It’s not quite one week in to “World Vegan Month”, but Sunday seems a good day for a round up.
In case you missed it, I’m “going vegan” for the month. I’ve gone into this with no preconceptions, no expectations, and no particular concerns. So these round up blog posts will simply be what’s on my mind, and what (if anything) has surprised me about being vegan so far.
How have I felt?
Surprisingly, no different to usual. Hunger and appetite are about the same. If anything, I feel less hungry – more balanced – than eating my usual foods. I don’t know if this is an increase in fibre, or food volume? I should point out that I haven’t done a complete 180* in my food choices here. I was already eating a “good diet”, of “mostly whole foods”, with almost everything prepped from scratch by my own hands. I already ate a lot of veg, quite a lot of pulses/lentils.
So what’s changed?
Well, obviously no meat, fish, or eggs. I didn’t eat much dairy anyway (for some reason it makes me a bit queasy these days). But of course there is a bit of dairy in things like sauces, chocolate, dressings etc.
Snacks and “quick grab” foods are more difficult
The few times I have felt hungry have been the times I’d typically grab a quick “something”. Doing that is much more difficult as a vegan, it turns out. Maybe not once you’ve got used to it, I suppose. But where I might make myself a quick protein mugcake (EGGS!), or some scrambled eggs (EGGS!), I’m now left opening and shutting the fridge door thinking: “hmmm”. There are plenty of things I can snack on, of course. But at this stage in my vegan adventure, I can only think in meals. (Thank you to Bulk Powders who gifted me a box of their Chocolate Coconut vegan protein bars which have been my sweet treats!)
Protein is a little harder to hit
It’s not difficult to eat protein as a vegan – plenty of plant sources have decent protein (tofu, pulses, lentils) and of course there is trace protein in pretty much everything. But it’s more difficult to – say – bump up a meal by 20g protein. Because vegan protein is tied in to other macros. So I have been having more servings of protein powder than usual (thanks again to Bulk Powders for this vegan protein powder!)
You have to rethink “meal construction”
As an omnivore, you tend to think of your macros separately. “OK, for my carbs I’ll do potatoes…. I’ll have chicken with that for my protein, and if I need any fats in there I’ll put some butter on top.” Or whatever. A bit more creative than that, but you get the idea. You can’t do that with vegan foods, because (as mentioned), the macros are all attached. So I’ve been trying to find higher protein versions of “carb” foods – like these pasta shapes (made from lentil flour and green pea flour), so then I can just have a veggie sauce on top and the macros are pretty decent.
Food shopping is eye-opening
I did a late night dash to the supermarket on the 1st, because I realised I didn’t really have enough food in the house to create a vegan meal. It was eye-opening. I realised how people must feel when they first embark on a “healthy eating plan” for the first time. All of a sudden, entire sections of the shop are off limits or completely redundant. You have to scrutinise labels (who knew that not all Quorn products are in fact vegan? Not me!) The shop took ages (see “scrutinising food labels”) but by the end of it my trolley was pretty sparse.
Question of the week
What is creatine? I mean, what is it actually made from? Is it… vegan? (I hope so! If it isn’t, please let me down gently!)
Um… what else?
- Gym performance is absolutely fine. I’ve had a wicked week’s training actually.
- My guts are fine, thank you 😉
- Sleep is fine/no different.
- I haven’t craved/been hungry for/missed anything in particular.
I will be using Fitproclientrecipes during the month, to try a whole load of new meals and snacks. I’ll report back.
For now, I will leave you with a recipe I’ve just made up on a whim. I call it Curried Cauliflower & Tofu, because that is what it is.
- 20ml oil
- 400g raw cauliflower, chopped
- 400g firm tofu, water pressed out
- 200g tomatoes, chopped
- Spinach (as much as you want, it will wilt away to nothing anyway)
- 1 lemon (grate a bit of the rind, and squeeze all of the juice)
- Garlic paste or fresh garlic
- Fresh coriander
- Cumin seeds
- Turmeric powder
- Red chili flakes or fresh chili
- Ground black pepper
- You could put more herbs/spices in if you have them – I don’t)
- Heat the oil in a heavy pan (lidded one)
- Put in the cubed tofu and all the herbs/spices apart from the fresh coriander
- Let the tofu brown a bit (you won’t be able to tell, because turmeric makes everything yellow, including my fingers, my kitchen surfaces, and my utensils)
- Add the lemon rind, tomatoes and cauliflower
- Put the lid on the pan and let it cook away
- Add the lemon juice & spinach, turn the heat down, and leave it.
- Put the fresh coriander on top when it’s done
Macros per 1/4 of this recipe:
- Cals 193
- P 15
- C 8
- F 12
So. There’s my rather underwhelming update after 5 days as a vegan! Let me know if you have any questions (or suggestions).
I’ve got some interviews with real actual (as in permanent!) vegan athletes lined up, as well as more recipes, review of vegan protein products, and anything else that comes to mind! Requests are welcomed.
Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.