8 meals that prove vegan food can be comforting, hearty, and nostalgic

 From vegoutmag.com

By Avery White

Comfort food isn’t about ingredients. It’s about emotion. It’s the taste of familiarity and the memories we attach to meals shared with people we care about

When most people think of vegan food, they picture smoothie bowls, salads, or something involving kale. Don’t get me wrong, I love a good salad as much as anyone, but there’s another side to plant-based eating that doesn’t get enough credit.

Vegan food can be rich, hearty, and deeply comforting. It can remind you of childhood dinners, cosy Sunday afternoons, and family gatherings filled with laughter.

Comfort food isn’t about meat or dairy. It’s about warmth, familiarity, and how a meal makes you feel. And the truth is, you don’t have to give up nostalgia when you give up animal products.

Here are eight vegan meals that prove plant-based food can be every bit as soul-satisfying as the comfort classics we grew up with.

1) Creamy mushroom stroganoff

There’s something about a creamy pasta dish that instantly feels like a hug. Stroganoff, traditionally made with beef and sour cream, is one of those meals that people assume can’t be replicated without dairy.

But trust me, it can.

Swap out the meat for hearty cremini or portobello mushrooms, and use cashew cream or coconut milk for that rich texture. Add garlic, onions, smoked paprika, and a splash of tamari for depth. The result is velvety, savoury, and every bit as cosy as the original.

I make a version of this on cold evenings, usually while listening to an old jazz playlist. It fills the kitchen with the kind of aroma that makes you slow down and just appreciate being home.

2) Lentil shepherd’s pie

Few dishes scream comfort quite like shepherd’s pie. Growing up, it was one of those meals that always meant leftovers for days and full stomachs all around.

A vegan version replaces the ground meat with lentils, mushrooms, or even finely chopped walnuts. Combine them with carrots, peas, and onions in a flavourful gravy made from vegetable broth, tomato paste, and herbs.

Then top it with creamy mashed potatoes made with plant-based butter and a splash of oat milk.

When it comes out of the oven, bubbling around the edges, it tastes like home. This is the kind of dish that satisfies everyone at the table, vegan or not.

3) Mac and cheese

I can already hear the sceptics. “Vegan mac and cheese? It’s not the same.”

I used to think that too, until I found a recipe that changed my mind. Instead of dairy, the creamy base comes from soaked cashews, nutritional yeast, and a little lemon juice. Some people use blended potatoes and carrots for a more traditional colour and texture.

It’s rich, cheesy in flavour, and wonderfully indulgent. I love adding a sprinkle of breadcrumbs on top and baking it until golden. Pair it with a green salad or some roasted broccoli, and you’ve got a plate of pure nostalgia.

Mac and cheese isn’t about the ingredients. It’s about that creamy, carby comfort that reminds you everything’s going to be okay.

4) Vegan pot roast

There’s something deeply satisfying about the slow-cooked flavour of a traditional pot roast. The good news is you don’t need beef to achieve it.

Chunky vegetables like potatoes, carrots, and onions cooked in a rich broth with soy sauce, tomato paste, and herbs can deliver the same depth. Add chunks of seitan or tempeh for protein and texture, then let everything simmer until it’s tender and full of flavour.

The smell alone will transport you back to family dinners where time seemed to slow down. It’s hearty, nourishing, and exactly what you want on a chilly Sunday afternoon.

5) Biscuits and gravy

Southern-style comfort food might seem impossible to veganize, but it’s surprisingly easy once you get the hang of it.

For the biscuits, use vegan butter and plant-based milk to get that perfect flaky texture. For the gravy, a simple roux with flour, vegetable broth, and oat milk makes a great base.

Add crumbled vegan sausage, black pepper, and a touch of thyme, and you’ve got the same creamy, peppery magic that makes this dish so beloved.

When I first went vegan, this was the meal that made me stop missing the old way of eating. It’s indulgent, filling, and perfect for a slow weekend morning.

6) Chili with cornbread

You know that feeling when you walk in from the cold and smell something hearty simmering on the stove? That’s chili.

A vegan version can be even better than the meat-based kind. Use beans, lentils, and vegetables as your base, and load up on spices like cumin, paprika, and chili powder. The key is to let it cook low and slow so the flavours meld together.

