Travelling around Sri Lanka is an incredible experience that for most people is defined by the food. Local cuisine is cheap, easily available and full of flavour, as with so many Asian countries, but here it is also frequently vegan. Cultural and religious affiliations with Buddhism and Hinduism mean foods are often plant-based. More than not, I had no trouble finding vegan options, even if it was not specified on the menu that the food was vegan friendly. [This post was written by our friend Anya - thanks, Anya!]
I’m sure most vegan travellers understand the sadness of not being able to try traditional, local cuisine that is not vegan friendly. I feel I am missing out of the full cultural experience when this happens. However, in Sri Lanka this was not the case at all. Many traditional foods were naturally vegan as they used coconut as a base rather than milk.
Sri Lankan curry is one of the best curries I have tasted. It's traditionally made with vegetables and is available in almost every restaurant. The curry comes with several plates: a lentil dahl with a mild, warming flavour; yellow or a nutty red rice; mallum, green vegetables fried with grated coconut and spices; vegetable curry, often made with potatoes, aubergine and jackfruit; and sambol, which is a spiced condiment made from coconut, onion, chilli and lime juice.
Another traditional food is the hopper. Hoppers are pancakes made from fermented rice flour and coconut milk. They often come in a bowl-shape and can be filled with different foods, savoury or sweet.
Sri Lankan curry is one of the best curries I have tasted. It's traditionally made with vegetables and is available in almost every restaurant. The curry comes with several plates: a lentil dahl with a mild, warming flavour; yellow or a nutty red rice; mallum, green vegetables fried with grated coconut and spices; vegetable curry, often made with potatoes, aubergine and jackfruit; and sambol, which is a spiced condiment made from coconut, onion, chilli and lime juice.
Hoppers
Another traditional food is the hopper. Hoppers are pancakes made from fermented rice flour and coconut milk. They often come in a bowl-shape and can be filled with different foods, savoury or sweet.
The hopper itself is vegan, but you often do see it on the menu with a fried egg added in. But no worries as the locals speak incredible English so it’s easy to ask for no egg!
The Sri Lankan roti is a coconut flatbread, which again is naturally vegan. These are often served warm from stalls on the street, with all manner of ingredients added on top.
Sri Lankan Roti
The Sri Lankan roti is a coconut flatbread, which again is naturally vegan. These are often served warm from stalls on the street, with all manner of ingredients added on top.
You can get dhal, just add vegetables, or top with falafel.
The surf towns in Sri Lanka are particularly vegan-friendly, used to catering to tourists from all over the world. There is an abundance of smoothie bowls, health foods and iced coffee made with coconut milk.
Vegan-Friendly Surf Towns
The surf towns in Sri Lanka are particularly vegan-friendly, used to catering to tourists from all over the world. There is an abundance of smoothie bowls, health foods and iced coffee made with coconut milk.
As with any country with tap water that is not drinkable, I am always wary of ice but in Sri Lanka the Tourist Development Authority regulated the production of ice in many establishments so it is safe to treat yourself to an iced drink to help with the heat! Although I did tend to avoid fresh salads and vegetables that might have been washed in the tap water, just to be on the safe side.
If you are considering a trip to Sri Lanka, I would highly recommend!
Final Thoughts
If you are considering a trip to Sri Lanka, I would highly recommend!
The locals are friendly and helpful. The scenery is stunning. The food is incredible!
