Yzabelle Bostyn
ANDALUCIA’s first vegan butchers has opened and I visited to try out their versions of traditional Spanish products.
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I have been vegetarian since the age of ten and vegan for seven years, so it feels a bit strange walking into a ‘butchers’.
But this new venture, just opened in Malaga’s Huelin neighbourhood, is not what it seems.
El Vegans, is a fully plant based ‘butchers’ where you can buy all of Spain’s beloved meat, fish and cheese but without the animals.
The shop is one of a franchise spread throughout Spain, with many outlets in the vegan hub of Barcelona.
When I walk in, the first thing that strikes me is the sterile white walls reminiscent of traditional butchers.
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The counter is filled with fillets, burgers, milanesas, chorizo and an extremely convincing round of blue cheese.
“It’s made using the same bacteria as normal blue cheese,” the owner, Jorge Garcia, tells me.
“The only difference is the milk.”
This encapsulates El Vegans’ aim to provide ‘vegan versions of traditional products’.
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“I don’t like the origin of animal products but why should being vegan mean you have to give up certain textures and flavours from your childhood? We should still be able to have that comfort and variety,” he said.
All the products are made in Barcelona using only natural ingredients like lentils, soya and seitan.
While some meat alternatives resort to highly processed and artificial measures, Els Vegans vows to be a ‘healthy alternative’ to meat products.
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“A lot of older people buy from us because they need to avoid meat for their health. They want the same tastes in a way which is good for your body, we provide that.” he said.
Behind the counter, a variety of tasters have been laid out for me to try.
The chorizo is spicy and peppery and goes really well in a Spanish ‘guiso’ or vegetable and chickpea stew.
The kebab pieces are chewy and moorish, perfect for a wrap or salad topping.
However, the star of the show is the ‘serranito’ cutlets filled with sobresada.
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A classic Spanish spread, the sobresada provides a creamy, rich tomato and pepper filling that many customers say is ‘to die for’, according to Jorge.
Behind me, there is a fridge with prawns, octopus rings and empanadas and I wish I could try them all.
Before going fully vegetarian, it took me a while to give up my beloved fish and chips and I’ve found vegan calamari and prawns to be a great alternative to fish products.
But what really catches my attention (or that of my sweet tooth) is the freezer stocked with pistachio ice cream, carrot cake and doughnuts.
The dougnuts and cakes are from a local vegan restuarant Vegabounty, in Fuengirola and I make a mental note to visit it.
It’s essential, says Madrid born Jorge, to have this variety.
“People will only change when they have the options.”
“We have to take care of our resources and be sustainable. I have two little girls and I want to make their future better.”
The shop also plans to hold weekly events in their adjoining office space for ‘like minded people’ to meet up.
Their last event, held on February 29 was a resounding success.
In the future, Jorge also hopes to sell El Vegans alternatives to local restaurants so they can provide vegan versions of their menus.
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