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Millennials’ Magic
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We noticed that some vegan Millennials’ were introducing new ideas into the culinary world. Filled with passion, they brought their homemade products to Farmers’ Markets, Food Trucks, and vegetarian dinner parties. These so called plant butchers began to appear around the US and were welcomed with open arms by customers, who tried their products.
Encouraged by their success, some of them decided to move their business into brick and mortar buildings and are known as Plant Butchers. The counters in their stores are filled with new meat alternative products that look, feel, and even taste like meat products but are actually made from plant protein.
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Globalization
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Jaap Koeteweg, a 9th generation farmer and founder of Vegetarian Butcher, says that they hope to have meat enthusiasts experience these meat-free products. The concept store is located in downtown The Hague, Belgium, and his team’s ambition is to become the biggest Produce Butcher in the world.
One of the most important issues for his business is to ensure that food producers and retailers maintain high standards of food production, limit food processing, and provide accountability, traceability, sustainability, and integrity in our food.
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Herbivorous Butcher – Minneapolis, MN
Back home, in the United States, we have experienced this movement developing for the last three years. The Herbivorous Butcher in Minneapolis was started by Aubry and Kale Walch, a sister/brother team, who were successful in raising Kickstarter funds and moved their business from the Farmer’s Market to a Butcher Shop building about one year ago,
Herbivorous Butcher – 507 1st Ave NE – Minneapolis, MN 55413
“There is strong evidence that reducing your meat intake can lessen your impact on the planet and choosing tasty meat-free options more often can also have a positive effect on your health,” says Lynne Elliott, chief executive of the Vegetarian Society.
Their success is attributed to their quality products and the idea that the vegetarian proteins used both rival meat products and are powerhouses of energy and nutrition. A look at the new retailer sales data released by the Plant Based Food’s Association shows US Plant Based Foods Industry tops $ 5 Billion in Annual Sales.
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Combining our curiosity with adventurous spirits, we decided to check out a produce butcher that had an excellent reputation for producing quality products and learn the inside story. It wasn’t long before we found ourselves on a plane headed to Minneapolis to interview Aubry and Kale Walch about their business The Herbivorous Butcher.
Abry & Kale Walch – Owners of the Herbivorous Butcher
Hoagies being Assembled at the Herbivorous Butcher
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Vegan Cheeseless Cheeses Display Case at the Herbivorous Butcher
Vegan Meats in Display Case at the Herbivorous Butcher
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Vegan Cheeseless Cheeses in Display Case at the Herbivorous Butcher
Vegan Korean Ribs in Display Case at the Herbivorous Butcher
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Interview with Aubry & Kale Walch
Herbivorous Butcher Interview of Aubry and Kale Walch by Gloria Goodtaste
Link to Goodtaste Interview at Herbivorous Butcher
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In Store Sandwich & Soup Offerings
Three Sandwich Options were offered on the day of our visit.
Sausage Gumbo in Two Sizes was also offered.……………………………………………..
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Turkey Dill Havarti Hoagie in Original Wrapper
Turkey Dill Havarti Hoagie from Herbivorous Butcher
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‘We are omnivores and will eat anything if it tastes good and is well prepared. To our surprise, the hoagie tasted really delicious and was a hardy sandwich but the turkey and Havarti cheese were not clearly discernible from a taste standpoint and were overwhelmed by the tomatoes and lettuce. So we opened the sandwich and tasted the vegan turkey and Havarti cheeseless cheese separately, by pulling off a piece of each.. They tasted really good and had an excellent taste/texture profile to our surprise. So overall, the hoagie package that we devoured was well represented and we would recommend it to our friends if they were in the neighborhood.
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Recipes with Herbivorous Butcher Ingredients
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Creamy Camembert with Fig Spread and Nut Crumbles
Creamy Camembert with Fig Spread and Nut Crumbles’ with Herbivorous Butcher Camembert Vegan Cheese
About the Recipe: What guest can refuse an appetizer of creamy melting cheese, topped with warm fig preserves and crunchy fruits and nuts! The drizzle of truffle oil flavors the cheese-free cheese, adding a gourmet touch. It’s a real winning combination.
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Gourmet Italian Rib Eye Steaks with Brown Butter Pesto Sauce and Crispy Morel Mushrooms
Gourmet Italian Rib Eye Steaks with Brown Butter Pesto Sauce and Crispy Morel Mushrooms with Herbivorous Butcher Rib Eye Steaks
About the Recipe: The vegan rib eye steaks are tender and flavorful with the brown butter pesto glaze. They make a perfect Italian dinner for a special occasion with some crispy mushrooms, colorful pasta salad, and glasses of red wine. Bon Appétit
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Spiralized Zucchini Italian Pasta Salad
Spiralized Zucchini Italian Pasta Salad
About the Recipe: Growing up in an Italian neighborhood, I always loved their unique pasta shapes. This recipe uses pasta twists and combines them with swirling al dente zucchini noodles, coated with Italian sun-dried tomato dressing. It’s filled with lots of fresh mini tomatoes, black olives, red onion, and basil. Just add a sprinkle of Parmesan cheese. Perfect for lunch or along with those sizzling grilled steaks.
