The Vegan Shack opened on Good Friday, it is the first bricks and mortar cafe for Mother and Son duo Jansen Andre & Deb Jayne. You may also recognise them from the Rawbeet food truck. Jansen was living overseas and came home in late 2015 to share his passion for vegan food and combined that with his love of festivals.
When we asked Andre why he went vegan, the answer was simple. A trip to Africa 3 years ago where they can’t hide the slaughtering process. Even difficult now to talk about this experience. Since making the choice, Andre has not looked back and is excited about how good it feels to be vegan. “I feel amazing!” he exclaims.
The Vegan Shack in Richmond is bright with beach vibes and two big neon signs at each end of the store. Take a seat in the window or out the front. The coffee is Disciple Roasters (also found at Monk Bhodi Dharma), with house-made hazelnut & almond milk, Bonsoy and rebel mylk.
The Rawbeet food truck was as you can guess, raw vegan food. Vegan Shack is quite opposite from this. They are serving up delicious fresh and toasted sandwiches. What they learnt from the truck was that people love bread. The duo are working quite closely with a baker from Israel who makes all of the bread, including the gluten free options. The coloured bread is made from vegetables such as beetroot to get the bright red colour. Almost everything on the menu can be made gluten free except for the crumbed schnitzel.
On the sandwich menu is the McMuffy, Tina Tuna, Snitty, My Mate Reuben and the Bunnings Supreme. You won’t find meaty substitutes, mostly chickpea, tofu and tempeh alternatives. There is also a Cheezy Toasties menu (also available during late night service) including a *Gluten Free Mac & Cheese*.
In the counter displays you will find bagels, croissants and sweet treats like vegan magnums and mars bars. Flipping the menu over and you will find Smoothies, Bowls and sweet stuff.