Why I like vegan food
Before you step into the article with any preconceptions:
No, I am not a blue-haired climate activist who throws paint on paintings;
No, I am not an overenthusiastic animal lover who shares gory animal farm videos to prove my point;
No, I don’t just eat beige tofu and beans every day.
But I get why you raised your forks like pitchforks. The preconceptions stem from a very passionate corner of society with strong views on the food we have at our tables. And I get it, because I am just as passionate about it. We deploy culinary diplomacy when we welcome new leaders, share nibbles as we discuss our lives, and treat dinner as family time with loved ones. The stomach is near our hearts in more ways than one.
I am no exception. In truth, I am a meat-eater who still loves animals, a wool-wearer who is still planet-conscious, and a general cook with questionable preparation skills. If I had to put a label on it, I am a flexitarian – which basically means I eat anything anyway. (Which also makes the label useless, let’s be honest).
But the point I want to make is that, yes, you can have vegan food and still have a fulfilling culinary repertoire. I am not saying it’s better than meat equivalents, or it should replace traditional farming, or that we should police how people should eat. I’m just saying that vegan food is good.
“Don’t be ridiculous,” one or two people say. “Vegan food is not as good as meat.” And yes, they are partially right. The only meat substitute that tastes the same is chicken – and I strongly suspect it’s because everything tastes of chicken. Gastrogineering entrepreneurs have made good strides with fish, beef and bacon, but none can match the oily or fatty heights of a prime steak. But other than that, you can have a delicious Mapo Tofu dish that will nourish the heart and core with spicy goodness. You just need to step away from your boundaries a little. I would also keep an eye on meat substitutes; it’s far faster to innovate in a lab than to wait for a crossbred cow to grow up.
Vegan food is naturally healthy too – if you avoid its vices. Junkfood veganism can be as unhealthy as a 3am McDonalds cheeseburger, and some oat milks pack in a little too much sugar. But the same goes for an overly meat-based diet; it’s always been a question of how you prepare a meal. You can make a stir fry with natural ingredients and still come away happy.
Would I go fully vegan? I don’t think so. Food is a cornerstone of so many parts of the world, and I would hate to close myself to a vital part of any culture. It’s like having a salt shaker without a pepper one by its side. I will never deny myself okonomiyaki in Japan, souvlaki in Greece, or my grandmother’s cooking in Italy.
But I encourage people to try it out. Try out the vegan sausage rolls in Greggs, or the vegan croissants in France (without starting another riot). Try out the vegan cheese that beat out dairy in an international competition. Try out oat milk in your next coffee. If you have done your research, try out a vegan-only place in London someday; Mali Vegan Thai is a great place in Earl’s Court, for example. And if you are feeling brave, try out something from my favorite cookbook, Vegan Chinese Food. You won’t like every dish, but you will remember the taste for a long time.
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Tangents is where I defend what I like and hate, pushing myself creatively by focusing on what really lights me up. Some topics are expected, while others are… less expected. Each edition comes out once per week, and is also shared in my Immersive Wire newsletter.
