Planning to go vegan this new year? 5 things you should know before you do so

From timesofindia.indiatimes.com

With the New Year on the horizon, lots of people start thinking about making changes — and for plenty of folks who care about their health or the planet, that means going vegan. Cutting out animal products is shaping up to be one of the most popular resolutions for 2026. Maybe you’re in it for your health, maybe for animals, or maybe you just want to shrink your environmental footprint. Whatever your reason, going vegan can be a big, satisfying shift. But let’s be real, it’s not a small tweak. You’ll rethink not just what you eat, but how you live, shop, and even socialize.

Before you dive in, you’ll want to get your head — and your body — ready. Being vegan can be great for your health, but only if you plan things out. Go in blind, and you risk missing out on key nutrients that keep you feeling good.

But don’t worry — we’ve got your back. Here, in this guide, we’ll jot down five key things you should keep in mind before committing to veganism this New Year.

Let’s get going!

Know Your Why — It’s About More Than What’s on Your Plate

Veganism isn’t just another diet. For most people, it’s a whole lifestyle, shaped by personal ethics, the environment, or health goals. Maybe you care about animal rights, maybe you want to cut your carbon footprint, or you just want to feel better and manage your weight. Knowing why you’re doing this keeps you grounded when things get tough.

Vegan diets can mean better heart health, lower risk for diabetes, and fewer certain cancers—mainly because you’re eating more fibre and less saturated fat. But don’t fool yourself: just skipping animal products doesn’t guarantee you’ll eat healthy. There’s a lot of junk food out there with a vegan label. Stick to whole, nutrient-dense foods whenever you can.

Nutrition Planning — Don’t Wing It

Here’s something you can’t ignore: you have to plan your nutrients. Some things are just easier to get from animal foods, so as a vegan, you need to be more intentional.

Take vitamin B12. Your body needs it for nerves and blood, but plants don’t make it. You’ll need to get it from fortified plant milks, cereals, or just take a supplement. The same goes for a few other nutrients:

Iron: Plant sources like lentils, beans, and spinach are great, but your body won’t absorb their iron as easily as it does from meat. Eat them with something high in vitamin C (like oranges or peppers) to help out.

Calcium and Vitamin D: Usually found in dairy, but you can get them from fortified foods, tofu, leafy greens, and by getting some sun.

Omega-3s: Crucial for your brain and heart. Look for chia seeds, flaxseeds, or algae-based supplements.

Skip planning, and you could end up tired, sick, or worse. Talk to a nutritionist before you start, just to make sure you’ve covered your bases.

Eat All the Plants — Mix It Up

A lot of people think vegan food is boring or limited. That’s just not true. There’s a massive world of plant-based foods out there. Think tofu, tempeh, seitan, beans, lentils, nuts, seeds, whole grains, and a mountain of vegetables and fruit. These give you all the protein, fibre, vitamins, and good fats you need.

Don’t be afraid to experiment. Try new recipes and mix up your meals so you don’t get bored. The more variety you eat, the more nutrients you’ll get. Some crowd favourites: hummus, quinoa bowls, bean curries, veggie stir-fries, and smoothies packed with plant protein.

Supplements and Fortified Foods — No Shame in That

Let’s be honest, some nutrients are just harder to get from plants. That’s where supplements and fortified foods come in handy. Pretty much every vegan takes B12, and you might need vitamin D if you don’t get much sun. Fortified plant milks, cereals, and nutritional yeast can help you fill any gaps.

Focus on food first — beans, greens, seeds, fortified products — then add supplements if you need them. It’s smart to get a blood test before and after you switch, so you and your doctor know if you need to tweak anything.

Support and Realism — You Need Both

Going vegan feels great, but let’s be real, it isn’t always easy. Sure, more restaurants offer vegan dishes now, but you still have to think ahead, especially if you’re eating out or heading to a party. You’ll get pretty good at scanning ingredient lists and speaking up about what you need.

Find people who get it. There are tons of online groups and local meetups where you can trade recipes, swap tips, or just vent a little. Don’t pressure yourself to be perfect right away. Everyone messes up or craves old favourites sometimes. The important thing is to keep learning, stay open, and just keep going.

https://timesofindia.indiatimes.com/life-style/health-fitness/diet/planning-to-go-vegan-this-new-year-5-things-you-should-know-before-you-do-so/amp_etphotostory/126182483.cms

10 eco-friendly vegan habits that truly make a difference

From vegoutmag.com

By Avery White

Beyond what's on your plate, these practical habits can deepen your environmental impact without requiring a complete lifestyle overhaul 

When I left my finance career at 36, I thought going vegan was the biggest environmental shift I'd ever make. And it was significant.

