Bumpkin Vegan

About the Substack

Vegan cooking and dining tips from middle America

Free Subscription Benefits

  • Occasional public posts

Paid Subcription Benefits

  • Subscriber-only posts and full archive
  • Post comments and join the community

Paid Subscription Plans

  • $60 a year
  • $5 a month

About Jenny Routledge

I adopted a vegan diet after being vegetarian for many years due to a dairy allergy. Dairy is everywhere! Iā€™m sharing my experiences navigating dining establishments and finding quality ingredients for plant-based cooking in northwest Arkansas.

Is this your Substack? Request changes.

Bumpkin Vegan's recommended Substacks

Family Friend by Lukas Volger logo
Lukas Volger

Family Friend by Lukas Volger

Stopping by with a new recipe every week, with a focus on weeknight friendly, high-protein vegetarian & vegan meals made from whole foods

100+
paid subscribers
13K+
free subscribers
To Vegetables, With Love  logo
Hetty Lui McKinnon

To Vegetables, With Love

A vegetable life less ordinary, with Hetty Lui McKinnon

1000+
paid subscribers
49K+
free subscribers
Anne Byrn: Between the Layers logo
Anne Byrn

Anne Byrn: Between the Layers

An honest weekly conversation about life, through the lens of baking and cooking, from the award-winning, best-selling cookbook author.

100+
paid subscribers
30K+
free subscribers
Fermenting Change logo
Kirsten K. Shockey

Fermenting Change

Fermentation and life, not necessarily in that order.

100+
paid subscribers
6K+
free subscribers
The Sassafras Curio logo
Martin Philip

The Sassafras Curio

Bespoke baking, craft stories

4K+
free subscribers