Vegan food eaters may often be at the receiving end of meat lovers and other communities for many different reasons due to their food choices. However, one can’t deny their existence because awareness around vegan lifestyles has grown by leaps and bounds over the years. It has even prompted restaurants and bars to consider adopting vegan menus or dishes that can be tweaked to suit the needs of a vegan. But can classic Indian dishes and others known to be favourites of vegetarians or meat lovers be given a twist? Indian chefs certainly think so.

Every year, World Vegan Day is observed on November 1 after it was first instituted by Louise Wallis in England almost 30 years ago in 1994, according to vegan-day.org. At the time, the vegan animal rights activist, who was the president of the Vegan Society, was looking to celebrate the 50th anniversary of the society and to raise awareness about the lifestyle, which had found its way into the dictionary, the website further says. The influence of this decision has been seen around the globe over the decades and has certainly reached India in time to convince more people to not only adopt the lifestyle but also help cater to those following it in an attempt to be inclusive of every palate.

Keeping this in mind, mid-day.com asked Indian chefs to make variations of classic dishes that were not only Indian but also a part of world cuisine that are vegan and can be enjoyed in different ways. They not only share a recipe for vegan saag but also for a delicious burrito bowl but also vegan pad Thai and even steak to make it like you have never before.

Vegan Breakfast Burrito Bowl
Chef Amit Sharma at Poetry by Love and Cheesecake in Bandra says you can even make a vegan version of a burrito bowl that they serve at the restaurant. He explains, "The Vegan Breakfast Burrito Bowl is a fantastic way to start the day. It’s hearty, colourful, and really packs a punch with the roasted sweet potatoes and tofu scramble. What I love most about this dish is how satisfying it feels while being completely plant-based. The black beans and quinoa add a nice bit of protein, and the avocado salsa gives it that fresh, zesty touch. The tahini dressing brings it all together with a smoky, tangy flavour that makes each bite feel indulgent. It’s a great way to enjoy a wholesome, filling breakfast on a busy day."