Meatless Monday Sri Lanka

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Meatless Monday Sri Lanka

Supporting sustainable, climate-friendly & humane lifestyles

Meatless Monday is spearheaded in Sri Lanka by the SLYCAN TRUST which primarily focuses on Climate change initiatives among many other areas of interest. SLYCAN believes Sri Lankans can make a choice to go meatless every Monday to improve their health and the health of the Country and planet.

14/04/2026

Avurudu is all about tradition, family, and sweet treats.
But did you know many of our favourite Avurudu sweets are naturally plant based? 🌱

Kokis, konda kavum, mung kevum, aasmi, undu walalu… made with rice flour, coconut milk, kithul treacle, and other locally sourced ingredients that have always been part of our food culture. 🌾🥥

Sometimes eating more plant based doesn’t mean changing what we love. It just means noticing what has always been there.

This Avurudu, enjoy the familiar flavours of home. Naturally plant based. Naturally Sri Lankan.

team wishes everyone a happy Sinhala and Tamil New Year!

15/02/2026

A Friday evening filled with good food, good conversation, and plenty of plant-based inspiration.
‘A Plant-Based Plate’, hosted by and in collaboration with , brought together food entrepreneurs, hospitality professionals, and food enthusiasts at on 13 February.

The live demonstration focused on practical, everyday cooking using entirely locally sourced plant-based ingredients. Several of the featured ingredients are highlighted in our Compendium of Plant-Based Protein Sources in Sri Lanka, bringing research directly into the kitchen.

There was tasting, thoughtful discussion, and shared learning around how locally rooted ingredients can shape more sustainable and climate-friendly food systems.

Thank you to everyone who joined us!

09/02/2026

Curious about cooking with plant-based ingredients that are practical, nourishing, and locally sourced? Join us for a live cooking demonstration with , where plant-based food meets everyday cooking 🌱

Hosted by and , this session draws inspiration from Sri Lanka’s Compendium of Plant-Based Protein Sources, compiled by Trust, bringing research on protein-rich local crops into the kitchen.
The evening will conclude with a shared plant-based meal and good conversation.

📍 In person, Colombo (location will be shared upon successful registration)

🗓️ 13 February 2026
⏰ 5.30 pm onwards
⚠️ Limited seats | First come, first served

🔗 Register via the link in bio to join

06/02/2026

Curious about cooking with plant-based ingredients that are practical, nourishing, and locally sourced? Join us for a live cooking demonstration with , where plant-based food meets everyday cooking 🌱

Hosted by and , this session draws inspiration from Sri Lanka’s Compendium of Plant-Based Protein Sources, compiled by , bringing research on protein-rich local crops into the kitchen.
The evening will conclude with a shared plant-based meal and good conversation.

📍 In person, Colombo (location will be shared upon successful registration)
🗓️ 13 February 2026
⏰ 5.30 pm onwards
⚠️ Limited seats | First come, first served

🔗 Register via the link in bio to join

03/02/2026

With the hotter months setting in, staying cool becomes part of everyday life along Sri Lanka’s southern coast. One of the simplest ways to do so is with kirala juice, a traditional local drink made from mangrove apples and commonly sold at small roadside stalls in coastal towns. Long enjoyed as a seasonal refreshment, it forms part of the food culture of Sri Lanka’s coastal communities.

We stopped at a kirala juice hut in Hiriketiya while exploring plant-based offerings during our Culinary Heritage and Tours. Fresh, lightly tangy, and served without fuss, it is a drink people turn to in the heat, valued for its cooling and hydrating qualities and its long association with digestive benefits.

It was a short break that reflected how plant-based local delicacies remain closely tied to everyday life along the southern coast.

🌱 Plant-Based Gastronomy: Culinary Heritage and Tours is an initiative by Meatless Monday Sri Lanka and SLYCAN Trust, showcasing plant-based gastronomy and the innovation shaping sustainable, climate-friendly food across the island.

SLYCANTrust EthicalX

06/01/2026

Tucked between traditional paddy fields and quiet village paths, Jetwing Kaduruketha moves to the rhythm of the land. 🌾

Mornings begin in the fields, vegetables are freshly picked from the garden, and rice is harvested from the resort’s own heirloom paddy fields. 🌱

During our Plant-Based Gastronomy tour, the Meatless Monday Sri Lanka team witnessed traditional rice and curry prepared the way it always has been. Slow, seasoned, and rooted in care. 🍚🥬

Cooked by village women from the surrounding community, with the support of the Jetwing Kaduruketha Executive Chef, each dish carried generations of knowledge and a deep connection to the land.

