Prashanth Vishwanath, country director for Veganuary, shares his 13-year vegan journey. Initially skeptical about lasting even 30 days, his commitment grew after learning about animal welfare in the meat, dairy, and poultry industries. He notes, “Their lives are worse than a quick death. They live a life full of misery and suffering, (something) there is absolutely no need for us to put them through.” He also points to the potential health benefits, stating, “I’ve rarely fallen ill” after nearly 15 years of veganism.
“Milk is magic”? A Common Hurdle
Filmmaker, podcaster, and photographer Kabeer Lal has also been vegan for 13 years. His initial challenges largely revolved around people’s perception of dairy, often referred to as “magic.” Kabeer recalls, “The hardest part was that people looked at you in a funny way, especially when they believed that milk is magic, and there was something wrong with me for not wanting to have anything to do with milk products.” While awareness has grown, he notes that “one thing that has not changed even today is the ubiquitous presence of milk solids in snacks. It’s everywhere and for no real reason that vegans can think (of).”
Prashanth echoes similar early difficulties, remembering the scarcity of plant-based alternatives: “It was difficult to find plant-based alternatives to meat, dairy and eggs in India when I started out. At the time there were hardly any (market options).” However, he enthusiastically points out the significant improvements: “It has vastly changed now, there are hundreds of options available… the alternative protein, and plant-based meat and dairy market has grown a lot.”
Navigating Social Situations
Prashanth humorously approaches social gatherings with “a lot of humour, a pinch of salt and realism.” He advises that “most of our Indian cuisine has options which are already vegan or can easily be made vegan.” He suggests simple choices like enjoying street food like golgappas or sev puri without dahi, noting that many Asian cuisines also offer naturally vegan dishes.
For Kabeer, self-sufficiency is key. He doesn’t let social events bother him, ensuring he eats beforehand and noting that close family and relatives have started accommodating his dietary preferences.
The Driving Forces Behind Veganism in India
Prashanth believes that for many Indians, veganism is primarily driven by health concerns. While ethics, sustainability, and animal welfare are also important, he observes, “Health is most important.” He notes a trend towards locally available, minimally processed alternatives like jackfruit and soy nuggets, with many people also making their own plant-based milks and curds at home.
Kabeer adds that over his 13 years as a vegan, he’s witnessed a shift in attitudes. For many, the decision is now not just about avoiding health risks associated with dairy and meat, but also about embracing “a more humane way of living life.”
Starting Simple: Making the Transition Easy
Nutritionist Dr. Nisha Mandal suggests that adopting a vegan lifestyle doesn’t require abandoning traditional Indian flavors. She emphasizes that many Indian meals are already plant-based or easily adaptable. Simple swaps, like using cold-pressed oil instead of ghee, tofu instead of paneer, and plant-based curds, can make the transition effortless. Classic dishes like dal-chawal, rajma, chole, idli-sambar, and vegetable khichdi are either naturally vegan or require minimal adjustments.
When asked what would motivate someone to make the switch, the journey of long-term vegans offers compelling insights.