The June 2017 issue of Condé Nast Traveller featured vegan butcher shops and eateries around the world that are pioneering the meat-free trend with their seitan-based products. The publication praised the vegan popcorn shrimp at London’s vegan chicken shop, Temple of Hackney (also known as Temple of Seitan), and raved about the seitan-based ribs, jerky, sausages, and pepperoni at vegan butcher shop The Herbivorous Butcher in Minneapolis, MN. Canada’s own vegan butcher shop YamChops got a mention thanks to its “no pork pulled-pork” and “tuna-less tuna steaks”—all made with the wheat gluten ingredient. Condé Nast Traveller gave a nod to Chicago’s Upton’s Breakroom for its composed dishes featuring seitan sourced from its own factory next door. “You’d never guess from the menu of blueberry pancakes with bacon, and meatball subs,” writer Tabitha Joyce says, “that The Butcher’s Son in Berkeley, California, was an all-vegan affair.” In January, Condé Nast Traveller predicted that plant-based meats would be a top trend for 2017.
Photo courtesy of Temple of Seitan