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Old Fashioned European Sausage Supper
Vegan Sausage Served with Onion and Pierogi with Herbivorous Butcher Italian Sausage
About the Recipe: There is something very comforting about an Old Fashioned Sausage Supper, filled with spicy blended European spices. It is perfect served with chilled creamy cucumbers flavored with dill, oven roasted red beets, and tender pockets of potato Pierogi. Just sit back and enjoy!
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Crisp Fresh Garden Green Beans with Bacon Onion Topping
String Beans Served with Sausage
About the Recipe: Those garden fresh green beans are addictive, lightly pan fried, and smothered with sautéed onions and maple flavored bacon bits. Cook them a little longer in some vegetable stock to soften them if you like really tender beans. Crumbles of dill flavored cheese adds a real gourmet touch.
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Polish Creamy Dill Cucumber Salad with Roasted Beets
Polish Creamy Dill Cucumber Salad with Roasted Beets
About the Recipe: Don’t be surprised if the kids try to sample the chilled cucumbers from the bowl before dinner. It’s that kind of salad. It is so refreshing and perfect to serve with a grilled sausage supper.
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Vegetarian Korean Ribs
with Asian Noodles and Ginger Gochujang Sauce
Vegetarian Korean Ribs with Asian Noodles and Ginger Gochujang Sauce with Herbivorous Butcher Ribs
About the Recipe: The Asian platter is filled with lots of favorites. Zesty Asian noodles, tender bok choy, swirls of crunchy carrots, cucumbers, radishes, and soft boiled eggs. The vegan Korean short ribs are seasoned with garlic, ginger, hoisin, and two kinds of soy sauce. The dish is light and richly blended with sweet, tart, and nutty flavors.
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Slivered Asparagus’n Apple Short Rib Salad
Slivered Asparagus’n Apple short Rib Salad with Herbivorous Butcher Ribs
About the Recipe: The flavors of the thinly sliced asparagus shine when tossed with a sesame seasoned peanut dressing and sweetened with swirling apple strands. The addition of thin sliced Asian inspired vegetarian ribs and creamy dill havarti cheese make this a perfect dinner salad supper.
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Classic Comfort Vegan Meatloaf with Chunky BBQ Veggie Topping
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Creamy Mashed Parsnip Potatoes
Classic Comfort Vegan Meatloaf with Chunky BBQ Veggie Topping with Herbivorous Butcher Meatloaf
About the Recipe: Meatloaf always means comfort food that’s full of chunky tomato flavor and easy to prepare. We featured an interesting light Barbecue Veggie Topping for an extra special kick. Don’t forget to save some for those meatloaf sandwiches.
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Traveling “Meatloaf” Salad to Go
Traveling “Meatloaf” Salad to Go
About the Recipe: Let’s picnic in the park! Have a play day outdoors! Enjoy a special lunch at work! Preparing a salad in a jar can be fun and even use up that leftover meatloaf or veggies. To serve, just turn the jar upside down for a salad that layers itself in just the right order. This one combines an avocado dressing with vegan meatloaf, cheese-free cheese, and lots of colorful veggies. Love to add some crispy croutons too!
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Sloppy “Joe” Sandwiches Vegan Style
Slopppy “Joe” Sandwiches Vegan Style
About the Recipe: This is a recipe that most cooks just love because it is so easy to prepare and everyone seems to enjoy it. The crushed tomato sauce is flavored with chili powder and cumin to give it a spicy flavor. We used pepperjack cheese for an extra kick but cheddar cheese would be a great substitute to make it into a melt. Use any leftovers to serve over rice or even baked potatoes.
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Southern Sweet Potato Breakfast Cakes
Southern Sweet Potato Breakfast Cakes
About the Recipe: Potato pancakes are one of our favorites. This recipe sweetens them up by using spiced sweet potatoes and topping them, just like a sweet roll, with some Southern peach cream cheese spread and juicy orange segments. What a wonderful way to start the day!
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Cara Cara Orange Sweet Potato Cake
Cara Cara Orange Sweet Potato Cake
About the Cara Cara Orange: It has a trifecta of attributes. It has the initial appearance of a true orange. Its peel is smooth, yet pebbled and when zested, it releases bright floral aromatics. It is easy to peel and when its flesh is revealed, the color of ruby grapefruit is reflected. It tastes sweeter than any given orange with flavors far more comparable to tangerines with robust and complex citrus aromatics. Its flesh is also seedless, an advantage among any fruit. When ripe, the Cara Cara orange’s flesh is tender, succulent and extremely juicy.
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