Have you ever considered going vegan? Being vegan can be difficult, as it is more than just a diet choice; going vegan is a lifestyle. If implemented successfully, a vegan diet can lead to several positive health benefits.
Going vegan means cutting all forms of animal-based product from your diet. This includes any meat, eggs, cheese or other dairy products. As a result, vegan diets consist mainly of nuts, grains, fruits, vegetables and soy.

Meatless meals are built around beans, lentils, vegetables and whole grains. These plant-based proteins tend to be less expensive and offer more health benefits than meat.

A plant-based diet, which emphasizes fruits, vegetables, grains, beans, legumes and nuts, is rich in fiber, vitamins and other nutrients. And people who don’t eat meat — vegetarians — generally eat fewer calories and less fat, weigh less, and have a lower risk of heart disease than nonvegetarians do.

Even reducing meat intake has a protective effect. Research shows that people who eat red meat are at an increased risk of death from heart disease, stroke or diabetes. Processed meats also increase the risk of death from these diseases. And what you don’t eat can also harm your health. Diets low in nuts, seeds, seafood, fruits and vegetables also increase the risk of death.

Even after just a few weeks, the sensitivity of our taste buds for fat can change,” meaning our taste buds are able to adapt in a short span of time until eventually the craving for fatty acids is practically gone.

In just a few weeks, our bodies are able to adapt to vegan alternatives and develop new cravings for the foods being eaten. However, the shift to a vegan diet can have damaging side effects if not done correctly.
In her article, Burry cites Shilpa Ravella, a professor of medicine at Columbia University Medical Center, stating, “Gas and bloating may occur as the body adapts to increased fiber intake.”
She also states the body can suffer from a deficiency of vitamins including iron, zinc and calcium. This is why it is recommended for beginners to implement the diet slowly by progressively cutting various foods from their everyday meals, rather than all at once.
You may be wondering how a vegan is able to consume enough protein in a day without eating any meat. In actuality, protein intake is hardly ever a problem for vegans as there are several plant-based foods that are loaded with protein.
In an article titled Becoming a Vegetarian released by Harvard Health Publishing, it is stated, “There are many plant sources that can help vegans meet their protein needs, including peas, beans, lentils, chickpeas, seeds, nuts, soy products, and whole grains,” all of which are simple foods easily added onto any meal.
Sacrificing your favorite foods can feel like an impossible task, but the long-term health benefits provided by a vegan diet make it all worth it. In addition, there are several great-tasting vegan alternatives to common foods, such as bean patties instead of meat patties, soy-based cheeses and creams, and my personal favorite, almond milk.
So join the millions of people around the world and take those first steps towards going vegan.

Checkout these enjoyable vegan yummy ideas below.

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Crispy vegan spring rolls!

Ingredients: ~ 1 package of spring rolls wrapper, thaw based on package instructions ~ 4 cups of shredded cabbage ~ 2 cups of shredded purple cabbage ~ 1 package firm tofu, cut into strips ~ 8-10 caps mushrooms, sliced ~ 2 carrots, shredded ~ 2 teaspoons soy sauce ~ salt ~ oil for frying ~ 1 tablespoon cornstarch + 2 tablespoons water . Directions: Place shredded cabbage in a big bowl, massage 1 teaspoon of salt with your fingers, set aside for 15 mins. . Repeat with purple cabbage. In a heated nonstick pan, no oil with low-medium heat, pan fry tofu until golden brownand set aside. . Sauté mushrooms in 1 teaspoon oil and stir in 2 teaspoons soy sauce, turn heat off. . Squeeze cabbages to remove as much liquid as possible and get ready for wrapping. . Slowly remove one sheet of wrapper and lay on a chopping board, the pointy side facing you, like a diamond. — How to (roll like a burrito): - Place cabbages, carrots, tofu and mushrooms on the bottom third of the wrapper. . - Pick up the bottom (the side closest to you) of the wrapper up and over the filling, tucking in under and pull the filling closer together. . - Then, pull the right side of the wrapper to the middle and left to the middle as well. . - Roll until you see a small triangle shape, rub some cornstarch mixture and continue rolling until the end. Gently press the tip of the wrapper to seal it. . You may pan-fry/deep-fry spring rolls until golden brown or brush oil on spring rolls and bake them at 495F until crispy. Serve immediately with a side of lime chili sauce.