Serve it with a side of golden vegan cornbread made with a bit of maple syrup for sweetness. It’s simple, inexpensive, and unbelievably satisfying.

This is one of those meals that reminds you how good it feels to take care of yourself with real, nourishing food.

7) Jackfruit pulled “pork” sandwiches

If you’ve never cooked with jackfruit, it’s time. When shredded and seasoned right, it mimics pulled pork in a way that surprises even the most sceptical eaters.

Cook the jackfruit with BBQ sauce, smoked paprika, onions, and garlic until it’s tender and slightly caramelized. Pile it onto a toasted bun with some coleslaw, and you’ve got a sandwich that tastes like summer gatherings and backyard barbecues.

When I first tried this at a vegan festival, I remember thinking, “If this existed when I was younger, I’d have gone vegan sooner.” It’s smoky, tangy, and messy in the best possible way.

8) Vegan lasagne

Lasagne is the definition of comfort food. Layers of noodles, sauce, and creamy filling all baked together into bubbly perfection.

A plant-based version swaps out the cheese for cashew ricotta or tofu blended with lemon juice, garlic, and nutritional yeast. Add layers of spinach, zucchini, and marinara, then bake it until golden and fragrant.

This dish hits all the right notes: cosy, hearty, and deeply nostalgic. It’s a meal that brings people together, no matter their diet.

Sometimes when I make this, I think about my grandmother’s lasagne from years ago. Hers wasn’t vegan, but the feeling it gave me was the same. Comfort, love, and home.

Final thoughts

Comfort food isn’t about ingredients. It’s about emotion. It’s the taste of familiarity and the memories we attach to meals shared with people we care about.

When people say vegan food can’t be comforting, I think they’re picturing restriction. But the truth is, vegan comfort food is about abundance. It’s about discovering new ways to nourish yourself while honouring old favourites.

The best part is you can enjoy these meals knowing they’re better for your health, the planet, and the animals, without losing the joy of a warm, hearty plate in front of you.

So the next time you crave something nostalgic, don’t reach for what you used to eat. Reach for what you can reinvent. Because comfort isn’t found in what’s traditional. It’s found in what feels like home.

https://vegoutmag.com/food-and-drink/c-t-8-meals-that-prove-vegan-food-can-be-comforting-hearty-and-nostalgic/

The McPlant Fizzled Out, So Can You Actually Eat Vegan at McDonald’s?

From vegnews.com

McDonald’s US may be lagging behind the rest of the world when it comes to vegan options, but it’s not impossible to eat plant-based at this fast-food chain

More than 80 years ago, the first-ever McDonald’s opened in San Bernardino, CA. Its mission, at the time, was to wow people with two things: speed and low prices. Customers could have a hamburger in their hand in just a few minutes, and it would only cost them around 15 cents (less than half a gallon of milk at the time). We know now that this was the dawn of a booming fast-food industry.

Today, McDonald’s has locations in more than 100 countries, and it also has stiff competition from chains like Burger King and KFC. But is the former pioneer of the fast-food industry keeping up with changing attitudes around diet today? 

The words “flexitarian,” “plant-based,” or “vegan” weren’t widely in use when McDonald’s flung open its doors in the 1940s. But now, more people than ever are cutting down on animal products. In fact, one 2023 study estimated that over half of young Americans now consume more plant-based meals than meat-based ones. 

From fries that contain milk to zero veggie burger options, it’s safe to say there is work to be done at McDonald’s. But it’s not totally impossible to avoid animal products at the world’s biggest fast-food chain. Here’s how to eat vegan at McDonald’s in the US.

The McPlant burger

There was a time when you could find a vegan-friendly burger at McDonald’s—but only if you lived near one of the eight test locations sprinkled across Texas, Iowa, Louisiana, and Southern California. At its height, the chain’s vegan-friendly burger—dubbed the McPlant—was served in 600 restaurants from February to August of 2022 as a test for future markets.

Due to slow sales, the burger was not greenlit for a nationwide expansion plan, forcing plant-based patrons to get scrappy when it came to ordering.

