The Surprising Strategy Behind Slutty Vegan’s $100 Million Success

From plantbasednews.org

Pinky Cole has revealed the secret behind her success

Slutty Vegan, one of the most successful vegan restaurant chains in the US, is known for its indulgent fast food and cheeky menu. Now, founder and CEO Pinky Cole has revealed the secret to building a $100 million vegan food empire.

During a panel discussion on sustainability in food businesses hosted by Fortune Magazine, Cole said that she has seen many vegan businesses close their doors recently. “The plant-based world is at a consistent decline,” she said. However, Slutty Vegan has expanded to more than 12 locations, most recently with a branch in Hartsfield-Jackson Atlanta International Airport. 

Cole was speaking at an event hosted by Fortune Magazine - Media Credit: Associated Press / Alamy Stock Photo

Cole explained that what has made her brand keep going is that it’s “not attracting the vegans.” A study of her company showed that 70 percent of Slutty Vegan customers are not vegans. “We want the person who is eating vegan for the first time and wants to see what the hype is all about,” she said. “And then when they taste Slutty Vegan they’re like okay I could do this … and that is the person who is going to keep the business to continue to grow and I like to keep it that way.”

Providing more than food

Slutty VeganSlutty Vegan burgers are hugely popular

Giving the customers “good experiences” is also key to Slutty Vegan’s success, said Cole. People aren’t willing to pay as much for a burger as they did when Slutty Vegan first opened in 2018, she told the audience.

She said that she is “putting more of an effort on the experience because people pay for good experiences.” The cost of the food then matters less.

“What we’re going to promise you is we’re going to give you a quality product, you’re going to be happy when you leave, and you’ll get the ultimate experience that’ll make you want to come back,” said Cole.

Slutty Vegan restaurants have a colourful, fun vibe, and sell merchandise including “Slut Dust” seasoning and hats. If you are eating there for the first time, the staff call out “We have a virgin in the house” to cheers all round.

https://plantbasednews.org/news/economics/strategy-slutty-vegan-success/ 

REWE’s first vegan-only supermarket shares findings after six months in Berlin

From trendwatching.com

In April 2024, German supermarket chain REWE opened its first 100% vegan store. Now, the brand has shared its findings after six months of operations. The small store (212 square meters/2282 square feet) serves an average of 5,500 customers weekly and offers over 2,700 vegan products — nearly double the plant-based selection found in regular REWE locations. 

So, what are people buying? The ten most popular products include chocolate croissants, franzbrötchen (a regional variation on cinnamon rolls), freshly prepared coconut-almond spreads, cucumbers, bananas, oat-based soft-serve ice cream and deli sandwiches featuring schnitzel alternatives and smoked tofu. While REWE hasn't yet announced plans to roll out additional vegan shops and the store's location near Berlin's Warschauer Bridge, with high foot traffic from nearby offices and public transit, is likely crucial to its viability, the pilot store's early success offers valuable insights for retailers considering plant-based concepts.

Unlike REWE's conventional stores, where flexitarians drive plant-based sales as part of mixed shopping baskets, the 'voll pflanzich' location attracts those seeking an all-plant-based shopping experience. Customers have indicated that they enjoy the convenience of not having to read labels to check if a product is vegan, and the store's management has been quick to add new products like a line of tofu seasoning and a potato-based milk alternative. And as the popular pastries and soft-serve ice cream confirm, affordable treats (chocolate croissants are EUR 0.99, franzbrötchen are EUR 1.09) are dependable drivers of customer traffic ;-) 

https://www.trendwatching.com/innovations/rewes-first-vegan-only-supermarket-shares-findings-after-six-months-in-berlin

UK: National Trust Members Vote in Favour of a 50% Plant-Based Menu at Cafés

From vegconomist.com

Members of UK conservation charity the National Trust have voted in favour of a resolution to make at least 50% of the menu plant-based at the Trust’s 300 food and beverage outlets.

The vote took place at the Trust’s 129th Annual General Meeting (AGM), which was held in the Newcastle Civic Centre. 57,498 members voted in favour of the resolution, compared to 20,111 against. An overwhelming majority of members also voted in support of a resolution to strengthen the charity’s response to the climate and ecological emergency.

The National Trust was founded in 1895 and manages over 500 heritage and nature sites across the UK. Around 40% of the menu at the charity’s cafes is already plant-based, and it has pledged to achieve net-zero emissions by 2030. The Trust’s other initiatives to tackle climate change include tree-planting programs, the use of renewable energy, and restoring wildlife habitats.

