I Tried Going Vegan for a Week and This is What Happened
Updated: Feb. 25, 2019
A plant-based diet isn't all tofu and carrot sticks. I mean, there is a lot of tofu. So much tofu. Find out what's like being vegan (just for a few days!).
I’ve flirted with the idea of going vegan at several times in my life. Like when I see one of those sad animal commercials (do you cry every time, too?). Or when I take my kids to a petting zoo and we get to hold chickens and pet them like they’re just feathery cats. Or when I make a really good veggie burger. Psst! Here are a few vegan recipes even meat eaters will love.
So going vegan for a week was a welcome assignment. Would it be as easy as I thought? My husband laughed and said I was in for a challenge. “No way! I still get to have chocolate!” (Well, not all chocolate. Dairy-free chocolate. Yes, that’s a thing.) At least wine is vegan, I thought.
Why Go Vegan?
People typically go vegan for one or more of three reasons: ethics, 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 good for the environment (livestock is responsible for 18 percent of greenhouse gases), or they believe a plant-based diet is healthiest for their body.
For me, I remember visiting my grandparent’s farm in Minnesota as a little kid. My grandpa Ray would go out into the field and call the cows and they’d bound over to him like big puppies. I read somewhere that cows are as smart as dogs.
When I put two and two together and realized those cows wound up on our dinner table, I stopped eating them. It was easy to give up beef 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 look down at others who order burgers when we’re out to eat, and if my husband wants to grill a steak, that’s his business.
Do Your Research Before You Go Vegan
If you’re thinking about trying out veganism, even for a short while, a little homework is going to help you prepare for what’s ahead.
According to Vegan.com, going vegan is “easier than ever.” They offer up some nuggets of wisdom about making this major life shift:
- Don’t put so much pressure on yourself to go 100 percent vegan instantly overnight. You can take smaller steps, like going completely vegan once a week, or following food writer Mark Bittman’s idea of “Vegan Before 6″—eating animal-free until dinnertime, and then eating what you’d like after that. Over time, maybe you’ll cut out animal products altogether. Maybe you won’t. You’ll see still eat far fewer than most people.
- Try new foods at every opportunity. They recommend five new vegan foods a week to start, with the idea you’re crowding out animal products instead of cutting them out.
- Do your research. There are a lot of books out there on veganism—Vegan.com recommends Vegan for Life, which focuses on making sure you’re nutritionally balanced as you start down this new road. I also found several that you could choose from depending on what type of vegan you imagine yourself becoming: The Mindful Vegan, The Skeptical Vegan: My Journey from Notorious Meat Eater to Tofu-Munching Vegan and Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World.
The First Step: Revamping My Fridge
Ready to jump in, it was time to revamp my pantry and fridge. That meant stocking up on things like tofu, tempeh, edamame, lentils (they are so good for you), nuts, beans, spinach, potatoes, oatmeal and almond butter—all good sources of plant protein. I chose a wide variety of vegetables and fruits—from beets to bananas. I grabbed a butternut squash and looked forward to struggling to cut through it for an hour. I grabbed brown rice, whole wheat pasta and the yummiest looking freshly baked bread I could find—may as well splurge on some carb deliciousness.
For me, one 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 just decided to go the oatmeal and cereal route. Also, I’d have to remember to forego the squeeze of honey on my overnight oats. Vegans don’t do honey.
What I Ate as a Temporary Vegan
I winged it at breakfast and lunch, but I didn’t find it hard to stay away from meat at either. A good veggie stir fry over brown rice can really fill you up. So let’s talk dinners, since that’s what I focused on most for meal planning.
Day 1: Heavenly Earth Burgers
The internet told me a quarter cup of avocado would work as an egg substitute in these burgers, but sometimes the internet lies. My burgers had nothing 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 sweet, and also 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, not surprisingly, they picked at. I think I’ve mentioned they’re seemingly allergic to anything that isn’t pizza.
