A family of vegetable eaters in Melbourne’s south-west have found their passion for fresh-cut vegetables turning their lives around.
The family of eight, who like the word ‘eat’ is a blend of the words ‘vegetarian’ and ‘beef’, opened their first vegetarian restaurant in May.
In a recent interview with local radio station 702 ABC, the restaurant’s chef, Luke Brown, said the main ingredient in the restaurant was the vegetable beds used to make the burgers.
“They’re like beds of vegetables and they’re made with beef, so it’s not like they’re cooked,” he said.
“It’s the whole process of cooking that makes it delicious.”
A couple of years ago, the family moved into a more modern building in a busy shopping centre and had to replace a large portion of their kitchen with a new kitchen.
They are also now trying to incorporate more vegetarian-friendly food options, including vegetarian soup, lentil and eggplant salads, but it’s a difficult challenge for a small family.
“The restaurant is very popular, and there are quite a few vegans in our community, and we don’t really feel like we can keep up with everyone’s needs,” Mr Brown said.
Vegetarian burgers are also being developed as a way to cut back on meat consumption.
“If we could just reduce our meat intake, we would be eating fewer and less, but we can’t because we’re vegetarians,” Mr Clark said.
“We just want to be a good source of protein for our kids and we want to make sure we’re getting enough of that in our diet.”
Mr Brown said they had been making a big impact on their local community.
“There’s been quite a lot of support for the restaurant, and quite a number of people have come to us and said, ‘I’ve got this vegetarian burger I want to try’,” he said, adding that the food would be sold at the restaurant as a family-friendly option.
“We’re hoping to eventually become a national chain.”
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