Plant-based tastes

Meat-free movement takes root in 21 restaurants around P.E.I.

Gone are the days when plantbased dining meant a choice between bread and salad.

Thhanks to a new movement brought on by Veg P.E.I., for two weeks Islanders can explore all the possibilities of meat-free living, with 21 restaurants participating in a food festival called ‘Veg It Up’.

“We wanted to create a food festival that everyone could enjoy because the options for vegans and vegetarians were limited,” explained Hilary Wood, president of Veg P.E.I., a non-profit organization.

“Being a vegan can be very difficult at times, but it’s something restaurants here can’t ignore.”

Five Eleven West, located in Summerside’s Credit Union Place, is one of the restaurants participating in the food festival that began Sept. 21 and runs until Thursday, Oct. 4.

“This is our first year participating, so we created a dish called ‘Falling for Mac N’ Cheeze,” shared Emily McKeown, chef at the Summerside eatery.

“We’re playing on the fall comfort food theme while using no dairy or animal by-products. The macaroni has a creamy sauce, with roasted squash and cauliflower, accented with fresh sage and toasted pine nuts.”

McKeown added, “Being our first year I didn’t know what to expect, but the whole vegan food movement is strong on P.E.I. When this two-week promotion happens with restaurants, vegans and vegetarians are out dining and seeking new opportunities. It’s only been one weekend, but overall it’s been very positive for us.”

Five Eleven West is creating a new menu that will include more vegan and vegetarian options.

“It’s nice to offer them a different option other than salads, and of course this can be for anyone,” remarked McKeown.

Since Veg It Up was launched in 2016, as a three-day food festival, the event has grown and taken root.

“It was very relaxed at first, with just 14 restaurants participating and we didn’t know what to expect,” shared Wood. “But the feedback has been positive, and this year we have 21 restaurants participating over two weeks.”

The annual festival is open to all restaurants, so long as the dish created is focused around plants: fruits, vegetables, legumes, grains, nuts and seeds, without animal

products. No meat, fish, butter, milk, eggs, cheese, gelatin or other animal by-products.

For more information on Veg It Up visit, www.vegpei.ca.

Emily McKeown, the chef of Fiveelevenwest, Summerside, gets creative in the kitchen with vegetables. The restaurant is one of 21 establishments participating with Veg It Up this year.

Hillary Wood, president of Veg P.E.I., holds the poster for Veg It Up, the Vegan Food Challenge that continues until Oct. 4 on P.E.I. She’s encouraged with how much the program has caught on. “It’s growing every year. For the first two years we had 14. This year we have 21 restaurants participating. It makes me feel hopeful.”