{"id":54590,"date":"2025-11-28T10:36:11","date_gmt":"2025-11-28T10:36:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/54590\/"},"modified":"2025-11-28T10:36:11","modified_gmt":"2025-11-28T10:36:11","slug":"the-travelling-food-festival-that-is-vegandale-comes-to-queens-new-york","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/54590\/","title":{"rendered":"The travelling food festival that is Vegandale comes to Queens, New York"},"content":{"rendered":"

Vegandale was founded in 2015 in Toronto by Hellenic Vincent de Paul. De Paul was born in Sri Lanka, and his family fled to Canada as refugees when he was just three years old. His mission with Vegandale<\/a> is to \u201cdemonstrate the moral imperative of a world free from animal exploitation\u201d. Vegandale has since grown and has been hosted in major cities across North America, including Los Angeles.<\/p>\n

Vegandale is the largest vegan food experience that merges art, culture, music and food from around the world.<\/p>\n

Due to differing philosophies surrounding veganism, some prefer the term plant-based to describe a more flexible diet and lifestyle, while some refer to \u201cvegan\u201d as a strict diet free from animal-based products, including clothing.<\/p>\n

In 2023, I attended Vegandale for the first time with my friend Shasa Reeves. On the grass at Randall\u2019s Island in New York City, attendees hopped from line to line to taste the plant-based options of some of their favourite foods.<\/p>\n

I remembered two vendors, Healthy as a Motha<\/a>, a Trinidadian- and Dominican-partnered vegan food brand, and Lovers Rock Sea Moss<\/a>, based in the Bronx with Jamaican roots. They stuck out for me because of my Trinidadian and Jamaican roots and, biased or not, I just had to support.<\/p>\n

I tried a vegan version of bake and shark<\/a>, a popular street food in Trinidad and Tobago. Instead of shark meat, the banana blossom<\/a> alternative left me impressed, and convinced I could become vegan (one day).<\/p>\n

While I didn\u2019t buy a container from Lovers Rock Sea Moss, it was my first time trying the algae with health benefits. Learning about founder Rich Williams\u2019 venture was enough for me to follow his company\u2019s Instagram page and cheer from the sidelines.<\/p>\n

Having the opportunity to attend Vegandale two years later was a full-circle moment for me. As I navigate the job market I am often asked if I am a food journalist and how I plan to be a food editor if I am a pescatarian?<\/p>\n

One night, I was talking to God about my career plans and as soon as I opened the Instagram app, a potential opportunity awaited me. Williams was looking for two volunteers to assist him during Vegandale. I sent him a message and the next day we had a virtual meeting.<\/p>\n

Meeting Williams again was a breath of fresh air; his passion for sea moss was motivational. I shared with him my reporting in South Africa and how I would love to interview him after the event.<\/p>\n

After our brief meeting, I got hired! I told him I was trying to keep my composure, but could you blame me? I would be able to channel my inner Tony, but in America.<\/p>\n

The day before Vegandale, I met Williams at the Citi Field to set up. Joining us was Allen Ahutal, a mature high schooler from the Bronx.<\/p>\n

Together we mingled and decorated for the eight-hour event. It felt like I was part of something bigger than myself, and I was ready for the day ahead.<\/p>\n

By 10am the next day I was through security with my vendor wristband courtesy of William. Making my way towards Williams\u2019 tent I saw a red, blue and white flag blowing in the wind with a shield and a bible on top of it \u2014 the flag of the Dominican Republic.<\/p>\n

A Dominican-inspired plant-based vendor, Next Stop Vegan<\/a>, reimagines traditional dishes like mofongo<\/a> to create an alternative for the country\u2019s meat-loving culture. Located in Brooklyn Heights, Blenlly Mena is the founder and owner alongside her husband, Javier Saba.<\/p>\n

\u201cOur inspiration comes from our Dominican background, and we wanted to showcase flavours, saz\u00f3n, innovation, creativity, in a plant-based manner without harming any animals and just forwarding our mindset to our consumers and our followers as well,\u201d said Mena.<\/p>\n

