Interested in becoming vegan? We’ve asked one of Canada’s top vegan experts on what to expect

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We’re in the midst of Veganuary, a food lifestyle that celebrates plant-based eating, while eschewing animal meat and dairy. This month is perfect for testing the waters for the curious, or those wanting to make a serious commitment to the environment.

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We wanted to know more, so we reached out to respected food journalist and classically trained chef, Joanna Tymkiw, (joannatymkiw.com), who is passionate about veganism and encourages everyone to try switching – even if it’s only for one day of the week.

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“A lot of people want to embrace this lifestyle, but don’t like the black and white approach that comes with it,” said B.C.-based Tymkiw in a recent interview. “This is what I say: if you don’t think you can ever give up a certain something, then don’t. The point is that you are greatly reducing your consumption, and allowing yourself some flexibility once in a while.

“Food is so personal and we’ve built up a lifetime worth of habits, added Tymkiw, whose work includes producing food shows, as well as writing extensively on the subject.

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We asked Tymkiw her thoughts on veganism in general:

Do you think veganism is for everyone?

“I think everyone, if they can, should at least give it a try! I truly believe that if you have the flexibility to make decisions about the food you eat (keeping in mind that not everybody does), that you have the responsibility to make informed food decisions that consider the planet, people and animals.

“One way of doing it is participating in the Veganuary challenge. During this month, you become a lot more aware of your food consumer habits altogether – something everyone could benefit from. You’re reading more food labels, you’re looking into the companies you support…once those become habits, you then start to notice other things you can change. Once you’ve conquered the first bit of making the ‘big change,’ you realize this awareness starts to extend to other areas too.”

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What are some of the challenges people face when they want to become vegan?

“One of the main ones is the idea that restriction or isolation comes with veganism. Like the thought of never being able to indulge in a particular meal you hold dear, or, the thought of having to be that one person at the dinner table that is eating something different than everyone else – and then having to explain that. Because it’s not just about the food, it’s the social habits we’ve become so used to.

“For me, what was so incredible was that I actually wasn’t restricted or isolated at all! Of course I had to pivot some things, but instead of your world closing off, it opens up: you find new food businesses to support, new products to try, new favourite restaurants, new everything!

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“Also, there is definitely the idea out there that you have to replace meat with plant-based meat substitutes – and the problem with those is that they’re pricey. Well, they’re pricey because a lot of marketing goes into them! But tofu, lentils, chickpeas, for example, are a fraction of the cost, versatile and offer a good amount of protein. You definitely don’t need to shell out more money to shift your habits to plant-based.

“Keep in mind many of the foods we eat that are already plant-based – most dried pasta is vegan. Most bread. Most cereals. A lot of convenient bases for our meals are already there.”

Would you suggest people try veganism even once a week to see how they adapt?

“What I recommend is starting off by dedicating one meal a week to being purely vegan. And not just a salad! I’m talking about actually putting in the effort of preparing a warm meal, or finding one at a restaurant. This gives you flexibility to experiment, plan, and adjust. This way you can start to curate some of your favourite vegan products or spots. This way, when the time comes to up your game, you’ve already found the perfect replacement for your coffee creamer, or vegan-alternative to your favourite dish. Before you know it, you’re ready to go a week and maybe later, even a month!”

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Here’s the thing, adds Tymkiw: “If you slip, keep on! You’ve already greatly reduced your consumption, just focus on that. This should never be so black and white that no one can participate unless they do it ‘perfectly.’ I really don’t subscribe to that. ”

If there was one food that people need to embrace, what would it be?

“Oh, this has to be Tofu. Tofu is KING! It is a high-protein, low-carb option that really easily stands in for grilled chicken or pork, scrambled eggs, even lunch meat and yogurt! There are so many different varieties and they are a blank slate for flavour.

What I hear most about tofu is that a lot of people just don’t know what to do with it. But you can literally eat tofu straight out of the package. Extra firm is my go-to. I just cut off a slice, sprinkle on some salt and eat it just like that when I’m running out the door.”

Here are some tips:

Firm and Extra Firm – Holds up best for pan-frying, baking and grilling. Marinate and then grill, while also brushing with sauce while cooking.

Medium – The best to replace scrambled eggs. Crumble into a non-stick pan with a touch of turmeric for colour, salt and pepper and toss in anything else you’d like.

Silken – Best for creating the base for a yogurt (aka fauxgurt) or creamy dip or dressing or. Just blitz with vegan mayo, lemon, salt, spices and herbs.