Vowing to Eat Vegan in 2021? Here’s How to Kickstart a Plant-Based Diet

January is here, and for many, the resolution to eat a plant-based diet has arrived along with it. 500,000 people alone signed up for Veganuary, an online pledge to go vegan for 30 days. And that’s including all the people who didn’t officially declare their intentions on the internet: The Economist says that, since 2015, Google searches for “veganism” have doubled, and that a quarter of 25- to 34-year-old Americans say they’re either vegan or vegetarian. Simply put: more and more people are exploring the benefits of going meat, dairy, and egg free, the benefits of which include improved heart health and a decreased individual environmental footprint.

There’s just, uh, one problem. Sticking to it. “Eating well” is one of the most commonly broken New Year’s resolutions. And, in a year of already unprecedented stress, it’s so easy to revert to our old, comfortable habits. (If you have, don’t sweat it too much—tomorrow is always another day.)

Here's some good news: with the rapid rise of veganism comes a rush of delicious apropos offerings. Take the recent opening of Galioto’s Delicatessen in New York City, a plant-based Italian deli that serves up subs, salads, and pastas—but instead of cured meats, they use eggplant, mushrooms, and “Impossible beef” meatballs. “People are trying to be more conscious of the environment and how what they do, and how they eat, impacts the world at large,” says co-founder Nicole Galioto. “We have noticed that many people do want to try more plant-based foods, but that vegan food can be intimidating.” Galioto and her partners hired Edwin Cintron, a former chef at critically acclaimed Dante, as well as Ricky Colex, Executive Chef at JaJaJa Plantas Mexicana, to develop their take on a classic, hearty Italian menu. “I believe that taking the old dishes I have been familiar with throughout my childhood and giving them a plant-based twist can appeal to both people searching for an authentic Italian option and a plant-based Italian option,” says Galioto.

Does she have any advice for those trying to take the plant-based plunge? “You don't necessarily have to change your diet overnight. It’s your own goal and lifestyle commitment—no one is judging,” she says. “Start slow by removing meat, then fish, then dairy from your daily regimen.”

Then there's the matter of dessert. Vegan Van Leeuwen ice cream has been a cult favorite for those in New York and Los Angeles for years. Now, it's available to everyone: they ship pints nationwide and can also be found at Whole Foods. (Order the oat milk caramel cookie.) Meanwhile, the Beverly Hills Ladurée—which, in 2019, became a completely vegan patisserie complete with dairy-free macarons and matcha viennoiserie—sells its confections through Goldbelly.

Speaking of the Beverly Hills Ladurée—gourmet chef Matthew Kenney, the man responsible for revamping that menu, launched his own line of gourmet pre-made vegan meals, Plantmade. It includes delicious dishes like chickpea curry, jackfruit enchiladas, and crab-less cakes, and can all be ordered from Amazon.

Want to focus more on cooking your own meals, but in need of some helpful, basic tips?  Two cookbooks coming out in February are calling your name—The 5-Minute Vegan Lunchbox by Alexander Hart, and 28 Days Vegan by Lisa Butterworth and Amelia Wasiliev. Both are aimed at time-strapped beginners: as the title implies, The 5-Minute Vegan Lunchbox provides a plethora of plant-based lunches you can make during a weekday work break. Meanwhile, 28 Days Vegan is part recipe compilation, part instruction manual: it includes a weekly meal plan, a grocery shopping list, and helpful tips on how to better prepare your vegetables.

Above all else, remember these words of wisdom from Galioto: “Experiment and keep an open mind. You will be surprised with what’s out there in the plant-based world.”

Below, a recipe for simple yet scrumptious hummus wrap from The 5-Minute Vegan Lunchbox.

Veggie Wrap

This tasty wrap is a fresh take on the humble salad sandwich. If you like, make your own hummus in advance so you have this delicious spread ready to go at any time – it makes a great alternative for butter in many sandwiches, rolls and wraps.

Ingredients

60 g (2 oz/¼ cup) hummus 

1 spinach wrap 

Handful of baby spinach leaves 

Small handful of alfalfa sprouts 

1 short cucumber, halved lengthways and sliced 

1 tomato, sliced

 ¼ yellow capsicum (bell pepper),thinly sliced 

Lemon wedge, for squeezing over 

Salt and pepper, to taste

Directions

1. Spread the hummus over the wrap.
2. Top with the remaining ingredients.
3. Roll up and secure the wrap.