Our May climate hero | Good Food

‘Going plant-based changed my life’

Shakira is a radiotherapy student at London South Bank University. She turned vegan aged 14 and loves getting creative in the kitchen adapting her family recipes.

When I switched to a plant-based diet, veganism wasn’t as popular as it is now. It was a struggle to find foods and it made me more adventurous – I ate things I wouldn’t have before. It also got me into being a creative cook. I’m of Pakistani and Jamaican heritage, two cultures that traditionally eat a lot of meat. However, you can tweak any Pakistani curry to make it vegan-friendly. Even with Caribbean dishes there’s a lot where you can omit the meat – for example an oxtail stew made with kidney and cannellini beans. When I cook a big batch of plant-based curry, my family will give it a go. I made Christmas dinner with two versions of mash (one with almond milk, one with cow’s milk) and vegan trimmings, using maple syrup instead of honey to glaze the carrots. I’m Muslim, and at Ramadan it can be difficult going to community iftars where the only thing you can eat is rice and samosas. It’s exciting to think about how I get some protein and enough nutrients in the iftar meals I make myself. When I was 16, I became a lifeguard at Sparkhill Pool in Birmingham. It’s very community-focused with a diverse group of lifeguards and instructors. It’s a really good job to have when you’re young – it teaches you teamwork. There is a bit of a connection with a plant-based diet – I did lifeguarding because it was healthy, and veganism is good for me, too. My original motivation was animal welfare, but now I’m vegan for all-round health, and there’s also the climate angle (studies have shown plant-based diets have less environmental impact than meat and dairy). There are lots of different reasons for becoming vegan; if someone just wants to do it, that’s valid as well.