I’m not trying to be a downer here, but a lot of those recipes are just “use dairy-free milk/yogurt/butter” instead of the dairy version. There’s nothing inherently vegan about those recipes.
Imo, the non dairy versions are all worse than the dairy versions, and some (like vegan butter) are actually less healthy than the dairy version. Much like how beyond meat isn’t healthier (or cheaper) than beef (though is much better to the planet), dairy free alternatives just aren’t all that great.
Over the last year, I’ve worked my way to about 50% of my meals being vegetarian or vegan (mostly vegetarian), but I’m largely unimpressed by vegan/vegetarian recipes that rely on 1:1 replacements for non-vegan products.
There’s more than one reason to go vegan. It’s still better environmentally, for animal welfare, etc. If people need substitutes to make the transition, that’s ok. You say you don’t, that’s ok, too. Do what works for you and let others do the same.
That’s fair, but at least personally, I was initially turned off of switching to vegetarianism/veganism due to sites and recipes such as the linked one. It took another decade before I tried it again. It doesn’t create a great first impression when your exposure to vegetarian and vegan cuisine consists of the same recipes you already make, but using “non-dairy milk” and “plant-based meat”.
There are actually a lot of great vegetarian recipes that aren’t just meat-based recipes in disguise, substituting meat/tofu/mushrooms for the meat. Fewer vegan ones, but they do exist. The best ones I’ve found come from cultures that are largely vegetarian or have large vegetarian sub-cultures (e.g. Indian or Ethiopian dishes).
I’m not trying to be a downer here, but a lot of those recipes are just “use dairy-free milk/yogurt/butter” instead of the dairy version. There’s nothing inherently vegan about those recipes.
Imo, the non dairy versions are all worse than the dairy versions, and some (like vegan butter) are actually less healthy than the dairy version. Much like how beyond meat isn’t healthier (or cheaper) than beef (though is much better to the planet), dairy free alternatives just aren’t all that great.
Over the last year, I’ve worked my way to about 50% of my meals being vegetarian or vegan (mostly vegetarian), but I’m largely unimpressed by vegan/vegetarian recipes that rely on 1:1 replacements for non-vegan products.
There’s more than one reason to go vegan. It’s still better environmentally, for animal welfare, etc. If people need substitutes to make the transition, that’s ok. You say you don’t, that’s ok, too. Do what works for you and let others do the same.
That’s fair, but at least personally, I was initially turned off of switching to vegetarianism/veganism due to sites and recipes such as the linked one. It took another decade before I tried it again. It doesn’t create a great first impression when your exposure to vegetarian and vegan cuisine consists of the same recipes you already make, but using “non-dairy milk” and “plant-based meat”.
There are actually a lot of great vegetarian recipes that aren’t just meat-based recipes in disguise, substituting meat/tofu/mushrooms for the meat. Fewer vegan ones, but they do exist. The best ones I’ve found come from cultures that are largely vegetarian or have large vegetarian sub-cultures (e.g. Indian or Ethiopian dishes).
Ethiopian and Indian are absolutely fabulous and are so much more interesting than fake chicken nuggets.