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Vegan butcher named one of the most important jobs of 2017

If you're prospecting a new career path and are passionate about food, the experts are encouraging you to consider vegan butchery.

TIME Money has declared 'vegan butcher' a career-to-watch in 2017, along with 'YouTube sex-ed teacher' and 'death doula'. 

No, you're not crazy. Vegan butchery is definitely a contradiction in terms. However, with the rise of vegan dining and an accelerated focus on sustainability and healthy eating, the demand for more menu options and near-identical meat substitutes is growing. And people want the good stuff!

Enter vegan butchers.

TIME explains that the produce created by vegan butchers continues to attract "critical acclaim" from the foodie world, particularly after American brand, Beyond Meat, created a vegetarian burger that was so realistic it appeared to "bleed".

 

 

A photo posted by Beyond Meat (@beyondmeat) on

In the US, the meat substitute market is predicted to be worth over $5 billion by 2022, and while industry figures aren't certain here in Australia, the trend towards meat-free lifestyles is certainly growing

While these meat substitute products, known as 'analogues', are commercially available in most supermarkets, a vegan butcher - like a regular butcher - is an artisan.

According to Australia's foremost vegan butcher, Suzy Spoon, vegan butchers make products that resemble meat but only use plant-based ingredients.

"I say to people that I make similar things to a butcher like sausages, schnitzels, burger patties etc. but I don't use meat. Everything I make is vegan and all made by using plant protein, herbs and spices," Suzy told Lifestyle.

For example, Suzy's top sellers include a polenta, sundried tomato and basil 'sausage', and a crumbed 'schnitzel' made from the protein in wheat.

Suzy Spoon's Vegetarian Butcher has been operating in Sydney since 2012, originally starting as a humble store at the local farmer's market. 

Her business is founded on providing meat substitutes that also taste good and have an nutritional offering.

"I guess Im driven by ethics and the desire to provide delicious, nutritious meat alternatives so people have options and don't have to eat animals or awful rubbery tasteless processed meat analogues from the supermarket," she explained.

Despite starting small in Sydney, Suzy now ships and sells her products nationwide.

 
 

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Posted by Simon599 •15w ago • Report
You've made a mistake in your article, you note in the second paragraph of the article the "rise of vegan dining" which is a live link to https://www.lifestyle.com.au/health/vegan-dining-is-on-the-rise-in-australia.aspx, but that page has no stats on the rise of vegan dining, it just says "Google has found Australia has the second highest number of "vegan" searches worldwide". There aren't even any figures as to the number of searches. Could you please publish the numbers the assertions from https://www.lifestyle.com.au/health/vegan-dining-is-on-the-rise-in-australia.aspx are based on? Could you also activate a link to the UN report that article uses? It would be really interesting for the public to know the exact changes in the population's culinary persuasion so we can chart how much it changes in real terms, rather than just quoting a naturopath, whom I notice has a live link in the article to her book!
Posted by Robert1061 •15w ago • Report
Viva la Vegan!