Day 2: Fresh Corn and Tomato Fettucine
Here, I nixed the feta and added a sprinkle of nutritional yeast to the top (similar to parmesan, but poorly named). It was good. I missed cheese, but not enough to give in.
Day 3: Lentil Tacos
OK, so this was hands-down my favorite recipe of the week—who knew lentils were so good in tacos? It was very reminiscent of ground meat but almost with more flavor. Also, heads up, vegan cheese shreds are not cheese. It is shredded cardboard masquerading as cheddar. More knowledgeable friends said I was doing it wrong—you have to melt vegan cheese in order for it to lose its cardboard-ness. I am still skeptical. I say skip the cheese on this one and add more of your other favorite vegan toppings.
Day 4: Black Bean and Corn Quinoa
I added some baked tofu and roasted kale chips to this and it was delicious, but light. I’m not going to lie—some grilled chicken or salmon with this would have been really good. I held strong 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 down the street. Two nights in a row of tofu was making my start to crave something that… wasn’t tofu. I munched a carrot and reminded myself that plants don’t feel pain.
Day 6: Being vegan out in the world
I make it a rule 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 it, but I was still tofu-ed out at this point. Vegan week came to a close even though I was one day short.
Granted, I know veganism isn’t all tofu, but that’s just the train I hopped on this week. Overall, I would say my experiment was successful but definitely harder than I thought it’d be. I resolved to strive for Meatless Monday going forward and build from there. After all, did you know that if everyone went meat-free just one day a week, it’d be the equivalent of taking 7.6 million cars off the road?
You’re welcome, Earth.
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. It's 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
Black Bean Burritos
My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana
Cumin Quinoa Patties
These easy burgers taste amazing, and the quinoa gives them a hearty texture. They’re a delicious vegetarian option that you really have to try. Pan-frying them adds a perfect crunch that takes them to the next level. You can make the mixture for this healthy quinoa recipe ahead of time—it freezes very well. Enjoy! —Beth Klein, Arlington, Virginia
Mushroom and Sweet Potato Potpie
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think 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. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. —Emily Steers, Los Angeles, California
Edamame and Soba Noodle Bowl
Toothsome soba noodles are made from buckwheat flour. —Matthew Hass, Franklin, Wisconsin
Vegetarian Tortilla Lasagna
You won't miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.—Connie L McDowell, Greenwood, Delaware
Creamy Pasta Primavera
When I think 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
You 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 Potato 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 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio
Fresh Veggie Pockets
One summer I worked at a health food store that sold sandwiches. We were close 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 lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Lentil Taco Cups
My trusty muffin tin never fails to help me put fun and easy hand-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 Brown and Wild Rice Bowls
This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Schertz, Texas
Skillet Mac & Cheese
This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. —Ann Bowers, Rockport, Texas
Homemade 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 one 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 advance.
