How to Eat Vegan for A Week

When I first mentioned that I was going to eat vegan for a week, I got so many questions!  First and foremost – WHY?

My new friend Derek challenged me to go vegan for 30 days.  I counter offered to try it for 5 days.  He has an amazing YouTube channel if you want to check that out here.

Vegan Meals in Minutes

When I decided to take on the challenge of eating vegan for a week, it all started with a simple bet. The idea was to see if I could stick to a plant-based diet while keeping things quick and easy—no more than 10 or 15 minutes to whip up a meal.

I wanted to prove that eating vegan didn’t have to be complicated or rely on a ton of processed foods. Instead, I focused on using everyday ingredients to create satisfying, whole-food meals that were both delicious and easy to prepare.

Monday:  29 WW Points – 1181 calories, 38.5 fat, 171 carbs, 27 fiber, 50 grams of protein {28% fat, 56% carbs, 16% protein}

Peanut Butter & Jelly Oatmeal
Tofu Noodle Soup
Black Bean Taquitos with Fruit and Cashew Queso

Tuesday: 34 WW Points – 1480 Calories, 52 fat, 234 carbs, 48.5 fiber, 46.8 protein {29% fat, 59% carbs, 12% protein}

Avocado Toast with Apples and Crunchy Peanut Butter
Black Bean and Sweet Potato Chili with Tortilla Chips
Mixed Salad with Crispy Chickpeas
Dill Cashews, Mandarin Orange, Midday Square and Strawberries

Wednesday: 28 WW Points – 1258 Calories, 53 fat, 157 carbs, 32 fiber, 63 protein {29% fat, 59% carbs, 12% protein}

Green Monster Smoothie
Leftover Chili Baked Potato
Crispy Tofu with fries and marinated cucumbers
Apple with Crunchy Peanut Butter

Thursday: 28 WW Points – 1,254 calories, 31 fat, 192 carbs, 18 fiber, 45 protein {35% fat, 46% carbs, 19% protein}

Tofu Scramble over Crispy Potatoes
Zucchini and Tofu Tacos
Tofu Veggie Fried Rice

Friday: 31 WW Points – 1,373 calories, 29.5 fat, 193 carbs, 21 fiber, 33 protein {23% fat, 66% carbs, 11% protein}

White Bean Scramble over Crispy Potato Hash Browns
Vegan Taco Bell
Veggie Egg Rolls
Vegan Blueberry Pancakes

Overall Thoughts on Vegan Week

I recently decided to challenge myself by eating vegan for a week. One thing that immediately stood out to me was how the WW points were often higher than I expected, despite keeping my calorie intake around 1350 most days. It was a balancing act trying to find meals that felt satisfying without going overboard on points, especially since many plant-based options tend to have higher fats or carbs.

If I were to commit to a vegan lifestyle long term, I’d definitely need to focus on finding better plant-based protein sources. Most days, I barely hit 20% of my calories from protein, which made me realize how tricky it can be to get enough without relying on processed foods. Overall, while I enjoyed trying new recipes and expanding my meal options, I don’t see full-time vegan eating in my future. That said, I can definitely see myself incorporating more plant-based meals here and there to switch things up.

Eating Vegan with Type 1 Diabetes

Another question I got asked was “how much weight did you lose?!”  Actually, I was up .8 pounds that week.  But I’ve been maintaining a 37-40 pound weight loss for eight months now – which I am not mad about in the least.  I dreamed of maintaining my weight in the 150’s and I’ve been doing it, so it’s a win in my book!

During my week of eating vegan, I noticed that about 60% of my calories came from carbs, which required me to take more insulin than I normally do. This shift in my diet may have contributed to a slight gain on the scale, as the higher carb intake and increased insulin can impact water retention and weight. It was a good reminder of how important it is to find a balance that works for my body, especially when managing blood sugar levels. While the experiment was insightful, it’s another reason why a fully vegan lifestyle might not be sustainable for me long term.