Soulful Vegan with Ellen Kanner

Miami Vegan — with Ellen Kanner, The Soulful Vegan

On the podcast, I recently had the pleasure of chatting with award-winning author, vegan chef, and Miami native Ellen Kanner. Her writing on food, culture, wellness, and community has appeared in The Miami Herald, Saveur, HuffPost, VegNews, and more.

Her latest book, Miami Vegan: Plant-Based Recipes from the Tropics to Your Table, features over 80 vibrant, flavorful recipes that channel the spirit of Miami’s diverse food culture—all with a plant-based twist. Best of all, her dishes are approachable and adaptable, offering big, sunny flavors no matter where you live.

In this episode, we talk about Ellen’s journey into veganism, the storytelling power of food, and how Miami Vegan captures the color, rhythm, and soul of Miami, one bite at a time.

Listen to the full episode or keep reading for some of the highlights from our conversation.

How did you get started with veganism and food writing?

I stopped eating meat when I was 12 because I loved cows. I made the connection between what ended up on our dinner table and the animals I adored—and that was it for me.

As I progressed in my career as a food writer, I became increasingly aware of the realities of the American food system. That deeper understanding is what led me to fully embrace veganism, even well before vegan cheese, oat milk, or a dozen kinds of vegan ice cream were mainstream. It shaped how I cook and how I write about food.

“I wanted food that was delicious, no matter how you eat. Good food is a great way to convince people.”

My background is in storytelling—I started writing for the Miami Herald and various magazines as a traditional journalist. But I was always drawn to narrative, and I discovered that food had a beautiful way of telling stories about place, people, and community. It connects us in such a powerful way. So food writing became my way of combining journalism with heart.

Tell us more about your book, Miami Vegan: Plant-Based Recipes from the Tropics to Your Table

People often picture Miami as a flashy escape, but it’s also where I live my daily life—and every so often I stop and feel amazed by that. There are fresh mangoes growing in trees, palm trees on every block, and this incredible culinary mix of Latin and Caribbean cultures. That diversity ends up on your plate in the most flavorful ways.

I wrote Miami Vegan to bring those flavors to home cooks—no matter where they live. The spices and herbs I use are easy to find and able to be substituted. For example, if you can’t get fresh mango, frozen works just fine. 

The book is organized in a way that reflects Miami’s rhythm. We don’t really have fixed dining times here. Instead, we have bocaditos—little bites that lift your spirits and carry you through the day, like guava cream cheese pastries or a smoky fish dip. And of course, we have Cafecito—tiny cups of strong Cuban coffee that aren’t just about caffeine, but about community and connection.

One of my favorite metaphors in the book is pot cake, the sticky bits of rice and beans at the bottom of the pot. It’s messy and imperfect, but it is always the best part. “Miami cuisine is pot cake. It’s all the best bits stuck together.”

Learn more

Listen to the full podcast episode with Ellen Kanner here. You can learn more at soulfulvegan.com and order her book online or anywhere books are sold.

Miami Vegan: Plant-Based Recipes From the Tropics to Your Table
by Ellen Kanner

(LCIX, 2025)

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