This experience was part of Plant-Based Gastronomy: Culinary Heritage and Tours, an initiative by Meatless Monday Sri Lanka and SLYCAN Trust, celebrating plant-based food, agro-based living, and sustainable tourism in Sri Lanka. 🌍✨

25/12/2025

🎄🌱✨ Merry Christmas and a Happy New Year from 💚

Wishing you a joyful festive season 🎉 and a healthy, plant-powered year ahead 🌿🥗

23/12/2025

Bring smoky street-side flavours to your plate with this Charred Corn delight 🌽

Fresh corn, roasted over a wood fire until tender and lightly blistered, delivers that unmistakable smoky sweetness we all love.

✨ Simple, rustic, and packed with bold flavour.
🥄 Best enjoyed:
Hot off the fire | As a snack | With a squeeze of citrus and a little heat
📜 For the zesty dressing:
Finely chopped onion • Kochchi chilli • Lime or naarang juice • A pinch of salt
Mix everything together until you get a bright, punchy dressing that cuts through the sweetness of the corn and lifts every bite.

🔥 Cook’s note:
Roasting over a wood fire makes all the difference. The light charring adds depth, while the chilli-citrus mix brings balance, heat, and freshness in one go.

20/12/2025

Plant based food set the tone for the evening and it did not disappoint 🌱

At our Plant based Gastronomy: Culinary Heritage and Tourism in Sri Lanka reception, held in celebration of World Vegan Day at , we went all in on a fully plant based menu and honestly, it was a crowd favourite.

From kos kottu and mock duck in coconut shell to tofu with tomato gravy, mushroom black curry with coconut ravioli, and manioc coconut pittu, every dish sparked conversations and second helpings. Desserts did not last long either, with caramelised coconut pancakes, mini kiriya, and semolina pudding getting plenty of love.

We also set up small placards for each dish, sharing a bit about their nutritional value, because good food is even better when you know what is going into it.

Plant based food, when done with care, speaks for itself 💚

11/12/2025

Soft, fragrant, and full of soul, Udu Roti is one of those timeless Sri Lankan favourites that brings comfort the moment it touches the pan. Made from a simple blend of rice flour and undu flour, enriched with coconut water and milk, it carries a gentle flavour that feels both familiar and nourishing. 🌾✨

✨ Why we love it:
Udu Roti has a warm, slightly tangy note from the natural fermentation, giving each bite a soft, pillowy texture with a hint of earthiness from the undu. It is wholesome, filling, and perfect for any time of day.

📝 What goes in:
• Rice flour
• Undu flour
• Fresh coconut water
• Thin coconut milk
• Fenugreek powder
• A pinch of salt
• Coconut oil
Plus a fragrant temper of garlic, onion, mustard seeds, and curry leaves.

🔥 How it comes together:
The flours are gently mixed with coconut water and milk until a thick, smooth batter forms. A touch of fenugreek helps it ferment overnight, creating that beautiful airy texture.

Just before cooking, a golden temper of garlic, onion, mustard, and curry leaves is folded through the batter, adding depth and aroma.
Ladled onto a warm iron pan, the batter cooks into soft, lightly browned rotis with crisp edges and a tender centre.

A true Sri Lankan classic, made with simple ingredients, patient hands, and the unmistakable comfort of home. 🌿✨

21/11/2025

Meatless Monday Sri Lanka at Anuga 2025!
The world’s largest food industry exhibition brought together 8,000+ exhibitors and 145,000+ visitors, and plant-based innovation was front and center at every turn!
From creative new flavours to climate-friendly food solutions, the trade show focused on how global trends are shifting decisively towards healthier, more sustainable choices. It was inspiring to see entrepreneurs from across the world daring to do things differently; in a sustainable and humane manner. is excited to bring these insights back to support Sri Lanka’s growing plant-based entrepreneurial community!
Photos: MMSL & Anuga Official

18/11/2025

Warm, earthy and wonderfully simple– Kurakkan Pittu is one of those dishes that feels like home from the very first bite. Made with finger millet and fresh coconut, it is a naturally plant-based staple that brings together nourishment and tradition in the most comforting way. 🌱✨

✨ Why we love it:
It is filling, wholesome, and carries that subtle sweetness from kurakkan that pairs beautifully with almost anything.
🍽️ Best enjoyed with:
A ladle of kiri hodi 🥥
A spoon of fiery lunumiris 🌶️
Or your favourite veggie curry 🍛
📝 What goes in:
Finger millet flour • Fresh coconut • Warm water • A pinch of salt

🔥 How it comes together:
The flour and coconut are mixed by hand, moistened just enough to form soft grains, then gently steamed until each layer turns fluffy and aromatic.
A truly Sri Lankan plant-powered classic– humble, hearty and full of character.

Address

96, Kirula Road
Colombo
00500

Telephone

+94117446238

Website

https://meatlessmondaysrilanka.com/

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