But five years in, I've realized that veganism opened a door rather than closed a chapter. It made me curious about where else my choices ripple outward.

The truth is, our daily habits carry weight beyond what we eat. Some changes feel small in the moment but compound over time, much like interest in a savings account.

Others require a bit more intention but become second nature within weeks. Here are ten habits that have genuinely moved the needle for me and might do the same for you.

1. Batch cook with seasonal produce

I used to buy whatever vegetables looked appealing at the store, regardless of season. Now I plan my weekly batch cooking around what's actually growing nearby.

Seasonal produce travels shorter distances, requires less energy for storage, and often tastes better because it's picked closer to peak ripeness.

Sunday afternoons, I'll roast a sheet pan of whatever's abundant, maybe squash in fall or zucchini in summer, and use it throughout the week. What seasonal vegetable have you been overlooking at your local market?

2. Embrace imperfect produce

About 30 to 40 percent of food in the United States goes to waste, and a surprising amount never even leaves the farm because it doesn't meet cosmetic standards. Those lumpy tomatoes and curved carrots taste exactly the same as their photogenic counterparts.

Many grocery stores now offer imperfect produce sections, and services like Misfits Market or Imperfect Foods deliver directly. I've found that cooking with "ugly" vegetables actually makes meal prep feel less precious and more practical.

3. Grow something, even if it's small

You don't need a backyard garden to experience the satisfaction of growing food.

A windowsill herb garden eliminates countless plastic clamshells from your waste stream over a year. I started with basil and mint, both forgiving for beginners, and now I can't imagine buying packaged herbs.

There's something grounding about snipping fresh rosemary for a dish you're making. It reconnects you to the process of food in a way that shopping can't replicate.

4. Rethink your relationship with packaging

Bulk bins changed how I shop. Bringing my own containers for oats, lentils, nuts, and spices has dramatically reduced the packaging cycling through my kitchen. Yes, it requires a bit of planning, but the rhythm becomes natural quickly.

When bulk isn't available, I choose the largest size possible to minimize packaging per serving. That five-pound bag of rice creates far less waste than five one-pound bags over time.

5. Compost your scraps

Food waste in landfills produces methane, a greenhouse gas significantly more potent than carbon dioxide in the short term.

Composting diverts that waste and creates something useful. Even apartment dwellers can compost using countertop systems or community drop-off programs.

I was intimidated by composting for years, thinking it would smell or attract pests. It doesn't, when done right. Start simple with a small bin and learn as you go. What's stopping you from trying?

6. Choose plant-based cleaning products

The shift to vegan eating naturally led me to examine what else I was bringing into my home.

Many conventional cleaning products contain animal-derived ingredients and harsh chemicals that end up in waterways. Plant-based alternatives work just as well without the environmental baggage.

I've also started making simple cleaners with vinegar, baking soda, and essential oils. It's cheaper, effective, and I know exactly what's in them.

7. Reduce water waste in the kitchen

Water consciousness wasn't on my radar until a trail running trip through drought-affected areas made it visceral.

Now I collect the water that runs while waiting for it to heat up and use it for plants or cleaning. I wash vegetables in a bowl rather than under running water.

These small adjustments add up. The average American family uses more than 300 gallons of water per day at home, and the kitchen offers plenty of opportunities to trim that number.

8. Invest in quality reusables

Cheap reusable bags that fall apart after a few months aren't actually sustainable. I've learned to invest in well-made items that last for years: sturdy produce bags, durable food storage containers, a reliable water bottle. The upfront cost pays off environmentally and financially.

My canvas grocery bags are seven years old now. They've prevented hundreds of plastic bags from entering the waste stream. Quality matters more than quantity when building a sustainable kitchen.

9. Support local vegan businesses

Where you spend money shapes what gets produced.

Supporting local vegan restaurants, bakeries, and food producers keeps money circulating in your community and reduces the transportation footprint of your food. It also signals market demand for plant-based options.

I make it a point to try a new local vegan spot each month. Some have become regular favourites. Others introduced me to cuisines I'd never explored. Who in your community is doing interesting plant-based work?

10. Share what you know without preaching

The most sustainable habit might be the ripple effect of your choices on others. When friends ask about my lifestyle, I share honestly but without pressure. I bring delicious vegan dishes to gatherings. I answer questions when asked and stay quiet when not.

