Honoring Heritage, Plant-Based Style: Jan Brandenburg’s Appalachian Kitchen Revolution

Join host Diane Randall for a soulful conversation with Jan Brandenburg, Appalachian native, longtime vegan, and author of The Modern Mountain Cookbook: A Plant-Based Celebration of Appalachia. Jan shares how she’s won over her meat-loving family with veganized comfort food, the emotional ties between tradition and ethics, and her top tips for making plant-based living accessible—even in the heart of biscuit-and-gravy country.  

 Key Takeaways: 

Start Where You Are  

Jan’s advice for beginners: “Think of your favorite foods—master 3 plant-based versions, and build from there.” (Example: Her crowd-pleasing vegan mac and cheese!)  

 Appalachian Vegan Magic  

How to reinvent smoky, hearty flavors without meat: liquid smoke, smoked salts, and tamari bring umami depth to classics like cornbread and broccoli casserole.  

 Holidays Without Compromise  

Jan’s secret to stress-free vegan feasts: “Cook the dishes you love, but plant-based. No one misses the meat when the flavors are right.”  

 Aquafaba Breakthrough  

The game-changing ingredient that let Jan recreate her grandmother’s meringue pies (hint: it’s hiding in your chickpea can!).  

Handling Skeptics with Grace  

Responding to “Why be so extreme?”: “It’s not about judgment—it’s my choice to live in alignment with my values.”  

 Featured Recipes & Tips:  

• Pantry MVP: Liquid smoke for bacon-esque flavor in greens, beans, and cornbread. 
•  Comfort Food Hack: Vegan broccoli casserole (no condensed soups!).
• Seasonal Star: Ramps (wild Appalachian leeks) in spring dishes.  

 Connect with Jan:  

• Cookbook: The Modern Mountain Cookbook  
• Instagram: @appalachianvegan

 Listener Call-to-Action:  

• Swap one family recipe with a plant-based twist voice (message us @PlantBasedCurious!).  
• Grab Jan’s book for vegan biscuits, gravy, and pies that honor Appalachian roots.