The Sacred Valley is a good place to try it. The ingredients are close: quinoa, beans, corn in colours you didn't know existed, potatoes in dozens of types, fruit you can't buy at home.
You cook every day, with a chef who shows you how to build a meal that actually fills you up: protein, fat, fibre, flavour. You learn the basics that people usually get wrong, like how to get enough iron and B12, and why a salad is not a meal.
There are no lectures about cruelty and no sermons. If you're curious about the ethics, you can talk about it. If you only want to feel better for a while, that's fine too.
At the end you have ten recipes you can cook at home, a shopping list that doesn't cost a fortune, and a real answer to the question of whether you could do this for longer. For some people the answer is yes. For others it's more plants, fewer animals, and no pressure.
The valley, the food, the place
Cooking here comes with an unfair advantage: the markets in the valley are full of fresh produce, grown nearby and sold by people who know what to do with it. Between classes there are walks through villages and fields. Food is healthy, varied and always available, and you will probably eat better than you do at home. The place is clean and friendly, the group is easygoing, and a few small treats arrive unannounced. The food is excellent, and vegetarian options are always available.