An 85% Vegan Story
Veganism was never difficult, but often inconvenient. To solve certain situations, I decided to shrink the vegan part of my diet by 15%.
My story did not start at veganism. At age 18, I learned of the heavy carbon footprint of meats such as beef or chicken and decided to become a pescetarian. A few months later, I learned how farmed fish are often fed multiple antibiotics to fight off the harmful bacteria that grow in their tight living conditions, and I became vegetarian. My doctor suggested avoiding dairy for a while, and I began to explore oat, coconut, and soy milk. I never liked cheese, so dairy was not difficult to cut out of my diet. Honey was easy. I then thought, "Let's try this vegan diet," and out were eggs. As a response, I explored more vegetables, tofu, edamame spaghetti, soy milk, soy-yoghurt, and beans. My skin cleared of acne, my performance in the gym improved, and I rarely found myself sick at home. I felt great.
This all happened during the COVID-19 pandemic, when physical socialising was restricted and going out to eat was virtually impossible. I cooked at home and rarely ordered take-out. I thrived in my little vegan bubble. I taught myself how to spice, steam, fry, roast, marinade, and bake with mostly vegetables, grains, pulses, and soy protein. My Sunday protein pancakes were my favourite to make.
Eventually, I went to the doctor to hear the unfortunate news: I was severely deficient in iron, vitamin B12, selenium, and vitamin D. So I started taking supplements and my blood values realigned. Though an extra expense, I felt happier taking my supplements rather than the normalised alternative: to just eat meat. Funnily enough, at that time I realised I did not even know how to cook meat and fish correctly and I severely feared poisoning from undercooking.
In my private bubble, I was happy in vegetable-land—however, I was not always in my bubble. On campus, if I had forgotten to prepare a lunch, I always bought the delicious vegan Moroccan salad, or the excellent baked potato and baked beans sold in the Library Café. Alternative meals are few, expensive, and often filled with ultra-processed meats, salt, sugar, stabilisers, and additives. Vegan or not, ultra-processed, high sugar and lots of salt are three ingredients we do not need to thrive in life.
When I am out with friends and I can choose myself, my default manoeuvre on the menu is to identify the dishes with the little VG sign. If none of them sound like something I would enjoy spending my money on, I head over the V signs. A balanced vegetarian meal will always trump a bowl of fries or a sad leafy vegan salad. In most cases, I will find something on the menu that has neither fake meat nor lots of diary. This is why I love going out for Vietnamese food - there is ample amount of excellent vegan food with tofu as protein and many vegetables.
When I am invited by my non-vegetarian friends, I am happy to say I am vegetarian or pescetarian. So far, I do not think I will become an omnivore anytime soon. The most common diet isn't veganism or vegetarianism, and delegating to the host the responsibility of cooking something outside of their comfort zone or additional to their plan is neither very respectful nor gracious in my book. This is especially true considering that the hosts will be busy with planning the guest list, cleaning schedule, decorations, and drinks. Experience tells me the centrepiece will include some meat or cheese, and so I may show up having eaten a bit beforehand so that I can join the meal with others without going hungry. I am not there to only eat, but to make meaningful memories.
The flexible 85% vegan—vegan in private, vegetarian or pescetarian in public—approach to life has helped me a lot to find acceptance in this somewhat divided society and compromise within relationships. Considering that 18 out of my 21 weekly meals are eaten independently, I live an 85% vegan life. The 85% consistency keeps my carbon footprint down, my exposure to antibiotics down, my skin clear, and my health where I want it to be. The three other meals are dedicated to memorable afternoons enjoying my grandma's cake with coffee, birthday tiramisu with friends, traditional cheese fondue with family, freshly caught fish on the coast, and exceptional sushi when visiting Japan.
