Let's Meat the Future!

posted on: Oct 28, 2026

By: Jahnvi Chopra / Arab America Contributing Writer

Introduction

Plant-based eating is often presented as a modern trend, yet in the Arab world it is better understood as a long-standing feature of daily life. Many of the region’s most familiar dishes are built on legumes, grains, vegetables, and olive oil, and as concerns about climate, health, and ethics grow, these traditions offer a practical foundation for the future of food.

This lifestyle, in combination with the internet and social media, has culminated in numerous knowledgeable and prominent plant-based Arab food creators. Though the majority of them are not solely plant-based, but vegan, which are often conflated ideologies with vastly different outlooks (for more information, read my articles on Arab Vegans and the History of Veganism!). Having creators like this demonstrates the existing presence of plant-based living and makes recipes that align with it much more approachable. 

Enduring Staples

The Fertile Crescent, which includes parts of present-day Iraq, Syria, Lebanon, and Palestine, is widely recognized as one of the first places where agriculture developed. Wheat, barley, lentils, and chickpeas were among the crops first cultivated there, and they remain central to the regional diet.¹ Olives, dates, and figs, which grow well in the Mediterranean and desert climates of the region, further shaped a cuisine centered on plants rather than meat.

Many traditional dishes are naturally plant-based. For example, hummus combines chickpeas and tahini, while mujaddara, a dish made of lentils, rice, and caramelized onions, have together long been valued as an inexpensive and filling meal. Foul medames, made from slow-cooked fava beans, is a common breakfast in Egypt and across the Levant. Falafel is typically made from fava beans or chickpeas, and is fried or baked to have a satisfyingly crispy exterior. Salads such as tabbouleh and fattoush, as well as stuffed vegetables and baba ghanoush, are routinely served at family meals.²

These foods are not limited to any one group. Across West Asia and North Africa, periods of fasting have traditionally involved meals without meat or dairy, which has helped preserve an extensive repertoire of plant-based recipes. Meat dishes such as mansaf and grilled lamb are present at certain celebrations, but for many households they have historically been occasional rather than daily ‘foods.’³

Major Benefits of Plant-Based Eating

The Arab region faces some of the most serious water scarcity in the world, and rising temperatures are expected to place additional pressure on agriculture. Animal agriculture generally requires more land, water, and feed than the cultivation of crops for direct consumption.⁴ The Intergovernmental Panel on Climate Change (IPCC) has estimated that livestock accounts for most of 23 percent of global greenhouse gas emissions attributed to agriculture,⁵ meaning that adopting a plant-based diet is one of the most impactful actions an individual can take to decrease their carbon footprint. For countries that rely heavily on imported food, a diet centered on regionally adapted crops such as legumes and grains could reduce both environmental strain and economic vulnerability.

Diets rich in legumes, vegetables, whole grains, and olive oil, which resemble the traditional Mediterranean pattern, are associated with lower risks of heart disease and other chronic conditions. In a recent study published in Frontiers in Food Systems that measured 20 popular protein foods according to BPI (Better Protein Index), plant-based foods were rated as the top sources with regard to nutritional value, affordability, availability, and environmental impact.⁶ The findings were that plant-based foods dominated the entire upper 20% of sources, with tofu leading, and beans, chia seeds, and quinoa following. Animal-based sources lagged significantly, with every food in the lowest quintile being meat and dairy.⁷ 

Beyond health, plant-based eating addresses concerns about animal exploitation and the fact that animals are tortured and mutilated in slaughterhouses and factory farms. The conditions faced by workers in industrial meat, dairy, and egg production, yielding some of the highest rates of serious psychological disorders and suicide in the workforce.⁸ Mental health rates are among the worst for kill-floor and cutting roles.⁹ Advocates argue that these considerations, taken together, make plant-based food a practical response to several problems at once. By saying no to meat, eggs, and dairy, you say no to these awful effects.

Real People, Real Practices

Including plant-based creators emphasizes the approachability and the reality of adopting this lifestyle. These creators highlight the simple steps people can take to adopt a more conscious way of living, and break them down into easy, customizable, and affordable recipes. Incorporating a plant-based diet into one’s daily life is quickly evolving into one of the most important practices one can regularly do. Here are some of these notable creators:

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1. History ↩︎
2. MDPI ↩︎
3. Alternative Kitchen ↩︎
4. The Guardian ↩︎
5. IPCC ↩︎
6. Frontiers ↩︎
7. Frontiers ↩︎
8. Vox ↩︎
9. On Labor ↩︎