Fighting for animal liberation and an end to speciesism
So MUCH of what happens as 'multicultural' or 'ethnic' cuisine is local substrate and 'ethnic' spices.
In that frame of reference, why not merely create vegan recipes on several tiers:
vegetable cuisine (popular in parts of Asia
'the same old same old' substrates (the faux meats): wheat gluten, tofu, meat substitutes, etc.