Last week, new vegan deli/bakery Crash Cuisine took over the former location of sandwich chain Quiznos in Loveland, CO. Owner Alyse Houghton makes her own vegan versions of mozzarella, blue cheese, Swiss cheese, feta, and brie using a combination of soy, pea, and wheat proteins. “You can break everything down to fats and proteins,” Houghton said about her approach to making vegan meats and cheeses. “I replace animal fats and animal proteins with plant fats and plant proteins.” Houghton was inspired to remove animal products from her diet for health reasons after her father—who will serve as the deli’s “taste tester”—had a heart attack at the age of 50. The shop serves a full breakfast menu and sandwiches made from cold cuts, freshly baked bread, and a wide selection of cheeses, along with soups, and pastries. Vegan butcher shops and delis are becoming more popular thanks to several thriving global businesses, including Minnesota’s The Herbivorous Butcher, Canada’s The Very Good Butchers, and Miami’s Atlas Delicatessen.
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