In this episode of the Plant Based Curious Podcast, host Diane Randall chats with Alison Corey (creator of Keeping the Peas and author of Weeknight Vegans).  Allison shares game-changing tips for balancing taste buds, reducing resistance, and making meals everyone actually wants to eat. Learn how to turn chili night vegan, win over picky eaters, and save time with smart prep—no separate meals required!  

Key Takeaways:  

• You don’t need to go 100% plant-based overnight. Begin with one meal (e.g., lentil chili, burrito bowls) and build momentum.  
• Remind yourself why you’re doing this (health, animals, environment) to stay motivated through pushback.  
• Veganize comfort foods: Swap ground beef for lentils in chili, use cashew cheese in mac ‘n’ cheese, or try teriyaki tofu bowls.  
• Alison’s mantra: “Make it familiar, make it flavorful, and they won’t miss the meat.
• Build Buddha bowls with grains, roasted veggies, beans, and sauces (like tahini dressing or cilantro vinaigrette). Let everyone customize their toppings! 
• Batch-cook staples (rice, lentils, roasted veggies) for quick assembly on busy nights.  
• Involve kids/spouses in meal choices: “What looks good to you?” reduces friction.  

 Standout Quotes:  

• “You’re a changemaker—even small steps influence your family’s habits.”  
• “Normalize plant-based meals. Soon, they won’t even ask where the meat is.”  
• “Burrito bowls are my secret weapon. Everyone cleans their plate!”  

Resources Mentioned:  

• Alison’s Blog & Recipes:  Keeping the Peas  
• Cookbook: Weeknight Vegans 
• Meal Prep Essentials: Canned beans, quinoa, tahini, frozen veggies 

Listener Action Steps:  

1. Try a “Taco Tuesday” Makeover: Use seasoned lentils instead of beef.  
2. Involve Your Family: Let kids pick a plant-based recipe to try each week.  
3. Meal Prep Sundays: Cook 2-3 grains/legumes for easy bowl meals.  
4.  Share the Love: B

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