Lasting change spreads through curiosity, not guilt. The people in my life who've shifted toward more plant-based eating did so because they saw it working for me, not because I lectured them.

Final thoughts

Environmental impact isn't about perfection. It's about direction. Each of these habits represents a small course correction that, over time, adds up to meaningful change. Some will resonate with your life immediately. Others might wait until you're ready.

What I've learned from both finance and veganism is that consistency beats intensity. The habit you maintain for years matters more than the dramatic gesture you abandon after a month.

Start where you are, pick one or two changes that feel manageable, and build from there. The planet doesn't need a handful of people doing sustainability perfectly. It needs millions of us doing it imperfectly but persistently.

https://vegoutmag.com/lifestyle/s-bt-10-eco-friendly-vegan-habits-that-truly-make-a-difference/

Ethical veganism explained: the philosophy changing the world

From vegoutmag.com 

By Jordan Cooper

Ethical veganism goes beyond diet to challenge how we think about animals, justice, and our place in the world

You've probably heard someone say they're vegan "for the animals." Maybe you've said it yourself. But what does that actually mean? And why does it matter beyond personal food choices?

Ethical veganism is more than skipping the steak. It's a moral framework that questions centuries of assumptions about who deserves consideration and why. And whether you're fully on board or just curious, understanding this philosophy helps explain one of the fastest-growing social movements of our time.

The ideas here are reshaping everything from fashion to finance. Let's break down what ethical veganism actually is, where it comes from, and why it's gaining serious traction.

What makes veganism "ethical"

All veganism involves avoiding animal products. But ethical veganism specifically roots that choice in moral philosophy. The core idea is straightforward: animals are sentient beings capable of suffering, and that capacity for suffering gives them moral worth.

This means ethical vegans aren't primarily motivated by health benefits or environmental concerns, though those often come along for the ride. The driving force is a belief that exploiting animals for food, clothing, entertainment, or testing is fundamentally unjust. It's about extending the circle of moral consideration beyond our own species.

The philosophical roots run deep

Ethical veganism didn't appear out of nowhere. It builds on centuries of philosophical thinking about animals and morality. Peter Singer's 1975 book "Animal Liberation" is often credited with launching the modern movement. Singer argued that ignoring animal suffering simply because they're not human is a form of discrimination he called "speciesism."

Tom Regan took a different approach, arguing that animals have inherent rights regardless of their utility to humans. More recently, philosophers like Gary Francione have pushed for complete abolition of animal use rather than incremental welfare reforms.

These aren't just abstract academic debates. They shape real-world activism, legislation, and how millions of people make daily choices. The philosophy gives the movement its backbone.

Beyond the plate

Here's where ethical veganism gets interesting. It's not just about what you eat. True ethical veganism extends to every area of life where animals might be exploited.

That means no leather shoes, wool sweaters, or silk scarves. No circuses with animal acts, no marine parks with captive dolphins. No cosmetics tested on animals. Even investments get scrutinized for connections to animal agriculture or testing.

This comprehensive approach can seem overwhelming at first. But ethical vegans view it as consistency rather than extremism. If the core belief is that animal exploitation is wrong, then it should apply across the board. The diet is just the most visible piece of a much larger puzzle.

The behavioural science angle

What's fascinating from a behavioural perspective is how ethical veganism rewires decision-making. Research on moral psychology shows that once people expand their circle of moral concern, it tends to stay expanded.

There's also interesting work on moral consistency. Humans are generally motivated to align their actions with their stated values. When someone adopts an ethical framework that includes animals, the discomfort of violating that framework becomes a powerful motivator. It's not willpower. It's identity.

This helps explain why ethical vegans often report that the lifestyle feels easier over time. The initial adjustment is real, but once the moral framework clicks into place, choices become almost automatic.

Critics and counterarguments

No philosophy exists without pushback, and ethical veganism has plenty of critics. Some argue that plants may also have forms of awareness we don't understand. Others point to indigenous cultures where animal use is deeply integrated with sustainable living.

There are also practical objections about food deserts, economic access, and medical necessity. These are legitimate concerns that the movement continues to grapple with. Most ethical vegans acknowledge that perfection isn't the goal. Reducing harm as much as practically possible is.

The strongest critiques often come from within the movement itself, debating tactics, priorities, and how to build a more inclusive approach. These internal conversations are signs of a maturing philosophy.

