Monday, June 30, 2025

9 things nobody tells you about the first month of going vegan

From vegoutmag.com/lifestyle 

By Jordan Cooper

Going vegan isn’t just a food choice—it’s a full-body remix, a social shift, and a mind-bending taste test. Here’s what really happens in those first 30 days

When I first went vegan, I thought I was ready. I had the almond milk. I had the tofu. I had the documentaries queued up and the fridge cleansed of every trace of dairy. But no one warned me about how weirdly emotional I’d get standing in the cheese aisle. Or how my taste buds would straight-up riot before making peace.

The first month of going vegan is a crash course in cravings, identity, biology, and—yes—some late-night label-reading marathons that will have you questioning what even counts as food. Here are 9 things nobody tells you about your first month of plant-based living (but I’m here to spill the oat milk).


1. Your gut is going to throw a party. And maybe a protest.

Let’s talk fibre. If your pre-vegan diet looked like a grilled cheese dreamscape, your microbiome is about to meet its match. Lentils, chickpeas, kale—all that fibre is great in theory, but your gut bacteria need time to adjust.

In week one, bloating can make you question your life choices. Your digestion is adapting to more plant matter than it’s seen in years. The good news? Most people report that after two weeks, they’re more regular than a Swiss train schedule. The bad news? You may need to cancel that second-date ramen night.

2. You’ll grieve certain foods like lost lovers.

I found myself wandering the grocery store like I was in a breakup montage. I wasn’t hungry—I was mourning. Brie, butter chicken, and those absurdly cheesy microwave snacks? Gone.

And it’s not just the taste—it’s the memories. That mac and cheese your mom made when you were sick? The birthday cake ritual? You’ll miss them in strange, sentimental ways. But hang tight. Eventually, your palate (and your emotions) recalibrate.

3. You might feel amazing—or completely off—for a while.

Some new vegans report feeling euphoric, light, and “clean” within days. Others? Sluggish, foggy, and cranky. The variance usually comes down to what you’re eating (yes, Oreos are vegan, but no, they don’t count as fuel).

Without enough protein, iron, or B12, your energy can tank fast. So while your intentions might be green, you need to make sure your meals are balanced. A diet of hummus and toast will not sustain you, friend.

Pro tip: Track your nutrients. And if you're like me and think Google Sheets is sexy, build yourself a daily food log.

4. The learning curve for ingredients is WILD.

Day 7: You’re in line at the cafe, wondering why your latte tastes “off.” You double-check the milk: oat. All good. But the cookie? Surprise—contains whey protein isolate.

It’s like ingredient whack-a-mole. Casein, gelatine, cochineal (crushed bugs in candy, no joke)—they’re lurking. You become a decoder of food labels, a midnight researcher of E-numbers, and a person who whispers “wait…is this vegan?” at least 30 times a week.

5. You’ll become a home chef—even if you weren’t before.

Before I went vegan, I thought “cooking” meant heating up Trader Joe’s frozen dumplings and dusting them with sesame seeds like a Pinterest pro.

Now? I ferment cashew cheese on Sundays. I whip aquafaba (chickpea brine) into meringue like it’s no big deal. Going vegan nudges you into your kitchen because takeout gets complicated and expensive, and honestly, homemade tastes better once you get the hang of it.

Pro tip: Batch-cook. Make double portions of curry, chili, or stir-fry and freeze the extras. Future you will cry grateful tears.

6. You’ll annoy people without meaning to.

“Wait, so you don’t eat any cheese?”
“You can’t even have eggs?”
“Where do you get your protein???”

You’ll field questions like you’re a contestant on a vegan game show. But here’s the tricky part: even if you don’t bring it up, your food choices make some people defensive. I once ate tofu in silence at a barbecue and someone felt compelled to tell me how “we’re biologically meant to eat steak.”

Your job isn’t to convert anyone. Just vibe. Trust me—curiosity always lands better than confrontation.

7. You’ll discover new flavours—and fall hard.

Here’s the cool twist: your taste buds evolve. By week three, I was obsessed with roasted cauliflower, tahini everything, and miso-glazed mushrooms. Things that once seemed “meh” are suddenly flavour bombs.