McDonald’s UK

The burger, which features a Beyond Meat plant-based patty, is still available in certain markets. It’s a permanent menu item in the UK, for example. In Germany, the McPlant is no longer available in a burger format, but McPlant Nuggets made by Beyond Meat are now on offer. In other countries such as Austria and France, the McPlant burger is no longer available, but vegetarian options remain. 

The US McPlant trial didn’t experience the same success—or menu spinoff—as other countries. This is the opposite of rival Burger King, which announced the successful nationwide launch of its plant-based Impossible Whopper in 2019.

Some have speculated that the McDonald’s McPlant trial was hindered by the fact that many of the chain’s participating US locations were in rural areas, where plant-based options aren’t as popular. However, the fast-food giant itself hasn’t commented on the trial results. It also hasn’t announced any plans for further trials or a nationwide launch.

Are McDonald’s fries vegan?

Fries are a go-to when eating fast food for most people. If there is nothing else on the menu, you can be pretty safe with an order of fries and perhaps a side salad. But not at McDonald’s. The chain’s World Famous Fries are seasoned with beef flavoring, which doesn’t contain any actual meat, but it does contain milk (go figure).

@mcdonaldsuk | Instagram

In many other countries, McDonald’s fries are vegan, so it’s worth double-checking if you’re traveling abroad. In the UK, for example, the menu item is certified as vegan by The Vegetarian Society. Several petitions have been set up urging the chain to follow suit in the US, but as of yet, there is no indication that the recipe will be changed. But, if you’re craving fast-food fries, a number of chains offer vegan French fries.

McDonald’s vegan breakfast

There may be no burger or fries, but is there at least a McDonald’s vegan breakfast? Again, the options are limited. If you’re happy with a plain English muffin, you’re in luck. But there isn’t much else. The hash browns are cooked with the same beef flavouring as the fries (which contains milk), and the oatmeal is made with dairy cream. 

VIP

If you’re in the market for black coffee or orange juice, these drink options are vegan. But note, there are no plant-based milk options. 

McDonald’s vegan options

Though they are limited, McDonald’s has a handful of other vegan options on US menu. Here are a few of the menu items available to US patrons.

1Burgers

Okay, as established, there is currently no vegan or even veggie burger option at McDonald’s in the US. But if you are really desperate, you could create something relatively substantial by making a few alterations. The burger buns are vegan, so one option is to order a regular Big Mac, request to remove the beef patty, cheese, and Big Mac sauce, add ketchup and mustard, and double up on the lettuce, onion, and pickles.

@leighakayleen/Instagram

2Sides

Fries are a no-go, but if you’ve got kids in the back of the car, you could grab a pack of Apple Slices for them to snack on. (Or just munch on them yourself!)

McDonald’s UK

3
Desserts

Customers in Germany were treated to a vegan KitKat McFlurry option in 2022, but in the US, no such menu item has appeared yet. But while most of the dessert menu is dominated by dairy, there is one option vegans can enjoy: the Baked Apple Pie, which features a hot apple filling, lattice crust, and sprinkling of sugar.

@veganamyeats/Instagram

4Condiments

Without French fries or sandwiches, we’re not quite sure what to put sauces on, but it’s always good to know what’s vegan. Along with the standard ketchup and mustard, the Tangy Barbeque and Sweet ‘N Sour dipping sauces are free from animals. Our tip to you: take these sauces home and enjoy them with your favourite vegan nuggets.

Pexels

5Soft drinks

If you’re just grabbing a quick beverage at McDonald’s, you’ll have a fair amount of choice, as most of its soft drink options, like Coca-Cola, Sprite, Dr Pepper, and sweet tea, are, of course, vegan. You could also try a Hi-C Orange Lavaburst. The fruity soda used to be a staple on the McDonald’s menu before it was discontinued a few years ago. Now, the chain has brought it back. Orange juice and apple juice cartons are also available.

@stacey_thebalifamily/Instagram

6Coffee

As there is no plant-based milk on offer, coffee options are limited. However, if you’re just stopping by for a quick caffeine hit, you can grab an Americano (black, of course), or a cup of its Premium Roast Coffee.

