I Tried Going Vegan for a Week and This is What Happened
A institute-based diet isn't all tofu and carrot sticks. I mean, there is a lot of tofu. And so much tofu. Observe out what'southward like existence vegan (just for a few days!).
I've flirted with the idea of going vegan at several times in my life. Like when I encounter one of those deplorable animal commercials (do you cry every time, too?). Or when I take my kids to a petting zoo and nosotros get to hold chickens and pet them like they're simply feathery cats. Or when I make a really good veggie burger. Psst! Hither are a few vegan recipes even meat eaters will beloved.
So going vegan for a week was a welcome consignment. Would it be as easy as I thought? My husband laughed and said I was in for a challenge. "No way! I still go to have chocolate!" (Well, not all chocolate. Dairy-free chocolate. Yes, that's a thing.) At least vino is vegan, I thought.
Why Go Vegan?
People typically go vegan for one or more of three reasons: ideals, the environment or health. Either they want to live a cruelty-free life (and they consider slaughtering animals cruel), they don't believe eating meat is practiced for the environs (livestock is responsible for eighteen percentage of greenhouse gases), or they believe a plant-based nutrition is healthiest for their torso.
For me, I remember visiting my grandparent'south farm in Minnesota as a footling child. My grandpa Ray would get out into the field and call the cows and they'd leap over to him similar big puppies. I read somewhere that cows are as smart as dogs.
When I put two and two together and realized those cows wound upwards on our dinner tabular array, I stopped eating them. It was easy to give up beefiness and pork and simply subside on the occasional chicken and fish, which I've done for the last 25 years. It's a personal choice—I don't wait down at others who gild burgers when we're out to eat, and if my husband wants to grill a steak, that'southward his business organisation.
Do Your Research Before Yous Become Vegan
If you lot're thinking most trying out veganism, even for a brusk while, a petty homework is going to help yous prepare for what's alee.
Co-ordinate to Vegan.com, going vegan is "easier than e'er." They offer up some nuggets of wisdom virtually making this major life shift:
- Don't put so much pressure on yourself to get 100 pct vegan instantly overnight. You can take smaller steps, like going completely vegan in one case a calendar week, or following food writer Mark Bittman's idea of "Vegan Before 6″—eating brute-free until dinnertime, and and then eating what you'd like afterward that. Over time, maybe yous'll cut out creature products altogether. Maybe you won't. You'll see still consume far fewer than virtually people.
- Endeavor new foods at every opportunity. They recommend five new vegan foods a calendar week to showtime, with the thought you're crowding out animal products instead of cutting them out.
- Practice your research. At that place are a lot of books out there on veganism—Vegan.com recommends Vegan for Life, which focuses on making certain you're nutritionally balanced as you start downwards this new road. I likewise institute several that you could choose from depending on what type of vegan you lot imagine yourself becoming: The Mindful Vegan, The Skeptical Vegan: My Journey from Notorious Meat Eater to Tofu-Munching Vegan and Master Street Vegan: Everything You lot Need to Know to Eat Healthfully and Alive Compassionately in the Real World.
The First Step: Revamping My Refrigerator
Fix to leap in, information technology was time to revamp my pantry and refrigerator. That meant stocking up on things similar tofu, tempeh, edamame, lentils (they are and then good for you lot), basics, beans, spinach, potatoes, oatmeal and almond butter—all good sources of plant protein. I chose a wide diversity of vegetables and fruits—from beets to bananas. I grabbed a butternut squash and looked forward to struggling to cut through information technology for an 60 minutes. I grabbed brown rice, whole wheat pasta and the yummiest looking freshly broiled bread I could find—may every bit well splurge on some carb deliciousness.
For me, 1 of the harder parts of going vegan would be giving up eggs. They're my breakfast staple. I've heard there are vegan egg substitutes, but I didn't delve into that this time. I but decided to go the oatmeal and cereal road. Also, I'd have to remember to forego the squeeze of honey on my overnight oats. Vegans don't practise dearest.
What I Ate as a Temporary Vegan
I winged it at breakfast and tiffin, but I didn't detect information technology hard to stay away from meat at either. A good veggie stir fry over dark-brown rice can really fill you lot up. So let'southward talk dinners, since that's what I focused on almost for meal planning.
Day 1: Heavenly World Burgers
The cyberspace told me a quarter cup of avocado would work as an egg substitute in these burgers, but sometimes the internet lies. My burgers had nil but my hopes and dreams to hold them together, and flipping them immediately turned into a pan of veggie hash. My husband immediately declared, "Still looks good to me," which was sweetness, and too correct. I did do the second batch with an egg to get some semblance of burger, and served those to my kids, ages 1 and 3 which, non surprisingly, they picked at. I call back I've mentioned they're seemingly allergic to anything that isn't pizza.
