Growing up in India, a country where dairy is not just food but a tradition deeply woven into culture, the idea of giving up milk, ghee, and paneer seemed almost impossible. Every meal in my childhood had some form of dairy—whether it was the glass of warm milk my mother insisted on every morning, the generous dollops of ghee on roti, or the irresistible sweetness of rasgullas and kheer. Dairy was considered sacred, a gift from the holy cow, and refusing it was almost unheard of. [This post is written by our friend Aman from FitEalthy.com - thanks, Aman!]
A Journey to Veganism: A Path of Compassion, Health, and Tradition
Yet, here I am today—vegan, healthier, more conscious, and deeply aligned with my values. My journey to veganism wasn’t easy, but it was one of the most rewarding decisions of my life.
The Challenges of Letting Go of Dairy
When I first learned about the realities of the dairy industry, I was shocked. The cows I had grown up seeing worshipped and treated as mothers were being exploited, their calves taken away, and their lives reduced to mere production cycles. This knowledge weighed heavily on me, but it wasn’t enough to push me into change immediately.
The hardest part was unlearning what I had believed my whole life. “How will you get strong bones without milk?” “What will you eat instead of ghee?” “Where will you get protein?”—these were common concerns voiced by family and friends. But I was determined to find answers.
I spent months researching, experimenting with plant-based alternatives, and proving to myself and others that a vegan diet wasn’t just possible—it was sustainable, nutritious, and delicious. I learned that calcium comes from leafy greens, sesame seeds, and fortified plant-based milks. Protein? Lentils, chickpeas, tofu, and nuts had me covered. And as for ghee? Cold-pressed coconut oil and homemade cashew butter worked wonders.
The hardest part was unlearning what I had believed my whole life. “How will you get strong bones without milk?” “What will you eat instead of ghee?” “Where will you get protein?”—these were common concerns voiced by family and friends. But I was determined to find answers.
I spent months researching, experimenting with plant-based alternatives, and proving to myself and others that a vegan diet wasn’t just possible—it was sustainable, nutritious, and delicious. I learned that calcium comes from leafy greens, sesame seeds, and fortified plant-based milks. Protein? Lentils, chickpeas, tofu, and nuts had me covered. And as for ghee? Cold-pressed coconut oil and homemade cashew butter worked wonders.
What Inspired Me?
Three things fuelled my journey: ethics, health, and a deep respect for nature.
- Ethics: As a Sikh, compassion and non-violence (Ahimsa) resonate deeply with me. I couldn’t reconcile my values with the suffering of animals in the dairy and meat industries.
- Health: I had always been into fitness, and once I transitioned to a plant-based diet, I noticed improvements—better digestion, more energy, and faster recovery after workouts.
- Environment: India, like the rest of the world, is facing climate challenges. The dairy and meat industries contribute significantly to greenhouse gas emissions, and reducing my carbon footprint became another strong motivation.
My Favourite Vegan Recipes
One of the biggest revelations on this journey was how rich and flavourful plant-based food can be. Here are a few of my go-to vegan recipes:
1. Vegan Dal Tadka
- 1 cup yellow lentils (toor dal or moong dal)
- 2 cups water
- 1 tomato, chopped
- 1 onion, chopped
- 1 tsp turmeric
- 1 tsp cumin seeds
- 2 cloves garlic, minced
- 1 tsp garam masala
- 1 tbsp oil (or vegan butter)
- Salt to taste
Cook lentils with turmeric and water. In a separate pan, heat oil, add cumin seeds, garlic, onion, and tomato. Sauté and mix into cooked dal. Finish with garam masala. Serve hot with rice.
2. Vegan Paneer (Tofu) Butter Masala
- 1 block of firm tofu, cubed
- 2 tomatoes, blended
- 1 onion, chopped
- 1 tsp cumin
- 1 tsp garam masala
- 1 tbsp cashew paste (for creaminess)
- 1 tbsp coconut oil
- Salt to taste
Sauté onions, add tomato puree, spices, and cashew paste. Simmer until thick, then add tofu cubes. Serve with roti or rice.
3. Coconut & Jaggery Kheer
- 1 cup coconut milk
- ½ cup rice
- ¼ cup jaggery
- 1 tsp cardamom
- Nuts & raisins for garnish
Cook rice in coconut milk, add jaggery and cardamom. Simmer until creamy. Garnish with nuts and serve warm.
Final Thoughts
Becoming vegan wasn’t just about changing my diet—it was about aligning my lifestyle with my values. Yes, there were challenges, but the rewards were far greater. I’ve discovered new flavours, connected with like-minded people, and most importantly, I feel at peace knowing my choices are contributing to a kinder world.
If you’re considering a plant-based lifestyle, my advice is simple: take it one step at a time, educate yourself, and enjoy the journey. The world of vegan food is vast, delicious, and deeply satisfying—both for the soul and the body!