There’s no getting away from it, the vegan options on McDonald’s US menu are pretty poor. But thankfully, the fast-food giant is not the only chain to sell burgers. Check out our guide to vegan fast-food chains for the next time your burger craving strikes. 

https://vegnews.com/guides/vegan-at-mcdonalds-plant-based-burgers

 

Vancouver vegan scene sees a rough year but there's hope on the menu

From dailyhive.com/vancouver

This year has not been kind to vegan business owners in Vancouver, and a recent string of restaurant closure announcements has been disheartening for the plant-based community.

While the hurt for Vancouver restaurant owners is not exclusive to vegan businesses, some notable closures have left the vegan community feeling discouraged. 

Over the past several weeks, two titans in the Vancouver vegan scene announced that they were closing. Probably the most well-known brand of the bunch is MeeT, which first opened MeeT on Main on Vancouver’s Main Street, before opening MeeT in Yaletown and MeeT in Gastown.

A recent announcement revealed that the Gastown location on Water Street was going to close forever.

“I worked here for 4 years, and it still remains as one of the best jobs I ever had. I met so many amazing people that I still hold dear in my heart! So many good memories of eating vegan food, surrounded by passionate animal lovers and activists. Sad to see it go,” one of MeeT’s followers commented on the restaurant’s Instagram. 

Before that, we learned that MILA Plant-Based was also closing, a more upscale Vancouver restaurant, from the same people who brought Virtuous Pie to Chinatown. MILA was considered by many as the best vegan restaurant in the city. One of MILA’s Instagram followers said, “I wouldn’t be surprised if we lose all vegan restaurants and vegan food items in grocery stores by like 2032.. I’m so sad.”

Another follower remarked, “You were the best vegan restaurant Vancouver had to offer.”

                                                            MILA Plant-Based on Keefer Street. (@milaplantbased/Instagram)

On the note of Virtuous Pie, the closures haven’t just been hitting Vancouver, as Virtuous Pie announced it was closing the Victoria location. Beyond just these closures in Vancouver and Victoria, other vegan establishments have shut down across Metro Vancouver.

While things might seem bleak, a notable figure in the vegan community says there are reasons for optimism. Erin Ireland, the powerhouse behind the To Live For brand and the popular To Live For Bakery & Cafe, is dismayed about the closures, like much of the community. 

“I’m heartbroken to hear about these iconic restaurants shutting down. While I don’t know their individual situations, I can only speculate that in the cases of MeeT and Virtuous Pie, expanding across multiple locations may have stretched resources too thin,” she said.

Ireland says she hopes that the locations that remain open benefit from an added focus. “With Chef Matt Blandy now as owner-operator of Virtuous Pie Vancouver, we’re going to see some big things ahead,” Ireland said. 

With these closures, some of the conversation on social media has suggested that veganism is dying as a trend. This year also brought news of the shutdown of Yves Veggie Cuisine, a popular brand among many in the plant-based community for things like veggie deli meats, hot dogs, sausages, and other products.

“Veganism isn’t a trend — it’s a values-based movement that’s here to stay,” Ireland says.

“Like many positive shifts toward sustainability, such as driving electric vehicles or eating more plant-based, it’s faced pushback from industries with competing interests — especially in the U.S., where lobbyists have spent billions on campaigns to discredit plant-based foods. So while momentum may appear slower, that’s largely due to misinformation, not a loss of interest.”

She adds that the vegan restaurants that have struggled are facing the same struggles as other businesses, like ingredient and labour costs and skyrocketing rents.

“I’ve recently read about several taco spots closing too, but that doesn’t mean tacos are a ‘dying trend.’ The restaurant business is tougher than ever in this city.”

                                                    MILA Plant-Based on Keefer Street. (@milaplantbased/Instagram)

Ireland mentioned that she’s seeing more plant-based options in non-vegan restaurants than she ever has before.

“There’s actually a lot of reason for optimism. While the total number of vegan restaurants has declined over the last five years, the total number of vegan dishes available at Vancouver restaurants has substantially increased — and that’s a huge win. It means plant-based food has moved from being a niche trend to a mainstay in our city.”

She said she sees that as a sign of success, not a sign of a dying trend. Ireland also said that many vegan businesses and restaurants are thriving, including To Live For, which will soon be celebrating its third anniversary and has grown its business every year since opening.

MeeT on Main is another success story. Despite the fact that the Gastown location closed, the Main Street location has been running for over a decade and is a popular spot for non-vegans, too. Acorn, an upscale restaurant also located on Main Street, has also been running for well over a decade.