Source: @woon.heng

Vegan cheese Potato bread

Cooking notes:⁣ - The OG recipe used bread flour and I tried that too. Loved it, crispy and thin. I used ap flour instead since that's probably what most of us have in the pantry. :)⁣ - Don't forget to refrigerate the dough after you knead it into a soft dough. This allows the butter to harden to get a crispy outer layer. ⁣ - The potato filling - oh my, so so good! I added a little nutritional yeast, vegan mayo to season the potato⁣ ⁣ The recipe is so simple yet satisfying! I love it so much and shared my taste verdict of the bread flour vs all-purpose flour version. I hope you give it a try too!⁣

Source: @woon.heng

Vegan spiral mantou with chocolate flavor with a hint of sweetness

They are beautiful and delicious to eat with jam, butter or cut open and stuff with your favorite stir-fry veggies or protein. This recipe requires only one proofing. ⁣ ⁣ Full recipe instructions - ⁣ Ingredients * 300 g all-purpose flour * 155 g of warm water * ¾ teaspoon instant yeast * 2 teaspoons sugar * 1 teaspoon cooking oil * 2 tablespoons cocoa powder Instructions * To make the dough, place water in a large mixing bowl. Sprinkle yeast on top followed by sugar, then flour, and finally oil. 
 * Fit the mixer with a paddle attachment. Knead to incorporate the ingredients or until there are no dry spots of flour left in the bowl. Stop the mixer and scrape off the mixture from the paddle attachment.
 * Switch to a dough hook, knead again using medium-low speed until you get a cohesive dough with a smooth outer layer, about 5-8 minutes. * Divide dough into 2 equal portions and cover one with a lid or damp towel to prevent it from drying out. * Knead the other one to remove air bubbles. Roll into an oval, then fold in the sides followed by the top and bottom into a rectangle. Using a rolling pin, press to flatten the dough. Repeat the same step 2 more times. Then, roll it out into a large rectangle (about 18X12), dusting more flour on the work surface as you go. The flour can make the rolling easier and prevent the dough from sticking to the surface. Alternatively, you may roll it out into a rectangle on parchment paper. Note that this may create wrinkles on the dough. * Next, uncover the 2nd dough and make a hole in the middle. Add a spoonful of cocoa powder, and dip your fingers with water. Sprinkle it on the cocoa powder and knead until incorporated. I used 2 tablespoons for extra cocoa flavor. * Now, repeat the same steps and roll into a rectangle as big as the white dough. * Stack the chocolate dough on top of the white. * Lift up the bottom (long side) and roll it up into a swiss roll. Pinch to seal, leaving two ends untouched and cut into 6 portions (for larger buns) or 8 portions (small buns). * Place each bun on parchment paper and transfer to the steamer rack * Fill the steamer pot or pan with water and heat it to about 37C. Place the buns on top and cover with a lid and proof for 30-35 minutes. Check the bun readiness – using your finger, gently poke the bun. If it bounces back, then it’s ready. The buns should feel light and soft. * Stick a fork or chopstick in between the lid and steamer to create a gap. Turn on the heat to medium and steam for 18 minutes. Turn off the heat, and let the buns cool down inside the steamer for another 5 minutes before uncovering. Serve warm with a jam or vegan butter. ⁣ Cooking notes:⁣ - I used instant yeast. You may increase 1g if your weather is cooler⁣ - Once you divide the dough, knead each one more to remove air bubbles, then roll-fold before you roll it out into a large rectangle. ⁣ - Dust some flour on the work surface when rolling to prevent the dough from sticking and ease the rolling⁣ ⁣ I hope you give this easy recipe a try. Make a few batches and freeze them. 🙂 Have a good weekend

Source: @woon.heng

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