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!

Watch the Full Interview Here: https://www.youtube.com/watch?v=ycJ0Ke_Gik0

Gaz Oakley, formerly known for Avant-Garde Vegan and some of the most beautiful plant-based cooking online, recently opened up in an interview about why he no longer calls himself vegan or plant-based.

In this reaction video, I watch the key moments from that conversation and ask the bigger question: does Gaz Oakley’s reasoning actually hold up?

This isn’t a dunk video. Gaz makes some thoughtful points about industrial animal agriculture, local food, secondhand leather, synthetic materials, rewilding, privilege, and the problems with modern food systems. But some of the logic gets messy fast, especially around supplements, invasive species, hunting, “natural” living, and whether local food should become the moral center of how we eat.

We’ll talk about:

Gaz Oakley no longer identifying as vegan or plant-based
His experience being strictly vegan for 10 years
Why he still calls industrial animal agriculture “hell on earth”
The difference between secondhand leather and eating animals
The supplement argument and why I don’t think it works
Privilege, local food, and rural self-sufficiency
The “we need to become the wolf” argument
Whether humans calling animals invasive is a little too convenient
Why one documentary shouldn’t build your whole worldview
What this means for people eating whole food plant-based today

My take: you can care about local food, seasonal eating, waste, soil, farming, and ecological harm without abandoning a whole food plant-based lifestyle. Beans still exist. Lentils remain undefeated. B12 is not a personality crisis.

If you’re vegan, plant-based, WFPB, vegan-ish, plant-curious, or just trying to make sense of the latest “why I’m no longer vegan” conversation, this one is for you.

Chapter Titles
00:00 - Gaz Oakley Isn’t Vegan Anymore. So What Now?
01:45 - Who Is Gaz Oakley?
03:20 - How Does Gaz Label Himself?
04:46 - Strictly Vegan for 10 Years
07:14 - Hell on Earth: Industrial Animal Agriculture
08:59 - Plastic vs Secondhand Leather
13:24 - The Supplement Argument
17:52 - We Need to Become the Wolf
22:19 - He Dropped the Word “Vegan” Years Ago
23:28 - Local Food as the Moral Center
25:24 - He Watched the Wrong Documentary
30:21 - Gaz Is a Hypocrite
33:08 - Final Thoughts: Does His Reasoning Hold Up?

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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.

Black bean brownies have a reputation… and honestly, they’ve earned some of it. If you’ve ever tried making a healthy brownie recipe and ended up with something too beany, too mushy, too gritty, or just aggressively “good for you,” this video is for you.

Fitville Discount Code: PB30 (30% off, for New Users) PB25 (25%off)
Links:
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FR: https://thefitville.eu

In this video, I test three different versions of a Whole Food Plant-Based black bean brownie recipe to figure out what actually makes them work. We’re looking for brownies that are WFPB, gluten-free, naturally sweet, chocolate-forward, smooth, fudgy, and free from processed sugar, except for chocolate chips because joy deserves a tiny loophole.

Along the way, I break down what each version taught me: why you should not underprocess the batter, why reducing the cocoa and sweetness too much makes the beans start waving from inside the brownie, how oat flour and flax eggs improve the texture, and why the most important ingredient might actually be time.

This is not just a black bean brownie recipe. It’s a look at how to test, tweak, and improve a healthy recipe until it actually tastes good.

If you’re trying to eat more Whole Food Plant-Based, reduce processed sugar, make healthier desserts, or learn how to adapt recipes so your family will actually eat them, this one gets into the delicious little mechanics of making WFPB cooking work in real life.

RECIPE
1 15-ounce can (1½ cups or 250g) black beans, drained and rinsed
1 cup (180g) soft pitted medjool dates, soaked in warm water (then drained)
½ cup plant-based milk
2 tbsp (30ml) peanut butter (or other nut/seed butter)
2 tbsp ground flax + 5 tbsp water (or use the water from soaked dates)
¾ cup (72g) cocoa powder
¼ cup oat flour
2 tsp vanilla extract
2 to 3 tbsp maple syrup, adjusted to sweetness preference (optional)
¾ tsp baking powder
¼ tsp sea salt
⅓ to ½ cup chocolate chips
⅛ to ¼ cup chopped walnuts (optional)
Pinch or two flaky sea salt (optional)

INSTRUCTIONS
Preheat oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper.
Add the black beans, soaked dates, plant milk, peanut butter, cocoa powder, flour, vanilla, maple syrup (if using), baking powder, and sea salt to a food processor.
Process for 2 to 3 minutes, scraping down the sides as needed, until the mixture is completely smooth.
Add the chocolate chips and pulse a few times just to combine. Save a small handful to sprinkle on top.
Fold in the walnuts if using, or just put on the top if you prefer.
Spread the batter evenly into the lined baking pan and top with the reserved chocolate chips, walnuts and flaky sea salt if desired.
Bake for 35 to 45 minutes. Longer baking times tend to give a better texture.
Let the brownies cool completely in the baking pan before removing.
For the best texture, refrigerate overnight before slicing. They continue to settle, firm up, and get fudgier the longer they sit.