“While my focus is spotlighting the many amazing plant-based restaurants in this city, I also want to give a shout-out to the talented chefs across Vancouver who ensure the vegan options at their restaurants are every bit as world-class as any dish they put out,” Ireland said.

“Two teams in particular I’d love to highlight are Chef Devon Latte and Chef Lucas Johnston and their team at Nerotondo, and Chef Vish Mayekar and his talented team at Elem — their vegan dishes blew me away recently.”

https://dailyhive.com/vancouver/vancouver-vegan-restaurant-scene-2025

5 Vegan Italian Wines To Try Now

From forbes.com

No eggs, fish, cheese, milk, honey, or any meat. November is the month when vegans all over the world celebrate their lifestyle, although the dietary regime can be challenging. Can they at least drink wine? Yes. But only if it’s vegan. Here are five good examples to drink now.

Are Vegan Wines Different From The Usual Ones?

Vegan wines are not fundamentally different from others. Both vegan and non‑vegan wines are made in a similar way, except for the fining step: vegan winemakers avoid animal‑derived products for clarification, whereas others may use egg whites, isinglass (from fish bladders), gelatine, or casein. Fining helps make wine clear and transparent, removing small residues from fermentation that can cause the liquid to become turbid. This process can improve appearance, smooth out tannins, reduce bitterness and astringency, and refine aroma. The technique has existed since Roman times, when egg whites and other animal‑based agents were used. Sometimes, however, winemakers choose not to add anything; they simply let time and gravity clarify and clean the liquid by ageing the wine longer. Thus, we can say that vegan wine has always existed, but it was not labelled that way.

Nowadays, all clarifying agents are removed when the wine is clarified, so their origin should be irrelevant. However, for a vegan consumer, the making of a product also matters. Therefore, in vegan wines, producers use plant-based or mineral alternatives such as charcoal, plant-based proteins from peas or potatoes, and silica gel. Some winemakers also employ mechanical filtration methods, and sometimes they skip the fining phase altogether. This decision does not alter the flavour profile of the wine. If you enjoy a wine like Chianti, Barolo, or Prosecco, the vegan version will taste the same. The difference lies in production values, not in sensory experience. 

Rise and Growth Of The Vegan Movement in Italy

Veganism arrived in Italy in a marginal way, following the vegetarian movement that started in Europe in the 19th century, and it began to spread more widely in the 1970s. From the 1990s onward, growing attention to sustainability and the appearance of the first vegan products in supermarkets facilitated the transition to this lifestyle. The real boom, though, occurred in the 21st century because of greater availability of vegan food in restaurants and supermarkets, and increased awareness of the environmental and ethical impact of consuming animal products. Italian wine producers, always attentive to market trends and export opportunities, began responding to this new consumer interest. By the mid‑2010s, several forward‑thinking Italian wineries started labeling their wines as vegan and seeking certification from organizations such as ICEA, Qualità Vegetariana® Vegan (a CSQA trademark), VeganOK, Bioagricert, BeVeg, etc. Regions like Tuscany, Piedmont, and Veneto were among the first to embrace vegan certification.

The timing was also perfect for Italy’s natural and organic wine renaissance. Wine producers who had already reduced chemical intervention in their vineyards discovered that vegan practices in the cellar could be a natural extension of their approach to winemaking. Nowadays, minimal chemical intervention in the field, transparency in winemaking, environmental sustainability, and respect for animal welfare are shared values for more and more people, vegan or not.

Why Many Vegan Italian Wines Are Not Labelled As Vegan

To date, there is no official data that attests to the production of Italian vegan wine, and many of them are not labelled as such either. The reasons can be several. Vegan certification is not a requirement in Italy, and there are no rules for labelling those wines. Wine companies have to rely on private entities to certify their bottles, and this comes at a cost. Furthermore, many wineries prefer to focus on communicating other aspects of their production (sustainable, organic, biodynamic, etc.), as the “vegan” label can be perceived as a niche only for a few, rather than for everyone. And to demonstrate that vegan wines can also be enjoyed by wine lovers who don’t follow that strict dietary regime, here are five vegan wines that are worth trying.

