How does Carolyn Scott's vegan approach transform traditional Latin American recipes?

Hi, I’m Carolyn Scott-Hamilton from The Healthy Voyager. Latin food is in my DNA, so my approach is about honoring tradition while making everything fully plant-based and often gluten free.

I keep the core flavors and techniques—spices, sofritos, chiles, citrus, slow simmering—and swap animal products for smart vegan alternatives:

• Meat in empanadas, arepas, and tacos becomes lentils, jackfruit, mushrooms, or seasoned plant-based meats
• Dairy in flan, tres leches, and quesos becomes cashew creams, coconut milk, and non-dairy milks
• Broths and sauces are rebuilt with rich vegetable stocks, roasted veggies, and aromatics

The result is food that tastes like abuela’s kitchen but aligns with a kinder, healthier, more sustainable lifestyle—so you still “disfrutar el sabor,” just without the animal products.

Is there a specific Latin American dish you’d love to see veganized?