CHAPTERS
00:00 - The Secret to Black Bean Brownies That Don’t Taste Like Beans
03:17 - Black Bean Brownie Attempt #1 - Flavor!
06:19 - Black Bean Brownie Attempt #2 - Texture!!!
08:56 - Don’t Forget to Take a Break with Fitville!
10:19 - Black Bean Brownie Attempt #3 - Putting it All Together!

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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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Eating plant-based but your weight loss has stopped? Before you panic, cut out carbs, blame potatoes, or decide your body has betrayed you like a tiny bathroom-scale villain, let’s troubleshoot what’s actually happening.

In this video, I break down five simple things to check when your plant-based weight loss stalls: how to confirm whether it’s really a plateau, how calorie density can quietly creep up, how to rebuild meals around the 50/50 plate, why a kitchen closing rule can help with late-night snacking, and why the scale may not be telling the whole story.

We’ll also look at what the research says about energy density, whole foods versus blended or juiced foods, time-restricted eating, and non-scale progress.

This isn’t about eating less sad food. It’s about making your plant-based meals more satisfying, more practical, and easier to stick with.

CHAPTERS
00:00 - Plant-Based But Not Losing Weight?
02:22 - Make Sure It’s Actually A Plateau
04:44 - Audit The Hidden Heavyweights
08:41 - What’s a Healthy Portion for Healthy Fats?10:03 - Rebuild The Plate Before You Restrict
12:37 - Close The Kitchen, Don’t Worship Fasting
15:05 - Track The Whole Picture
17:34 - Five Steps for a Plateau Reset20:26 - Things You Shouldn’t Do to Fix a Plateau

STUDYS/LINKS
PREMIER trial, Ledikwe et al., American Journal of Clinical Nutrition, 2007: 658 adults, dietary energy density reduction associated with greater weight loss. (https://pubmed.ncbi.nlm.nih.gov/17490955/)

Flood-Obbagy and Rolls, Appetite, 2009: 58 adults, whole apple preload reduced lunch energy intake more than applesauce or apple juice. (https://pmc.ncbi.nlm.nih.gov/articles/PMC2664987)

Kahleova et al., JAMA Network Open, 2020: 244 overweight adults, 16-week low-fat vegan diet trial, average 5.9 kg weight loss in intervention group. (https://pubmed.ncbi.nlm.nih.gov/33252690)

BMJ Medicine network meta-analysis on time-restricted eating: 41 RCTs, 2,287 participants, improvements in weight and several metabolic markers, with early/mid-day windows generally ranking better than late windows. (Bhttps://bmjmedicine.bmj.com/content/5/1/e001071)

NEJM/JAMA coverage of the 2022 calorie restriction trial: 139 adults, time restriction did not add more weight loss than calorie restriction alone, useful for keeping the fasting section honest. (https://jamanetwork.com/journals/jama/fullarticle/2792621)

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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.

Love stuffed peppers but hate how long they take to make? This easy deconstructed stuffed pepper recipe gives you all the flavor without stuffing, baking, or turning dinner into a project.

This oil-free plant-based stuffed pepper skillet is loaded with bell peppers, zucchini, black beans, brown rice, sweet potato, corn, crushed tomatoes, and smoky spices. It’s hearty, budget-friendly, family-friendly, and easy to customize with whatever toppings you have: fresh herbs, lime, avocado, olives, or a plant-based cheese sauce.

It’s basically stuffed peppers without the ceremony. A weeknight dinner that still tastes like you had a plan.

In this video, I’ll show you how to make a quick Whole Food Plant-Based deconstructed stuffed pepper meal using simple pantry ingredients and cooked rice or beans you already have ready to go.
Ingredients featured include:bell peppers, zucchini, onion, garlic, sweet potato, black beans, brown rice, corn, crushed tomatoes, cumin, paprika, oregano, and chili powder.

