this post was submitted on 11 Jun 2025
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many such cases

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[–] ragebutt@lemmy.dbzer0.com 6 points 1 month ago (1 children)

I knew one person who justified additional cost for vegan options because the volume of sales was relatively low but he felt it added a bunch of complexity because he made efforts in the back of house to respect that vegan options stayed “sterile” (separate vegan cookware, one fryer solely for vegan options, etc)

I dunno how realistic that is on impact of bottom line but I did appreciate that he did that. I think vibes based is the right thing to call it, I’m sure he didn’t run an analysis of the cost of having all fryers universal vs decreased stock costs. Of course lacking creativity and loading your “vegan” options with expensive shit like impossible and beyond that costs more than meat doesn’t help (and is also technically not vegan even if it is labeled as such because it relied on animal testing to quickly get soy leghemoglobin approved for human consumption)

I know it’s pretty nitpicky but I’m sure a lot of restaurants that serve cauliflower “wings” just throw them in the same fryer as the chicken wings. then people make them at home and wonder why they don’t taste the same? Because you didn’t fry them in oil flavored with chicken fat

[–] 7bicycles@hexbear.net 2 points 1 month ago

I'm much more inclined to believe a bunch of added labour and complexity contributes to the price of food compared to cheaper ingredients that last longer. Also when I'm talking vibe based that person'd be far ahead of the course here, most of the restaurant owners I'm aware of literally just feel their way into it. I mean I'd still rather just have "plant based" meals like Burger King does instead of true vegan and a surcharge but it's hard to fault them for it.

I know it’s pretty nitpicky but I’m sure a lot of restaurants that serve cauliflower “wings” just throw them in the same fryer as the chicken wings. then people make them at home and wonder why they don’t taste the same? Because you didn’t fry them in oil flavored with chicken fat

I'd wager a guess it's less this and more, like with everything else, the amount of fat and salt they put in there you'd feel uncomfortable doing at home, looking at yourself pouring 300ml of straight oil into the marinade and then adding 2 tablespoons of salt. If you ever made restaurant style food at home it really takes the fun out of it as you are painfully aware every bite is like at least half a teaspoon of fat. Tastes great tho.