Everything pictured is 100% Vegan
cruelty-free / plant-based / dairy-free
Vegan In Central NJ
Nature’s Plate (All Vegan) in Keyport
Greens & Grains (All Vegan) in Shrewsbury & Middletown
Seed To Sprout (All Vegan) in Avon-By-The-Sea
Cinnaholic (All Vegan) in Westfield
Papa Ganache (All Vegan) in Matawan
Good Karma Cafe (All Vegan) in Red Bank
Cat’s Luck (All Vegan) in Neptune
Pasqualles II Pizza - Vegan Options - in Middletown
Turning Point - Vegan Options - in Little Silver
Kunya Siam (Vegan Options) in Atlantic Highlands
Jus (Vegetarian with Vegan Options) in Atlantic Highlands
Crust & Crumble (Vegan Options) in Asbury Park
Pulp (Vegan Options) in Asbury Park
Carton Brewery (Vegan Beers Available) & Doughology (now closed)
Ada’s Gojjo (Vegan Options) in Asbury Park
Toast (Vegan Options) in Red Bank
Homemade & Healthy
Homemade - Breakfast
Zack makes breakfast in bed for his wife, fairly regularly, and Desmond “Dezi” Doo is never far when the occasion arises. A family of avocado lovers, for sure!
Homemade By Zack
Manhattan, NYC
Délice & Sarrasin, Peace Food Cafe, Beyond Sushi, & Whipped Urban Dessert Lab
San Francisco
Wildseed, Shizen, & Vegan Picnic
“Nothing tastes as good, as being Vegan feels.”
Philadelphia
Vedge & Batter & Crumbs
“Whoever said being vegan means sacrificing taste, has never tried Zack’s cooking.”
Disney World
Charleston, SC
Gnome Café (All Vegan, 2020) (delightful, unfortunately now closed)
Zack Brown & Morgan Spicer celebrated their honeymoon in Japan in 2018. They agree it was a magical two weeks that brought them closer together as a couple as well as strengthened their resolve and commitment to living cruelty free, as vegans. The Shinto presence inspired the couple with incredible food and experiences, not just with their taste buds but spiritually as well. Living respectfully, and kindly, with nature, animals - including humans - is an act that is fulfilling (and filling!) everyday. There are hurdles experienced by those who choose not to participate in socially accepted animal cruelty, but it doesn’t mean you don’t get to eat incredible food, that tastes complex and rich- not just in flavor, but in culture and tradition, as well.
Tokyo & Kyoto, Japan
Vegan Recipes by Zack & Mor
This page continues to be a work in progress!
vTuna Salad
Good Catch Tuna
Pine Nuts
Romaine or Green Leaf Lettuce
Chopped Beets
Sliced Almonds
Vegan Ceasar or Ranch Dressing
Zack’s All American Sushi
Who says you can’t be comforted while you eat fancy? Zack brings us a new classic with his savory BROWN sauce with plant-based meat, sautéed to perfection, on top of buttery broccoli and rice. Perfect for when you want the classics, but don’t want to spend all night in the kitchen.
ingredients
-Gardein™ Beefless Tips sauteed in a pan with oil
-Zack’s Brown Sauce
-Broccoli
-Earth Balance™ Buttery Spread
-Boiled Rice with a dash of salt
-seasonings include: Garlic powder, onion powder, Chili flakes, sesame seeds
-
Shepherd’s Kind Pie
For when you’re feeling like making something great. This beauty takes some time, but the payoff is leftovers tomorrow! Zack takes a family classic and keeps the yum but takes the bumm-er right out of it! This one has a perfect rating in tricking our friends.
ingredients
-Impossible Meat™ or Beyond Meat™ or Lentils
-Carrots, Corn, String beans
-Optional Add for texture: quinoa
-Mashed Potatoes (Yukon Gold, Non-flavored Almond Milk, Earth Balance™ butter, salt)
-seasonings include: Garlic Powder, Onion Powder, Paprika, Salt, Pepper, Cumin
optional: add Hot Sauce for dippin’
Directions:
Step 1: Peel potatoes. Boil Potatoes. Mash ‘dem taters, add Earth Balance™ butter, almond milk and salt.
Step 2: Sauté the Beyond Meat™, season to your liking.
Step 3: Boil the vegetables to your liking, adding Earth Balance™ and salt
Step 4: Fill a casserole dish with the meat. Then cover with veggies and quinoa. Then top ‘er off with the mashed taters. Scrape the potatoes with a fork to create a nice crispy layer on top.
Step 5: Bake at 350 degrees for 40 minutes-60 minutes depending on your crispy-tolerance.
Nooched up Tempeh Ramen
If you’re into noodles, this is for you. Zack sautés the tempeh on all sides, get it nice and brown and crispy in a pan of oil, before he dusts it with nooch, and other seasonings. He adds it to a bowl of shredded carrots and ramen noodles with a savory broth.
ingredients:
-Ramen (recommend Sun Noodle Kaedama™)
-carrots (add corn optional)
-tempeh
-nooch
-Edwards and Sons bouillon cubes, not-chick’n™ (Broth)
seasonings include: garlic powder, onion powder, paprika, miso paste, sesame oil, vinegar