Vegan lifestyle is the biggest factor in protecting natural resources and the environment

Growing up, Özlem never thought much about what she ate. But when she saw how much her teammate changed after going vegan, she started to think differently. Studying food engineering helped her see how animals are treated in the food industry.

This made Özlem want to go vegan too. She became really passionate about living kindly and protecting the environment. Now, she’s using Instagram to teach others about the truth of animal farming and to inspire them to make kinder choices.

Please tell us more about yourself

I’m from Istanbul, Turkey. I recently graduated as a food engineer and have been playing ice hockey since I was seven. Now am an ice hockey referee. I’m particularly drawn to being a food engineer because I’m passionate about developing vegan food products.

Not your mom, not your milk 🍼 just that simple 🐮
Özlem Bağcı

I’ve been vegan for three years now. It all started when a teammate of mine turned vegan and started an Instagram page to share her journey. Seeing her posts made me question the food I was consuming. I was shocked to learn that cows aren’t simply milk machines and that they have to be pregnant to produce milk. At the time, I was 21 and living with my family due to the pandemic, so convincing them of my decision was a challenge. I began explaining why I wanted to become vegan, and after 2-3 months, I transitioned to vegetarianism, which was easier for them to accept. Eventually, after another three months, I fully embraced the vegan lifestyle.

One of the challenges I’ve faced in finding vegan food is the limited options available on menus. However, I’ve learned to overcome this by always being prepared and carrying my own food with me. Even back in high school, while everyone else ate from the canteen, I would pack my own meals. This habit didn’t change after becoming vegan. For unplanned or spontaneous dinners out with friends, I keep my expectations low and am okay with simple options like French fries or Neapolitan pasta. If it’s a planned outing, my friends usually ask for my input on where to dine, ensuring there are suitable options available for me. Overall, I’ve found that being prepared and flexible helps me navigate any challenges when it comes to finding vegan or vegetarian food while eating out with friends.

The best decision we can make for our environment, animals and ourselves is #govegan 🌱🌎
Özlem Bağcı

Being vegan makes me feel empowered and aligned with my values. It’s a lifestyle choice that not only benefits my health but also has a positive impact on the environment and animal welfare. I feel proud to be part of a movement that promotes compassion and sustainability. Plus, exploring new plant-based foods and recipes has been an exciting culinary journey for me. Overall, being vegan brings me a sense of fulfillment and purpose.

I would suggest starting by incorporating meatless meals gradually into their diet. They could begin by choosing one day a week to go meatless and experiment with different plant-based recipes. I’d also highlight the variety and deliciousness of meatless options available, showcasing dishes that are flavorful, satisfying, and nutritious. Additionally, I’d emphasize the benefits of reducing meat consumption for their health, the environment, and animal welfare. Encouraging them to keep an open mind and approach trying meatless foods as an adventure in exploring new flavors and ingredients could make the transition smoother and more enjoyable.

Veganism is not a restrictive diet. It is to replace the living things on your plate with ‘food’. Why would we choose the exploited one when everything has a vegan option now?
Özlem Bağcı

Here are some excellent vegan options in Turkey: My favorite food as originally vegan food is **Zeytinyağlı Sarma**: Zeytinyağlı sarma, or stuffed vine leaves in olive oil, is a delightful vegan dish in Turkish cuisine. These tender vine leaves are filled with a savory mixture of rice, onions, pine nuts, and herbs, then cooked in olive oil. They are served cold as a refreshing appetizer or side dish, making them a favorite among vegans and non-vegans alike.!

Zeytinyağlı Sarma - Özlem Bağcı — Zeytinyağlı Sarma – Özlem Bağcı

Also **Ethique Plant Based French Patisserie**: Located in Istanbul, Ethique offers a wide range of delicious vegan pastries and desserts inspired by French patisserie. From flaky croissants to decadent cakes, Ethique’s creations are made entirely from plant-based ingredients, allowing vegans to indulge in sweet treats without compromising on taste or quality. @ethique.pb

Ethique Plant Based French Patisserie - Özlem Bağcı — Ethique Plant Based French Patisserie – Özlem Bağcı

**Vegan Masa** in Istanbul is another fantastic option for vegan dining. They specialize in serving traditional Turkish dishes with a vegan twist, including taşfırın lahmacun and pide. These stone oven-baked delights are filled with flavorful toppings and are completely plant-based, offering a guilt-free way to enjoy Turkish cuisine.

In addition to savory dishes, Vegan Masa also offers vegan versions of famous Turkish desserts such as sütlaç (rice pudding) and kazandibi (caramelized milk pudding). These sweet treats are made without any animal products, yet they retain all the rich flavors and creamy textures that make them beloved classics in Turkish cuisine.

Vegan Masa’s commitment to veganizing traditional Turkish dishes and making them even more delicious demonstrates the versatility and creativity of plant-based cooking. It’s a testament to how vegan cuisine can not only be satisfying and flavorful but also celebrate the culinary heritage of a culture. @veganmasa

Vegan Masa - Özlem Bağcı — Vegan Masa – Özlem Bağcı

Lastly, **Junk Vegan Food**: This eatery in Ankara specializes in vegan versions of classic “junk” foods, offering a without exploitation twist on popular fast food favorites. From vegan burgers and fries to plant-based Lahmacun and Kebab, Junk Vegan Food proves that vegan eating can be satisfying, flavorful, and fun.

These options are my favorites because they showcase the diversity and creativity of vegan cuisine in Turkey. Whether you’re craving traditional Turkish flavors or indulgent vegan desserts, these places offer delicious options that cater to plant-based eaters. @junkveganankara

Junk Vegan Food - Özlem Bağcı — Junk Vegan Food – Özlem Bağcı

Some common misconceptions about vegans include:

Vegans are protein deficient:

Many people believe that vegans don’t get enough protein in their diets. However, there are plenty of plant-based protein sources such as beans, lentils, tofu, tempeh, nuts, seeds, and grains like quinoa.

Educating about these protein-rich plant foods and showcasing the variety of options available can help dispel this myth.

Vegan diets are boring and bland:

Another misconception is that vegan food is tasteless and unexciting. In reality, vegan cuisine is diverse and flavorful, with endless possibilities for creative and delicious meals. Sharing recipes, trying out new restaurants, and introducing people to flavorful vegan dishes can help change this perception.

Vegans are judgmental or preachy:

Some people may believe that vegans are overly judgmental or preachy about their lifestyle choices. While there may be some individuals who fit this stereotype, most vegans are simply passionate about animal welfare, environmental sustainability, and personal health. Encouraging open and respectful dialogue, focusing on shared values, and leading by example can help bridge understanding between vegans and non-vegans.

Vegans only avoid red meat, but still eat chicken:

Some people may misunderstand and believe that vegans avoid only red meat, such as beef and pork, but still consume chicken. In reality, vegans avoid all animal products, including meat, poultry, dairy, eggs, and honey. This misconception can be addressed by explaining that veganism extends beyond just red meat and encompasses all animal-derived foods.

By providing accurate information, sharing personal experiences, and fostering open-minded conversations, we can help dispel misconceptions about vegans and promote a better understanding of plant-based lifestyles.

In closing, I encourage everyone to keep an open mind and continue learning about veganism and plant-based lifestyles. By challenging misconceptions, exploring new foods, and embracing compassion for all living beings, we can create a more inclusive and sustainable world. Whether you’re already vegan, considering making the switch, or simply curious about plant-based living, remember that every small step towards a more compassionate and environmentally friendly diet makes a difference. Let’s celebrate the diversity of food and lifestyles while working together towards a healthier planet for future generations.