“Animante” Franciacorta Extra Brut Franciacorta DOCG Barone Pizzini. This historic wine company founded in the 18th century, has been the first organic winery certified in the Franciacorta denomination, and is now also the first winery entirely vegan certified by the International vegan standard VeganOK. This sparkling wine shows an elegant pale yellow in the glass, with notes of white flowers, acacia honey, brioche, apricot, and hazelnuts. The fine creaminess in the mouth has a savoury closure.

2021 “Rugiada del Mattino”, Colli Tortonesi DOC, I Carpini. This white wine is made with the ancient and fascinating autochthonous grape of this part of Piedmont: Timorasso. Intense yellow in the glass, this wine expresses flavours of ripe white and yellow fruits, peaches, apricots, and apples, with hints of mineral. The taste is dry, structured, but well-balanced with the freshness, and a clean finish.

2023 “La Corte del Pozzo”, Chiaretto di Bardolino DOC, Fasoli Gino. From one of the first Venetian organic certified wineries, this vegan Chiaretto is made with the famous blend of grapes of Bardolino wines: Corvina, Corvinone, and Molinara. The colour is a bright salmon, the nose recalls white flowers and roses, and red citrus fruits’ skin. The structure is light, and the nice fruity freshness of the sip makes this rosé very easy to drink.

A bottle of the vegan wine Chiaretto di Bardolino - Fasoli Gino winery

Fasoli Gino

A bottle of the vegan Dolcetto di Dogliani - Poderi Luigi Einaudi

Poderi L.Einaudi

2023 “Dogliani DOCG", Poderi Luigi Einaudi. Luigi Einaudi was the first president of Italy and even the founder of this winery. He was also one of the first producers to be known abroad for the quality of his Dolcetto wine, made with one of the most traditional Piedmont grapes. This wine is a dark ruby red in the glass, with flavours of small red fruits as blackberries and plums, and dark flowers as violets. The taste reminds a juice of dark cherries, again blackberries and plums, long and clean.

2020 “Telos” Amarone della Valpolicella DOCG,Tenuta Sant’Antonio: If you are looking for a full-bodied red wine,the Amarone della Valpolicella is always a fitting choice. This vegan Amarone by the Castagnedi Brothers is made with no sulphites added. Corvina, Rondinella, Croatina, and Oseleta are the grapes of the blend, and the colour is ruby red with purple nuances. At the nose, complex aromas of red fruits, spices, licorice, black pepper, and chocolate emerge. On the palate, it is smooth and elegant, with refined tannins and a long, fresh finish. And to be consistent with a vegan choice of meal, you can pair this wine with a risotto with porcini mushrooms, or tagliolini with truffles and a pumpkin quiche with radicchio.

https://www.forbes.com/sites/elisabettatosi/2025/11/06/five-italian-vegan-wines-to-try-now/

How India’s Culinary Heritage Naturally Embodies the Global Vegan Movement

From news18.com

By Swati Chaturvedi

India doesn’t need to join the vegan movement, it inspired it. Chefs explore how India’s plant-based traditions naturally align with global sustainability

India Was Vegan Before Veganism: rediscovering a tradition of balance, biodiversity, and belief

In a world where “plant-based" has become a buzzword, India stands quietly self-assured, a country whose culinary traditions have always celebrated plants, pulses, grains, and greens, not as a passing trend but as a way of life. Long before veganism entered global food vocabulary, Indian kitchens were already practising it, through thrift, geography, spirituality, and instinct.

A Heritage of Plant-Forward Wisdom

“Vegetarianism precedes veganism here," says Chef Milan Gupta, Corporate Chef & Executive Vice President, Operations, Rosetta Hospitality. “Our cuisine is inherently aligned to plant-based recipes and nutrition due to both tradition and necessity."

India’s diverse geography and climate created not one, but many plant-based food cultures each evolving from what grew naturally in its region. “The complexity in Indian cooking comes from spices and aromatics, tamarind, amchur, asafoetida not from meat or dairy," Gupta explains. “Dals, lentils, pulses, and grains form the foundation of our protein-rich diet."

This foundation, built on local wisdom and sustainability, is what the global plant-based movement is now striving to emulate.

