Becoming vegan?

Question

I’ve been a vegetarian for four years and am making a transition and becoming a vegan this coming year. Any advice or helpful hints? Also, simple recipes are welcome. Thanks for the help. Happy Holidays!!!!!!!!!

Answer 1

Just stick with it. Try to remember the biggies (whey, honey, etc. You probably know this already anyway) and don't go crazy if you accidentally eat dairy. Remind yourself that you're doing a good thing, and possibly purchase a supplement or so. Eat what you like, and don't try the soy stuff until you've been vegan for awhile. Oh, and good luck!
Here are two great threads about going vegan:
http://www.veggieboards.com/boards/showthread.php?t=36734
http://www.veggieboards.com/boards/showthread.php?t=45363

Answer 2

good luck... although it may be easy, because you already are a vegetarian.... all you have to do is give up a few more animal products.
for recipes, i reccomend allrecipes.com or epicurious.com
you can ask for recipes that are vegan
dont forget to eat protein!!!
because animals are a good source of protein, and you are giving that up, try eating nuts and tofu to regain what you lost
happy holidays!!

Answer 3

foods to include in your diet
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beans-iron ,proein,fiber(eat with orange or anything with vitamin c,it helps absoption of iron)

nuts-zinc,protein,fat

fruits and veggies-antioxidants,complex carbs,beta carotene

rice-protein,starchy carbs

whole grain breads-protein,complex carbs

broccoli-calcium(other dark,leafy green vegetables offer calcium as well)

spinach-good source of iron also

Eat five to six small meals a day,your body absorbs nutrients from the food you eat better that way.Excercise is always beneficial.

Answer 4

all i can say is good luck, im a vegetarian and veganism seems really hard....oh, vegcooking.com has really good recipes, also i added a few.

Tofu Stir-Fry

We call for a bag of broccoli flowerets to save cutting and trimming time. Choose extra-firm tofu; other types will fall apart during stir-frying. To serve, spoon the saucy mixture over quick-cooking brown rice.

Yields: 4 main-dish servings
Cook Time: About 15 minutes
Total Time: About 40 minutes


3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons vegetable oil
3 garlic cloves, crushed with garlic press
1 tablespoon peeled, grated fresh ginger
1/8 to 1/4 teaspoon crushed red pepper
1 bag (12 ounces) broccoli flowerets, cut into uniform pieces if necessary
8 ounces shiitake mushrooms, stems removed, caps sliced
1 medium red pepper, cut into 1-inch pieces
1 package (15 ounces) extra-firm tofu, patted dry and cut into 1-inch cubes
3 green onions, thinly sliced




1. In small bowl, whisk soy sauce, brown sugar, and cornstarch with 1 cup water; set aside.

2. In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add garlic, ginger, and crushed red pepper and cook 30 seconds, stirring constantly. Add broccoli, mushrooms, and red pepper and cook, covered, 8 minutes, stirring occasionally.

3. Add tofu and green onions and cook, uncovered, 2 minutes, stirring occasionally. Stir soy-sauce mixture to blend and add to skillet; heat to boiling. Boil 1 minute, stirring.



Chelsea’s Chik’N Bake
The crunchy top layer is great with the velvety pasta casserole in this superb dish.
1 box ziti
1 lb. vegetarian chicken, chopped into bite-sized pieces (try Morningstar Farms Meal Starters Chick'n Strips or Worthington Chickette)
1/2 can corn
1 can chopped mushrooms
1 scoop nutritional yeast
1 jar pasta sauce
1 pkg. Monterey Jack “Melt Your Heart” vegan cheese (or your fave vegan cheese)
2 Tbsp. margarine (amount will vary depending on the size of the pan)
Kellogg’s Corn Flake crumbs (amount will vary depending on the size of the pan)
• Boil the ziti according to instructions, drain, and place in baking pan.
• Mix in the chopped vegetarian chicken, corn, and mushrooms.
• Add a scoop of the yeast to the jar of pasta sauce, shake it up, and mix it with everything in the pan, then add some extra sauce on top.
• Cut the vegan cheese into strips and cover the sauce.
Microwave the margarine and add the corn flake crumbs, mix, and pour over your masterpiece as desired.
• Bake at 375°F for 30 to 40 minutes. The sauce will bubble when done.

Makes 9 servings




Southern Fried Vegetarian "Chicken"

This dish is deep fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is good! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to chicken!
INGREDIENTS:
•1 tsp salt or seasoned salt
•1 tsp onion powder
•1 tsp garlic powder
•1 tsp black pepper
•dash cayenne (optional)
•1 1/2 cups flour
•1/4 cup nutritional yeast (optional)
•1/4 cup prepared mustard
•2 tbsp baking powder
•1/2 cup water
•1 lb seitan or other chicken substitute, cut into 1-2" square pieces
•oil for frying
PREPARATION:
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well. Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3-5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup or barbeque sauce and enjoy!
Tip: If your chunks are turning brown or black rather than a crispy golden brown, your oil is probably too hot! Reduce the heat a small amount and try again.

Answer 5

Wow, that sounds like a rough transition. I could never do that, way to go!

Answer 6

So, sliding all the way into the 'dark side', eh?

Answer 7

sorry I don't know what the differance between vegan and vegetarian is? I love Italian sausage =)

Answer 8

nice steak medium rare with mushrooms and baked potatoe