - https://www.pinterest.ca/pbwithjeremy

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

Make WFPB mayo without oil using plant-based ingredients like silken tofu, lemon, apple cider vinegar, Dijon mustard, and optional cashews. This oil-free plant-based mayo is creamy, tangy, egg-free, dairy-free, and useful as a sandwich spread, burger sauce, dip base, or creamy dressing.

Traditional mayo is mostly oil, so this recipe is really about whether a whole food plant-based version can do the mayo job without pretending physics took a lunch break. I’m testing the taste, texture, and whether it’s useful enough to keep making.

This is part of Condiment Week, where I’m making five classic condiments at home: ketchup, mustard, relish, BBQ sauce, and oil-free plant-based mayo. At the end of the week, I’ll put them all together and break down cost, taste, effort, family reaction, and which ones I’d actually make again.

Full Playlist of Condiments Here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

Recipe featured:
Oil-Free Plant-Based Mayo
1/2 cup silken tofu
2–3 tbsp aquafaba, only as a loosener
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch black salt, optional
Salt to taste, optional
Optional: 1–2 tbsp soaked cashews for richer texture

Blend until very smooth. Chill. The aquafaba is not the star here. The tofu is. Aquafaba is just helping out a bit.

OUR ADAPO APP: https://studio.com/jeremy/adapo
OUR COOKBOOK: https://pbwithj.thrivecart.com/ff-ebook/
OUR MEMBERSHIP: https://tinyurl.com/47tae3nd
MERCH: https://pbwithj.ca/shop/
MAILING LIST: https://pbwithj.substack.com/

Check out our Amazon Store for cookbooks, kitchen items, and more: https://www.amazon.com/shop/pbwithj

Use Discount Code PBWITHJ on these great products:
Click & Grow: https://www.clickandgrow.com/?sca_ref=5681965.k2ErTHHvPp&utm_source=uppromote&utm_medium=textlink&utm_campaign=us-aff-5681965-jeremy-lalonde
MUD/WTR: http://ambassadors.mudwtr.com/PBWITHJ
Fittrack Scale - https://getfittrack.com/pages/fittrack-pdp-shopify?utm_source=youtube&utm_medium=influencer&utm_campaign=PBWITHJ
Inno Supps - https://www.innosupps.com/products/cleanse/pb_wj
London Sunshine Dehydrator - https://bit.ly/48KMAQ3
London Sunshine Induction Cooktop - https://bit.ly/3u4nsE0

Get your own CANOLY C16 3-1: https://canoly.com/?ref=JEREMYLALONDE
Use code: JEREMY15 (for 15% off)

TYPHUR Dome Air-Fryer: https://amzn.to/4aEyOPA
Code: PBWITHJ10 for 10% off

SPLATTERDOM - https://amzn.to/3R6bstB
Canadian link - https://amzn.to/49XGRXL

Vitamix - https://www.tkqlhce.com/click-100987249-13085459

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Follow our Journey:
WEBSITE – https://pbwithj.ca/
FACEBOOK – https://www.facebook.com/PBwithJeremy/
INSTAGRAM – https://www.instagram.com/pbwithjeremy/
TWITTER – https://twitter.com/pbwithjeremy
YOUTUBE - https://www.youtube.com/channel/UCP0SSICXXU9KaVQJIFlNUgw
PINTEREST - https://www.pinterest.ca/pbwithjeremy

----
NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

Make homemade WFPB BBQ sauce from pantry ingredients like tomato paste, apple cider vinegar, smoked paprika, garlic, onion, and natural sweetness. This plant-based BBQ sauce is oil-free, refined sugar-free, smoky, tangy, and easy to use on tofu, veggie burgers, bowls, potatoes, and sandwiches.

Today I’m testing whether homemade BBQ sauce can compete with store-bought sauce without using oil or refined sugar. Store-bought BBQ sauce can be cheap, so the real question is whether the homemade version wins on taste, ingredients, and usefulness.

This is part of Condiment Week, where I’m making five classic condiments at home: ketchup, mustard, relish, BBQ sauce, and oil-free plant-based mayo. At the end of the week, I’ll put them all together and break down cost, taste, effort, family reaction, and which ones I’d actually make again.

Full Playlist of Condiments Here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

Recipe featured:
Homemade WFPB BBQ Sauce
1 cup tomato sauce
1–2 tbsp tomato paste
2 tbsp date paste or maple syrup
2 tbsp apple cider vinegar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1–2 tsp tamari/coconut aminos, optional but nice
Optional: tiny splash liquid smokeOptional: pinch chili powder or cayenne

Simmer 10–15 minutes. This one needs heat. A raw BBQ sauce is possible, but it usually tastes like it hasn’t grown up yet.

OUR ADAPO APP: https://studio.com/jeremy/adapo
OUR COOKBOOK: https://pbwithj.thrivecart.com/ff-ebook/
OUR MEMBERSHIP: https://tinyurl.com/47tae3nd
MERCH: https://pbwithj.ca/shop/
MAILING LIST: https://pbwithj.substack.com/

Check out our Amazon Store for cookbooks, kitchen items, and more: https://www.amazon.com/shop/pbwithj

Use Discount Code PBWITHJ on these great products:
Click & Grow: https://www.clickandgrow.com/?sca_ref=5681965.k2ErTHHvPp&utm_source=uppromote&utm_medium=textlink&utm_campaign=us-aff-5681965-jeremy-lalonde
MUD/WTR: http://ambassadors.mudwtr.com/PBWITHJ
Fittrack Scale - https://getfittrack.com/pages/fittrack-pdp-shopify?utm_source=youtube&utm_medium=influencer&utm_campaign=PBWITHJ
Inno Supps - https://www.innosupps.com/products/cleanse/pb_wj
London Sunshine Dehydrator - https://bit.ly/48KMAQ3
London Sunshine Induction Cooktop - https://bit.ly/3u4nsE0

Get your own CANOLY C16 3-1: https://canoly.com/?ref=JEREMYLALONDE
Use code: JEREMY15 (for 15% off)

TYPHUR Dome Air-Fryer: https://amzn.to/4aEyOPA
Code: PBWITHJ10 for 10% off

SPLATTERDOM - https://amzn.to/3R6bstB
Canadian link - https://amzn.to/49XGRXL

Vitamix - https://www.tkqlhce.com/click-100987249-13085459

╔═╦╗╔╦╗╔═╦═╦╦╦╦╗╔═╗
║╚╣║║║╚╣╚╣╔╣╔╣║╚╣═╣
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╚═╩══╩═╩═╩═╩╝╚╩═╩═╝

Follow our Journey:
WEBSITE – https://pbwithj.ca/
FACEBOOK – https://www.facebook.com/PBwithJeremy/
INSTAGRAM – https://www.instagram.com/pbwithjeremy/
TWITTER – https://twitter.com/pbwithjeremy
YOUTUBE - https://www.youtube.com/channel/UCP0SSICXXU9KaVQJIFlNUgw
PINTEREST - https://www.pinterest.ca/pbwithjeremy

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

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