After speaking with Mena, I joined Willaims who was adding the final touches to his tent. Shortly after, Ahutal arrived and Williams gave us one more crash course before the attendees started trickling in.<\/p>\n

The start of the festival was like dipping your toes into the water as attendees eased their way in. Williams said I could walk around since it was still early. Walking through the space, I took photos of some of the vendors I wanted to interview, before receiving a text message to return.<\/p>\n

Back at the tent, I watched Ahutal and Williams effortlessly tap cards, and package and pass out containers. I joined in and was even able to assist in pouring sea moss drinks for customers, including flavours such as sorrel and ginger, pineapple and coconut and even lemonade with a spritz of matcha.<\/p>\n

At the halfway mark of the food festival, Williams said we could take a break. Ahutal, the determined teenager, decided to skip his break. While the two troopers held down the fort, I used my hour to recharge, try vegan food and squeeze in some interviews.<\/p>\n

\"\"Yomi Salvador, Margeret Adeniyi, Ayo Lamina, and Biyi Adeniyi, employees at Ladun’s Chops during Vegandale in Queens, New York. (Photo: Naomi Campbell) <\/p>\n

Next I interviewed two representatives from Ladun\u2019s Chops<\/a>, Ayo Lamina and Biyi Adeniyi, a Nigerian vegan food business selling \u201cauthentic small chops\u201d. The tasty plant-based options of authentic Nigerian cuisine included jollof rice, puff puff, and my purchase of akara<\/a>, a black-eyed peas fritter; the slight spice enhanced the flavour of the fried beans.<\/p>\n

\"Plantain,Plantain, jollof rice and spinach prepared by the team at Ladun’s Chops at Vegandale. (Photo: Naomi Campbell) <\/p>\n

\u201cWe are into African dishes, most importantly Nigerian dishes. One thing I tell people is that the ingredients that we use in our food are embedded in the culture of Nigeria,\u201d said Ayo Lamina.<\/p>\n

Vegandale isn\u2019t just about trying new vegan spots, it is also about family time.<\/p>\n

\"AzizaAziza James and Nina Jalloh were spotted in the line for Coco Bred at Vegandale. (Photo: Naomi Campbell) <\/p>\n

Aziza James and her mom, Nina Jalloh, were spotted in the line for the Coco Bred<\/a> vendor. The Jamaican born, New York-raised team uses passed-down recipes to create the beloved soft coco bread pocket to create a sandwich. The options include jerk bird, vegetable rundown and pass pass pork using plant-based ingredients like relishes and chutneys to enhance the flavours of the sandwich.<\/p>\n

Jalloh says she first took her daughter to Vegandale last year for her birthday and it has become tradition to attend vegan events. While James and Jalloh are vegetarian, James\u2019 father is vegan, but together the three like to attend vegan events.<\/p>\n

\u201cWe go to a lot of vegan events,\u201d James said with a smile.<\/p>\n

On my way back to Williams\u2019 tent, I approached Adam Caleb who was about to join the line for Healthy as a Motha. He has been vegan for about 18 years. Despite the misconceptions about vegans, he thinks veganism is versatile, with plenty of options.<\/p>\n

\u201cI think the biggest misconception about being a vegan is that the food isn\u2019t good, that it is all rabbit food, carrots, lettuce, things like that. There is a wide variety of things that one can eat and it makes things very interesting,\u201d he said.<\/p>\n

\"VegandaleVegandale attendee Adam Caleb in Queens, New York, for the vegan food festival. (Photo: Naomi Campbell) <\/p>\n

Time flies when you are having fun and the rest of the afternoon was a breeze. Before you knew it you could count how many sea moss containers Willaims had left! With two hours to spare, Williams sold the last sea moss gel, the lemon and ginger flavour, and we all gave each other a celebratory high five. It was time to interview the bossman.<\/p>\n

Williams founded Lovers Rock Sea Moss in 2021 and is on a mission to spread knowledge of the benefits of sea moss<\/a> and its health benefits for black and brown communities that are often disadvantaged in healthcare spaces.<\/p>\n

