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In spite of the association between a vegan diet and a low body mass index (BMI), many vegans find themselves not losing weight. There are a few reasons why they do not achieve their ideal weight and worse, some even gain weight.

Vegans who consume portions larger than what their body requires should not be surprised at the weight they gain. The idea that they can consume an unlimited supply of nutrients found in healthy foods such as vegetables, fruit, whole grains, seeds and nuts should not be entertained.

Our daily nutritional needs vary according to our age, sex, height and ideal body weight. Active men and women require larger portions than sedentary people due to a higher level of physical activity.

Including more beans, lentils and peas in their meals can help vegans add protein, an essential nutrient for maintaining muscle and bone mass. Vegans who do not lose weight and feel tired most of the time may not be aware that their meals do not have sufficient amount of protein.

Eating large meals at the time of the day when they are least active contributes to weight gain-- whether one is vegan or not. Light but filling meals are recommended for the evening.

Many plant-based snacks, foods and desserts are not only made with refined flour and sugar but also lack fiber and nutrients. Processed foods cause calorie burning after meals to drop by up to 50 percent, according to a study.

Drinking plant-based beverages can also make it difficult to lose weight. Vegans should check the ingredients, nutrition facts and serving size on the label, Health reported.

A vegan diet consists of food derived from plants. It is linked to a lower risk of obesity, cardiovascular diseases, type 2 diabetes and some cancers. Research shows that eating plenty of fruit, vegetables and nuts helps stave off chronic diseases associated with other dietary factors. White, African American and Latin American vegans generally have lower blood lipids and BMI.

Studies have also found lower incidences of stroke, mortality from stroke and ischemic heart diseases among people who consume foods rich in fiber, folic acid, antioxidants and phytochemicals, according to a report published in the American Journal of Clinical Nutrition.