Tymber Voss never imagined she’d feel this strong on a vegan diet. “People used to ask me, ‘Where do you get your protein?’ like it was some unsolvable riddle,” she laughed. But now, years into her plant-based journey, she’s not just answering that question—she’s thriving.
Her mornings usually start with a chickpea scramble loaded with turmeric and greens. “It’s warm, savory, and has almost 20 grams of protein. Plus, it takes five minutes,” Tymber shared. Lunch is often a lentil stew with root vegetables, or a quinoa salad tossed with black beans and avocado.
For dinner, she rotates between tofu stir-fry with edamame, or her favorite: smoky tempeh tacos. “I love layering textures and flavors,” she said. “Vegan food doesn’t have to be boring. You just need the right spices and a little imagination.”
Protein powders? Only occasionally. “I try to get most of my protein from whole foods,” she said, although she keeps a vegan pea protein on hand for days when she’s rushing post-yoga.
Tymber also pays attention to nutrient pairing—like adding vitamin C-rich veggies to iron-packed meals. “It’s not just about protein. It’s about how your body absorbs what you eat.”
Her biggest advice for new vegans? “Start simple. Don’t try to copy meat—try to nourish your body.” And judging by her radiant energy, it’s working.
