Vegan & Vegetarian Kitchen
Nourish Your Body | Nourish Our Planet
Cooks from across our community, live in their own kitchens, showing you what they actually make at home.
Counting down
This session has finished. The full recording is on the same link.
Why this session exists
fruit and vegetables a day, the minimum the World Health Organization advises. Most of us are nowhere near it.
WHO Healthy Diet fact sheet, 2026Sunday broadcasts since April 2020. This kitchen has run since that August.
Healing Our Earth, sixth anniversary, April 2026of the UK ate meat-free at the end of 2025. Around 7.7 million people.
Finder and Censuswide, 2,000 UK adults, 2026of the food that reaches us is thrown away. Enough to feed 1.26 billion people.
FAO and UNEPThe six o’clock problem
Nobody stops for lack of willpower
They stop because it is six o’clock, the fridge has an aubergine and half a bag of spinach in it, and nobody ever showed them what to do next. Recipes on a page do not solve that. Watching somebody cook, in a kitchen that looks like yours, does.
Nobody changes how they eat because of a statistic. They change because somebody showed them one good meal.
Every dish is demonstrated live, with the ingredients on screen and your questions answered in the chat as you go. Come with a pan on the hob or come with a cup of tea. You do not have to be vegan or vegetarian to be welcome here, and most people watching are neither.
Nourish your body
A day’s food, as the science describes it
These are the reference intakes in the EAT-Lancet Commission’s 2025 report, in grams a day, for roughly 2,400 calories. Not a rule, and not a diet. A picture of the proportions, which is a different and more useful thing.
EAT-Lancet Commission, The Lancet 2025, Table 1. Reference intake approximately 2,400 kcal a day. Published ranges: vegetables 200 to 600g, fruits 100 to 300g, legumes 0 to 150g, milk 0 to 500g, beef, pork or lamb 0 to 30g. Whole grains are given as 20 to 50 per cent of daily energy.
Nourish our planet
What a vegan diet costs, against a high meat one
Greenhouse gases
95% interval 15.1 to 37.0%Land use
95% interval 7.1 to 44.5%Water use
95% interval 21.0 to 81.0%Scarborough, Clark, Cobiac et al., Nature Food 4, 565–574 (2023). 55,504 people. Figures are vegan diets as a percentage of high meat-eaters, defined as 100g or more of meat a day. Greenhouse gases and land use share a point estimate but not their certainty: land use ranges far wider.
On the menu
What you will come away with
Nine sessions, gathered into six things worth staying for.
Healthy dosa
Shivani Gollapalli
The dish this kitchen returns to more than any other, made lighter. Batter, fermentation, the pan, and what goes alongside it.
Eating well as the years go on
Juli Madacey
What changes after fifty, and what to put on the plate because of it. Protein, calcium, B12 and iron, from food rather than a bottle.
What a plant-based diet actually does
Sarah Mills and Sanshika Bhardwaj
The case, made plainly. What the evidence supports, what it does not, and how to move without turning your kitchen upside down.
The stories food carries
Radhika Mittal
Why we eat what we eat. Memory, migration and family carried in a recipe, and what is lost when the recipe goes.
Agnihotra, and cooking in a homa atmosphere
Ulrich Berk, Parvati Rosen Bizberg and Karina Suwindi Kadir
The fire ritual kept at sunrise and sunset, what is claimed for the air and the food prepared in it, and how a homa kitchen is run.
Ayurveda at the table, and a healing tea
VedAcharya Dhanada Kulkarni and Priscila Vazquez
Eating for the turn of the season, the six tastes and how to balance them, closing on a tea ceremony you can keep as a daily habit.
September, at its best
Blackberries, plums, sweetcorn, squash, kale, runner beans, chard and wild mushrooms. Cooking with what is in season is the cheapest and simplest thing anyone can change, and it happens to be the greenest.
Cook along with us
Shop on Saturday, cook on Sunday
Most of what gets demonstrated comes back to the same handful of things. Tick these off as you get them in and you will be able to cook alongside the broadcast rather than watch it. Nothing here is expensive and nothing is hard to find.
The running order
Six countries, one kitchen
Twelve cooks and teachers, four hours, one continuous broadcast. Come for one, stay for the lot.
Every line carries two clocks. BST first, because that is when the stream runs. The second is India, unless the presenter is somewhere else, in which case it is their own. Drop in at any point. Nothing is gated and nothing is missed if you arrive late.
Dr Amrita Sharma
Episode producer and lead anchor
Opens the session and carries the conversation across six countries
Shivani Gollapalli
Presenter
Healthy dosa
Juli Madacey
Presenter
Healthy eating as we age
Sarah Mills
Plant-based living and holistic wellbeing
Benefits of a vegan diet
Radhika Mittal
Speaker
Food narratives
Sanshika Bhardwaj
Speaker
Plant-based living for a kinder planet
Ulrich Berk
Speaker
Agnihotra
Parvati Rosen Bizberg
Presenter
Foods in a homa atmosphere
Karina “Suwindi” Kadir
Presenter
Foods in a homa atmosphere
Priscila Vazquez
Presenter
A healing tea ceremony
VedAcharya Dhanada Kulkarni
Presenter
Ayurveda dietetics
Ganga Aarti, live on the Thames
A ceremony of light
Uniting hearts, honouring nature, inspiring a kinder world
Meena Trivedy
Presenter and resident singer
Special presentation: music, compassion, a kinder planet
Set your reminder now, and it will find you on Sunday
Carried by
- Hindu Forum of Europe
- Hindu Matters in Britain
- Sanskruti
- MentalHealth_Connect
- Diwali in London
- SAHA
- Sacred Mysteries
- Gyan
Channel partners redistribute the broadcast to their own communities. And many more.
Sunday 13 September 2026 · 2:00pm to 6:00pm BST
Bring your kitchen
Free, open to anyone, and no sign-up of any kind. Bring somebody who cooks.
