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The weekly vegan podcast that's all about great vegan food and how to have fun making it. 

If you're vegan curious and wondering how to make your diet more plant-based, we can help. And if you're a veteran vegan who knows their way around a tub of nutritional yeast flakes, we've got some pro-tips and fresh ideas for ways to play with your food. We've assembled some the greatest vegan chefs, cooks and bakers to answer all your culinary questions. From noob to nooch, the Vegan Life podcast's got your vegan cooking covered.

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Jul 22, 2021

Another week of the world tour and we are back with a delicious bang as we travel to India. We are joined by ambassadors of the Indian cuisine, Anjula Devi a food consultant for Manchester United, arguably the biggest football club in the world, Jomon Kuriakose head chef of The LaLIT London as well as appearing on Celebrity Masterchef in 2018 and Samah Dada who has a cooking show on NBC TODAY show, yes it was a glamourous panel this week, to say the least!

If you are intimidated by your spice cupboard and don’t know where start, then listen to this episode where you can gain knowledge and understand the complexity of spices. Like throwing the mustards seeds in the pan first or buying the correct type of bay leaf for your curry.

We delve into a 14 spice Garam Masala and how to cook the perfect Saag Aloo, whatever you do don’t cook it with coconut oil, Anjula Devi will tell you off! She told Jomon off, yes, seriously! First spat of the show and Jake absolutely loved it.

Jomon shared with panel his know-how on Dosas and educated them on little tips and tricks to make the perfect Dosa, such as fermenting the batter over night. We also found out that Dosas are in the top 100 things to eat before you die.

The guests touch on, parts of India that have been ‘vegan’ forever before it was trendy and before the climate crisis, portions of India were already eating plant based food for thousands of years.

And we end of beautiful words from Anjula “there are no rules when it comes to cooking and everyone does it differently. The stories of your cuisine should always be shared and at the end of the day, food will continuously bring people together”