I’m Sage Bendly, and I cook out of a small kitchen in Portland where the windowsill holds more herb pots than it probably should. VeganStove is where I put the plant-based recipes I actually make, not the ones that only photograph well.
I spent six years in Pacific Northwest food media, and too much of that time went into editing recipes nobody on staff had cooked. That bothered me. So VeganStove runs on one rule: every recipe here is cooked at least three times before it goes up, and if it doesn’t work in a normal kitchen with groceries you can actually find, it doesn’t get published.
How I cook and test
Plant-based cooking stands on technique, not on specialty ingredients. When cashews need soaking a certain way, I tell you how long and why. When tofu has to be pressed and seared instead of dropped straight in, I say so. If a recipe failed the first two times and I fixed it, the fix is written into the steps so you skip the part where I got it wrong.
Where my numbers come from
Nutrition figures and food-science claims are checked against established references before they go up. If I claim something about protein, B12, or iron in a plant-based meal, I point you to the source instead of asking you to take my word for it. Spot a mistake and email me; I correct it in the article and note what changed.
What VeganStove is not
This is a cooking site, not dietary or medical advice. If you are managing a condition where nutrition genuinely affects your health, please talk to a registered dietitian. I can explain how a dish is built; I can’t tell you what is right for your body. I don’t run sponsored posts dressed up as recipes, and any affiliate link to a tool I actually use is marked.
Get in touch
The fastest way to reach me is the contact page. I read everything.
Sage Bendly, Portland. Last updated June 2026.