Holy Cow! Historically, veganism has had a bit of an image problem. For years, it’s been branded as restrictive, expensive, and frankly, a little joyless. But, times have changed – and so have the menus. From protein-packed plates to fine-dining flair, the plant-based movement has evolved far beyond side salads and soy sausages. So, in honour of World Vegan Day (November 1), let’s debunk the biggest myths once and for all. And, point you to the Hatted Sydney restaurant proving them deliciously wrong.
Myth 1: You won’t get enough protein
The old protein panic is completely outdated. The truth is, plants are packed with protein. Just not always the kind that comes wrapped in plastic from the butcher. Lentils, chickpeas, black beans, quinoa, tofu, tempeh, nuts and seeds all deliver a hearty dose of protein, along with a side of fibre, vitamins and minerals your body actually wants. And here’s the kicker – plant proteins are linked to lower cholesterol, better gut health, and reduced inflammation. So not only are you getting enough protein, you’re doing your body a solid.
Myth 2: It’s expensive
Sure, there are vegan truffle cheeses and artisanal nut butters that could set you back a small fortune, but at its core, plant-based eating is built on humble ingredients. Beans, rice, pasta, potatoes and seasonal veggies are cheap, versatile, and available at any supermarket or farmers market. The idea that vegan food is automatically fancy or pricey is a myth – you can eat well without emptying your wallet. And when you do want to splurge, it’s often on creativity, not cost – like a plate of potato gnocchi that tastes like it was sprinkled with magic instead of money.
Myth 3: It’s all salad and sacrifice
Whoever said going vegan means giving up your favourite foods clearly hasn’t met jackfruit tacos, creamy cashew cheeses, or oat-milk ice cream. Today, you can find plant-based versions of just about everything – from buttery pastries to smoky burgers. The trick isn’t deprivation, it’s substitution – swapping animal products for plant-based alternatives while keeping the indulgence. In fact, many non-vegan diners are surprised at how satisfying a fully vegan menu can be. It’s more about flavour than restriction.
Myth 4: It’s just a fad
If veganism were a fad, it would have fizzled out with froyo and kale chips. Instead, it’s only getting stronger. Research shows the number of Australians eating mostly or entirely plant-based diets has more than doubled in the past decade. Globally, plant-based product sales are forecast to hit record highs by 2030. Celebrities, athletes, and even professional chefs are embracing plant-based menus, and fine-dining restaurants are increasingly offering vegan options. This isn’t a passing trend – it’s a full-blown food revolution, backed by taste, ethics, and science. Just Google World Vegan Day and see for yourself.
Myth 5: It’s boring and bland
This one might have had some truth a decade ago. But, Australian Good Food Guide hatted The Botanica Vaucluse, is committed to the cause of showcasing just how exciting plant-based dining can be. For one weekend only, one of Sydney’s most picturesque garden restaurants is going vegan to celebrate World Vegan Day . And the results are anything but dull.
Helmed by former Quay and Bentley chefs Abby James and Thai Sams, The Botanica is serving a lush three-course vegan menu (plus canapes) for $99 per person, running from Friday, 31 October to Sunday, 2 November. Known for its entirely gluten-free menu and farm-to-table philosophy, The Botanica’s on-site gardens and local producers supply much of what ends up on the plate. This special vegan menu takes that ethos even further – showcasing produce in its purest, most flavourful form.
Start with a flurry of garden-inspired canapes, then dive into potato gnocchi with roast zucchini, fioretti and dukkah, a dish that balances creaminess, crunch and warmth in every mouthful. The broccolini with mojo verde and smoked almond is vibrant, fresh, and smoky in the best possible way, proving green vegetables don’t need to be boring. Finish with Koshihikari rice pudding with coconut, kaffir lime and pandan. It’s the kind of dessert that makes you question why you ever thought vegan sweets were second-rate.
Abby, who trained at Quay and Jonah’s, brings her Chinese, Japanese and Native Malaysian heritage to the table, blending bold, intricate flavours with delicate, refined technique. Thai, formerly of Bentley, draws inspiration from his rural NSW upbringing, where simplicity, respect for produce, and zero-waste cooking shaped his culinary philosophy. Together, they combine 28 years of fine-dining experience to create a menu that elevates vegetables to star status.
“Seasonality and produce have always guided The Botanica,” says Abby. “For World Vegan Day, we wanted to create something that celebrates the same creativity and flavour. Just through a different lens.” And it shows. Every dish is a reminder that vegan food can be indulgent, exciting, and memorable, even in a fine-dining context.
So, if you’ve been clinging to old cliches about vegan food being boring, tasteless, or just for the health-conscious, it’s time to pull up a chair and see for yourself. At The Botanica, even the most devoted meat-eaters might find themselves asking for seconds.
Because when plants look, smell and taste this good … who needs the myths?