Sasha Gill
Being plant-based doesn’t
mean you can’t eat pad Thai and ‘butter chicken’.
WRITTEN BY ELLA WALKER T
here are many reasons why you might prefer to not throw
Photo of fennel and parsnip tarka dal
yourself into a vegan lifestyle. Perhaps you can’t face a world without cheese, or know that boiled eggs and soldiers, or bacon sandwiches make you far too happy to consider giving them up. Te stumbling block might be beef burgers, or pepperoni pizza, or your nan’s roast chicken on Sundays. However, thanks to Sasha Gill - author of new cookbook Jackfruit And Blue Ginger - at least missing your favourite foods from the cuisines of China, Japan, India, Tailand, Singapore and Malaysia wouldn’t be a problem you’d need to contend with. Singapore-born Gill, 22, a medicine student at Oxford University, has made it her mission to conjure up vegan alternatives to her Asian favourites - from Japanese yaki soba and nasi lemak (a traditional Malaysian breakfast), to Tai
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massaman curry and satay chicken (inspired by the ‘satay man’ who would cycle down her street in Singapore and cook fresh satay to order, on a grill on his bike). As a teenager, Gill had played with the idea of going vegetarian, but then made the wholesale switch to veganism when she moved to start boarding school in the UK. “It was a good moment, a good opportunity,” she says of making the change, as at home she hadn’t wanted to “inconvenience my family” by demanding separate meat-free dinner options. Now, almost six years into veganism, her parents don’t mind at all - and “in fact, I do most of the cooking when I go home,” notes Gill. Tat’s not to say that facing a plant- based diet wasn’t something of an adjustment for her to begin with. Although, perhaps more extreme was going from the wildly colourful, cultural mingling and myriad
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