Vegetarian to vegan?

Question

I was vegan before but I went cold turkey and I missed dairy too much so now I'm vegetarian but I want to know how to get off the dairy for good. I even tried the soy cheese and milk but it didnt work out for me[it tastes funny]. I need a plan. And no I dont want to stop being a vegetarian.

Answer 1

Road's End Organic makes "Chreese" sauces that make pretty good grilled "cheese" sandwiches. It's a powder mix in small envelopes.

Follow Your Heart is good in a casserole that calls for cheese. Even my die-hard omni family agrees on that. I've had it on pizza at local pizza joints, and it just doesn't work for me that way. So,if you're having pizza, just leave the cheese off and load up on veggies.

You know of the many soy ice creams, I am sure. Purely Decadent is like Ben & Jerry's for vegans, I swear. Keep trying different brands of soy milk; you're sure to find one you like. Or just use it for cooking and baking.

Good luck!

Answer 2

I loved cheese too. After two years of being vegan the thought of cheese makes me sick. It takes some time but you will lose the stomach for it. No cheese is really good for you - so find way to just not use it at all. I use nuts in salads now for the extra fat and calories and adding avocado to a sandwich is a great substitute for cheese and it is great for you.

You don't have to do it overnight - just try to make small steps to get closer to vegan every chance you get - before you know it, it will be second nature to you.

(try almond, rice or even hemp milk as alternatives to soy milk - or try drinking chocolate soy milk to gradually get used to it)

Answer 3

try all the different brands, you'll probably find some that you like.
i'm trying to be vegan right now too.
i've been a vegetarian for a few months now and i feel great about it, but i've been reading alot about the milk and egg indutries and i don't want anything to do with them.
i have no problem completely giving up dairy and eggs, but the hard part is finding things that don't have some sort of milk as an ingredient.

Answer 4

Well you must choose which you can really deal with.
You can stay vegetarian, or go vegan. Yeah the fake products are bad for you anyway, processed and don't even taste good..
Im vegetarian, by force, I was vegan, but it isnt good for my health. If you must be vegan, wean yourself off dairy slowly, and then you might not miss it anymore. Though I have a feeling you will.

Answer 5

Well any strict vegetarian or vegan substitute for cheese will taste like crap. I'm not sure what plan you are looking for except for just forgetting dairy altogether. You might try rice milk if you don't like soy milk.

Answer 6

If you are eating turkey (cold or not) you are not vegetarian. Cold turkey is a no-no.

Answer 7

Try these vegetarian meals - then you might reconsider. I'm a vegetarian too and I think these meals are really tasty.
INGREDIENTS:
DOUGH
---
1 package active dry yeast
1 cup warm water
1 teaspoon sugar
2 tablespoons vegetable oil
2 1/2 cups self-rising flour
---
TOPPING
---
1 can (8 ounces) tomato sauce
browned ground beef or Italian sausage, broken up
1 can sliced mushrooms, drained
thinly sliced green pepper and onions, optional
1/2 cup grated Parmesan cheese
1 to 2 cups shredded Mozzarella cheese
PREPARATION:
Add yeast to the water and stir until dissolved. Add sugar, oil and flour. Set mixing bowl filled with dough in warm water for 5 minutes to rise. Pat dough out on a well-greased pizza pan or cookie sheet.
Layer toppings on dough in order listed. Bake at 400° for 15 to 20 minutes.


I also like sandwiches- this one's my favorite.

INGREDIENTS:
4 6-inch lengths of French bread or individual sandwich buns
olive oil
garlic powder
salt
12 to 16 ounces thinly sliced Mozzarella cheese
roasted red pepper slices, cut in strips
1 medium eggplant
flour
salt and pepper
PREPARATION:
Split bread; sprinkle with olive oil and sprinkle with a little garlic powder and salt. Cut eggplant into 1/2-inch thick slices. Dredge in flour and fry in hot oil until browned. Drain on paper towels and season with salt and pepper. Place overlapping slices on one side of split bread. Top with slices of Mozzarella cheese; add several strips of roasted red pepper. Put under broiler briefly to melt cheese and lightly brown.
Serves 4

I'm a pesco-vegetarian- this is one of my favorite sandwiches too(not quite as good as the one above!) Stricter vegetarians might not like this one.
A tasty tuna sandwich spread. More sandwich recipes below.
INGREDIENTS:
1 can (approximately 7 ounces) tuna, drained
3 tablespoons teaspoons mayonnaise
2 tablespoons finely chopped celery
dash of Worcestershire sauce
2 teaspoons chili sauce
1 tablespoon fresh lemon juice
1 small cucumber, optional
sliced bread or toast
PREPARATION:
Mix tuna with mayonnaise, celery, Worcestershire sauce, chili sauce, lemon juice, adding a little more mayonnaise if not moist enough. Peel and thinly slice cucumber. Spread tuna mixture on toast or bread slice, top with thinly sliced cucumber and top with another slice of bread or toast.
Makes about 1 1/4 cups.

These are some other good tuna recipits - strict vegetarians wouldn't like this however.

Tuna noodle casserole with frozen peas and carrots.
INGREDIENTS:
8 ounces medium egg noodles
1 clove garlic, minced
1/2 cup finely chopped green onions
3 tablespoons butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cans tuna (approximately 7 ounces each), drained and flaked
1 cup frozen peas and carrots, thawed
salt and pepper
3 tablespoons bread crumbs
2 teaspoons tablespoon dried parsley flakes
2 tablespoon melted butter
PREPARATION:
Cook noodles in salted water; drain and set aside. Sauté onions and garlic in butter until onions are tender. Add flour; blend until smooth. Add milk and cook, stirring constantly, until thickened and smooth. Add tuna, peas and carrots, and salt and pepper to taste; stir in noodles. Transfer tuna noodle mixture to a 1 1/2-quart casserole. Mix crumbs and dried parsley with melted butter; sprinkle over top of casserole. Bake at 350° for 15 to 20 minutes, or until heated through. Serves 6 to 8.

Tuna Noodle Casserole recipe is easy to make in the oven.
INGREDIENTS:
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons butter
1 can (approx. 7 ounces) tuna, undrained, flaked
1 can condensed cream of mushroom soup
1/2 cup mayonnaise
1 cup milk
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
1 tablespoon chopped pimiento
8 ounces noodles, cooked and drained
1/2 cup bread crumbs, tossed with 1 to 2 tablespoons melted butter
PREPARATION:
In a large skillet, melt butter; sauté onion and celery until tender. Stir in tuna, soup, mayonnaise, milk, mushrooms, parsley, and pimiento. In a 2-quart buttered casserole, combine hot cooked noodles and the tuna mixture. Top with buttered bread crumbs. Bake at 350° for 25 to 30 minutes, until lightly browned, hot, and bubbly.
Tuna Noodle Casserole Recipe serves 4 to 6.

Serve this tuna stroganoff recipe over rice or noodles.
INGREDIENTS:
1/4 cup butter
1/4 cup chopped onion
1 can cream of mushroom soup
1/2 cup sour cream
dash pepper
1 can (7 ounces) tuna, drained and flaked
1 can (4 ounces) mushrooms, drained
Hot cooked noodles or rice
PREPARATION:
Melt butter in skillet; sauté onion until tender. Combine soup, sour cream and pepper; add to onion. Add tuna and mushrooms; heat through. Serve tuna stroganoff over hot cooked noodles or rice.
Makes 4 servings.