Vegan, have a few questions!

cassandralepandaa

Hey all. So a quick info;

Gone cold turkey vegan after witnessing a *kitten* fight and over hearing the losing chook being killed.
It's pretty much disturbed me for life.
I haven't found it difficult transitioning, as I was a vegetarian for years until last year. However, I was a fat vego. (Processed foods.)

Regarding becoming a vegan, I was hoping for a little support form other vegans out there on MFP.

I was also wondering if many vegans out there are able to stick to, or below their calorie goals, without so many carbs, and not feel tired. How do you do it? And what protein would you recommend after working out. (No shakes please. .-.)

And how do you fit in more vegetables than fruits? I feel a little bloated after eat a piece of fruit, but vegetables for breakfast or snacks are kind of...odd. o.O Haha.

Thanks all.

amgreenwell

I'm not vegan but my father in law is and he also eats oil free. he eats fresh fruit (lots of berries and melons too) and steamed vegetables and variety of beans and LOTS of oatmeal, cooked different ways. His breakfast is a huge bowl of oatmeal with berries and seeds/nuts. He rarely eats at restaurants but when he does they are usually good about accomodating his requests. Cooking without any oil is the harder part so the vegan part is pretty easy.
When i cook for him its vegan marinara with wheat pasta... or you can make your own if you don't want something out of a box.
He walks/runs at least 3 miles per day. his motivation was a heart attack two years ago and he is doing great with his new lifestlye.
I know vegan can be tough but if you do it for you, you'll accomplish whatever you want. Best of luck!

beckadavidson735

I normally am able to stick to the calorie goals and some days go way over, it just depends on my activity/exercise levels and what I have in the house. It is super easy to eat crap vegan foods though!
I don't eat less carbs though, if anything I eat more! Fruit all the time lol but if you can't do a lot of fruit than juicing is a great way to get your veggies in and get all of the nutrients they offer.
My favourite protein source after working out is vega one drink and green lentils with jasmine rice. (I know you don't want a shake I just added that in for a whole picture type answer). I don't eat lentils every day, again I usually refuel with fruit, veg, and sometimes a big ol sandwich with avocado, lettuce, tomato, veg-mayo and Yves lunch "meat" slices

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B_TEEN

cassandralepandaa wrote: »

I was also wondering if many vegans out there are able to stick to, or below their calorie goals, without so many carbs, and not feel tired.

And how do you fit in more vegetables than fruits? I feel a little bloated after eat a piece of fruit, but vegetables for breakfast or snacks are kind of...odd. o.O Haha.

Thanks all.

I think its very possible for a vegetarian/vegan/plant-based eater to stick or meet their caloric goals. I guess my question is why would you want to lower the carbs? If you lower the carbs, that means your intake of proteins and mainly fats are proportionally higher. Fats contain more calories and thus calorically are less "bang for your buck"--which means you are probably not satiated daily and will eat more to compensate.

As far as fitting in more vegetables, you could always accompany a salad with lunch and dinner. You could integrate veggies in your snacks (celery, peppers, broccoli, cauliflower). Also, smoothes are a great way to get in 2-4 cups of green leafy vegetables. Keep in mind, that due to the lower caloric content of vegetables, it will be harder to make your daily caloric goal if you are also eating minimal amounts of fruit; again, you will probably end up with higher proteins and fats as a result.

Disclaimer - I am not vegan. My diet is vegetarian approximately 95% of the time. My dietary habits are macros driven with an emphasis on WFPB-HCLF (whole-foods, plant-based; high-carb, low fat).

melimomTARDIS

I dont eat veggies with breakfast/dessert, but I do have them will all my other meals of the day. Lunch today is homemade pinto bean tacos, with salsa and chopped tomatoes, lunch will be a boca burger on a whole grain bun with a salad, etc...

saffabear

Hi : ) Congrats on trying something new and adopting a compassionate lifestyle! I lost 12 kgs eating vegan, using this site and have mostly kept it off. Once you start experimenting with new recipes, foods and meal plans, you'll be amazed how many options you have. Before, when I was vegetarian, it was all too easy to default back to a cheese sandwich and I put on a lot of weight. Play with new ideas and ingredients - there's heaps of advice on the web. http://thesimpleveganista.blogspot.com is one of my favourites. The most effective rule I have when dieting is to avoid all processed foods and buying whole plants. Also, don't buy all the hype about low carb diets. Its just a fad. Eat what you want, just make sure it's good quality natural food and track the quantities so that you don't overeat. After eating natural food for a while, your body will crave nutrients less and you'll be less hungry and want less food anyway. Good luck!! : )

kshama2001

When I went to Kripalu, scrambled tofu was a popular breakfast option. (Also oatmeal and something macrobiotic. Once a week millet.) My ex husband, who is definitely not vegan or vegetarian, liked it.

The vegans I knew had lunches and dinners featuring legumes and vegetables. They had an active lifestyle, and did not count calories.

Scrambled Tofu

This tofu dish is reminiscent of western or ranch-style omelettes.

Preparation and cooking time: 20 minutes. Serves 4.

3 tablespoons olive oil [probably 1/2 t with a good non-stick pan]
1-1/2 cups diced onions
1 tablespoon finely chopped garlic
1 pound 8 ounces firm tofu, rinsed, drained, and crumbled
1/2 cup diced green bell peppers
1/2 cup sliced fresh mushrooms
1-1/2 tablespoons prepared brown mustard
2 tablespoons white miso [this will keep forever in the frig and has many uses]
2 tablespoons water
2 teaspoons curry powder
1/2 tablespoon dried tarragon
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup grated soy cheese

In a large skillet, heat the oil and saute the onions and garlic for 3–5 minutes, or until the onions are translucent. Add the tofu, bell peppers, and mushrooms and saute for 5 minutes more.

In a small bowl, dilute the mustard and miso in the water and pour over the tofu. Stir in the curry powder, tarragon, chili powder, black pepper, and salt and saute the mixture for 5 minutes.

Add the cheese, cover, and allow 3 minutes for the cheese to melt. Serve immediately.

Taken from the Kripalu Cookbook: Gourmet Vegetarian Recipes by Atma Jo Ann Levitt (Berkshire House Publishers).