Final thoughts

Ethical veganism asks a simple but uncomfortable question: if we believe unnecessary suffering is wrong, where do we draw the line on who counts? The answer has implications that ripple outward into law, economics, and culture.

You don't have to agree with every aspect of the philosophy to find value in the question. I remember the first time I really sat with it, turning the idea over like examining a record I wasn't sure I wanted to buy. Eventually, I did.

Whether ethical veganism represents the future of human morality or just one perspective among many, it's clearly not going away. The number of vegans worldwide continues to grow. Understanding the philosophy behind the movement helps us engage with one of the more interesting ethical conversations of our time.

https://vegoutmag.com/lifestyle/gen-bt-ethical-veganism-explained-the-philosophy-changing-the-world/

 are sentient beings capable of suffering, and that capacity for suffering gives them moral worth.

Future Food Quick Bites: Waitrose Wellington, Vegan Ribs & Impossible Gift Kit

From greenqueen.com.hk

By Anay Mridul

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Waitrose’s mushroom wellington, Offbeast’s plant-based ribs, and Typcal’s new mycelium factory.

New products and launches

British supermarket Waitrose has partnered with Australian mushroom innovator Fable Food Co to launch a Christmas Mushroom Wellington featuring chestnut, portobello and the latter’s pulled shiitake mushrooms in a Malbec and port sauce. It’s available for £8.50 and serves two to four.

Courtesy: Michael Fox/LinkedIn

Also in the UK, Richmond has become the latest company to promote meat-free eating through vegetables, having introduced a new range called Veggie Tasty. The first product is a vegan sausage with 42% vegetables (like broccoli, carrot, sweetcorn, and peas), which is rolling out in eight-packs this month.

Across the Atlantic, US food tech start-up Offbeast will launch plant-based ribs on Boxing Day (December 26), with ‘bones’ made from lemongrass. They will be available on the company’s e-commerce store.

Courtesy: Offbeast

And Impossible Foods has kicked off an online QVC-style content series to help buy presents for people who are hard to please. It features gift kits with an array of products, including meatballs, steak bites, corn dogs, chicken tenders and nuggets, and sausages, with a phone number to order the gifts and one free giveaway.

Company and finance updates

Bloom Plant Based Kitchen, named one of Chicago’s best vegan restaurants by TimeOut, has announced its closure. Its final day of operations will be February 21, 2026.

Courtesy: Typcal

After raising R$10M ($1.8M) in fresh funding, Brazilian food tech start-up Typcal has opened a large-scale fermentation plant in Pinhais to produce mycelium ingredients for the food industry.

Following last month’s layoffs, the power at mycelium protein maker Meati Foods‘s fermentation plant in Thornton, Colorado has been shut off, with the remaining employees evicted after the building was deemed unsafe.

In more fermentation-related news, the IP dispute between animal-free egg firms The Every Company and Onego Bio has ramped up, with the two companies trading accusations of harassment and false advertising, respectively.

Policy, research and events

Birmingham’s Edgbaston Cricket Ground will host the UK’s largest free vegan festival, Vegfest Free, on April 25, 2026, with up to 170 stalls and more than 30 speakers.

In a new study, researchers from Germany suggest that feeding the by-products of carrot cultivation to fungi to produce proteins can deliver better-tasting meat alternatives than conventional plant-based options.

Courtesy: Timo Volz/Pexels

The Singapore International Agri-Food Week has announced that it is winding down the Agri-Food Tech Expo Asia event, following a strategic review.

Finally, Vegan Outreach and Abillion have unveiled the winners of the Singapore Vegan Chef Challenge, with Japanese restaurants Veg-An, Goro Japanese Cuisine and Menya Kokoro winning the first, second and third places in the Diners’ Favourite category.

Check out last week’s Future Food Quick Bites.

https://www.greenqueen.com.hk/future-food-quick-bites-waitrose-wellington-vegan-ribs-impossible-gift-kit/ 

Christmas dinner is hell for vegans

From spectator.com

By Chas Newkey-Burden 

It's one of the last bastions of national orthodoxy, one that people look forward to for months, but many vegans dread Christmas dinner. It’s not the food that’s the problem – it’s the conversation.

Veganism is now as mainstream as oat milk lattes, so for 364 days of the year it barely raises an eyebrow, but come 25 December it’s often seen as a personal affront to centuries of tradition. Politely declining the turkey is treated as a personal assault upon centuries of gravy-soaked heritage. 

