Focus on vegetables (and fruits).
“Many who claim to be vegetarian or vegan are really starch-atarians filling meat voids with pasta, fries, bread,” and other non-plant substitutes, says Ashayla Patterson of the bakery Sweet Artique. Try to eat more healthy, whole foods to give your body the vital nutrients and antioxidants it needs.
Going vegan doesn’t mean deprivation.
“When you remove animal products you lose a lot of the fat and salt, which is often what contributes to the can’t-put-it-down taste,” says Kroecher. He likes to add rich, complex flavors with walnuts, avocados, pine nuts, sun-dried tomatoes, olives, fresh basil, cold-pressed flax seed oil, and unrefined grey or pink sea salt. Other ingredients to consider include nuts, dried fruits, protein powder, chia or hemp seeds, and Spirulina, a protein-dense freshwater algae.
Pictured: Vegan Apple Tart on 86Lemons
Rethink how you shop for food.
Courtesy of Sunday Morning Banana Pancakes
Many staples of a vegan diet like grains, beans, and nuts are cheap, and they usually store well if you buy them in bulk. Bechter also suggests you join a CSA (Community Supported Agriculture); shop at farmers’ markets an hour before closing for discounts; and visit VeganCuts.com for daily
deals and discounts on vegan food and lifestyle
products. You can also find more grocery shopping tips in the book Eat Vegan on $4 a Day, by Ellen Jaffe Jones, or at the site Plant Based on a Budget.
Pictured: Farmers Market Tacos on Sunday Morning Banana Pancakes