The menu at Good Stock is packed with comfort food classics including lasagna, shepherd’s pie, donairs, potato salad and even a cheeseburger. There’s just one catch – the entire menu is vegan.
Chef Michelle Robinson, a NAIT graduate, began as a traditional chef but switched to cooking vegan food about three years ago. And, while her menu is entirely free of meat and dairy cheese, that doesn’t mean it’s devoid of flavour. In fact, some of it is so decadent you may have a tough time believing it’s vegan. The cashew cheese sauce that graces the vegan “cheeze” burger is incredible, and the potato salad is covered in a tangy cashew-based dressing that may be even more delicious than the typical mayo-packed side. Another stand-out is the cashew cream cheese. The house-made staple is in several items on the menu, but it’s also available by the wheel to take home – and the flavourful options include hickory smoked, dill and onion, chili garlic, Italian herb and garlic, truffle and smoked paprika.
With the service style, Robinson offers proof that quick dining doesn’t have to mean fast food or unhealthy options. Everything is served in take-out containers, which means that while you’re able to dine in, you can also easily grab a meal to go – or take your leftovers home with you; the portions are generous, and you certainly won’t leave hungry.