                                                                                                                               © National Trust

Addressing “backlash”

When it was first announced that National Trust members would vote on the resolution to make 50% of menus plant-based, some media outlets claimed that the charity had faced significant backlash. However, National Trust Director of Communications Celia Richardson has refuted this.

“For those asking, the ‘fierce backlash last night’ entailed two information requests to our press office. One from the Daily Mail and one from the Daily Telegraph,” she said on X.

She also pushed back against claims made by the Daily Mail earlier this year that the charity had “secretly” made its scones vegan, pointing out that the recipe has been free of animal ingredients for years.

“The National Trust did not secretly make its scones vegan,” she said. “All recipes are published. The Daily Mail broke the ‘secret’ story 4 years after publishing our classic scone recipe, which doesn’t include butter, under the headline ‘truly scrumptious.’”

                                                                                                                                   © National Trust

“Perfect opportunity”

Worldwide, several organisations have now committed to offering a 50% plant-based menu to help address climate change. These include Sodexo Campus, Burger King, Wagamama, and IKEA.

The National Trust says its trustees will consider the outcomes of the resolutions voted on at the AGM later this autumn, before updating members.

“As members heard today, this was our last AGM before we launch a new 10-year strategy in January,” said René Olivieri, Chair of the National Trust’s Board of Trustees. “It provided the perfect opportunity to reflect on everything that the Trust and its supporters have achieved over the past decade and get ready for the next one. We’re looking forward to sharing more information about that soon.”

https://vegconomist.com/sustainability-environment/national-trust-members-vote-plant-based-menu-cafes/ 

23 Nourishing Vegan Leek Recipes: Soups, Casseroles, Pastas, and More

From forksoverknives.com

Sometimes called the "gourmet onion" because of their delicate flavour, leeks become sweet and incredibly tender when cooked. In many recipes, they can be used interchangeably with onions, and we find them preferable to onions in recipes where the flavourings are subtle. Leeks perfectly complement mild-tasting ingredients such as potato, garlic, zucchini, and white beans, and they work equally well with more robust flavours. Here are some of our favourite leek recipes to enjoy this season, including nourishing leek soups, hearty casseroles, primo pastas, tasty toasts, and lots more. Try one today!

Tips

Washing leeks: Dirt gets caught between the fibrous leaves and is often hidden from sight. Be sure to peel back the leaves and rinse well. Check out our guide to leeks for more on how to wash, store, prep, and cook these large, cylindrical alliums.

Green tops: While most recipes call for the white part of leeks, feel free to use the green tops (cut thinly) in soups and stews.

• Vegan Leek Soup Recipes
• Other Vegan Leek Recipes

Vegan Leek Soup Recipes

Winter Potato-Leek Soup

This vegan take on a much-loved classic soup gets its creamy texture from plant-based milk. A bay leaf and a sprig of thyme are added to the pot to provide an aromatic depth, while nutritional yeast yields a hint of cheesy flavour. A fan writes, “This has become our favourite soup recipe.” Another writes, “Love this simple, flavourful soup! So did my hubby and my neighbour!”

View recipe

Creamy Wild Rice Soup

Calling all mushroom lovers! This vegan mushroom-wild rice soup is similar to traditional mushroom soup, but with no dairy, it is lighter in fat and has extra substance thanks to wild rice. Leeks and garlic create a subtle background depth, while a combination of almond flour and chickpea flour thickens things up. Note: The recipe only yields 6 cups; double the recipe if you want leftovers or are serving for a larger group. A commenter shares, “I love this soup! I’ve made it for company, and they loved it, too!”

View recipe

MINted Vegan Vichyssoise

Skip high-fat, dairy-laden vichyssoise soup recipes in favour of this vegan twist, which bears the classic savoury leek and potato base. Plant-based milk and a little white wine vinegar thin out the soup and yield a bright, creamy flavour. Blend until smooth and garnish with fresh chopped mint. Perfect for a warm day, this chilled soup is as refreshing as it is sustaining. A fan writes, "Loved it." Another commenter shares, "I wasn't sure how this was going to taste, but the flavours work and are delicious and refreshing."

View recipe

Sweet Potato Soup with Cannellini Beans and Rainbow Chard

This ultra-nourishing soup from Chef AJ is packed to the brim with colourful, healthy fare such as sweet potato, rainbow chard, and cannellini beans. With just eight ingredients, this hearty soup comes together quickly and is easy to adapt to suit what you’ve got in the fridge. A fan notes, “Truly a wonderful meal. I used an immersion blender to break up about half of the sweet potatoes, which made it creamy and even more delicious.”