As the seasonal sitting wears on, even mild-mannered relatives can metamorphose into belligerent barristers for Big Meat. ‘But would you eat a pig if you were stranded on a desert island?’ wonders an auntie, as though the Yuletide table were the Old Bailey. Grandpa, who hasn’t mustered a full sentence since the Blair years, awakens to mutter that ‘in my day we ate what we were given’. A third relative asks: ‘If you don’t want to eat meat, then why do you eat food that looks like meat?’ The question is delivered with the sort of ‘gotcha’ triumph one associates with a man who has just check-mated a suspect in a murder trial. 

All of this unfolds across a table that resembles a battlefield of animal remains: the turkey that might have lived a decade but instead had its throat slit after just 12 weeks; the pigs-in-blankets whose pampered PR name conceals the gas chambers they were killed in; the cream stealthily extracted from dairy cows whose shortened lives of hell wouldn’t feature in any heartwarming festive flick.

                                                                                                    Credit: iStock

There’s a final insult to those animals as a lot of the food is scraped into the bin untouched. For days afterwards, carcasses of poultry are seen sticking out of overstuffed dustbins, alongside the plastic of gimmicky presents which thrilled people for all of seven minutes on Christmas morning. No wonder some people don’t want a vegan round the table: if they started thinking about how cruel, greedy and fatuous our celebration of a festival of God has become, then the whole farce might start to crumble.

Meanwhile, as we toast goodwill to all, the animal kingdom enjoys quite the opposite. Reindeer are dragged, bewildered, onto high streets to entertain small children; cats and dogs endure lonely vigils while their humans decamp to distant in-laws; fireworks turn New Year’s Eve into a night of terror for horses, pets and birds. We send cards adorned with cheerful robins in snowy gardens – then bung their cousins in the oven. We build nativity scenes with docile sheep figurines while the real ones bleat in terror in abattoirs. It is, to put it mildly, not our species’ finest hour.

In case you hadn’t noticed, yes, I am one of those preachy, judgemental vegans. Why would I not be? It would be strange to be so appalled by animal slaughter to take the drastic step of stopping eating meat, fish, eggs and milk, but then to say I’ve no issue with other people consuming those things. You either think a thing is wrong or you don’t.

In fact, most people agree that cruelty to animals is wrong – except, crucially, at mealtime. Vegans are merely attempting to align our actions with our beliefs. So rather than feeling like the lone tofu soldier at the festive front, we might raise our oat eggnogs in quiet congratulation. For all the mockery we attract, no creature met a grisly end for our plate. And while the carnivores clutch their stomachs and groan into the sofa, the carrot chewers are merrily digesting away, light as chestnut stuffing.

I’m lucky to have a family that’s supportive of my veganism but my heart goes out to those who will have to endure the annual interrogation in the days ahead. Merry Christmas, then, to all my fellow beetroot-botherers. May your veg be roasted, your conscience clear, and your festive season as gentle on the animals as it is on your digestion.

https://spectator.com/article/christmas-dinner-is-hell-for-vegans/

Vegan Athletes Share Protein Secrets At One Of The Largest Vegan Festivals

From plantbasednews.org

The only thing vegan athletes seem to lack at this festival is tolerance for protein myths 

Think plant-based athletes struggle to get enough protein? Think again.

At one of the world’s largest vegan festivals, lifters, nutrition experts, and long-term vegans came together to share how they meet their protein needs and maintain impressive physiques on entirely plant-based diets.

In a video created by Dénes Marton, known as Daynesh on YouTube, the content creator explores common questions and misconceptions about plant-based living, including protein sources, diet variety, soy safety, and affordability.

At the festival, Marton interviews athletes who have followed vegan diets for years, some for over three decades, offering first-hand insight into how a plant-based lifestyle supports strength, endurance, and overall health.

Addressing persistent myths and practical concerns, the video highlights a range of high-protein vegan foods and shows that meeting nutritional needs on a vegan diet is both achievable and sustainable for athletes and everyday people alike.

How long-term vegans think about food, cravings, and protein

The first thing Marton establishes is just how long many of these athletes have been vegan. Interviewees share timelines ranging from eight to more than 30 years. One attendee says, “10 years as of June,” while another notes, “I’ve been vegan for 16 years.” One of them, who was a vegetarian before going vegan, has gone “31 years without meat.”

When asked whether vegans “only eat vegetables,” the crowd laughs the myth away. One athlete jokes, “Not quite. Just grass. Not even vegetables. Just hay.” Another pushes back by listing an entire spectrum of foods: “Tofu, tempeh, seitan, lentils, beans, legumes, vegetables, fruits, grains, nuts, seeds, whole grains.”

