6 Foods That'll Help Make Your Plant-Based Diet a Whole Lot Easier

If you’re like us, there’s no chance you’re leaving the milk out of your precious Monday-morning coffee. And you probably also believe that loving cheese isn’t a preference, it’s a lifestyle. So the good news is there are all kinds of substitutes that can fill your cravings. Grab a bottle of Califia Farms Vanilla Almondmilk to pour into your cold brew (it’s got that thick consistency you’re after) and your smoothies. Then try a block of Miyoko’s Sharp Farmhouse. It’s not your beloved Manchego, but it has all the creamy goodness that makes cheese so darn irresistible. (And you won’t have to skip your monthly wine-and-cheese night for fear of temptation.)

Don’t worry—under no circumstances does going vegan mean you have to skip dessert. It just means you should skip the dairy, which we guarantee you won’t miss when you’re eating a plant-based frozen dessert like SorBabes, a treat that’s lower in sugar and calories than traditional ice creams and sorbets. They use roasted nut butters and fruit purees to make sorbets that taste really rich, with delicious toppings that are so indulgent you might feel like you’re breaking the rules. If having a few scoops of any of their seven tantalizing flavors (like SorBabes Peanut Butta Luva, made with caramel swirls, chocolate chunks and roasted peanuts) is wrong, then we don’t want to be right.

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Think about it this way: If you eat a steak dinner sans the steak, you’re going to leave dinner feeling pretty sad. So go easy on yourself by choosing cuisines that won’t make you miss meat at all. Mexican and Asian dishes are typically heavy on vegetables and rice, meaning they’re full of so many other satisfying ingredients that you won’t even notice there’s no chicken in your stir-fry.

Let’s say you’re really craving beef in your Tuesday-night tacos after all. Lucky for you, really tasty protein alternatives are popping up everywhere. For example, you know that Impossible Foods brand you keep hearing about? It’s a vegan “meat” made from plant protein that looks and tastes almost exactly like beef, aroma and everything. And it’s growing in popularity, so there’s a solid chance it could show up at a bar or restaurant near you. It’s nothing like the black bean burger your mom keeps in the fridge, promise. And if it really does sound impossible, just wait until you try it piled onto a burger bun with all your favorite toppings, or on a breakfast sandwich, or in your burrito, or as the meatballs in your spaghetti... 

Chances are you’re not going to feel satisfied on leafy greens alone. So if you’re fixing a salad, top it with root vegetables like sweet potatoes, yams and parsnips, all of which are starchy and filling. They’re a great way to add a little color and texture to other plant-based dishes too.

Consider garbanzo beans vegan gold. They provide tons of protein like you’d get from meat products, and they soak up the flavors of your dish without competing with any other main ingredients. Plus, they have a thicker texture that most people can get behind. A good rule is to swap chickpeas into dishes where you normally would have used chicken and don’t want to use a processed meat substitute. They’re especially good in stews, soups and salads.