Balaji M, CEO and Director, Dolci, agrees. “India’s hyperlocal cuisines have always celebrated produce, grains, and legumes that grow abundantly in their regions, long before ‘plant-based’ became a global movement." From lentil-rich dals in the North to coconut-laden curries in the South, he points out, Indian cooking has always prized balance and nourishment. “What makes Indian cuisine uniquely aligned with veganism is that it’s not driven by substitution or trend, it’s rooted in culture and mindful eating."

The Power of Indigenous Ingredients

What makes India exceptional is not just the breadth of its vegetarianism, but the depth of its biodiversity. Gupta lists millets like ragi and jowar, foraged greens such as bathua and pui saag, and indigenous pulses like horse gram and moth beans as unsung vegan heroes. “These ingredients are nutrient-dense, gluten-free, and offer immense flavour complexity. They showcase India’s natural alignment with a vegan-forward world," he says.

Suresh Shetty, Director, Cahoots, echoes the sentiment: “Millets, lentils, jackfruit, moringa, and amaranth stand out as exceptional vegan ingredients. Each region offers its own wealth from kokum and tamarind in the coastal belt to bajra and jowar in the drylands. These ingredients are deeply sustainable and reflective of India’s biodiversity."

Even in a contemporary kitchen, these humble ingredients can hold their own against global fine dining ingredients not through mimicry, but through integrity.

Modern Plates, Ancient Roots

Much of what passes for “innovative vegan cuisine" abroad already exists within Indian culinary traditions. The challenge today is not invention, it’s reinterpretation.

Gupta believes modernity and authenticity can coexist. “The goal is to elevate, not alter," he says. “We refine plating and highlight textures, but we stay true to the essence." His approach marries tradition with technique emulsifying, clarifying, or dehydrating indigenous ingredients to reveal their natural brilliance.

For Balaji, innovation is about rediscovery rather than reinvention. “Our age-old recipes already embody what the world calls ‘contemporary dining’: seasonal produce, minimal processing, and honest flavours," he notes. “By highlighting textures, using artisanal ingredients, and giving food a sense of story, even the most humble dish can feel elevated and relevant."

Shetty adds that contemporary presentation can help reconnect people to heritage. “We might elevate a millet khichdi with modern plating, or pair a South Indian stew with artisanal bread instead of rice," he says. “The idea is to retain familiarity through flavour while appealing to modern aesthetics."

Sustainability as Philosophy

If veganism is the outcome, sustainability is the method. Across India’s kitchens, both traditional and professional, chefs are increasingly aligning their menus with the cycles of the land.

“Freshness is key harvest-driven, hyperlocal sourcing ensures that nothing is wasted," says Gupta. “Root-to-stem cooking allows us to use every part of a vegetable, even the non-usable bits lend flavour to stocks and stews."

At Dolci, Balaji extends this philosophy into dessert-making. “We work closely with local producers to source fresh, seasonal ingredients, whether it’s fruits in our desserts or herbs in savoury dishes," he explains. “Cooking with what’s naturally available makes food more vibrant and sustainable."

Shetty agrees: “Our menus evolve with the harvest, winter greens, native tubers, summer fruits ensuring freshness and minimal carbon footprint. It’s how food stays relevant, exciting, and responsible."

The Future Lies in Our Past

As veganism becomes mainstream, India finds itself not playing catch-up, but setting the pace. The world’s shift toward mindful, sustainable eating only reaffirms what Indian kitchens have practiced for centuries.

Gupta’s advice to young chefs captures the essence of this philosophy: “Stay honest, be authentic, and celebrate the ingredient. Don’t try to create a ‘mock’ version of something else focus on flavour, balance, and tradition."

Balaji agrees that the future of vegan dining isn’t about novelty, but about integrity. “Diners today are looking for stories and substance, not just labels," he says. “If chefs can combine cultural authenticity with creativity, India’s vegan offerings can stand proudly on any global table."

In a world that’s rediscovering the beauty of less, less waste, less harm, less excess, India’s kitchens hold the blueprint. Not just for how to cook, but for how to live: rooted, balanced, and in harmony with what the earth gives us.

https://www.news18.com/lifestyle/health-and-fitness/how-indias-culinary-heritage-naturally-embodies-the-global-vegan-movement-9684884.html