August 28, 2026
How to be a vegetarian—and stay one
By Joy Rojas
What’s the secret to sticking to a vegetarian diet? It helps to have a good enough reason: For some, it’s love for animals; for others, it’s health issues, spiritual beliefs, or a promise to keep.
Dharma Master Cheng Yen was 15 when her mother developed a stomach ulcer that required her to undergo life-threatening surgery. Worried for her mother, she prayed fervently to Guan Yin, the Bodhisattva of Compassion, and took on a vegetarian diet. Remarkably, her mother recovered and no longer needed surgery, but Master Cheng Yen maintained her vegetarian diet since.
Today, she encourages everyone to eat plant-based. “[It] means "disciplining ourselves, cherishing our own lives, and respecting all living beings,” said the founder of Tzu Chi.
For Christine Diaz and Merle Pimentel, the global spiritual movement of Brahma Kumaris has kept them committed to vegetarianism since 2003 and 1985, respectively. Practitioners of the movement founded in India in 1937 observe lacto-vegetarianism, or a diet of fruits, vegetables, and dairy product but no eggs. This type of plant-based eating is said to calm the body and mind; it also promotes non-violence and enhances the practice of open-eyed meditation.
“I think what helped me a lot is the meditation,” said Pimentel on how she has stayed vegetarian for over 40 years. “There is a deeper conviction that I have to remain pure in my diet because it affects the quality of my thoughts.”
For Diaz, who went through a rollercoaster of emotions when her eldest of four sons died due to an aneurysm at age 30, finding peace through Brahma Kumaris motivates her to embrace the practice and all that it entails—including giving up meat. “It’s very important not to get lost in the chaos of this world,” she said. “Sometimes you have to leave it behind and enter your inner sanctuary, within yourself.”
In the Philippines, vegetarianism is finally catching on. From fine dining restaurants and fast-food joints to the corner convenience store, there’s at least one animal-free option available. Plant-based meat substitutes have vastly improved in their taste and texture as well.
“You can imagine during the early years, my help used to say, ‘What is this you’re eating? It’s like the sole of a shoe!’” said Pimentel with a laugh.
Then there are events like Tzu Chi’s food bazaar on August 22 and 23 at the Buddhist Tzu Chi Campus in Sta. Mesa, Manila, where guests were spoiled for choice on the sheer variety of freshly cooked plant-based goodies. Diaz had vegan versions of pork barbecue and the Filipino noodle dish palabok, while Pimentel enjoyed a filling fresh lumpia (spring roll).
Preparing meals at home isn’t a problem: Pimentel learned to be creative with her cooking so her husband and kids won’t miss meat. Diaz, the only vegetarian in the family, gets help from her cook.
“For as long as I have tofu and bread, I’m happy!” exclaimed Diaz with a laugh. “Butter and cheese, that’s enough.”
To be a vegetarian—and stay one—it’s all about mindset. “Have a determined thought [of] exactly what you want to do with your life and how you want to proceed with it,” said Pimentel. “If you’re convinced that a practice is good for you, then you will do it.”
Merle Pimentel learned how to be creative with her plant-based cooking, so much so that during overnight potlucks with friends, her meatless dish “is the first viand that gets consumed,” she said.
Christine Diaz didn’t need much adjusting when the practice of Brahma Kumaris required her to adopt a vegetarian diet. “I didn’t question it. I felt like I was ready,” she said.
Mushrooms are used in this savory pancake.
A simple clear soup with noodles, bean sprouts, leafy greens, and veggie balls makes a hearty meal.
Tzu Chi Youth’s contribution to the food bazaar is vegetarian Takoyaki, a plant-based version of the popular Japanese street food.
Textured vegetable protein and a flavorful marinade capture the taste and texture of pork barbecue.
Tzu Chi staffers sold many bowls of their yummy lugaw (rice porridge).
Loaded with finely chopped veggies, Tzu Chi’s fried rice was a meal in itself.
Bicho, an elongated donut, was a hit at snack time.
Stuffed with veggies and hand-rolled in a sheet of seaweed, a plant-based temaki makes a satisfying meal.