Hearty Asian Lettuce Salad
This meatless version of your favorite restaurant salad packs 13 grams of protein per serving and is bursting with juicy flavor. It's a brilliant choice for lunch or a busy-day dinner. —Taste of Home Test Kitchen
Farmers Market Enchiladas
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah
Fettuccine with Black Bean Sauce
When my husband needed to go on a heart-smart diet, I had to come up with new ways to get more vegetables into our daily menus. This meatless spaghetti sauce is a winner; it's even prettier with spinach fettuccine. —Marianne Neuman, East Troy, Wisconsin
Pronto Vegetarian Peppers
In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. 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 after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York
Quinoa Arancini
We love arancini, but they’re not the healthiest thing going! I wanted to make a version that we could enjoy guilt-free. I substituted quinoa for rice and tried baking instead of frying. Now we can have them any time. —Sabrina Ovadia, 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 want to include meat. —Raymonde Bourgeois, Swastika, Ontario
Cheesy Chile Casserole
A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. —Phyllis Bidwell, Las Vegas, Nevada
Thai Pasta with Spicy Peanut Sauce
We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. —Donna McCallie, Lake Park, Florida
Greek Zucchini & Feta Bake
Looking to highlight your meal with something light, indulgent and golden on top? Turn 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 it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. —Christy Freeman, Central Point, Oregon
Tasty Lentil Tacos
When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
Spinach-Stuffed Pizza
I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. —Nancy Gilmour of Sumner, Iowa
Porcini Mac & Cheese
This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better 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. It'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 go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like 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 about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. —Elsie Campbell, Dulzura, California
Mad About "Meat" Loaf
Meat loaf will be wearing new accessories this year - spinach, carrots, zucchini and whole grains. Grind the nuts in a food processor but be sure to add a little flour so you don't end 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 top. —Elaine Ober, Brookline, Massachusetts
Rigatoni with Roasted Sweet Potatoes
Rich and buttery cream sauce coats pasta and sweet potatoes in this impressive entree. Walnuts and wine give the dish special flavor, while sage offers just the right seasoning. —Taste of Home Test Kitchen
Speedy Hummus Pizza
What started as an appetizer is now one of my favorite Mediterranean meals. I make sure I always have the ingredients, so I can whip it up in a hot minute. I like to use fresh tomatoes instead of sun-dried ones when they're in season, and sometimes I throw in some chopped artichoke hearts, too. —Nikki Haddad, Germantown, Maryland
Mushroom & Leek Pie
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon
Garbanzo-Vegetable Green Curry
My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red 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. You can sub feta cheese to give this a Greek twist. —Trisha Kruse, Eagle, 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 as barley or quinoa, also work well. —Elodie Rosinovsky, Brighton, Massachusetts
Spinach 'n' Broccoli Enchiladas
I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri
Spicy Veggie Pasta Bake
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota
Cheese Ravioli with Veggies
When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois
Veg Jambalaya
This flavorful entree uses convenient 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, sweet 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 adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. —Mandy Howison, Renfrew, Pennsylvania
Slow-Cooked Stuffed Peppers
My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska
Tortellini with Asparagus & Lemon
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. —Crystal Schlueter, Northglenn, Colorado
Onion & Green Chile Enchiladas
When we have guests, they lobby for my famous enchiladas. I usually make a meatless version, but feel free to add cooked chicken. —Anthony Bolton, Bellevue, Nebraska
Smoked Gouda Veggie Melt
After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My 8-year-old daughter is a big fan, too. —Charlie Herzog, West Brookfield, Vermont
Fresh Corn and Tomato Fettuccine
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Mimi's Lentil Medley
I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
Salsa Black Bean Burgers
Meatless meals are so tasty when these hearty bean burgers are on the menu. Guacamole and sour cream make them seem decadent. —Jill Reichardt, St. Louis, Missouri
Provolone Ziti Bake
As easy as it is filling and delicious, this Italian meal appeals to everyone—and they won’t even miss the meat. Serve with salad and hot French bread, and watch it disappear. —Vicky Palmer, Albuquerque, New Mexico
Stir-Fry Rice Bowl
My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different 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. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California
Ricotta-Stuffed Portobello Mushrooms
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —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
Mushroom Burgers
Ready to turn over a new burger? I guarantee no one will be missing the beef 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 again. It is simple to prepare and even meat lovers like it. —Geri Lucas, Oldsmar, Florida
Gnocchi with White Beans
Here’s one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it’s also good with crumbled Italian chicken sausage if you need to please meat lovers. —Julianne Meyers, Hinesville, Georgia
Roasted Butternut Linguine
Squash is one of our favorite vegetables, and this is my husband's favorite fall dish. He looks forward to it all year. —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 diet. —Sara Landry, Brookline, Massachusetts
Slow-Cooker Frittata Provencal
This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania
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 people in my workplace are becoming vegetarians. When we cook or eat 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 taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so 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 plant 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
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin
Chickpea 'n' Red Onion Burgers
When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard 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 health 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 a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward IslandNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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