In the wake of Lebanon’s 2019 economic crisis and the subsequent COVID-19 lockdown, it became clear just how misunderstood the affordability of a vegan lifestyle is. The collapse of the Lebanese Lira led to severe inflation, making imported goods prohibitively expensive. Many vegans, struggling with the soaring prices of almond milk, tofu, and other imported plant-based products, felt they had no choice but to abandon veganism. However, this situation also exposed a crucial truth; veganism, when rooted in locally available and traditional plant-based foods, can be one of the most cost-effective ways to eat.
At the same time, meat prices also skyrocketed, making both red and white meat luxuries for many households. Worse still, much of the imported meat was of poor quality, leading to widespread cases of food poisoning. This crisis highlighted an important economic advantage of plant-based eating: reliance on fresh, whole, locally sourced ingredients like lentils, chickpeas, beans, grains, and seasonal vegetables significantly reduces dependency on costly imported goods.
In Lebanon and many other regions, traditional plant-based meals, such as lentil stews, hummus, falafel, and bulgur-based dishes, have sustained communities for generations at a fraction of the cost of animal products. When people shift their focus from expensive, processed vegan alternatives to whole plant foods, they not only save money but also avoid the health risks associated with contaminated meat imports.
Ultimately, veganism is not an expensive lifestyle; it is a misunderstood one. By embracing plant-based diets that prioritize local and affordable ingredients, individuals can make healthier choices while easing the financial burden of food expenses—an essential consideration in times of economic hardship… Especially if you learn how to cook for yourself.
