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Not really a tip, but once you start it’s super easy — just make it past the 3 month mark. Been doing it for 9 years, no regrets.
Black beans and rice were staples for me on a vegan diet. Also, avocados, salsa, arugula, tostitos.
Smoothies (with nut butters, chia/pumpkin seeds, vegan protein powders, and nondairy milks for example), eggs, tempeh, quinoa, and starchy veggies (like sweet potatoes and cauliflower) are all game changers for me! I’m not a vegetarian, but don’t eat beef or pork so I’m moving in that direction.
I would say equip yourself with a lot of receipts. One of my favs is Emilie Eats. Making her “cheesy” broccoli, chickpea, and quinoa casserole tomorrow!
*I’m not a vegetarian but have been trying to incorporate more plant based proteins in my diet
Also, chick pea pasta and black bean pasta. Make it like mac and cheese using hummus, buffalo sauce and vegan butter.
The most important parts is to break outside your normal recipes. Trying to cook meat-based recipes you know based off substitutes is harder, more expensive and less tasty than vegetarian recipes.
Check out vegetarian recipes,l on YouTube and so, but I would strongly recommend going to get one or two great vegetarian cookbooks. Avoid celebrity books and get some chef staples - I would recommend “plenty” by Ottolenghi and “how to cook everything vegetarian” by Bittman.
Most folks give up going green because the food feels like more work and it’s as tasty. Put some extra energy in it in the beginning and plan meals to learn new recipes and find your favorites
Besides cookbooks (And really, you need the paper version. Web searches isn’t a replacement at all, given the different use patterns we have):
Find “hero” ingredients you like and keep experimenting with them. This last year I’ve had
- Tomatoes (put into oven tray with onions, garlic and veggies you have. Roast on low heat for as long as you can bother. Blitz in blender for the best tomato sauce. Add to e v e r y t h I n g.
- Aubergine (splitnin half, coat in olive oil, basil and garlic. Roast in oven. Eat with anything.
- Falafel. (Turns out it’s really easy to do. Eat with garlic sauce and anything. )
- Beluga lentils. (Turns out you can make a really nice bolognese by putting beluga lentils into tomato sauce before blitzing it. (
- Halloumi
Also vegan chocolate cake is the best lol. Replace dairy + eggs with apple cider vinegar... so fluffy and light but still tastes rich + delish. Easy to make too.
Ha!
Am using a ready to cook vegan food brand from Amazon. Not frozen and healthy while in the road
kapka
If you need some recipe inspo, check out Cookie and Kate. I make a lot of rice bowls (brown or black rice) with edamame, black beans, greens, and lots of sriracha! Also, an instant pot is really helpful when it comes to vegetarian cooking (can cook pantry staples: dried beans, lentils, rice, canned tomatoes; freezer: frozen edamame, pesto) and keeps costs low without food spoilage or wasting!
Why?
Health reasons and environment.
I'm vegan (4ish years) and happy to help with any specific questions. Just message me
Lots of Indian vegetarian foods if you like spice .. you can always use milder versions for spices . We basically make curries out of everything including cucumbers :)