5 Days as a Vegan: How I Hit 210g of Protein and What I Learned

If you’re a busy woman trying to balance health, family, and work, you’ve probably wondered if switching to a vegan or plant-based diet is even possible—especially when you have high protein goals. As someone raised in a traditional Jamaican household with meat as a staple (think oxtail, jerk chicken, and curry goat), I decided to find out for myself.

For five days, I challenged myself to go vegan and hit 210 grams of protein daily. The results? I not only hit my protein goals but also discovered that cooking plant-based meals took less time than preparing meat-based ones. While I won’t be giving up meat entirely, I’ll definitely be including more vegan meals in my future to stay well-rounded.

Why I Took the Vegan Challenge

As a personal trainer, I believe in understanding the experiences I ask my clients to go through. Whether it’s doing a burpee or sticking to a nutrition plan, I want to know firsthand what it takes.

This challenge wasn’t just about testing my own limits—it was about better understanding my vegan clients. When I tell someone they need to increase their protein intake, I want to give advice that’s realistic and achievable for their lifestyle.

The Meal Plan

I focused on high-protein vegan staples that were quick to prepare and easy to meal prep. Here’s what my daily menu looked like:

• Breakfast: Vegan Greek yogurt with protein powder, berries, and chia seeds.

• Snack: Pumpkin seeds.

• Lunch: Seitan taco bowls with quinoa, black beans, and guacamole.

• Snack: A protein shake with almond butter.

• Dinner: Tofu in tomato sauce with chickpea pasta and spinach.

What surprised me most? The cooking time! Plant-based proteins like seitan, tofu, and chickpea pasta cook much faster than meat. No need to wait for chicken to defrost or spend time slow-cooking oxtail—these meals were ready in minutes.

Daily Totals: 2050 calories, 210g protein, 68g fats, 150g carbs.

What I Learned

1. Preparation is Still Key—But It’s Faster

Meal prep was essential, but it took less time than my usual routine. Tofu, seitan, and vegan pasta cook so quickly that I spent less time in the kitchen while still having my meals ready for the week.

2. Vegan Protein Is Powerful

I hit my protein goals with plant-based sources like seitan, tofu, chickpeas, and vegan protein powder. These foods are nutrient-dense, easy to cook, and readily available.

3. Incorporating Vegan Meals = Balance

Even though I won’t be giving up meat entirely, I’ll definitely include more vegan meals in my future. Ingredients like chickpea pasta and seitan offer a great way to add variety to my diet and balance out my protein sources.

4. Lack of Protein Isn’t Just a Vegan Problem

I’ve worked with many meat-eating clients who eat far less protein than they should. This challenge reminded me that hitting your macros—vegan or not—is about preparation and consistency.

Tips for Busy Women

If you’re thinking about adding more plant-based meals to your routine, here’s my advice:

1. Start Small: Try one vegan meal a day or a “meatless Monday” to test the waters.

2. Choose High-Protein Staples: Focus on tofu, tempeh, seitan, and chickpeas.

3. Plan Ahead: Prep your meals in advance to save time and reduce stress.

4. Mix It Up: You don’t have to be 100% vegan to benefit from plant-based meals. Balance is key.

Final Thoughts

This experience taught me that vegan diets aren’t just possible—they can be practical, efficient, and delicious. With less time spent cooking and a newfound appreciation for plant-based proteins, I’m excited to include more vegan meals in my diet.

For my vegan clients, I now have a deeper understanding of what it takes to hit protein goals. And for myself? I’ve learned that balance and variety are the keys to a sustainable, healthy lifestyle.

🌱 Ready to take control of your nutrition and fitness? Check out my free guides at https://mtr.bio/condappa-strength or schedule a complimentary fitness assessment: https://Condappastrength.as.me/Consult.