Sweet Greens Vegan Is "Not Here to Convert You," but to Make Plant-Based Eating More Fun (Exclusive)

A vegan diet doesn't have to be a Groundhog Day experience of repetitive kale salads, but vegan content creator and plant-based recipe developer Shakayla Felice — aka Sweet Greens Vegan — is absolutely not beating the salad vegan allegations. She's joked about this on her YouTube channel — which boasts 179,000 subscribers as of this writing — before showing off her Herby Chickpea Salad and Thai-Inspired Chopped Salad With Crispy Wontons, among others. But I'm more interested in her BBQ Pulled Jackfruit Sliders.

Felice's favorite plant-based recipe she's developed thus far is the Creamy Harissa Butter Beans.

"That is the most popular recipe on my YouTube and on my website," she exclusively tells Green Matters via Zoom. "It's been a really good opportunity for me to introduce people to an unfamiliar ingredient, which is harissa paste. It's a very simple recipe that has fiber, has everything you need on top of that, and a lot of flavor. It's one that's accessible, easy, and it's satisfying."

Felice began cooking for herself in college to save money, a journey that continued while living in Philadelphia as well as when she moved to Arkansas with her husband.

"There weren't a lot of plant-based restaurants in Arkansas. Some grocery stores didn't carry a lot of plant-based items. I had to get really creative," she says.

"When you know better, you do better. Over the past six years, I've learned to treat my body like the temple that it is, being mindful of what I'm putting into it, but still making sure I enjoy it," Felice continues.

"My motto is, 'I'm not here to convert you. I'm just here to make me meatless Mondays more fun."

In an exclusive interview with Green Matters, Shakayla Felice discussed her motives for going plant-based, her journey into vegan recipe development, and being sustainable in the kitchen. Read on for her Green Routine!

This interview has been lightly edited and condensed for length and clarity.

GREEN MATTERS: Can you discuss your personal vegan journey?

SHAKAYLA FELICE: I was born and raised in the Midwest, which is like the center of meat and potato country! It wasn't until high school that I learned more about a pescatarian diet and the health benefits of eliminating red meat. About five years later, I had the itch to learn more about veganism. That was driven by family members' experiences with health issues, specifically high blood pressure.

It runs in the African American community. There's a lot of fast food in our neighborhoods. We don't necessarily have access to the best quality meat. When you're raised on that, it begins to impact your body. Instead of waiting for a doctor to say, "I want you to start incorporating more fruits and vegetables into your diet," I decided to take it upon myself to do that.

GM: Is offering diverse and inclusive recipes important to you?

SF: At least 80 to 85 percent of my audience is people who are trying plant-based diets for the first time. They want to be able to buy ingredients that are accessible from places like Walmart or Aldi or Kroger. I've been able to tailor and create my recipes based off of that.

In my videos or on my website, I'll say, "You don't have to use this ingredient. Here's another ingredient you can use. I've tried it both ways, and they both work phenomenally."

GM: How do you practice sustainability in the kitchen?

SF: The biggest thing for me is reusing. If I buy kimchi for the week and it's in a glass jar, I reuse it. Don't throw it away, use it.

When it comes to kale or vegetables going bad, instead of throwing scraps away, save them. Put them in a Ziploc or reusable bag, put them in the freezer, and then you can make vegetable broth later.

People don't want food to go to waste, and neither do I. I share creative ways to use these ingredients at a later date, and it could just be something as simple as making your own celery salt.

GM: What inspired your “Veganuary Diaries” series?

SF: Most often, people are trying to go plant-based in January. I've also seen a spike in my video views or website visits in January. To help people simplify their journey so that they don't get overwhelmed, I decided to start sharing a daily video of what I'm eating in January. It was modeled after "Vlogtober" on YouTube.

Some Veganuary days I'm eating the same thing. Some days I'm eating leftovers, just to provide a realistic view of a plant-based diet. You don't have to create all these elaborate recipes; you can just throw something in the microwave, throw something in the oven. Keep it simple, but just make sure it's nutritional, you enjoy it, and it's satisfying.

GM: What are your tips for people looking to embark on a vegan lifestyle?

SF: If you're not the type of person who can just do things cold turkey, I would suggest doing a meatless Monday every Monday for a month, or trying to eat plant-based meals Monday through Friday, or just start slow by eliminating dairy from your diet first. Once you get used to that, begin eliminating meat from your diet. Take it slow and also show yourself grace, because transitioning from what we're used to is hard enough.