Minced, spiced and wrapped on metal skewers to be served as Adana kebabs or sliced and stewed in a pot with vegetables, meat lies close to the heart of traditional Turkish cuisine. Yet a growing trend is rejecting that relationship. Veganism has entered the scene as an alternative to the animal-based food culture of Istanbul, where an increasing number of vegans and shops are greeted with curiosity, admiration and skepticism all at once.

There are tens of vegan shops in Istanbul, many of them in the bohemian Kadikoy district on the Anatolian side or the landmark Taksim area. Vegan products are also now sold in higher-end supermarkets and vegan activists answer questions in street booths. The word is out.

“There has been an incredible hype in Istanbul, especially in the past six months,” vegan dietitian Kevser Baskara told Al-Monitor, sipping her soy latte. “I believe it is due to the exposure of scientific studies showing both health-focused and environmental benefits of veganism, and perhaps the anthrax danger we recently faced,” she said, referring to the red meat crisis right before Eid al-Adha, the Feast of the Sacrifice, in late August.

“Of course, documentaries such as ‘Earthling’ and ‘What The Health’ and social media have also given a push, honestly showing the cruelty of the meat and dairy industries to the traditional consumer,” Baskara said, adding that there are vegan alternatives available for such products, including vegan doner kebab, yogurt and cheese both online and across Istanbul.