Perfect for anyone looking for easy WFPB dinners, oil-free meals, plant-based meal prep ideas, or a faster way to make stuffed peppers.

Deconstructed Stuffed Bell Peppers Recipe
(Serves 4-6)

Filling
2 cups cooked brown rice (180 g)
1 large sweet potato, diced small
2 large bell peppers, diced
2 cups cooked black beans, rinsed and drained (170 g)
1 cup corn kernels, fresh or frozen (150 g)
1 medium onion, diced (75 g)
2 cloves garlic, minced (10 g)
28ox diced tomatoes (fresh or canned) (150 g)
1 teaspoon ground cumin (2 g)
1 teaspoon smoked paprika (2 g)
2 teaspoon chili powder (1 g)
Sea salt and black pepper, to taste

To Finish
Fresh cilantro or parsley, or basil, chopped
Lime wedges

INSTRUCTIONS
Cook the rice and sweet potato. Cook the rice according to package directions. Roast the sweet potatoes at 425 F for 15 minutes in an air-fryer, stirring halfway (if no air-fryer you can skip this and just add them to the pan earlier (and cut a bit smaller)
Make the filling.Sauté onion with a splash of water or broth in a skillet over medium heat for 4–5 minutes, until softened.Add garlic and cook 1 minute more.Stir in peppers and saute until softened, 5 minutes or soStir in brown rice, black beans, sweet potatoes, corn, tomatoes, cumin, smoked paprika, chili powder, salt, and pepper.Cook 5-8 minutes, stirring, until warmed through and well combined.

Serve.Let rest 5 minutes.Top with fresh herbs and serve with lime wedges.

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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.

No meal plan? Random ingredients? Same.

In this video, I’m using what we already had in the kitchen to make a quick Whole Food Plant-Based dinner with roasted chickpeas, beets, vegetables, rice, and a creamy herb sauce. I wanted to use up ingredients like zucchini, peppers, mushrooms, beets, basil, dill, tofu, and chickpeas, so I used Adapo to help turn the chaos into an actual dinner.

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This is the kind of WFPB cooking I rely on most: flexible, oil-free, practical, and built around what’s already in the fridge. I also show how I adjusted the meal as I went, changed ingredients, asked about flavor combinations, added more protein, and made enough for leftovers.

If you’ve ever stared into your fridge with no plan and no emotional strength left for dinner decisions, this one’s for you.

In this video:
How I make dinner when I have no meal plan
How to use up random vegetables and pantry ingredients
How to roast chickpeas in the air fryer
How to adjust cooking time for air fryer recipes
How to build a balanced WFPB bowl
How to make dinner easier with leftovers
Honest family reaction

CHAPTER
00:00 - No Meal Plan? Let’s Make Dinner Anyway
04:24 - Green Goddess Sauce
07:53 - Adding Beets Without Ruining Dinner
11:56 - Honest Family Taste Test
14:07 - Final Thoughts + How Adapo Helped

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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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You bought the groceries… now what?

In this video, I’m taking the 15 most common whole food plant-based ingredients people said they buy again and again, and turning them into 3 easy WFPB dinners and 1 dessert.

We’re using simple staples like tofu, chickpeas, potatoes, onions, soy milk, oats, spinach, apples, broccoli, berries, tomatoes, carrots, brown rice, and mushrooms to make meals that are oil-free, practical, filling, and actually doable on a normal weeknight.

TOP 15 WFPB Ingredients Video: https://youtu.be/O685ieHVsOI?si=BLVownr2gvbXVJkm

On the menu:

A cozy Chickpea Tomato Spinach Curry
A hearty Crispy Potato, Mushroom & Tofu Skillet
A sneaky Creamy Mushroom Tomato Pasta with no oil and no cream
And a Berry Apple Oat Crumble with Banana Nice Cream

The point isn’t just to follow recipes. It’s to show how a simple grocery list can become a flexible meal system, so you’re not standing in the kitchen staring at tofu like it owes you money.

If you’re trying to eat more whole food plant-based meals, save money on groceries, reduce decision fatigue, or just figure out what to cook with the food you already have, this one’s for you.

CHAPTERS:
00:00 - What Can You Make With 15 WFPB Staples?
01:01 - Easy Chickpea Tomato Spinach Curry
04:20 - Crispy Potato Mushroom Tofu Skillet
08:39 - Oil-Free Creamy Mushroom Tomato Pasta
12:52 - Berry Apple Oat Crumble + Banana Nice Cream

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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 our ADAPO app here: https://studio.com/jeremy/adapo

Store-bought soup has gotten weirdly expensive, so today I’m taking a $5.69 can of organic lentil vegetable soup and making a homemade whole food plant-based version for just $1.84 per serving.