24-hour interval 2: Fresh Corn and Tomato Fettucine
Here, I nixed the feta and added a sprinkle of nutritional yeast to the superlative (like to parmesan, but poorly named). It was good. I missed cheese, but not enough to requite in.
Day 3: Lentil Tacos
OK, and so this was hands-downward my favorite recipe of the calendar week—who knew lentils were so good in tacos? It was very reminiscent of basis meat but nearly with more than flavour. Besides, heads up, vegan cheese shreds are not cheese. It is shredded cardboard masquerading as cheddar. More knowledgeable friends said I was doing information technology incorrect—you have to melt vegan cheese in guild for it to lose its paper-thin-ness. I am still skeptical. I say skip the cheese on this i and add more than of your other favorite vegan toppings.
Day iv: Blackness Bean and Corn Quinoa
I added some baked tofu and roasted kale chips to this and it was delicious, just lite. I'm non going to lie—some grilled craven or salmon with this would take been really good. I held potent and turned on Animal Planet.
Day 5: Curried Tofu with Rice
Per a reader's comment, I added mushrooms and chickpeas to this and it reminded me of the Indian takeout from downwardly the street. 2 nights in a row of tofu was making my commencement to crave something that… wasn't tofu. I munched a carrot and reminded myself that plants don't feel pain. You'll want to check out these vegan cabbage recipes, too.
Day 6: Being vegan out in the world
I brand information technology a dominion not to cook on Fridays. Instead, we went to Chipotle where I tried their Sofritas Burrito Bowl (this is, you guessed it, tofu). I loved information technology, only I was still tofu-ed out at this point. Vegan week came to a close fifty-fifty though I was one day short.
Granted, I know veganism isn't all tofu, but that's just the train I hopped on this calendar week. Overall, I would say my experiment was successful only definitely harder than I thought information technology'd be. I resolved to strive for Meatless Mon going forward and build from in that location. Later all, did y'all know that if anybody went meat-gratis just one mean solar day a calendar week, it'd be the equivalent of taking seven.6 million cars off the route?
You're welcome, Globe.
Looking to try Meatless Mondays? Start with these recipes.
Vegetarian Linguine
Looking for a tasty alternative to meat-and-potatoes meals? Try this colorful pasta dish, which is the brainchild of my oldest son. Information technology'due south a stick-to-the-ribs supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone cheese. —Jane Bone, Cape Coral, Florida
Cumin Quinoa Patties
This easy to make veggie burger packs an astonishing gustation, and the crisis from the improver of quinoa makes the texture to die for. This is an easy and delicious vegetarian burger option that you must endeavour. Pan-frying adds a perfect crisp that takes it to the adjacent level. The mixture can exist made alee of fourth dimension, and it freezes very well. Enjoy! —Beth Klein, Arlington, Virginia
Mushroom and Sweetness Potato Potpie
The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small-scale brewpub. Information technology was then rich and comforting. I tried numerous versions when I got home and I call up I've come pretty close! — Iben Ravn, Copenhagen, Denmark
Asian Tofu
This tasty Asian tofu was the first meatless recipe my fiance made for me. Information technology'due south a wonderful light poly peptide and is so piece of cake to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. —Emily Steers, Los Angeles, California
Vegetarian Tortilla Lasagna
You won't miss the meat in this savory delight. The layered chief class is every bit tasty as it is impressive. Serve warm wedges aslope tortilla chips or a green salad.—Connie L McDowell, Greenwood, Delaware
Flossy Pasta Primavera
When I recollect of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
Cheese Enchiladas
Yous won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
Caribbean area Spud Soup
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado
Veggie-Cashew Stir-Fry
Getting my meat-loving husband and two sons, ages v and 7, to consume more veggies had always been a struggle until I whipped upwards this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio
Fresh Veggie Pockets
One summertime I worked at a health food store that sold sandwiches. We were shut to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix tiffin when you lot're on the go. -Linda Reeves, Cloverdale, Indiana
Lentil Taco Cups
My trusty muffin tin never fails to help me put fun and easy manus-held mains on the table for my family on busy weeknights. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. —Shauna Havey, Roy, Utah
Greek Dark-brown and Wild Rice Bowls
This fresh rice dish tastes like the Mediterranean in a bowl! It is short on ingredients only packs in and then much season. For a manus-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Boerne, Texas
Skillet Mac & Cheese
This creamy mac and cheese is and then elementary information technology's virtually as well easy! Kids e'er go for the rich cheese flavor, but I've never met an adult who didn't love information technology just as much. —Ann Bowers, Rockport, Texas
