FOOD blogger Chandra Patel writes about veganism:

People ask me: “Is veganism simply a trend?”

In wondering how best to answer I think about my father for whom, as a Gujarati, veganism was a way of life. Staple foods he ate in India were homegrown vegetables and rice served with millet flour rotis. Animals were kept in order to provide (and sell) milk and the regime was generally a sparse one for the family - without even any fancy dairy products like our Wensleydale or Cheddar!

When my father came to the UK in 1960, many things related to diet had to change, as many of his staples were inaccessible. I was born in the UK and the “British” diet was ours by default until I made a decision in recent years to stop eating meat, for health reasons rather than ethical concerns as British farming welfare is so high.

There are sub-categories of veganism: ‘almost-vegans’, ‘plant-based vegans’ and sworn vegans. Vegans only eat vegetables, fruit, nuts and grains - basically a diet of only plants. With many supermarkets now having dedicated aisles to specific diets, plus millions of recipes easily accessible online, vegan food is not hard to shop for and prepare.

I’ve read conflicting advice about how being a vegan can have both positive and negative longterm health impacts. Whilst I’m not medically trained to comment, I do know that my vegan grandparents and great grandparents lived to a ripe old age without any medication.

I’m not a vegan in the true sense as I eat fish, being not ready to adopt a 100per cent plant-based lifestyle, however as Gujarati is mostly vegan, I can easily dip in and out and I find that so many days on a vegan diet, with other days getting protein from seafood, makes me feel fitter and healthier.

So, is it a trend? I don’t think so. I think it’s a widely accepted option and more so for at least the last 20 years, and it gives people both ethical and lifestyle choices. For nothing other than making sure you’re not missing out on some really tasty options, I recommend giving it a go for at least some of your meals.

I’m sharing my recipe for one pan vegan paella because it’s nutritious, hearty and simple to make. I don’t squander anything, if there are extras - left-over vegetables, sauces, a curry - I attempt to freeze them When I shop, I look at dates that have a long use-by; jars, frozen vegetables, spices, pulses and grains.

The ingredients I’ve used in this recipe are mostly frozen. Olives I generally have a jar, lemons for a cheeky gin! You can add any vegetable; frozen, fresh, or from a jar.

Ingredients (serves four): 1 tablespoon olive oil; 2 onions of choice, sliced; Half of each or whole of one, Green/red pepper, sliced; Frozen or fresh your choice of vegetables; Half a can, tinned tomatoes; 1 teaspoon tomato puree; Fresh tomatoes optional; Two slices lemon or two teaspoon lemon juice; 1 Vegetable stock cube; Black olives sliced in half fresh or jar; 4-6 cloves garlic; Sea salt to taste; Coarse black to season; 1 teaspoon chilli flakes; Paella rice; Additional spices, optional

Method:

* Pre-heat the oven 180c fan assisted, gas 6

* In an oven-proof pot, pan, or shallow casserole dish sauté one onions and peppers. Once slightly brown and softened add the chopped garlic, spices, tinned tomatoes and tomato puree.

* Stir in the rice until coated with juices of the tomatoes

* Crumble the stock cube in 750 millilitres of water, pour into the rice, mix well, add chopped olives. I’ve also added chopped spinach, sliced peppers and stem broccoli. Season with sea salt and coarse pepper.Top with remaining garlic and onion, sliced.

* Cook for around 35 minutes until the rice is cooked and onions crispy. Garnish with herbs.

Tip: Never throw away wilting vegetables; this is an ideal dish to camouflage the appearance of vegetable.