View recipe

Creamy Zucchini and Potato Soup with Lemon

Shredded zucchini combines well with the gentle flavours of potato and leek in this party-worthy soup that’s perfect for early fall, when leeks come into the stores and zucchini season is still in swing. Cannellini beans become creamy when blended and are a healthy way to add richness and heft to a soup. Lemon zest and juice brighten everything up, so don’t leave it out! A commenter writes, "My family loved this soup … It's super creamy, and the pumpkin seeds give it a nice crunch." Another writes, "Delicious! My kids (7 and 3) loved this soup."

View recipe

New Year’s Day Soup with Black-Eyed Peas

While tradition says that eating black-eyed peas on New Year's Day brings luck and greens bring cash riches, this fan-favourite soup is good any day. Familiar aromatics, such as leek, garlic, carrot, and celery, ground the soup. Black-eyed peas add staying power, and wilted collard greens lend earthy green notes that give a pleasant mouthfeel. A fan writes, "I feel so nourished when I eat it. It's a staple in our house."

View recipe

Creamy Vegan Spinach Soup

Soaked and blended cashews, added towards the end, give this leek, potato, and spinach soup a rich creamy flavour, no dairy required! Lemon juice peps things up, and a dash of salt and pepper brings it all together. A reader writes, "Wow, such a simple and delicious combination. I definitely recommend giving this recipe a try."

View recipe

White Bean & Portobello Stew

This umami-rich mushroom stew from Kristy Turner is thick enough to stand your spoon up in and is delicious served with a chunk of crusty whole grain baguette. Aromatics provide an earthy base, while navy beans give it extra oomph. A trio of fresh herbs—rosemary, thyme, and sage— provide complex flavour that keeps you wanting more. A reviewer notes, “Delicious recipe! I've been using regular low-salt vegetable broth and it's been great! I love the smoky flavour.”

View recipe

Asparagus, Potato, and Butter Bean Soup

This mouth-watering spring soup is satisfying without being heavy and perfect for when asparagus is at its plentiful best. The mild flavour and velvety texture of butter beans (baby lima beans) are delicious paired with mildly grassy asparagus and anise-like fresh dill. A reviewer raves, “Oh my goodness! This soup is so good!! I am still eating it three days later!! My picky husband loves it, too!”

View recipe

Shiitake Mushroom and Leek Soup

Meaty shiitake mushrooms, cubes of creamy potato, and tender leeks come together in this mouth-watering soup. Unlike most leek and potato soups, it is not blended, so you can enjoy the texture of the veggies. Freekeh adds extra bulk, but feel free to substitute it with other cooked whole grains such as barley or brown rice. If you don't have shiitake mushrooms, use portobello, white button, or cremini mushrooms instead.

View recipe

Vegan Potato Leek Soup

What sets this winning potato and leek soup apart from the crowd is an attention-grabbing smoky flavour that goes perfectly with the subtle leek and potato flavours. One reader notes, “This is one of my favourites… That smoked paprika makes it.” Another writes, “Very good and nourishing soup. I added some fresh kale I had on hand, and it was so delicious!”

View recipe

Other Leek Recipes

Sweet Potato Lasagna

One of our most beloved recipes, this richly layered vegan lasagne is ideal for special occasions or to serve to a mixed crowd. Layers of mashed white-fleshed sweet potato mingle with cashew cream, tomato sauce, lasagne sheets, and sautéed greens. As one fan says, “I’ve been vegan for over a year now, and this has got to be my favourite recipe; my non-vegan family loved it!” Another writes, “I was sceptical at first about the atypical lasagne ingredients, but it came out delicious! It was the best lasagne I ever made!”

View recipe

Individual Broccoli and Wild Rice Casseroles

With a creamy sauce, chewy wild rice, nutty chickpeas, and plenty of veggies, these personal-size casseroles are a fun way to serve up a meal, but if you don't have 16-oz. ramekins, it also works cooked as one big casserole. The white sauce, thickened with oat flour, gets scrumptious savoury flavour from nutritional yeast, apple cider vinegar, and dry mustard powder. A commenter writes, "This is so good! I dumped it all in a deep baking dish and cooked it for 45 [minutes]."

