Chef Johnny Brannigan

Chef Johnny Brannigan

Chef Johnny Brannigan is an international Ayurvedic vegetarian and vegan chef with a deep knowledge base in Vedic wisdom and holistic medicine, and a lifelong love of food and cooking.

Trained in Ayurveda and as a teacher of meditation by the Maharishi in Switzerland and Thailand, he has cooked and taught in over 33 countries, writing new recipes along the way.

He co-founded The Organic Snack Company in 1998 in the U.K. and then travelled to the United States, where he cooked at The Raj, the top Ayurvedic spa in the country, and wrote The Global Vegetarian, his first cookbook.  

He’s also the chef/co-author of the seven-award-winning cookbook, Eat Taste Heal, and he’s writing his third book of healing recipes, Vegetable Soup for the Spirit. You can learn more about Chef Johnny at www.vedicchef.com.

Articles by Chef Johnny Brannigan

Not only are these three Spanish tapa recipes delicious; they represent sweet, sour, and salty, which are three of the six Ayurveda tastes. Serve these at your next gathering for finger foods that balance and delight.Read More
Thanksgiving dinner can be stacked with challenges for vegans and vegetarians. Turkey is obviously off the menu, and many side dishes include animal- or dairy-based ingredients. Stick to your diet while still enjoying Thanksgiving fare with this menu—which brings a vegan or vegetarian twist to traditional Thanksgiving side dishes ”… and introduces an innovative main dish.Read More
Enjoy these fresh tasting, subtle yet satisfying soups and salads that help balance and cleanse your system. They're ideal for a late summer evening. Carrot Juice and Coconut Milk Soup With Cardamom and Fresh Mint Pitta, Vata With accents of cardamom and mint, this soup is refreshing. The potassium...Read More
Whether you're cooking for a special friend, entertaining family, or treating that special someone to a romantic meal, these dishes are guaranteed to make an impression.Read More
Get your fill of nutritious, delicious comfort food that's both vegan and gluten-free with these three recipes. Pittas will jump for the parsnip and leek patties, while the Cornish pasties will benefit all three doshas.Read More
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