There’s a new vegan hotspot in the East Village, and it’s already creating a buzz in the plant-based food scene. “Seasoned Vegan Real Quick was created out of the necessity to transform and adapt during the global shutdown of 2020,” Aaron Beener, Owner of Seasoned Vegan Real Quick, told us. One of the silver linings of that experience was the realization that a quick service model is a viable option for us. Quick service relies on high traffic, and the East Village is one of the most bustling neighborhoods in the city. We have customers from all over the Tristate area, and the East Village is easily accessible for most people.”
Seasoned Vegan Real Quick is the brainchild of mother-son duo Brenda “Chef B” Beener and Aaron Beener, who’ve brought their signature dishes from their previous restaurant in Harlem to this smaller space. “Seasoned Vegan Real Quick is unique to the quick service scene because we make quick service versions of full-service items. Brenda “Chef B” Beener employs the same gourmet culinary efforts and stringent sourcing used to develop the original recipes as she has with their quick-service versions. Quality ingredients are really important to us. This includes the organic safflower oil we use in the fryer and our organic sodas,” Beener explained. “Everything on the Seasoned Vegan Real Quick menu is a fan favorite from our original Harlem location, but most items have been upgraded. We now make the BBQ crawfish on the grill, which gives it an even better BBQ flavor as it adds a slight char. We also now make a popcorn version of the original nuggets, which pack more flavor in each bite. Customers are happy to learn that we brought back the Uptown Tangy dipping sauce and our famous fries, both of which were discontinued during the shutdown.”
The new concept is all about quick and easy takeout and delivery, but don’t let the name fool you—the flavors and quality of the food are anything but fast food. “Although Brenda “Chef B” Beener is a native New Yorker, both of her parents are from Louisiana,” Beener said of the unique concept for the signature grilled burdock root “crawfish.” “The burdock root “crawfish” and the accompanying seasoning combination are an homage to her parents. The burdock root is a very tasty, unique alternative to the more well-known mock meats. Chef is always looking to bring exciting new items to the public, and the burdock root crawfish is one of our favorites.”
Guests can expect to indulge in unique sandwiches featuring the family’s New Orleans-inspired cuisine, made with their famous grilled burdock root “crawfish” and soy protein nuggets. And, of course, what’s a sandwich without a side of Cajun seasoned fries and a housemade dessert? “Seasoned Vegan Real Quick has a brand new sandwich that we are excited to offer,” Beener told us. “It’s the SV Nugget Sandwich, which consists of nuggets on a pretzel bun with lettuce, tomatoes and Uptown Tangy sauce. Chef Brenda Beener is also excited to roll out her desserts. Soon, we will bring back our famous Salted Pecan Chocolate Chip Cookies and Cupcakes of various flavors.”
Sustainability is at the forefront of the restaurant’s core values. “Sustainability is very important to us as veganism often has many ties to protecting the environment,” Beener said of the restaurant’s efforts. “We have greatly reduced the use of plastic takeout containers and now use recyclable paper instead. Sourcing food sustainably is also important, so we are constantly on the lookout for new vendors that can bring us the freshest ingredients.”
With its expertly crafted menu, Seasoned Vegan Real Quick has quickly become a must-try spot for vegans and foodies alike. “When we first began selling food back in 2010, people were extremely skeptical of our concept,” Beener told us. “There was nothing like it at the time. They could not imagine that the offering could be something other than salad. So many people have told us over the years that Seasoned Vegan was their first introduction to vegan food. Once people experience plant-based cuisine done well, it really broadens their perspective. These days, people are much more accepting of plant-based eating overall. We like to think we had a hand in helping to normalize veganism.”
“I always tell people to “take it one meal at a time.” It’s easier to accept having one plant-based meal than it is to conceptualize having a plant-based life,” Beener said of incorporating a transition to veganism. “The more plant-based meals one can incorporate, the better – the body and mind will adjust accordingly. It’s also good to remember that most cooked food tastes bad without the seasonings, which are mostly vegan. Most people don’t realize that what makes their meat dishes tasty are the vegan herbs and minerals used to season the food.”
Beener also hopes to make veganism more accessible. “The beauty of this model is that it’s easier to replicate than the full-service style,” he told us. “The plan is to open a few of these around the city to give people more access to good, affordable food. Our ultimate goal is to create a line of packaged goods that can be sold in supermarkets and to other restaurants to help veganize the world.”