Your palate becomes more sensitive. Salty, sweet, umami—they all shine brighter. You’ll find yourself craving things like baked sweet potatoes with peanut sauce and pickled veggies on toast. Welcome to the flavour renaissance.

8. Restaurants will become treasure hunts.

Some cities are vegan havens. Others? Not so much. But even in the most steak-forward towns, there are often hidden gems—Vietnamese joints with killer tofu pho, Indian buffets full of lentil love, or burger spots that carry the Impossible patty if you just ask.

But be prepared: sometimes your only option will be fries and a side salad. That’s when snacks in your bag become essential survival gear.

My go-to? Dried mango, roasted almonds, and a protein bar that doesn’t taste like punishment.

9. You’ll start to question more than just food.

This one hit me the hardest.

Once you stop and really see where your food comes from, it’s hard to unsee. Your food choices feel political. Ethical. Emotional. You start asking bigger questions. How is clothing made? What’s in my shampoo? Who made the chocolate I’m eating?

Veganism has a way of pulling a thread that unravels much more than your diet. You might not change everything—but you will notice more. And that noticing? It stays with you.

Final Thoughts: The First Month is a Journey—Not a Test

You don’t have to be perfect. You will probably mess up (hi, honey in your favorite granola bar). You’ll get hungry in weird places. You might dream about bacon. That doesn’t make you a failure.

It makes you human.

The first month of going vegan is wild. It’s beautiful. It’s frustrating. And it’s deeply personal. But if you’re open to it, it can also be the beginning of something transformative—not just for your health, but for how you move through the world.

One bite at a time.

https://vegoutmag.com/lifestyle/gen-9-things-nobody-tells-you-about-the-first-month-of-going-vegan/

10 Vegan Summer Dinner Ideas

From plantbasednews.org

Vegan summer dinner ideas should be simple, fresh, and full of flavour. When the weather gets hot, no one wants to spend hours in the kitchen. These dinners work whether you’re firing up the BBQ, tossing together a salad, or roasting veggies in a quick traybake. The goal is to eat well without the fuss – or the heat.

Summer meals often lean lighter, but that doesn’t mean giving up on protein or comfort. You can build dinners around chickpeas, tofu, jackfruit, or quinoa for high-protein, plant-based options. Many of these recipes are also gluten-free, making them accessible for a range of diets.

Some dishes are great served cold, like hearty salads or grain bowls with bold dressings. Others need just one pan or tray, so clean-up stays easy. If you’re hosting, BBQ-friendly mains like plant-based ribs or smoky jackfruit can impress without needing meat.

Whether you’re looking for a refreshing salad or a filling dinner bowl, these vegan summer dinner ideas keep things seasonal and stress-free.

Smoky BBQ shredded jackfruit

smoky BBQ shredded jackfruit on sliders with coleslaw
Monika NormandThis smoky BBQ shredded jackfruit is a great vegan meat alternative

To start this list of vegan summer dinner ideas, begin with this smoky BBQ shredded jackfruit recipe by Emani Corcran. Jackfruit makes an ideal meat alternative to pulled pork in these sliders. Add some vegan coleslaw and wheat slider buns, and you’ve got an easy, tasty summer dinner ready in no time.

Find the recipe here.

Pizza night salad

vegan pizza night salad with high protein chickpeas
Danielle BrownThis tasty salad is packed full of protein

Next, try this pizza night salad from Danielle Brown for a refreshing and high-protein dinner. It contains plenty of pizza favourites with chickpeas as the protein and fibre base. Vegan mozzarella works well here with all the salty and acidic ingredients, and this is great to share if you’re having an actual pizza with friends.

Find the recipe here.

