California was once one of the biggest centers of vegan food in America. Now, restaurants are closing, locations are disappearing, and even some companies that built their identity around plant-based food are changing direction.

On this episode of Vegan Hacks Pod, Jason breaks down what’s happening to the vegan food scene from Hart House, Monty’s Good Burger and The Vegan Joint to the growing pressure facing independent vegan restaurants.

We also get into the complicated story of Sunday Supper, a company that was deeply connected to the vegan community but has now added dairy products to its lineup while an active crowdfunding campaign still describes the company as 100% plant-based.

But is this simply a case of people losing interest in vegan food? Jason looks at the bigger picture: inflation, restaurant prices, rent, labor, corporate supply chains, private equity, social media and the economics of running a vegan business.

And there may be a path forward. Jason talks about why restaurants with food that appeals beyond just vegans and the growing vegan pop-up scene could be an important part of the future.

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Beyond Meat is going through another major transformation and this time, they're going way beyond meat.

The company is launching its new PhytoSphere platform, featuring protein powders, savory jerky bars, Veggie burgers, beverages and other products built around the idea of stacking plant nutrients and entering “thrive mode.”

But is this actually the future of plant-based food… or has Beyond Meat completely lost sight of what made the company important in the first place?

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There was a lot of panic when news broke about a tofu recall. But once you look past the headlines, there’s a much more interesting story.

In this episode, we get into the Hodo Foods recall, what actually happened, and how one small, independent tofu company grew from a farmers market operation into a major national brand. But the bigger question is what happens when an independent vegan-friendly company gets taken over by larger corporate interests.

We also talk about the future of flavored tofu, why most of it still isn't flavorful enough, the strange world of food recalls, and why tofu might be one of the most underrated proteins on the planet.

And then… I go on a rant.

Should vegan creators treat their platforms as a safe space for vegan food, or is it okay to constantly show off the meat and dairy versions alongside their vegan alternatives? Are some creators doing it for authenticity or just for views?

Plus: corporate takeovers of vegan brands, supporting independent vegan businesses with your wallet, and why maybe we should all just make more of our own food.

Stay safe out there. And watch your tofu.

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