Ditch the Fake Meat? Why Traditional Indian Veg Cuisine Has Health Edge Over Processed Plant Alternatives
In a recent podcast, U.S. political figure JD Vance and wellness enthusiast Joe Rogan critiqued processed plant-based “meats” while praising the richness of traditional Indian vegetarian dishes.
Vance, with personal experience through his wife’s cooking, recommended flavorful dishes like paneer, chickpeas, and rice over what Rogan dubbed “highly processed garbage.” This critique raises a bigger question: are processed plant-based meats really the healthier choice?
Rogan’s concerns hit on a critical point: while these “meats” might seem plant-based and therefore healthy, they undergo intense processing.
This often strips natural nutrients and infuses additives, preservatives, and artificial colors. Although high in protein, they typically lack fiber and carry additional sodium and hidden sugars—making them less wholesome than many realize.
And for those looking to reduce animal product intake, these substitutes may not offer the clean, nutrient-rich boost they expect.
By contrast, Indian vegetarian cuisine focuses on fresh, unprocessed ingredients. A typical meal includes vibrant vegetables, nutrient-dense lentils, probiotic-rich curd (or raita), whole-grain bread, and rice.
This combination naturally supplies a wide range of vitamins (A, C, K), minerals (iron, calcium), antioxidants, and fiber. Lentils, for instance, deliver heart-healthy folate, iron, and B vitamins—all while supporting overall wellness and combating chronic diseases.
Beyond basic nutrition, Indian cooking traditions bring spices like turmeric, cumin, and coriander, which follow Ayurvedic principles.
These spices, rich in antioxidants and immune-boosting properties, are believed to protect against various ailments, offering benefits processed alternatives just can’t match. The addition of probiotics from curd-based dishes further aids digestion reduces bloating, and boosts gut health.
In essence, when compared side by side, an Indian vegetarian meal, made from scratch with minimal processing, seems to outshine the convenience of fake meats.
As Vance and Rogan argue, perhaps it’s time to rethink what’s truly healthy and reconnect with simple, whole foods rather than highly processed imitations.
Interested in how unprocessed ingredients stack up against plant-based meats? Check out our homepage for articles on natural, nutrient-rich diets.
