Vital wheat gluten, vegetable broth, red beans, nutritional yeast, sun-dried tomatoes, soy sauce, olive oil, garlic, fennel, agar-agar, red pepper, oregano, basil, smoked paprika, sweet paprika, liquid smoke and black pepper. These are the ingredients Aubry and Kale Walch used (that is, after several headaches and boiling points) to reach their goal: to make a vegetarian sausage that tasted like sausage. A meat sausage. Real meat sausage.
After that sausage came ‘inventions’ like bacon, baloney (traditional American sausage derived from bolognese mortadella), ground beef and Mexican chorizo, smoked ribs, spicy teriyaki and pepperoni. And with them came the birth of a never-ending universe of meat without meat—a meat-free meats’ shop, as described by its creators. Welcome to The Herbivorous Butcher, the world’s first meat-free butcher shop. Although it hasn’t opened…
