Hm, I think my biggest help has been a sense of disgust with animal products, which has made me less and less excited about plonking cheese on things. I don't eat much cheese kind of naturally, except on pizza, but I only eat Neapolitan pizza with like the 4-5 bocconcini balls, and pizza is only sometimes. I love Neapolitan pizza so much, and I think I'd still enjoy it without cheese. (I wish restaurants tried vegan cheese Neapolitan pizzas, since it can't be made at home.) Other than that, my biggest worry is the hidden ingredients in effing everything. Stuff that feels like they could so easily substitute it, or like they put it in there just for the heck of it.
My favorite dish in the world is panang curry and it has fish sauce, but if you ask for it vegan at some restaurants, they'll do it and it tastes the same...
Yeah, I think the key is probably to not overthink the paradigm shift? Like, going vegetarian was really easy. I never have to think about vegetarianism because I crave non-meat. I think as long as your (general "you") tongue is connected to your soul, you'll crave what makes you feel better about yourself. There are hidden non-vegetarian ingredients too, but they're not as hard to avoid as hidden or just plain unnecessarily ubiquitous non-vegan ingredients (I think this will be the part that requires the most conscious effort). The other thing will probably be cooking for ourselves more, which is a good thing anyway. Anyway, that's what I'm guessing from my minimal experience trying to go vegan so far.
I don't think my tongue is connected to my soul, because I certainly don't always crave what makes me feel better about myself. There are certainly times when I crave ready salted crisps, apple crumble with custard, samosas and beers : D
But I do understand the disgust thing! Only to me sometimes it has to work the other way round - stop eating something through sheer willpower ('come on, you're not a baby'), then wait a year or two, then the protective disgust kicks in.
So you can see why I'm thinking hard about the paradigm shift. It's nice when it all comes naturally, but if it doesn't, I have to put in the effort. I think it's easier for the 'eat to live' kind of people, because then all they need to consider is the nutritional value.
Maybe it's different where you are, but in the U.K. there are a lot of ultra-processed vegan foods. And, like you, I worry about all the dodgy ingredients. Alpro stuff has them, vegan 'meats' have them, so does vegan 'cream' and most 'ice creams'. That said, I'm not really interested in meat replacements, so that makes things somewhat easier (or harder?).
Got a favourite vegan recipe to share?