When Nyla Grey helped her mother transition to a plant-based diet in her 70s, she quickly realized that most vegan advice wasn’t made for seniors. “So many recipes were either too complex, too spicy, or required ingredients that weren’t practical for someone on a fixed income,” she explains.
Her goal became clear: design a vegan plan that was gentle on the stomach, easy to prepare, and packed with nutrients—without being boring.
The key, Nyla found, was comfort. She began with familiar staples: warm soups with soft lentils, mashed sweet potatoes, and sautéed greens with olive oil. Instead of tofu-heavy dishes or raw kale salads, she used cooked grains, well-seasoned beans, and soft textures that were easier to chew and digest.
She also paid attention to variety and flavor. “My mom missed butter and eggs, but she didn’t miss them as much when her meals were colorful and satisfying,” Nyla says. A dollop of tahini, a splash of lemon, and slow-roasted vegetables made every meal feel more indulgent.
Over time, her mother’s energy improved. Her digestion felt better. Most importantly, she enjoyed her meals—and didn’t feel like she was missing out.
“Vegan food can be joyful at any age,” Nyla says. “It just needs to feel accessible.”
