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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
21/11/2025
Veganism is making its fanbase throughout the world, with strict rules that do not allow even honey or ghee, which are considered to be good for health, especially in Ayurveda. Ayurveda, on the other hand, has always been about balance rather than restrictions. This article looks at how Ayurveda has always focused on maintaining the needs of the body rather than following the rules, and how it might actually be helpful for the body. Read this article to know what veganism can learn from Ayurveda’s flexibility. Dive deeper to know more.
Ayurveda is India’s 5000-year-old way of life that does not have strict borders between what is allowed and what is forbidden. Rather, it focuses on having a balance and focuses on what the body needs. Ayurveda also classifies food by guna (qualities) and dosha (body types). Whether you eat plant-based or not, the focus remains on having harmony between your body, food, and environment.
In contrast, modern veganism began as an ethical stance against animal cruelty and environmental harm, which makes it admirable but sometimes rigid. The Ayurvedic principle of sattva (purity and clarity) aligns beautifully with vegan ideals, as both promote compassion, lightness, and a connection with nature. But Ayurveda also recognises that one size does not fit all. For some, a little ghee in winter or milk in moderation might balance their doshas better than not having it at all. While veganism’s main focus is to have food that avoids animal cruelty, Ayurveda focuses on what the body needs. Read this article to know more about the differences and how one can learn from the other.
Ayurveda teaches you how the same food can be medicine or poison, depending on the individual and the properties of his or her body. A banana might be nourishing for one person, but it might not be suitable for another. Veganism, on the other hand, does not have this personalisation and has a ‘one blanket system for all’ philosophy. The global vegan movement sometimes assumes uniformity that everyone thrives on the same foods, no matter their geography, genetics, or climate. Ayurveda, on the other hand, challenges that. In a tropical country like India, coconut and rice are balancing. But for someone living in the Himalayas, warm lentil soups and clarified butter might be more grounding. A truly mindful veganism could integrate these Ayurvedic insights to create flexible, seasonal vegan diets that respect local realities.
In Ayurveda, food is not just fuel; it is information. Every meal is a message to the body, which influences mood, immunity, and longevity. A rigid vegan approach may overlook this by focusing on what is excluded rather than what is needed. Ayurveda’s approach is far more intuitive. It encourages you to eat when hungry, rest when tired, and adjust meals to how you feel. It does not condemn or glorify anything but simply guides. For instance, if you feel sluggish after a heavy vegan curry, Ayurveda would advise lighter meals with warming spices like ginger or cumin. The goal is not to follow a rulebook but to cultivate awareness about foods and how they suit your body and adapt to it.
Indian households have practised vegan-ish traditions for centuries, often without the label. For example, lentils, vegetables, coconut milk, and millets form the backbone of many regional cuisines. Dishes like Kerala stew, rajma-chawal, poha, and vegetable khichdi are naturally plant-based, affordable, and nutritionally balanced. Where Ayurveda differs is in how it personalises these meals. A fiery chutney might suit a kapha body but imbalance a pitta one. Likewise, raw salads may not suit everyone. Ayurveda prefers lightly cooked vegetables that are easier to digest.
The Ayurvedic diet changes with the seasons; it is lighter in summer, grounding in winter, and detoxifying during monsoons. This flexibility prevents over-reliance on imported superfoods and reduces environmental impact. If modern veganism adopted this local, seasonal mindset, it could become even more eco-conscious. Imagine swapping imported almond milk for locally sourced coconut milk, or choosing lentil-based protein over processed soy. Ayurveda’s local-first, balance-always principle naturally supports sustainability, not just for the planet, but for your gut too.
By incorporating a few things from Ayurveda, veganism can be more flexible. For example, by having a personalised vegan plan based on body type and season. By giving priority to local and seasonal produce over trending global foods. By eating mindfully, as per the requirements of your body than keeping a calorie count. Modern veganism can have a holistic approach which includes mental, physical and ecological well-being, rather than having strict rules that focus only on certain aspects of the ecosystem.
Veganism and Ayurveda may have started centuries apart, but their paths align when viewed through the lens of balance. Ayurveda teaches us that flexibility is not weakness but wisdom. A compassionate diet should nourish rather than restrict and evolve rather than just dictate. Veganism can be a great way of living, rather than just being a diet, if it embraces Ayurveda’s adaptable mindset that listens to the body.
