Why I’m grateful for ‘peasant’ food

By Alice Shopland, founder of Angel Food

Veganism might seem like a modern trend, but its roots are deeply embedded in the food traditions of cultures around the world. Long before plant-based eating became associated with health-conscious urbanites or environmental activism, the everyday meals of peasants in many societies were primarily plant-based, out of both necessity and practicality. 

For much of human history, meat was a luxury. It was reserved for special occasions, celebrations, or those wealthy enough to afford it regularly. For most people—farmers, labourers, and others living off the land—daily meals consisted of grains, legumes, vegetables, and whatever fruits were in season. These foods formed the backbone of traditional diets in Europe, Asia, Africa, and the Americas. 

Timeless Traditions from Around the World

Take Italy, for example. Dishes like minestrone soup, a hearty vegetable-based stew, or polenta, made from cornmeal, were staples for rural communities. These meals were filling, nutritious, and made from ingredients that were cheap and readily available. Similarly, in India, dal (lentil stew) served with rice or roti has been a cornerstone of everyday meals for centuries. It’s affordable, nourishing, and completely plant-based—a testament to the efficiency of legumes as a source of protein. 

African cuisines also highlight the importance of plant-based eating in peasant traditions. Across the continent, dishes like injera with lentils in Ethiopia or cassava-based meals in West Africa were staples. These foods were designed to be filling and to make the most of locally grown ingredients. 

Even when animal products were used, they were often sparingly. A small amount of meat might be added to a dish for flavour rather than being the central focus. This frugality was both an economic and environmental necessity, long before these concepts became buzzwords. 

Lessons for the Present

Today’s surge in veganism often emphasises innovation and novelty, with plant-based burgers and cheeses grabbing headlines. But it’s worth recognising that the foundation of vegan eating—simple, wholesome, plant-based meals—is anything but new. It’s a continuation of culinary traditions that have sustained people for generations. 

There’s also a profound wisdom in these older ways of eating. Peasant diets were inherently sustainable, relying on seasonal and locally grown foods. They minimised waste and made creative use of every ingredient. In many ways, they offer lessons for how we might approach food in the face of today’s environmental challenges. 

Honouring the Past, Building the Future

Acknowledging this history is important. It reminds us that plant-based eating isn’t an elitist or exclusive movement—it’s a return to how most people have eaten for most of human history. By embracing these traditions, we’re not only honouring the past but also building a more sustainable and compassionate future. 

Veganism isn’t new—it’s deeply rooted in the ways humans have eaten for centuries. The simplicity and resourcefulness of peasant food hold a timeless appeal, proving that good food doesn’t have to come at a cost to animals or the planet.