![]() Here, they use oat milk as the dairy replacement, which works wonders in their favor.Īt V.L.C., Papa Wu’s gluten-free Potato Curry is a favorite for many of their employees and it is even his favorite dish to make. While waiting for my order, I tried Mama Wu’s vegan Thai Tea that was great and tasted just like how it is usually made. This small family owned restaurant is excited to start its journey in Orlando and continue the growth of vegan food in our City Beautiful, which I was able to visit and enjoy their clean bites. ![]() stands for vegan, love and care, which is all you need in life. With his culinary knowledge combined with his passions, Jim has created a space filled with nature, plant-based food, and comfort all in V.L.C. Later in life, he found his passion for nature and the love of animals and started his plant-based journey almost 15 years ago. The owner and head chef, Jim Wu, has been cooking for over 40 years. Vegan Eatery is East Orlando’s new vegan spot, located in Waterford Towers. V.L.C., which stands for Vegan Loving Care, is located in Waterford Towers, where, I feel compelled to point out, there are not any actual towers.Amidst the pandemic madness, I never stopped searching for delicious local food and I’m very happy I found this place. The chef and owner is Jim Wu, who the website says has been cooking for 40 years, 15 as a plant-based specialist. The menu has a lot of intriguing sounding items that at first sound as though they’re loaded with animal products. But instead of beef there’s be-ef, instead of tuna it’s tu-na, and instead of chicken there’s chick’n. It’s sort of like sushi restaurants that list krab as an ingredient, but at least krab is fashioned out of seafood.īut these meat-sounding items are actually made without causing harm, unless you believe the 60 Minutes episode from several years ago where scientists asserted that plants scream when pain is inflicted. In that case, dietetically, you’re screwed. I must say I’ve always found it a bit odd that vegan restaurants felt the need to try to mimic meats in their dishes. ![]() But wouldn’t it be more vegany to give them names not associated with a barnyard? I do sometimes like the textures that these products, which are usually processed from plant or whey protein, can add to a dish. That said, I liked most of the food I sampled from VLC, some of it very much. One of the best things was the appetizer of tempura Brussels sprouts, which featured the little cabbagelike nuggets in a light jacket of batter and deep fried without the inclusion of any chickkin or kow. ![]() The sprouts were firm and the batter ethereal with no greasiness. My only niggle is that although the portion was ample, too little of the dipping sauce, a spicy mayo (sorry, may-o) was provided, and it was seriously delicious. I also liked the entree of potato curry, which had hefty hunks of taters, cabbage and carrots in a mildly spiced gravy. There were also bits of be-ef to give it that different texture I mentioned, and it was all especially good served with the nutty brown rice that came with it. I ordered one of the three-item combos, which, at $12, is a terrific deal (all of the food is bargain priced). From the list of available options, I selected chick’n fried rice, tomato rotini pasta, and eggplant katsu. The katsu had two slices of eggplant with a crispy breading, served with a sweet and thick katsu sauce.
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