Former Arizona Cardinal, now Seattle Seahawk, Deuce Lutui lost 60 pounds after committing to a vegan diet. (LUI KIT WONG/staff photographer, The News Tribune)

This week we’re passing on a little love and inspiration from some of our famous vegan and vegetarian friends. We gaurantee you know who they are, but they weren’t always meatless. Here is a glimpse at each one of their stories:

Former 398-pound Arizona Cardinal, now 338-pound Seattle Seahawk, Deuce Lutui reportedly turned vegan after failing an NFL physical. According to Lutui’s agent, Ken Harris, “The commitment that he made to himself and his family revolved around not only being the best player, but being with them for many years to come …”

Mac Danzig is a Mixed Martial Arts (MMA) competitor has also maintains a vegan diet, but that wasn’t always the case. “In 2004, I got to the point where I was sick of eating chicken … I was about a month out from a fight and I decided I was going to cut out all meat. I was working with a trainer who was vegan and he helped me make the switch. I won that fight and went on a 12-fight winning streak.”

“Well, what do you eat then?” A common question directed toward vegetarians, vegans and anyone else who makes conscious dietary modifications that differ from the mainstream. Our celiac friends are no exception, and while gluten-free options have become much more popular and increasingly accessible, this week’s mock is dedicated to the meat free AND wheat free.

First things first, according to the Mayo Clinic, “celiac disease is a digestive condition triggered by consumption of the protein gluten, which is primarily found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye. People with celiac disease who eat foods containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients.”

Now that you’re subtracting wheat-based flours, spelt, oats, barley and rye from an already meat-free diet, the kicker is that most faux meat and soy meat products (including textured vegetable protein) are filled with gluten. But before you think the joy of eating is gone forever, check out some of these resources:

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For some people the distinction between vegetarian and vegan is life changing, for others it’s more of a case-by-case basis. Regardless which classification best suits you, we believe everyone can enjoy vegan cuisine from time to time without feeling guilty about where their leather belt came from.

Even if you’ve mastered the art of vegetarianism, the crossover to vegan will likely bring about a whole new set of challenges – first and foremost: dining out. To help remedy this inevitable and delicious part of life, we’ve compiled a list of our 6 favorite spots for vegan dining:

Bombay Spice Grill and Wine is a perfect alternative to the sandwiches-and-salad vegan cuisine. With a separate and clearly specified vegan menu, as well as an international wine list, what could possibly be better?

The Pomegranate Cafe is a little East Valley gem that features fresh, local and organic ingredients in the entirely vegetarian (vegan upon request) cafe. Since the focus is on seasonal offerings and supporting farmers, you never know what the special might be.

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Contrary to popular belief, we don’t actually mock meat. We celebrate options and mediate between the “veggies” and the “carnies.” Simple enough. Which is why this week’s Mock Meat Monday is dedicated to the old school: classic recipes and favorite dishes.

What we’ve done is alter one or two ingredients to accomodate the vegetarians, while maintaining the integrity of the good home cooking everyone loves. You’ll be surprised how easy and delicious these ideas will turn out and all you need is an open mind.

Who doesn’t love lasagna? The meatless lasagna from All Recipes delivers all that cheesy tomato-y goodness that you’d expect and then some.

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Very few aromas compare to that of a holiday cook out or a barbecue at the beach. More than a mere meal, the smell of sauces and juices searing on the grill means friends and family … and tons of meat.

We all have a relative or a significant other of so-and-so who’s coming to join in the festivities but doesn’t eat meat. Don’t panic, there are many simple options when it comes to grilling for vegetarians. Here are some lighter, healthier suggestions that everyone will enjoy this summer.

Let’s start with vegetables. Although often an afterthought (or punishment) for most meat eaters, vegetables are even more delicious when cooked on the grill. While baked potatoes and corn on the cob are most common, try asparagus, zucchini and squash. If you’re feeling adventurous, add onions and tomatoes and make them into vegetable Kabobs. Seasoning or sauce to taste.

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Photo courtesy of tliciousaz.com.

As you know, food truck culture (aka gourmet mobile dining) is alive and well in Phoenix. What you may not realize is that a food truck lunch does not mean barbecue and hot dogs. In fact, when it comes to the wide range of food truck specialty offerings throughout the Valley it’s quite the opposite.

The next time you find yourself at a food-truck-worthy event, look out for our favorite local, vegetarian-friendly food trucks:

T-Licious Teazy Tacos – choose between the no meat in me taco and the Diablo Cheese Nachos

Sunshine and Spice - you’ll find a variety of options including a soy shrooms burrito, guacamole rangoons with sauce and a good old veggie burger.

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