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What It Takes to Be a Vegan Butcher

By FDL on

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What It Takes to Be a Vegan Butcher

Here’s a look at the story of the first vegan butcher shop in the U.S. which was started by Aubry and Kale Walch, siblings who say they want to make meat eaters more comfortable with making the switch to a vegan diet.

The duo managed to raise over $60,000 through online crowdfunding to open their vegan butcher’s shop in Minneapolis.

They make a range of different types of meat-free meat using non-GMO wheat with added seasonings and sauces that help to replicate the flavour and look of the real thing.

Ingredients for dishes look like this:

Italian Sausage: Wheat Gluten, vegetable broth, pinto beans, nutritional yeast, sun dried tomatoes, soy sauce, olive oil, garlic, fennel, agar agar, red pepper flakes, oregano, basil, smoked paprika, sweet paprika, liquid smoke, black pepper.

Smoky House Ribs: Wheat Gluten, tomato juice, water, garbanzo flour, nutritional yeast, ketchup, salt, soy sauce, beet powder, smoked paprika BBQ Sauce: Tomato Sauce, water, Soy sauce, ketchup, brown sugar, garlic, onion powder, salt.

Deli Bologna: Tofu, vital wheat gluten, tomato juice, tapioca flour, tomato paste, nutritional yeast, vegan beef bouillon, canola oil, soy sauce, agar agar, red beet powder, sugar, salt, liquid smoke, onion powder, garlic powder, celery seed.

The shop is now open and below you can see two videos that go behind the scenes inside the company’s kitchen. Don't miss these Meatless Monday recipes.  

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