Bootleg Meatless Spaghetti Sauce
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
Veggie Lasagna
No i will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in accelerate. —Mary Jane Jones, Williamstown, West Virginia
Fettuccine with Blackness Bean Sauce
When my husband needed to keep a heart-smart diet, I had to come up with new ways to become more vegetables into our daily menus. This meatless spaghetti sauce is a winner; it'south fifty-fifty prettier with spinach fettuccine. —Marianne Neuman, East Troy, Wisconsin
Pronto Vegetarian Peppers
In the summer I dearest to serve these peppers with salad and a curl. At the stop of summer, I freeze them for cold months when produce costs are loftier. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. —Renee Hollobaugh, Altoona, Pennsylvania
Butternut Squash Mac and Cheese
I created this dish later on my father had triple bypass surgery. He loves condolement food, and I wanted him to be able to enjoy a rich and tasty dish similar mac & cheese without all the fatty and butter. It'due south also a smart fashion to sneak in some veggies for children. —Megan Schwartz, New York, New York
Spinach and Artichoke Pizza
My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you lot want to include meat. —Raymonde Bourgeois, Swastika, Ontario
Thai Pasta with Spicy Peanut Sauce
We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and flossy peanut sauce. The add-on of fresh lime juice actually brightens the flavour of the dish. Some eat it hot, only my husband and I adopt to wait until it'due south closer to room temperature. —Donna McCallie, Lake Park, Florida
Greek Zucchini & Feta Bake
Looking to highlight your meal with something low-cal, indulgent and golden on top? Plow to this Greek-style egg bake. —Gabriela Stefanescu, Webster, Texas
Make-Ahead Spinach Manicotti
When I invite people to dinner, many have started requesting this pasta bake ahead of time because information technology's that good. Plus, the manicotti is stuffed earlier it'southward cooked, making it even more user-friendly. —Christy Freeman, Key Point, Oregon
Tasty Lentil Tacos
When my husband'due south cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were salubrious for him and yummy for our v children was a challenge, but this fun taco recipe was a huge striking with everyone. —Michelle Thomas, Bangor, Maine
Porcini Mac & Cheese
This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavour of a pumpkin ale, and it turned out improve than the original. —Laura Davis, Chincoteague, Virginia
Black Bean Tortilla Pie
I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. Information technology's one of my toddler's favorite meals. She always smiles when she sees it on the table. —Wendy Kelly, Petersburg, New York
Coconut-Ginger Chickpeas & Tomatoes
This is my get-to quick dish. When yous add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you similar heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Cheesy Vegetable Egg Dish
I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves near it. The one that touched me the well-nigh was when a 10-year-erstwhile boy asked me for the recipe so he could take his mom brand it at home. —Elsie Campbell, Dulzura, California
Mad About "Meat" Loaf
Meat loaf volition be wearing new accessories this year - spinach, carrots, zucchini and whole grains. Grind the nuts in a nutrient processor but be sure to add a little flour so you don't finish up with nut butter. —Susan Preston, Eagle Creek, Oregon
Mediterranean Chickpeas
Add this to your meatless Monday lineup. It's great with feta cheese on elevation. —Elaine Ober, Brookline, Massachusetts
Mushroom & Leek Pie
In the Pacific Northwest, we brand a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms volition also delight your diners. —Vickie Woods, Salem, Oregon
Black Bean & Corn Quinoa
Some vegan quinoa recipes are tiresome, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This salubrious quinoa recipe fits the neb. —Lindsay McSweeney, Winchester, Massachusetts
Garbanzo-Vegetable Greenish Curry
My son loves anything with coconut milk, so I always go along some on manus for weeknight meals like this one. For a milder version, I like to utilise cherry or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin
Penne with Tomatoes & White Beans
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. Y'all can sub feta cheese to requite this a Greek twist. —Trisha Kruse, Hawkeye, Idaho
Couscous Tabbouleh with Fresh Mint & Feta
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such equally barley or quinoa, also work well. —Elodie Rosinovsky, Brighton, Massachusetts
Spinach 'n' Broccoli Enchiladas
I like to elevation this wonderful meatless repast with lettuce and serve it with actress picante sauce. It's quick, piece of cake, filled with fresh flavour and definitely satisfying! —Lesley Tragesser, Charleston, Missouri
Cheese Ravioli with Veggies
When pasta and veggies are on the bill of fare, my sons become to the table fast. The frozen medley is then convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois
Veg Jambalaya
This flavorful entree uses user-friendly canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado
Tropical Fusion Salad with Spicy Tortilla Ribbons
Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sugariness and spicy all at once. Make the tortilla strips with your pizza cutter—so easy! —Jennifer Fisher, Austin, Texas
Cheese & Pumpkin-Filled Manicotti
Our family unit adores autumn and annihilation to do with pumpkins! This warm, comforting recipe is then easy to put together on a cool fall weeknight. When I take time, I make homemade ravioli and tortellini using this aforementioned filling. It also works well in stuffed shells. —Mandy Howison, Renfrew, Pennsylvania
Wearisome-Cooked Stuffed Peppers
My favorite kitchen appliance is the slow cooker, and I utilize mine more than anyone else I know. It does a keen job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska
Tortellini with Asparagus & Lemon
This is a terrific warm-conditions dish, loaded with fresh flavors. I make mine meatless, simply some sliced grilled craven on superlative would be awesome, too. —Crystal Schlueter, Northglenn, Colorado
Onion & Green Chile Enchiladas
When nosotros have guests, they antechamber for my famous enchiladas. I unremarkably brand a meatless version, merely feel costless to add together cooked chicken. —Anthony Bolton, Bellevue, Nebraska
Smoked Gouda Veggie Cook
After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My eight-year-erstwhile daughter is a big fan, too. —Charlie Herzog, West Brookfield, Vermont
Fresh Corn and Tomato Fettuccine
This recipe combines succulent whole wheat pasta with the best of fresh garden produce. Information technology's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Salsa Blackness Bean Burgers
Meatless meals are then tasty when these hearty bean burgers are on the menu. Guacamole and sour foam make them seem decadent. —Jill Reichardt, St. Louis, Missouri
Provolone Ziti Bake
Every bit easy every bit it is filling and succulent, this Italian meal appeals to everyone—and they won't fifty-fifty miss the meat. Serve with salad and hot French breadstuff, and watch information technology disappear. —Vicky Palmer, Albuquerque, New United mexican states
Stir-Fry Rice Bowl
My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for unlike spice levels. —Devon Delaney, Westport, Connecticut
Angel Hair Primavera
I love to make this when summer is in full swing and the vegetables are at their very best. Y'all can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California
Mushroom Bolognese with Whole Wheat Pasta
A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas
Butternut & Portobello Lasagna
Lasagna gets fresh flavor and color when you make information technology with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
Mushroom Burgers
Gear up to plow over a new burger? I guarantee no one will exist missing the beefiness after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta
Italian Herb-Lentil Patties with Mozzarella
My family has requested this meatless recipe over and over over again. Information technology is simple to prepare and even meat lovers like information technology. —Geri Lucas, Oldsmar, Florida
Gnocchi with White Beans
Here's one of those no-fuss gnocchi recipes y'all can toss together and cook in one skillet. Ideal for a busy weeknight, it's too practiced with crumbled Italian chicken sausage if you lot need to delight meat lovers. —Julianne Meyers, Hinesville, Georgia
Roasted Butternut Linguine
Squash is one of our favorite vegetables, and this is my hubby's favorite fall dish. He looks forward to information technology all yr. —Kim Caputo, Cannon Falls, Minnesota
Vegetable Pad Thai
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your nutrition. —Sara Landry, Brookline, Massachusetts
Chickpea Potpies
My family loves potpies, and with this recipe, no one—not even my carnivores—misses the meat. Hungry teens and adults gobble them up! —Annette Woofenden, Middleboro, Massachusetts
Veggie Nicoise Salad
More and more than people in my workplace are becoming vegetarians. When we cook or swallow together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Peanut Ginger Pasta
To get that luscious gustatory modality of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's then good, we've never had leftovers. —Allil Binder, Spokane, Washington
Curried Quinoa and Chickpeas
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a establish food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. —Suzanne Banfield, Basking Ridge, New Jersey
Tuscan Portobello Stew
Hither'south a healthy one-skillet meal that's quick and easy to prepare nonetheless elegant enough for company. I oft take this stew to my schoolhouse's potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Chickpea 'n' Cherry Onion Burgers
When chilly days go far and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-difficult meat eaters can't resist them. —Lily Julow, Lawrenceville, Georgia
Spicy Lentil & Chickpea Stew
This recipe came to me from a friend who had worked at a wellness food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add together a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty plenty to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
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Source: https://www.tasteofhome.com/article/going-vegan/
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