When 17-year-old Jeeca Uy made the bold switch to veganism seven years ago, she dived in headfirst with only one thing on her mind: her love for animals. At that point of time, her mind was made up overnight after watching the documentary Earthlings—propelling her deep into research of a vegan diet. “I had to find out everything I had to know about being vegan. The trickiest part for me was where I was born and raised. Being in the Philippines, Filipino food isn’t very vegan-friendly.”
In turn, that initial stumbling block catapulted Uy to where she is at today—a successful creator online of vegan recipes as well as an author of her own cookbook Vegan Asian. She explains: “Back then, I had to learn how to cook my own food and create vegan versions of my favourite meals.” A quick scroll on Uy’s Instagram feed and you’ll find a myriad of mouthwatering vegan dishes, accompanied with recipes of her own. What’s notable is that both the grub and its execution come readily accessible and relatively easy to anyone who would like to try it from home. She often works with simple pantry staples and takes to mostly Asian flavours in her creations—a nod to her cultural roots. The 24-year-old is also an avid traveller, as she sporadically documents her food adventures across different continents; a testament to how a vegan diet can be made possible from anywhere in the world.
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Below, Uy shares more about her journey, the benefits of going vegan and her special tricks in the kitchen.
What was the hardest part while transitioning to a vegan diet?
For me, it was actually having to deal with close-minded and judgmental people. When I first went vegan, I was scared to talk to people about it because I was worried they wouldn’t understand. I didn’t even know how to approach my family about it at first. Over time, I’ve learned how to keep an open mind and to be understanding of people who have certain pre-conceived notions about vegans and the lifestyle, and to try and approach them in a calm and friendly manner. A lot has changed over the years and I’m sure many more are aware of what veganism is now.
Many people find it hard to get the nutrients they need with a vegan diet, what are your personal tips to get around that?
At the beginning, I did a lot of research and I actually started out by inputting what I was eating on a free app, just to make sure I was getting enough nutrients from the food I was eating. Now I eat intuitively and ensure that I incorporate a good balance of different foods from leafy green vegetables, legumes, tofu, seeds, nuts, grains and more. I also take vitamin B12 supplements since I don’t always consume fortified foods. If you have certain dietary needs, I would suggest consulting with an expert.
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Since going vegan, how has that affected your body and overall health?
I went vegan for the animals but have greatly benefited from the health aspects of a vegan diet. I noticed that I rarely get sick, and when I do, I recover really fast with little to no help from any medicine. I also have a lot more energy for my day-to-day activities and different sports, which has been amazing because I’m an active person. I’ve noticed that I recover faster and better from my workouts and busy days.
What are your favourite ingredients to work with when whipping up a vegan meal?
On a regular day, it’s definitely tofu, mushrooms, and whatever vegetables I have. It could be a simple stir-fry with a tasty sauce that I’ll enjoy with rice or use these ingredients to make a delicious stir-fried noodle dish with. I would always use my staple sauces and condiments to bring flavour to these dishes.
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Your dishes always look extremely hearty and indulgent, could you share some tips that can spruce up a meal?
I work with a lot of different Asian sauces and condiments and found that these make all the difference! My kitchen staples are soy sauce, vegetarian oyster sauce, different types of vinegar, gochujang, hoisin sauce, miso paste, mirin, sake, sesame oil, and chili oil. I find that these ingredients, especially with the mix of certain ones, bring so much flavour and depth to a lot of recipes, whether vegan or not.
A piece of advice you would give to those starting out on a vegan diet.
One tip I would share with new converts is to do a bit of research on a certain restaurant prior to eating there, especially if you’re dining out with friends or family. It saves you time and trouble about not being able to have anything from their menu. Most of the time, restaurants are able to make something for you or even offer a vegan option that’s just off-menu so I like to call prior to going.
