Veganism is a trend that is here to stay. While its health and environment benefits are talked about enough, many are deterred by the perception of vegan recipes being complicated and the seeming challenges of procuring the ingredients required. But with The Indian Vegan, your approach to and understanding of veganism is all set to change. Sonal Ved has researched the length and breadth of Indian cuisine for years, only to conclude that when it comes to a vegan lifestyle, no other culinary tradition is as well-suited as the Indian one. From Ladakhi chutagi, Kerala's ulli theeyal and Manipuri kelli chana to Rajasthani moong dal khilma, Bengal's mocha'r ghonto, Garhwali kafuli and more, she presents recipes that open the doors to the diverse world of the country's regional cuisine and fit neatly into daily life.

Along with easy-to-follow instructions, detailed ingredient lists and suggestions for vegan swaps, she provides tips to ensure that every dish is not only easy to make and nutritionally balanced, but also abides by the principles of sustainability.

As you flip through the pages of this book, you will uncover an inspiring blend of traditional Indian recipes and principles of a modern plant-based lifestyle. Whether you're a seasoned cook or someone about to make the leap into veganism, The Indian Vegan is a must-have for your bookshelf.