We’ll break down what’s actually in the canned soup, recreate it at home without oil, boost the fiber, protein, and flavor, and then put it to the real test: a blind family taste test. Because cheaper is great, healthier is better, but if nobody wants to eat it… we have made nutritious sadness in a bowl.

This homemade lentil vegetable soup is oil-free, budget-friendly, packed with vegetables, and made with simple ingredients like green lentils, potatoes, carrots, celery, tomatoes, green beans, spinach, garlic, balsamic vinegar, and spices. We’ll also compare the nutrition and cost side by side to see whether making soup at home is actually worth it.

If you’re looking for an easy WFPB soup recipe, a healthy lentil soup, budget plant-based meals, or oil-free vegan comfort food, this one is for you.

CHAPTERS
00:00 - Why Is This Can of Soup $5.69?
03:12 - Homemade Oil-Free Lentil Vegetable Soup Recipe
06:42 - Blind Family Taste Test: Canned vs Homemade Soup
09:53 - Cost & Nutrition Comparison: Which Soup Wins?

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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.

Today we’re cooking from Tabitha Brown’s Cooking from the Spirit, one of the most unique vegan cookbooks we’ve ever tested because it doesn’t give you traditional step-by-step recipes with exact measurements. Instead, Tabitha gives you the ingredients and encourages you to cook “from the spirit,” trusting your taste, instincts, and kitchen confidence.

So naturally, we put that to the test.

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In this honest family review, we make several plant-based recipes from the book, including Spicy Vegetable Curry Soup, Strawberry Cheesecake Cups, “Cheese”burgers, Sweet Potato Tacos, Crab-less Cakes, and Oatmeal Banana Pecan Pancakes. We talk through what worked, what was confusing, what needed adjusting, and whether this measurement-free cookbook style is empowering, stressful, or a little bit of both.

If you’re curious about Tabitha Brown’s vegan cookbook, looking for plant-based comfort food ideas, or wondering whether Cooking from the Spirit is actually practical for home cooks, this review should help you decide if it belongs on your shelf.

CHAPTERS
00:00 - Testing Tabitha Brown’s Measurement-Free Vegan Cookbook
01:10 - What Makes Cooking from the Spirit So Different?
03:26 - Spicy Vegetable Curry Soup: Cooking Without Exact Measurements
12:14 - Strawberry Cheesecake Cups: Easy Vegan Dessert Test
15:21 - Vegan “Cheese”burgers: Did They Actually Work?
21:12 - Sweet Potato Tacos: Simple Plant-Based Dinner Idea
27:15 - Crab-less Cakes: Can We Make Them Oil-Free?
32:36 - Oatmeal Banana Pecan Pancakes: Vegan Breakfast Test
35:28 - Final Review: Is Cooking from the Spirit Worth Buying?

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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 tried to make whole food plant-based Pop-Tarts… and it took 3 attempts before my family finally stopped roasting me.

OUR ADAPO APP: https://studio.com/jeremy/adapo

In this video, I walk through every version—what worked, what completely failed, and how I finally landed on a version that actually tastes good (and doesn’t leak all over the pan).

If you’ve ever tried to “healthify” a comfort food and ended up with something dry, dense, or suspiciously sad… this is for you.

You’ll learn:

How to make a thick fruit filling that actually stays inside
Why your crust texture matters more than you think
The biggest mistake people make when adapting recipes to WFPB
How to balance sweetness without turning it into dessert chaos

Plus, my family taste tests each version—so you’ll know which one actually passes the real-world test.

This isn’t about making a perfect copy of a Pop-Tart.
It’s about making something you’d actually want to eat again.

CHAPTERS
00:00 - Can I Make Healthy Pop-Tarts My Family Will Eat?
00:39 - Why Healthy Pop-Tarts Are So Hard to Get Right
01:51 - Attempt 1: The “Too Healthy” Pop-Tart Problem
04:26 - Attempt 2: Fixing the Dough (New Problems)
09:44 - Attempt 3: The Version That Finally Worked

OUR ADAPO APP: https://studio.com/jeremy/adapo
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Use Discount Code PBWITHJ on these great products:
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Get your own Milky Plant here: milkyplant.com/PBWITHJEREMY
Get 10% off using code: PBWITHJEREMY

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

AMZ Chef Juicer 30% off below
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SPLATTERDOM - https://amzn.to/3R6bstB
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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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