LISTEN TO VEGANS WHO KNOW WHAT THEY’RE DOING (i.e., chefs)
“If you view going vegan as a huge life-long shift, the likelihood is that you'll slip up. But if you do slip up, don't kick yourself. Trying your best is better than not trying at all.” —Grace Regan, founder of London-based “vegan curry house” pop-up SpiceBox.
“Stick to your favorite dishes that you already know and love and simply recreate them with cruelty-free ingredients before branching out into things you’ve never tried before. For example, why not try making spaghetti Bolognese, pizza, or stir fry? Simply replace the meat and dairy products with vegan versions.” —Karris McCulloch, co-founder of vegan subscription box company TheVeganKind.
“Simple things like learning how to make a ‘bowl’ can take the pressure off. You just need a protein (tofu, beans, nuts), a grain or other carb, fresh veggies and/or fruit, and a tasty dressing. It can be served hot or cold—super delicious, balanced, and filling… Get familiar with spices and herbs. I can guarantee the reason you think you hate cauliflower is because grandma boiled it to death and served it without any seasoning.” —Lue Cuttiford, founder of vegan cheese company Black Arts Vegan.
STOCK UP
UPGRADE YOUR GADGETS
BOOKMARK THESE RECIPES
MAYBE YOU DESERVE A LITTLE TREAT OR TWO
PHONE IT IN (BUT EXPECT TO PAY BIG BUCKS)
REMEMBER: IT DOESN’T HAVE TO BE FOREVER
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