SoCal vegan butcher specializes in artisan plant-based meats
From the LA Times:
A 7-year vegan has created a “vegan butcher.”
“If you tell a meat-eater that they need to go plant-based, which means no eggs, no dairy and no meat, it’s really daunting,” said Song. “They think of tofu and rabbit food. But we’re trying to show them that you can have tacos, meatloaf and your other favorites.”
The Abbot’s Butcher offers items such as “beef” and “turkey” burgers, herb-roasted “chicken” deli slices, Italian “meatballs,” Spanish “chorizo,” and ground “chicken” and “beef,” all made of vegetables, herbs and spices. There are no artificial colors or flavors — beets and tomatoes offer color while porcini mushrooms give a savory, meaty flavor — no preservatives, and no genetically modified ingredients.
If you’re making healthy choices, you don’t want to put those things in your body. And they were also lacking taste, texture and flavor.
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 package of Abbot’s Butcher Ground “Chicken”
4 tablespoons roughly chopped fresh tarragon
sea salt and cracked black pepper
2 cups broccoli florets
1 lemon, divided
Cook pasta according to package instructions. Drain and set aside, reserving ¼ cup of pasta water.
Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and garlic and begin sautéing. Season with salt and pepper. Cook for about 5 minutes.
Add the broccoli florets to the skillet, along with the fresh tarragon and 1 tablespoon fresh lemon juice. Cook until broccoli is al dente.
Add the cooked pasta to the skillet. Add the other tablespoon of olive oil, and season with salt and pepper. Garnish with a sliced lemon. Serve warm!
Where to buy
Unfortunately, it’s not readily available yet. They currently deliver to Orange County and certain Los Angeles areas. You can also find their plant-based meats at one of these locations.