Maya Leinenbach Interview
"Being able to inspire others by eating less meat and more plants makes me so happy, and I hope I can make this world a little better with my recipes."
Q. What inspired you to focus on plant-based cooking, and what drives you to share it with others?
I grew up in a small village in Germany, and when I went vegan, I didn’t have access to all these fancy vegan products and ingredients. Finding tofu was already a challenge. So I tried to get creative with the things we had at home, and because I thought these simple recipes could also help others, I started sharing them online.
That being said, what really motivates me is the feedback I get on- and offline.
Being able to inspire others by eating less meat and more plants makes me so
happy, and I hope I can make this world a little better with my recipes.
Q. Your go-to plant-based comfort food?
That’s a hard one but I’d say either my vegan Kaiserschmarren (very fluffy
scrambled pancake) or simply peanut noodles.
scrambled pancake) or simply peanut noodles.
Q. A surprising ingredient you love incorporating into your recipes?
Aquafaba, aka chickpea water! It works just like egg white, which you wouldn’t
assume given its distinctive smell. You can whip it up perfectly and use it for the
Kaiserschmarren, I just mentioned, vegan mousse au chocolat, and much more.
assume given its distinctive smell. You can whip it up perfectly and use it for the
Kaiserschmarren, I just mentioned, vegan mousse au chocolat, and much more.
Q. One common myth about vegan cooking that you’d like to debunk?
"Tofu is boring!" I might be a bit biased, but I love tofu and I am convinced that when prepared right, everyone will love it as much as I do. Shred it, bake it, and toss in a glaze for tofu tacos, thinly slice, marinate, and use as "döner meat".
You can even blend it into sauces to make them creamier and add more protein. Honestly, I’d say tofu is one of the most versatile ingredients out there.
Q. What advice would you give to someone just starting their plant-based journey?
Start small and don’t feel like you have to have everything figured out from the very beginning.
You can look at the meals you’re currently having in your rotation. Maybe some things can be veganized easily by swapping: for example, oat milk for cow's milk.
I also recommend to focus on "what can I add to my plate to make it more plant-based" instead of "what do I have to sacrifice". Just try some new things and you’ll see it’s a process you can actually enjoy!
Bio
Maya Leinenbach is the creator behind @fitgreenmind, one of the world's leading plant-based food channels with nearly 7 million followers across social platforms.
Through simple, delicious recipes and a lighthearted approach, she shows that conscious eating can be fun and achievable. Her mission? Making the world a little better, one plant-based meal at a time – with zero compromises and loads of yumminess.
Interviewed By Irene Elina Eldhose
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7 Comments
Loved this interview! Maya makes plant-based cooking feel so fun and accessible—really inspiring.
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Loved this interview! Maya makes plant-based cooking feel so fun, approachable, and inspiring.
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What a delightful interview! Maya has a way with words that makes vegan cooking seem exciting, accessible, and motivational.
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Maya's creativity with simple ingredients is so inspiring! It reminds me of how I use guides from playcolorblockjam to get creative in games when I'm stuck. Finding helpful resources makes any challenge easier, whether in cooking or gaming.
ReplyDeleteMaya's creativity with simple ingredients is inspiring! It reminds me of how I tackle tricky puzzles in games like Pixel Flow, where I use guides from pixel flow level to find clever solutions. Thanks for sharing her story!
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3.9M followers on plant-based content is remarkable — it shows the demand for accessible, ingredient-forward cooking has gone well past the niche stage. Maya's approach of keeping it simple while delivering big flavor is exactly why that audience stuck around.
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