Sheet pan crispy black pepper tofu

sheet pan crispy black pepper tofu, broccoli, and sweet potatoes
Kimberly EspinelThis easy dinner has 34 grams of protein

Make this sheet pan crispy black pepper tofu by Gigi Grassia for a super easy summer meal. It has 34 grams of protein and requires minimal prep and clean-up. Simply chop up sweet potato, broccoli, and black pepper tofu, place it on a tray, and cook. You can add a vegan yogurt, lime, and coriander sauce to the sheet pan bake for extra flavour.

Find the recipe here.

Vegan caesar pasta salad

A bowl of vegan pasta caesar salad made to a dairy-free recipe
Rebecca HinckePasta makes this Caesar salad even more filling

Nothing says summer like a caesar salad, and this vegan caesar pasta salad by Rebecca Hincke makes for a perfect summer dinner. It’s fresh, tangy, cheesy, and this recipe serves five people. Use cashews for the dressing, almond parm, garlic croutons, and simply add your flavourful ingredients and dressing to romaine lettuce and serve.

Find the recipe here.

Simple summer veg and chickpea traybake

A tray of simple roasted summer veg with chickpeas and sourdough for vegan summer dinner ideas
Clare WinfieldToss this traybake of veg in the oven and enjoy an easy dinner

Tired and just need to throw something in the oven after a long day? This simple summer veg and chickpea traybake does the job. The recipe comes from Ella Mills and is a simple combination of chickpeas, red onion, red pepper, sourdough bread pieces, eggplant, and a tasty drizzle of pesto, balsamic, and olive oil. Add a green salad with tahini dressing for a fuller meal.

Find the recipe here.

The best vegan ribs

the best vegan ribs made from jackfruit and vegan ground beef for vegan summer dinner ideas
Monika NormandThese plant-based ribs taste very similar to the real thing

The best vegan ribs will make any summer cookout worth your while. This recipe from Emani Corcran uses a combination of jackfruit and vegan ground beef to make the ribs themselves. Then a blend of BBQ sauce and spices makes the dish extra tasty. You can make these ribs on a baking sheet with foil and serve them with your favourite sides.

Find the recipe here.

Vegan no shrimp curry

no shrimp curry with Mauritian curry powder for vegan summer dinner ideas
Clay Williams and Angie VasquezThis vegan shrimp curry is an excellent summer dinner

In the mood for vegan seafood? Try this no shrimp curry by Charlise Rookwood. It uses Mauritian flavours and vegan shrimp to make a delicious main course. Serve it with rice or salad and enjoy the rich curry flavour.

Find the recipe here.

Satay chickpea and quinoa salad

satay chickpea and quinoa salad with veggies and lime
Lizzie MaysonThis salad is full of nutrients and works great as meal prep

Next is a satay chickpea and quinoa salad by Sophie Waplington. This dinner dish is full of fibre and protein thanks to all the veggies, quinoa, and chickpeas. You’ll also make a lovely satay sauce with peanut butter, soy sauce, vinegar, and maple syrup. Serve it with raw peanuts, coriander, lime, and red chili for that Thai-inspired flavour.

Find the recipe here.

Vegan apple power bowl

A vegan apple power bowl
Jazz AppleThis vegan apple power bowl is packed with protein and fibre

This vegan apple power bowl is a must-try if you like sweet and savoury combos. It’s hearty and wholesome and brings together enjoyable textures and essential nutrients in a high-fibre, high-protein bowl. This bowl contains quinoa, kale, apple, farro, peanuts, and carrots. It’s then dressed with a vinaigrette and seasoned with salt and pepper.

Find the recipe here.

Vegan spring roll salad

a beautiful bowl of spring roll salad with rice noodles and peanut dressing
Danielle Brown
Rice noodles are naturally gluten-free, making this salad great for those who can’t eat gluten or wheat

The final recipe on this list is Danielle Brown’s spring roll salad, a naturally gluten-free dish with spring roll flavours. It’s super quick and easy to make, needing only rice noodles, cabbage, spring onion, peanuts, carrots, and peppers. Finishing the salad with the creamy, dreamy peanut dressing brings everything together. Plus, it takes less than 30 minutes to make.

Find the recipe here.

https://plantbasednews.org/veganrecipes/dinner/vegan-summer-dinner-ideas/