Several note that going vegan actually expanded their diet. One athlete says, “I used to just eat to eat, and now I get like really excited about certain new dishes or trying new plant-based restaurants while I’m here in London and so on.”

Do you have to eat soy, and is it healthy? Doctors weigh in

Marton interviews two medical professionals on the soy question. A naturopathic doctor explains, “You can definitely be vegan and not eat soy. I know a lot of vegans who don’t eat any soy products. Definitely possible.”

Another doctor, board-certified in family medicine, directly addresses the safety debate: “Isn’t soy bad for you? If you want to look at actual, high-quality research, like a meta-analysis of randomized control trials? No.”

He adds nutritional context: “Soy is high in those [isoflavones], but they’re actually good for you.”

Both professionals stress that soy is optional, and that fears about phytoestrogens persist despite robust evidence showing soy is safe and beneficial.

This athlete, interviewed by Daynesh, has been vegan for nine years and has not eaten meat for 31 years - Media Credit: YouTube/Daynesh

Do vegans miss meat? For these athletes, the answer is clear

When Marton asks whether they miss meat, the answers are emphatic.

One participant says, “In the last 16 years, I have never once missed eating meat.” Another adds, “I eat vegan meat, so it’s like it’s the same thing.”

For some, the aversion has grown stronger over time. One athlete says, “None because I’m so disgusted by dairy now. I’m good. I’m good.” Another explains, “It’s not food anymore to me. It’s the flesh of an animal, [a] sentient being. So I don’t miss eating meat.”

The biggest misconceptions about veganism

Across interviews, the same myths surface again and again.

One athlete is blunt: “I think the biggest misconception people still have to this day is that you won’t get enough protein on a vegan diet.”

Others mention the idea that vegan diets are limited. One participant says, “I have not eaten such a broad diet in my entire life.”

Another highlights cultural assumptions: “A lot of people in India believe that it’s either too expensive or that it’s a Western concept. And that’s so untrue because religions like Jainism and Buddhism that originated in India have their roots in veganism.”

Another adds, “That it’s really, really difficult. It isn’t that difficult. Literally within a month of being vegan, you will be a master of it. It isn’t like some PhD you need to aspire to.”

Is veganism expensive? Athletes say the opposite

The affordability question comes up repeatedly. One long-term vegan says, “I have actually been a low-income vegan, and your staple foods are not expensive.”

Another corrects the misconception more sharply: “It is incredibly cheap to be vegan.”

One interviewee summarizes what many echoed: “You can eat so much great food that doesn’t require a significant investment of money.”

Marton also encounters someone who jokes about “hitting the lottery.” Still, the message across the board is consistent: whole foods like rice, beans, lentils, and vegetables remain some of the most cost-effective foods available.

So, where do they actually get their protein?

The athletes offer long lists of high-protein vegan staples. One explains, “It’s tofu, tempeh, seitan, beans… soy is a complete protein… You do get complete plant proteins as well.”

Another says, “I eat the high protein vegan foods like beans, legumes, tofu, tempeh, seitan, TVP… I do have a protein shake once a day as well.”

One athlete, who consumes 160 to 180 grams a day, says, “Vegetables, rice, legumes, like this stuff has protein in it.”

The message: protein isn’t hard to find on a plant-based diet, and plenty of athletes hit their targets without issue.

Staying vegan for life? These athletes are not going back

When Marton asks whether they’ll stay vegan long term, the responses are unwavering.

One participant says, “I will be vegan until the day I die.”
Another points to their tattoo: “I got it tattooed on my arm, so I’m kind of screwed if I don’t.”
One adds, “The only regret that I have as a vegan is that I didn’t go vegan sooner.”

Others echo the same sentiment almost word for word:
“Not doing it sooner.”

Marton’s video captures something rarely shown in mainstream discussions about veganism: plant-based athletes who thrive not despite veganism, but because of it. Their diets are diverse, their protein intake is adequate, and their commitment is long-term.

Instead of struggling, many describe a lifestyle that is easier, cheaper, healthier, and more fulfilling than what they left behind.

And for those still worried about protein? As one athlete puts it, “I’m telling you, when you go vegan, you become so mindful of what you’re eating. You almost become like a health coach, but for yourself.”

https://plantbasednews.org/lifestyle/health-and-fitness/vegan-athletes-share-their-protein-secrets/