Did you find it to be an easy transition, going from eating or using animal products to cutting them out completely?
I did find it easy, actually. But I know a lot of people don't. Many people gradually transition, but I found it easier to just go cold turkey and do it all at once.
Do you have any tips or advice?
1. Don't feel overwhelmed by the number of labels you have to read to check ingredients. In the beginning you'll have to do it all the time to see if something is vegan friendly or not, but eventually you'll learn what you can and can't eat in terms of pre-made and packaged foods, and you'll only have to read a label on occasion.
2. If there is a non-vegan recipe you always used to love, there is a way to make it vegan.
3. When you accidentally eat something that isn't vegan- and believe me, you will- don't beat yourself up about it. It happens to the best of us.
4. When eating in a non-vegan restaurant, you're better off lying and telling the staff you're lactose intolerant and allergic to eggs. I've worked in the hospitality industry for years, and most chefs don't exactly respect the choices of vegans.
Or do you have any favourite products you would recommend to people to try?
1. Quinoa is amazing! Mix it with couscous, use it like you use rice, or add it to salads. It's great for you and very versatile.
2. If you don't like TVP, and as a vegetarian you relied on Quorn (not vegan), I use a mix of lentils, wholemeal breadcrumbs, a dash of nutritional yeast and very finely diced broccoli as a mince substitute.
My favourite dairy substitutes:
Notzarella cheese
Tofutti ice cream
Tofutti Sour Supreme dairy free sour cream
Almond Breeze almond milk (the only one I've found fortified with 300mg calcium/serve)
Egg substitutes in baking (all quantities are per egg)
-1 tsp cornflour to 3tsp water
-1.5 tbsp vegetable oil, plus a dash of white vinegar
-1 tsp chia seeds and 9 tsp water, left to soak for 15 minutes (chi gel is the result)
xx 
