vegan

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We've added cilantro, edamame and shiitake mushrooms to that side of rice to turn it into a beautiful side salad. It's an easy way to load up your plate with extra colour and fresh flavour.

Hearts of palm have a naturally flaky, tender texture that reminds me of a cross between cooked baby potatoes and artichoke hearts. They work really well as a substitute for seafood. One note: They’re often packed with citric acid, which can make them extra tangy—avocado adds creaminess to balance this tartness.

Cookbook author Maunika Gowardhan shares her love of the feast-on-a-platter that is thali with vegan dishes from across India.

Carve out space in your meal plans for extra vegetarian dishes—you're going to need it.