View recipe

Sautéed Leek and Butter Bean Toasts

If you’re sick of the same old avocado toast, these flavourful leek and butter bean toasts are sure to delight and make an excellent appetizer to get the party started! Crispy whole wheat baguette is smeared with sautéed garlic and avocado, then piled high with a lemony leek and butter bean mash. Aleppo pepper (or ground chipotle chilli) has a slow-building, smoky heat that provides depth without overpowering the other flavours.

View recipe

Roasted Beet Salad with Baby Leeks

Roasted baby leeks and beets add sweet flavour to this knockout salad featuring watercress and tri-colour quinoa. Garlicky croutons provide crunch, and a quick Caesar dressing, which one reviewer describes as “absolutely amazing,” finishes it perfectly. Baby leeks look like scallions but, unlike scallions, become tender when cooked. You’ll find them at the farmers market from time to time. If you don’t have baby leeks, use small leeks cut lengthwise.

View recipe

Farro, Mushroom, and Leek Gratin

This vegan gratin is one for the books and rates well among readers. Chewy farro, savoury mushrooms, and the delicate flavour of leeks permeate this party-worthy casserole. With a cheesy cashew-based sauce and topped with crunchy broken crispbreads (or whole wheat panko), this wholesome gratin will please vegans and non-vegans alike. A reviewer writes, “Unbelievably delicious. The flavours and the cosiness of this dish are off the charts. Definitely part of our rotation now!” Another writes, “My picky family loved it.”

View recipe

Ethiopian Wild Rice Pilaf

Berbere, a popular seasoning from Ethiopia featuring spices such as nutmeg, ginger, cardamom, and fenugreek, gives this Ethiopian pilaf a complex savoury flavour. If you have cooked wild rice on hand, you’ll have this on the table in under 30 minutes, making it perfect for a weeknight meal when you need something satisfying to finish the day. A fan writes, “We really enjoyed this. I have a couple of Ethiopian dishes that I like to make, but I never seem to get around to making the injera. Now I have a nice rice recipe to pair with them.”

View recipe

Creamy Brussels Sprouts with Sun-Dried Tomatoes

This 15-minute side dish will turn Brussels sprouts deniers into believers! The Brussels sprouts are cooked alongside leeks, whose delicate flavour pairs well with the tangy cheese sauce. Pops of sun-dried tomatoes, meanwhile, add just the right amount of drama. One reviewer writes, “Very tasty! Kind of like mac and cheese Brussels sprouts!”

View recipe

Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer Squash

Leeks are a surprise ingredient in this dairy-free basil pesto, taking on a creamy texture when blended with fresh basil, cashews, and nutritional yeast. This recipe comes together surprisingly quickly. While the pasta is cooking, coat squash and cherry tomatoes in sherry vinegar and toss them into a grill basket; then get grilling! (You can also use a stovetop grill basket.) The chargrilled veggies transform this simple pasta dish into a memorable summer meal.

View recipe

Pumpkin Risotto Frittata with Mushrooms

Mushrooms are plentiful in this rustic risotto, which gets baked to creamy perfection after an initial period on the stovetop. Pumpkin puree, flaxseed meal, whole wheat breadcrumbs, and lemon juice, mixed with the rice, create a frittata-like mix that firms up when baked. Serve with fresh gremolata on the side. A fan writes, “Comfort food that’s perfect for a chilly, damp day.”

View recipe

Ratatouille Fusilli

Green lentils hold together well when cooked, making them perfect for this saucy pasta. They add extra staying power and a meaty depth and contrast well with chunks of velvety eggplant. A simple, made-from-scratch tomato sauce coats every inch of the cork-screw-like fusilli pasta with delectable flavour. A commenter writes, “Exquisite combination.” Another writes, “Very nice flavour to this dish.”

View recipe

Grilled Corn Succotash

Succotash is a popular American dish featuring fresh corn, lima beans, and the best of summer’s bounty. This recipe calls for leek and bell pepper, with edamame standing in for lima beans. The trick to getting excellent flavour on the grilled veggies is to brush them with lime juice before grilling. A fan writes, “Wow was this good!”

View recipe

Millet in Coconut Curry

Leeks cooked with garlic take on a delicate buttery flavour and perfectly pair with the mild taste of cooked millet in this kid-friendly, quick and easy curry, which is fragrant with fresh ginger. Dates and lime juice are key to the success of this recipe, adding a sweet and sour balance of flavours. (You can use lemon juice if you don’t have lime juice.) This recipe calls for lite canned coconut milk, but if the fat content is an issue, use coconut beverage instead and a few drops of coconut essence.

View recipe 

https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-leek-recipes-soups-casseroles-pastas/