WELCOME TO Oh My Veg,
Where culinary magic happens!
Simply put, Oh My Veg celebrates plant-forward, vegetarian food. The goal is to recognize and honor the incredible variety of available recipes using whole, healthy, and fulfilling plant-based ingredients while inspiring ourselves to eat better and live better.
Oh My Veg seeks to change the perception of vegetarian food as “boring” or “incessible” by highlighting affordable, beautiful, decadent, yet easy vegetarian recipes that appeal to everyone. Whether you’re an omnivore, flexitarian, vegan, beginner, home cook, pro chef, working on a tight budget, cooking for one or a feast for twenty — there’s endless inspiration here.
Since starting Oh My Veg in 2020, our content has been featured in Cosmopolitan India, Live Hindustan, The Indian Express, The Times of India, and Lokmat, among others.
Oh My Veg was also the winner of the Asian Plate Awards 2024, a Finalist in the Outstanding Culinary Skills category at the 2024 SHE Awards, and Shortlisted for the Pink Lady Food Stylist Awards 2024.
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About Ellanor
Hello! I’m the author, recipe tester, chef, and food photographer behind Oh My Veg. Outside of my work on this blog I work as a professional food writer for a digital media company, so my life is all about food!
My childhood had an enormous impact on my cooking journey. I was born in a small seaside town in Devon, England, and raised vegetarian from birth.
Every weekend, we would camp on wild beaches or high forgotten woodlands and cook on an open campfire. We’d scramble across the rugged stone walls and overgrown hedgerows to harvest the sweetest wild strawberries, stain our hands red from blackberry picking, and buy fruits from the local farms that left baskets on the side of the country roads.
We shared woodland clearings with wild moorland ponies, and I cooked buttered mushrooms on the tiny stove of our vintage campervan. I grew up on a council estate, but these beautiful memories of food are still reflected in my cooking today, where I have many recipes made from foraged and home-grown ingredients. Plus, the Buddhist practice of ahimsa (non-violence towards living beings) is at the root of all my recipes — which are 100% vegetarian and 100% delicious.
