Uganda Vegan Society Inspires Chefs with Plant-Based Culinary Workshop
Frank Semata 
Over the weekend, the Uganda Vegan Society orchestrated a dynamic training session for chefs eager to delve into the realm of vegan-based dishes.
Held at Ark Organics in Kololo, the workshop showcased a vibrant array of plant-based creations, including Vegan Tofu Meatless Balls, Jackfruit Burgers, and Mushroom Shawarma.
Clareh Twesigye, the programs lead at the Uganda Vegan Society, emphasized the significance of veganism as both a lifestyle choice and dietary preference.
"Veganism entails abstaining from the consumption of animal products such as meat, dairy, eggs, and honey, as well as avoiding items derived from animals like leather, wool, and silk. Individuals embrace veganism for a multitude of reasons, ranging from ethical considerations to environmental concerns and health benefits." Clareh noted.
She highlighted the significance of training chefs noting that restaurants will be able to offer diverse menus for their customers.
"With the escalating demand for vegan meals, it is imperative for chefs to adapt and cater to this burgeoning market. Equipping chefs with the skills to craft delectable vegan dishes ensures restaurants can offer a diverse menu that caters to all dietary preferences."
She also highlighted the need for sustainability noting that, "Embracing vegan cooking, restaurants contribute to a more eco-friendly food system and diminish their environmental footprint."
Chef Emmanuel Wambi, vegan chef at Revive by Ark Organics, attested to the increasing popularity of vegan-based meals among Ugandans, citing the myriad health benefits associated with plant-based eating.
Kizito Brian, one of the trainees expressed admiration for the simplicity and versatility of vegan meals, pledging to integrate veganism into his lifestyle.
