Chef Dave’s Vegan Local Recipes For Healthier Living

By Farhana Abd Kadir

SHAH ALAM, April 8 (Bernama) — The desire to savour beloved Malaysian dishes without relying on animal-based ingredients marked the beginning of vegan culinary content creator Chef Dave’s journey.

Chef Dave, whose real name is Kalidevan Murugaya, 35, said his transition to a vegan lifestyle began in 2020 after watching videos about the animal farming industry, an experience that stirred a deep sense of compassion and led him to give up meat altogether.

Yet his love for local cuisine remained undiminished. Determined not to forgo the flavours he grew up with, he began exploring plant-based alternatives that would allow him to recreate traditional favourites without compromising on taste.

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“The first thing that came to mind was my favourite food, nasi lemak. I wondered, could I make it without anchovies? How would I prepare sambal without belacan?

“I still wanted to enjoy laksa, curry noodles, mee bandung, nasi lemak and nasi kerabu, so I thought it would be better to try making them myself,” he told Bernama.

Staying true to traditional cooking techniques, Chef Dave began experimenting with ingredients such as mushrooms, young jackfruit, tofu and soy protein to replace animal-based components. His creations even include egg-free roti canai and dairy-free teh tarik.

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Noting the lack of Malaysian vegan recipes when he first adopted the lifestyle, the Taman Wahyu resident started sharing his creations on social media, initially among friends and family. particularly during the COVID-19 pandemic, when many people were spending more time at home and cooking for themselves.

His efforts soon gained traction, drawing interest from a diverse audience, including those who were initially sceptical about plant-based food.

“Most recipes shared online at the time were Western dishes like salads or Middle Eastern options such as falafel and hummus. That’s why I chose to ‘veganise’ local dishes while preserving their authentic taste, texture and cooking methods.

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“Many people tried them out of curiosity, and after tasting them, they realised the dishes were just as delicious,” he said.

According to Chef Dave, a growing number of his followers are individuals looking to reduce meat consumption, as well as those living with non-communicable diseases (NCDs) or allergies to meat and dairy products.

Among his standout recipes is mushroom rendang, which retains traditional slow-cooking techniques and the use of original spices, an evolution that reflects a broader shift in lifestyle, as more people become open to plant-based food choices, particularly for health reasons.

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Meanwhile, dietitian Mashitah Sha An Ali from Sunway Medical Centre, Bandar Sunway, said plant-based foods such as mushrooms and young jackfruit are naturally low in fat and high in fibre, making them a suitable option, especially for individuals with NCDs.

However, she cautioned that these benefits could be diminished if dishes are prepared with excessive oil, sugar or salt. She recommends healthier cooking methods such as boiling, steaming, grilling or using an air fryer, along with reducing the use of high-fat ingredients.

In the same vein, Associate Professor Dr Amutha Ramadas, a nutrition expert from Monash University Malaysia, noted that while plant-based dishes typically contain lower levels of saturated fat, their nutritional value still depends on the ingredients used and how they are prepared.

She emphasised that a vegan diet should be carefully planned to ensure sufficient protein intake from sources such as tempeh, tofu, legumes and grains, while also paying attention to essential nutrients including vitamin B12, iron, vitamin D and calcium.

— BERNAMA