4 Easy Vegetarian and Vegan Recipes for When You’re Transitioning

By: Hanya

Since my transition into vegetarianism around 2 years ago, I’ve been binging on carbohydrates, carbs, carbs, and more carbs which wasn’t the healthiest option, but I didn’t have much help when buying and preparing my food. And besides, who doesn’t love carbs? However, I’ve been doing a ton of detoxes and I’ve been taking care of what goes into my body and I’m extremely happy; my body is beaming! And because of that, I decided to go ahead and help anyone who will gladly take my offer!

Really, when am I not doing this?

This particular dish is my absolute favourite and go to! It’s relatively easy to make and you’ll certainly find the ingredients in your local market!

1- Eggs and Mushrooms

Grab a pan and add some oil to it, slice your mushrooms and add them to the oil with as much salt and pepper as your heart desires. Keep the heat until your mushrooms decrease in size by a noticeable percent and until they’re a beautiful golden brown colour, but be careful not to burn them!

Take your mushrooms off the heat and add in 2 eggs, you can choose how you want your eggs at this point, it really doesn’t matter. Simply cook it how you like it, with a sprinkle of salt and pepper. Take it off the heat and into your plate!

I like to dice tomatoes and cucumbers and have lettuce on the side as I enjoy a more raw and fresh taste along with all of the cooked food!

2- Classic Salad

Salad is extremely universal, easy to tamper with, and is easy to make and that’s the reason everyone loves it! I really don’t want to give you a specific guideline and I want you to do your own thing, however, you can add mushrooms, nuts, avocados, beans, or cheese onto whatever creation you’ve made as a boost of protein and taste- also depending on if you want it vegan or vegetarian.

3- Eggplant Heaven

This recipe is easy to make and quite practical too; all you’ll need is an eggplant, potatoes, and mushrooms.

Of course, start by washing the eggplant and potato and make sure they’re as clean as possible as we won’t be peeling them to be more environmentally friendly and well all the nutritional benefits are mostly in the peals!

Dice the eggplant and potatoes into big cubes and slice your mushrooms. Next, grab a pan or wok and add olive -or any other vegetable oil you have- and your potatoes first as they tend to take a bit longer to cook. Keep on stirring and when they’re relatively done, add your eggplants and stir. Lastly, add the mushrooms as they cook in literally a second and stir them all together till they have a nice golden brown colour to them. Sprinkle salt, pepper, and thyme to taste and you’re done!

I also like to dice small cubes of tomatoes to top it all off just because I like a fresh raw taste more as I previously stated!

4- Banana and Chocolate Smoothie

This one is the easiest to make, you just chuck everything in a blender when you’re on the run.

Simply grab a banana, peel it, and divide it so it’s easier for the blender, throw in some milk (dairy or nut milk) cocoa powder and a sweetener of choice. I also love to add coffee to the blend because I’m an addict, but if you don’t like that skip it!

Blend that all together till it’s smooth and creamy, pour it in a jar, grab your steel straw, and run to whatever the hell you’re late to!

This is just a guide to start with and to help you out if you’re transitioning into vegetarian or vegan and I hope this simplifies everything and shows you how easy it is to make the food of choice. Go crazy, get creative, and don’t be afraid to experiment with whatever you have lying around in your kitchen. If you’re determined and you do care about both your health and the environment then you can always find a way.

Stay blessed and content, till next time!

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