MEATLESS MARVELS
“If I could eat vegan food like this every day, I would definitely go vegan.” This is the compliment that Eric Chao, owner of Parka, lives for. A long-time vegan and environmentalist, he left his gig as a retail apparel exec to open the Queen West vegan comfort-food joint in 2017.
“One of my goals has been to break down people’s misconception of what vegan food is,” he says. “What makes our food so special is that we take comfort food — which is traditionally thought of as a guilty pleasure — and remove some of the guilt but retain the pleasure. We made a conscious effort to focus on wholefood, plant-based ingredients only.”
Parka’s new menu prioritizes local sourcing along with sustainable agriculture. Standouts include truffle mushroom mac ’n’ cashew cheese and a jicama “fish filet” sandwich.
“There’s a feel-good factor about eating something you know is good for you and the planet,” Chao says.
Here, Chao shares his favourite vegan dishes that can be found in the GTA.
No Mapo at Fat Choi, 94 Ossington Ave.
“The nyonya eggplant was cooked to perfection and the preserved veg added just the right amount of tart and crunch, which was countered by the sweet soya flavour. Overall, this dish is incredibly balanced with an amazing depth of flavour and texture.”
Vegan Tuna Croissant Sandwich at Vegan Danish Bakery, 1312 Queen
St. W. “One of my favourite lunch items: the star is really the phenomenal vegan croissant that they make, which has a perfect flakiness on the outside and buttery layers on the inside that resemble the real thing.”
BBQ Jackfruit Pizza at Pizzeria Du,
536 Queen St. W. “This has been my favourite vegan pizza ever since I first tried it. There’s a lot going on with some unexpected ingredients and combinations — such as BBQ jackfruit with grilled pineapple, green onion and ranch dressing — but all of it works incredibly well together. Plus, the crust is really good: thin and light, yet it holds toppings well.”
Teriyaki Karaage Sandwich at Tsuchi Café,
688 College St. “I was blown away by this sandwich. I was really impressed by how true they stayed to the original karaage flavour, which is traditionally Japanese fried chicken that is crispy and thin on the outside, juicy and flavourful on the inside. Here it’s done with delicious tempeh instead. When paired with their ‘egg’ salad, teriyaki sauce, lettuce and soft, fluffy shokupan bread, it’s just pure perfection in a sandwich.”
White Mole with Plantain, Toasted Pine Nuts, Mezcal, Maitake Mushroom and Cacao Butter Bonbon at La Bartola,
588 College St. “All the food at La Bartola is masterfully executed. This dish really stood out to me as the mushrooms had such a unique and satisfying depth of flavour that I had never tasted before, which was perfectly balanced with the delicate yet sophisticated flavours of the rest of the dish.”