Veganism is a form of vegetarianism excluding not only meat and fish but also animal-derived foods such as eggs and dairy products. Some people choose vegetarian diets out of concern for health, the environment, and animal welfare. Then, could someone accustomed to a meat-centered diet transition to veganism? For me, abstract debates mattered less than my next meal. I wondered what would remain on my plate without meat, and whether I could still eat my fill when dining out. Starting from Sept. 26, I decided to remove animal-derived foods from my usual meals for one week.

  On the first day of living as a vegan, the first food that came to mind was “salad.” Since it was a food I had often seen in weight-loss diets, it seemed like a reasonable choice for starting a vegetarian diet. A problem was that there were hardly any other dishes besides salad on the vegan menu in my mind. First, I ate a salad I had bought in advance with vegan dressing. It was my first step toward having a meal without meat. Salad was on the table again for dinner. This time, I added “Tofu noodles,” made by shaping tofu into noodles, and ate soup made with tofu. I realized that even a basic salad could be transformed simply by changing the toppings. Tofu took center stage on my first day, served both in noodle form and in soup.

  The next day, I ate salad and tofu soup again. I grilled tofu and mushrooms and dipped them in Gochujang, a fermented Korean chili paste, as well. Although the cooking methods changed slightly, the list of ingredients did not change much. For two days, vegetables were the main characters on the table, while tofu was a regular supporting character. Was I doomed to repeat this combination at every meal just because I chose to go vegan? I had barely begun my plant-based journey, yet my table was already stuck in predictable rotation of salad and tofu. It was time to look for other dishes.

  On the third day, I decided to break away from monotonous meals and try eating a proper meal. I planned my meals using AI and ate soy milk, a banana, nuts, and other fruits for breakfast.

   For lunch, I went out to look for a place near the university where I could eat vegan food. A poke restaurant caught my eye. Even poke, which is usually served with fish and vegetables, had a vegan menu. I chose “vegan poke.” Before eating, I hesitated slightly. I wondered whether it would ultimately be just another salad with a different name. Having eaten vegetables and tofu for two days, I felt both excitement and doubt about the new dish.

  However, when I actually tried it, it was delicious. Various vegetables, grains, and mushrooms blended well with the dressing. It was so satisfying that I did not even think about the other dishes containing meat. It was not a simply dish with the meat removed, but a delicious meal in itself.

  For dinner, I made Doenjang-jjigae and Bibimbap at home. I left out the eggs and beef that I usually put in bibimbap. Instead, I used only plant-based ingredients such as spinach, soybean sprouts, and mushrooms. I had worried that removing animal-derived ingredients from familiar food would also remove its flavor. However, when I actually ate it, I did not notice much difference from ordinary Bibimbap. The absence of meat did not necessarily leave an empty space.

  I had thought that I would have to learn new vegan dishes, but I realized that I could also make vegan meals from the foods I usually ate. My menu, which had depended only on salads during the first two days, gradually began to expand.

  On the fourth day, I looked for ways to practice veganism near the university. The first place that came to mind was the campus cafeteria, which I frequently used. I examined the menus of two cafeterias to see whether there was a meal I could eat without animal-derived foods. However, the menus were mainly centered on meat dishes, and the proportion of vegetarian dishes was low. Normally, I only had to think about what I would eat that day. After starting veganism, the question changed. What could I eat today? Although I had always looked at the same menus, only then did I notice the lack of options for vegetarians.

  I also visited several convenience stores near CBNU, but it was difficult to find vegan products. At home, I could choose ingredients and cook, but outside, even finding a meal was not easy. Then, I discovered a vegetable-based “Veggie” menu at a franchise sandwich restaurant. Since I could choose the ingredients myself, I thought it would be fine. However, I made a critical mistake at the end. I added ranch sauce. Feeling reassured that I had chosen vegetables, I did not check the sauce. Only after eating almost all of it, I realized that ranch was an animal-derived sauce based on mayonnaise-dressing containing ingredients such as eggs and dairy products. I had successfully avoided meat, but my challenge had stumbled over a drizzle of sauce. The menu name “Veggie” alone did not make a meal vegan. I had to check not only the fillings but also the sauce.

  Although I had failed the strict vegan challenge, I did not want to give up on the remaining meals. I decided to continue eating a vegetarian diet as best as I could for the rest of the period. On the fifth and sixth days, when I had several important commitments in a row, I mainly ate simple meals. Knowing about delicious dishes and managing to eat those dishes during a busy daily routine were two different things.

  On the final day, I searched beyond the area around CBNU for restaurants in Cheongju that served vegan dishes. Even after expanding the search area, there were still not many options. Then, I found a restaurant that served both regular and vegan dishes. Its signature menu items included salads made with seasonal vegetables and pasta cooked with vegetable broth. I ordered vegan tomato pasta and vegan pizza.

  If it had been the first day, I would not have expected even pizza to appear on a vegan table. Although the dishes were labeled “vegan”, they tasted so familiar that I could not have recognized them as vegan food if no one had told me. Rather than thinking about the absence of meat or dairy products, I was more focused on eating delicious pasta and pizza.

  The experience that had begun with a plate of salad a week earlier ended with pizza and pasta. Contrary to my expectation that there would be few foods I could eat, there were dishes I had not previously known. It made me reflect on the range of vegan menu was limited or my own imagination was narrow.

  My impression of this week was, “More delicious than I thought, harder to find than I thought.” I could eat satisfying meals made entirely from vegan-based ingredients, but there were not enough options on campus or in convenience stores. I also felt changes such as my stomach becoming more comfortable and my skin seeming to improve. However, I cannot conclude that these were effects of vegetarianism based on such a short experience. There were also moments when I missed meat. I learned that continuing a vegan diet requires not only determination but also checking ingredients, eating balanced meals, and having access to sustainable food options in daily life.

  It was not a perfect week, but it was a week that made me look at the foods and menus I had always been familiar with in a new way. Next time, rather than feeling reassured by a menu name, I plan to check the sauce first. After all, the unexpected obstacle in this challenge was not a piece of meat, but a single drizzle of sauce.