7 Things You Should Know Before You Give Up Meat
Updated: Mar. 20, 2019
Thinking about cutting out meat once and for all and going vegetarian? If you're ready to take the plunge, here are some things that you really ought to know first.
Going vegetarian is by no means a small decision. This seemingly small lifestyle change can be far more difficult than you anticipate. At least, that’s what I found. When I started eating healthy vegetarian meals, I was surprised at everything from how people reacted to how hard it was to avoid cravings. Here are seven things that I wish I’d known back then.
1. People will act like you’ve made a mistake
Brace yourself. When you first start telling your friends, family and loved ones of your decision, you may get a rather off-putting response. Many people are so averse to the idea of going vegetarian that they might tell you that you’ve made a mistake. Since you’ve likely thought long and hard about this decision, you could find that difficult to hear. Hang in there!
2. So, you may have to be patient
You will need to give people a little time to adjust to the news. Never underestimate how stubborn people can be with their opinions. I saw this first-hand and was shocked at how rude some people were. Many people thought I was a sheep blindly following a fad…and that I’d eventually break. In time, they came around and saw that I was serious about this lifestyle choice.
3. Getting vitamins and nutrients is crucial
While you may no longer wish to eat meat, it’s important to acknowledge that this food group offers some of the most important nutrients that we all need. There are easy ways in which you can combat this issue. For instance, you can take iron and B12 supplements. You’ll also find that there are plenty of protein-packed vegetarian recipes.
4. Holidays may be a little tricky
Heading home for the holidays can be a stressful time without adding new food restrictions into the mix. Telling your family that you’re going vegetarian and need special foods is unlikely to be met with glee. Try to make things as easy as possible by contributing your own meatless holiday dish to the holiday buffet table.
5. You have to get creative in the kitchen
If you’re completely new to the world of vegetarianism, you may find it hard to know what to cook. The truth is, making meat-based meals is all too easy: you cook a cut of meat add some vegetables and a starch, and you’re done. When you ditch the meat, you will need to be a little more creative in the kitchen. Just know that there are lots of options out there, from quick and easy 5-ingredient vegetarian recipes to hearty meatless slow cooker dishes that you can set and forget when you’re busy.
6. You might cheat (but it’s OK!)
Nobody’s perfect. Expecting yourself to stop eating meat overnight might be a little impractical. Sure, it’s an honorable goal, but don’t beat yourself up too much if you fail to meet it. Many newbie vegetarians get tempted by the meats they once loved along the way. If you slip up and eat a meaty dish, it doesn’t have to be the end of the line! Just chalk it up to experience, forgive yourself and move on. (And yes, I gave in and ate meat over Christmas. Whoops!)
7. There are plenty of meatless menu options
Luckily, vegetarianism is much more popular today than it was ten years ago. You’d be hard-pressed to find a restaurant without a vegetarian option and there are more and more vegetarian and vegan restaurants are opening up around the globe, which means that you shouldn’t have a major problem finding places to dine out.
So, do you think you’re ready to dive in and give it a go? There are so many health benefits to a plant-based diet, that it’s worth a try if you’re thinking about it. Plus, there are benefits to eating meatless, even if you don’t follow a strict vegetarian diet (hello, meatless Mondays!).
Want to take things a step further? Try these vegan recipes that even meat eaters will love!
Simple Vegetarian Slow-Cooked BeansWhen I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on our menu. —Jennifer Reid, Farmington, Maine. Want to try something new? Check out this tasty vegan eggplant Parmesan recipe.
Vegetarian Black Bean PastaThis black bean pasta was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon. Looking for more? Try our favorite vegan lasagna.
You can make all kinds of vegan pasta sauce recipes, including a vegan Alfredo sauce.
Creamy Cauliflower Pakora SoupMy husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Mushroom & Broccoli SoupOne of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. —Maria Davis, Flower Mound, Texas
This vegan steak may pair well with soup and other side dishes.
Cauliflower with Roasted Almond & Pepper DipThis tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain—try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.—Lauren Knoelke, Milwaukee, Wisconsin
Sauteed Squash with Tomatoes & OnionsMy favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin
Roasted Red Pepper TapenadeWhen entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Marinated Almond-Stuffed OlivesMarinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Lemon Mushroom OrzoSometimes I serve this side dish chilled and other times we enjoy it hot.
It has a pleasant tinge of lemon and a nice crunch from pecans.
—Shelly Nelson, Akeley, Minnesota
Southwest Vegetarian Lentil SoupEven self-avowed carnivores won’t miss the meat in this zippy dish. It’s chock-full of healthy ingredients that will keep you feeling satisfied. —Laurie Stout-Letz, Bountiful, Utah
Red Lentil Soup MixGive your friends the gift of good health. Red lentils are protein powerhouses and are loaded with folate, iron and fiber. Oh, and this soup tastes amazing too. —Taste of Home Test Kitchen
Vegetable BrothThe flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.
Herb-Roasted Olives & TomatoesEat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Roasted Balsamic Red PotatoesWhen I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It was fantastic! —Lisa M. Varner, El Paso, TX
Rice Pilaf with Apples & RaisinsI love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! —Elizabeth Dumont, Madison, Mississippi
Mushroom-Bean BourguignonIn our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. —Sonya Labbe, West Hollywood, California
Garbanzo-Stuffed Mini PeppersMini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Roasted Herb & Lemon CauliflowerA standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Pumpkin-Lentil SoupI was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
No-Fry Black Bean ChimichangasMy chimichangas get lovin’ from the oven so they’re a bit healthier. Black beans and corn make it meatless. And it’s a smart way to use leftover rice. —Kimberly Hammond, Kingwood, Texas
Confetti QuinoaIf you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin
Maple-Walnut Sweet PotatoesTopped with dried cherries and walnuts, this side is downright delicious. Even people who aren't into sweet potatoes will grab a second scoop. —Sarah Herse, Brooklyn, New York
Swiss Chard with Onions & GarlicI like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
Viva PanzanellaAdd some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California
Black Beans with Brown Rice
Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner.
—Sheila Meyer, North Canton, Ohio
Pesto GnocchiPerk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste of Home Test Kitchen
Tuscan Portobello StewHere’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Rosemary Roasted Potatoes and AsparagusShowcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add in some minced garlic and cashew butter, and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
Minted Rice with Garbanzo CurryFluffy flavored rice and tender beans in a well-seasoned, aromatic sauce make this easy, meatless main dish a fitting introduction to Indian cooking. —Jemima Madhavan, Lincoln, Nebraska
German Red CabbageSunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
Roasted Rosemary CauliflowerRoasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New Mexico
Originally Published: March 22, 2018
