In the Kitchen: A Vegan Lifestyle

Living Vegan Without Lack

People often imagine vegan living as restrictive, full of lists of what you cannot have. In truth, it is far more about discovering alternatives that work beautifully and, in some cases, make cooking even more creative.

In my own kitchen, I do not think of what I am “missing” …. instead, I simply reach for ingredients that suit me. Eggs, for example, can be swapped out in many recipes without difficulty. A spoonful of applesauce or mashed banana works wonders in baking, binding and moistening just as well as an egg ever would. Cakes and biscuits come out soft, light, and full of flavour. No one I have served them to has ever guessed they were egg-free, and quite often I take secret delight in telling them afterwards.

For yoghurt, I tend to choose Alpro, (available with a search in USA also)  a company specialising in plant-based products that are high in protein yet light and versatile. It works well in both sweet dishes and savoury cooking …. dolloped on top of curry or swirled into a fruit dessert. When it comes to milk, I have tried many kinds. Oat milk is fashionable, but I find it heavy and simply not to my taste. Almond milk never appealed either. Instead, I use Sproud pea milk (Sproud US) or cashew milk for cereals, porridge, and drinks — both smooth, rich, and far more enjoyable.

That, for me, is the essence of a vegan lifestyle. It is not about doing without. It is about choosing differently …. finding options that make you happy, that fit into your daily life, and that taste just as good, if not better.

Health Benefits Without Preaching

I will not lecture anyone about health …. but it would be unfair not to mention that a well-balanced vegan diet can bring a number of benefits. Plant-based foods are naturally free of cholesterol, and they tend to be lower in saturated fat. Eating more fruit, vegetables, pulses, and whole grains increases fibre intake, which is good for digestion and heart health.

For me, though, the real advantage lies in how much lighter I feel after meals. Plant-based food digests comfortably without leaving me sluggish. I also discovered that my skin improved when I cut out dairy, and my energy levels stayed steady throughout the day. These are subtle changes, but over time, they make a noticeable difference.

The Protein Question

One of the first questions any vegan hears is, “But where do you get your protein?” The truth is, protein is present in far more foods than people realise. Lentils, beans, chickpeas, tofu, tempeh, quinoa, nuts, and seeds are all excellent sources. Even vegetables such as peas and spinach contain useful amounts.

There are also products made specifically with protein in mind. Some plant milks, like Sproud, are fortified with extra protein. Alpro yoghurts often contain a healthy boost too. And if you do enjoy protein powders or supplements, there are many plant-based blends available made from peas, hemp, rice, or soy. I occasionally add a scoop of vanilla-flavoured pea protein to a smoothie, not because I worry about my intake, but simply because it tastes good and keeps me full for longer.

It is important to remember that you do not need to “replace” animal protein gram for gram. Variety is the key …. eating different plant sources throughout the week easily provides all the essential amino acids your body requires.

Everyday protein-rich foods I reach for:

• Chickpeas (curries, hummus, tray-bakes)
• Red lentils (soups, dahls, quick stews)
• Tofu and tempeh (marinated, baked, or stir-fried)
• Quinoa (salads and warm bowls)
• Nuts & seeds (toppings, pesto, snacks)
• Plant yoghurts and pea/cashew milks (breakfasts and drinks)

Kale and Other Myths

Now here is where I confess: I dislike kale. Truly dislike it. People often assume that if you are vegan you must adore kale, live on kale, and perhaps even blend kale into your morning smoothie. Not me. I have tried it in soups, sautéed with garlic, roasted into crisps …. and it still tastes bitter and unappealing.

But this is a wonderful example of what vegan living is really about: choice. You do not have to eat kale just because it has become the poster child of “health.” There are plenty of other greens available — spinach, rocket, cavolo nero, or even the humble cabbage. The joy of a plant-based lifestyle is that you can pick and choose what you like and leave the rest behind.

Living Well Without Lack

Being vegan is not about sacrifice. I do not miss eggs, I do not crave dairy, and I certainly do not force down kale for the sake of appearances. What I do enjoy is variety: colourful plates, new ingredients, and inventive ways of using familiar foods. I can bake a cake, make a curry, prepare breakfast, or pour a drink without ever thinking about what is “missing”.

To anyone curious, I would simply say this: vegan living is not about doing without. It is about choosing differently, and in many ways, choosing better.

In finishing… if truly worried about your health before and after going vegan, I suggest Googling vegan sports stars. You may be surprised just how many there are — from Formula 1 champion Lewis Hamilton to tennis legend Venus Williams.