\u201cSea moss is a natural dietary supplement; similar to seaweed or kelp, it is high in vitamins and minerals. A lot of the benefits revolve around your digestive system, so it\u2019s going to make you feel fuller throughout the day,\u201d said Williams. He uses alkaline water and organic ingredients to add extra flavours to his products.<\/p>\n

Williams was pleased to sell out all of his products, but wished he had more in stock for customers.<\/p>\n

\u201cIt feels amazing, I\u2019m so happy. I\u2019m a little upset because they were still coming to get some, but I\u2019ve got nothing to give them. But overall I am really happy that we sold out,\u201d said Williams.<\/p>\n

I even interviewed Ahutal, who had not tried vegan food before.<\/p>\n

\u201cMy highlight being out here was that I got to meet a lot of people. I am not a vegan person, and I never tried anything vegan, but I am glad that I came out here to try some vegan products, to talk to a lot of people. I had a lot of fun here,\u201d he said.<\/p>\n

Ahutal and I, as per Williams\u2019 wishes, could then walk around the festival and try some food. Ahutal, who is Dominican and Mexican, would be trying vegan food for the first time and I thought what better vendor to take him to than Healthy as a Motha? Yesenia Ramdass is the founder, co-owner and executive chef of the Trinidadian and Dominican and fusion restaurant in Williamsburg, Brooklyn.<\/p>\n

\u201cWhat inspired me to start the concept, I\u2019m fully Dominican, my husband\u2019s Trinidadian, we have three beautiful blended children and we\u2019re a plant-based family of five. My inspiration was to eat the foods that I grew up with that I could identify with my culture, with my heritage, that connected me to my mother and to my in-laws and ensure that my children had that experience through food,\u201d said Ramdass.<\/p>\n

After Ramdass lost her mother to cancer eight years ago, the executive chef was on a mission to not only incorporate more plant-based diets for her loved ones, but also her community.<\/p>\n

\u201cI\u2019ve been on this conscious journey for a long time to share with my community and our people that you can eat the foods that you love without sacrificing your health in the interim,\u201d said Ramdass.<\/p>\n

Since I tried the bake and shark the first time I visited the vendor two years ago, I decided to try the empanadas duo, which was beef inspired. In true fusion fashion, the empanadas came with two sauce options \u2014 a sweet tamarind chutney and a refreshing savoury cucumber apple chutney. I split one with Ahutal, who loved it so much that he went back for seconds.<\/p>\n

\"TheThe founder of Fed by Vegans, \u2018Dafedbaby\u2019, joined by his fiance\u0301e, Shannon Farrar, and team at Vegandale. (Photo: Naomi Campbell) <\/p>\n

The last vendor I spoke to was a New Jersey-based soul food brand called Fed by Vegans<\/a>. Although I wasn\u2019t able to try the food from the sold-out vegan cuisine, I wanted to interview the owner. From Newark, New Jersey, the founder, who goes by \u201cDafedbaby\u201d, was joined by his fianc\u00e9e, Shannon Farrar, and their team.<\/p>\n

\u201cWe\u2019ve been here since 6am. We started selling food at around 11am. It was a big event, non-stop lines from 11am until like 4pm. It was an amazing day, it feels good to be sold out. It\u2019s our first time being here,\u201d said Dafedbaby.<\/p>\n

The vegan soul food brand opened three months ago and had the opportunity to display its vegan dishes at Vegandale. Between balancing parental duties with crafting a menu for Vegandale, he said their achievement on this day was \u201ca very big win\u201d.<\/p>\n

By the time Ahutal and I returned to the Williams\u2019 tent it was time to take down the decor and pack up.<\/p>\n

The speakers continued to pump out music, from hip hop to dancehall \u2014 and you won\u2019t believe it, even amapiano! I think the universe is trying to tell me something about my current tie(s) to South Africa, but I will leave that for my reflection piece.<\/p>\n

The evening ended with the three of us loading up Williams\u2019 truck before he dropped Ahutal and I at the train station.<\/p>\n

Vegandale is more than a food festival \u2014 it is a chance to collaborate, embrace culture and community, and, if you\u2019re brave enough, try vegan cuisine. DM<\/p>\n