1. Learn More

Read and watch everything you can about eating vegan. Talk to vegans you know about how they transitioned, what challenges they had and how they overcame them, and what things they love most about their vegan lifestyle. Support yourself with knowledge—it works!

A recent survey of nearly 8,000 vegans found that more than 40 percent were inspired to go vegan after watching an educational video or movie, nearly 30 percent were motivated by an article, book or song lyric, and another 25 percent were encouraged to become vegan by a conversation with another person.

2. Veganize Your Current Meals

Choose some of your favorite meals that you cook on a regular basis for lunch or dinner, and then veganize them. A hamburger can become a grilled or sautéed portobello mushroom smothered with sautéed tomatoes and onions. You’ll be surprised at how easily you can make your most familiar meals vegan.

3. Find New Vegan Recipes

Make a habit of leisurely checking out vegan recipe sites once a week or so when you have some free time. That way, you’ll expand your awareness about the infinite variety of vegan dishes that exist, you’ll identify some favorite, go-to sites for mealtime inspiration, and you’ll train your brain to think vegan when it comes to food.

4. Keep a Stash

It’s a good idea to keep a stash of your favorite healthy snacks in your desk or the refrigerator at work, in your car, or in your purse or bag. These can include fruit, nuts, popcorn, baked chips and more. You’ll find they come in handy during those times when there’s no other vegan food available.

6. Enjoy the Transition

Celebrate the fact that you’re taking this life-changing step toward eating healthier. That alone is a tremendous achievement.

Source: https://www.nbcnews.com/news/nbcblk/world-vegan-day-6-tips-switching-plant-based-diet-n676281




2/3 cup refined coconut oil, melted

3/4 cup packed vegan brown sugar

1/2 cup unsweetened vanilla almond milk

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

3/4 cup of vegan chocolate chips


  • 1
    Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
  • 2
    Stir in flour, baking soda and baking powder until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • 3
    Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.