Popular vegan food truck brings its healthy, Southern soul food fare to new restaurant

A Jacksonville plant-based restaurant founded by a self-taught chef who propelled her homemade vegan Southern soul food from her home kitchen to a food truck then a shopping mall food court is now a brick-and-mortar bistro.

Kravegan opened recently in San Marco as LaTasha Kaiser — chef, founder and owner — and her husband, Llewellyn “Chef Lew” Kaiser, embarked on the most recent chapter in a five-year journey that's taken them from the banking world to the restaurant business.

Known for its signature beefless KravyBack Ribz, fried Chik'n, KraPhilly Cheesesteak and more, Kravegan is "where food is love," Kaiser told the Times-Union.

The couple is keeping the Kravegan food truck on the road at its regular gigs — Mayo Clinic Jacksonville and Riverside Arts Market — as well as catering.

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From 'cold turkey vegan' to restaurant

"Where food is love" is more than just a motto for Kravegan. That philosophy comes straight from Kaiser's heart. The restaurant's mission is "to promote a healthier lifestyle by providing flavorful plant-based, economically sustainable food," she said.

Her passion for cooking began in childhood. Kaiser, 49, has been cooking from scratch since she was 9 — although it wasn't vegan back then.

She learned from her dad, who inspired her to explore diverse flavors and never be afraid to try different cuisine combinations. Although her own daughter now teases that she should not have been cooking at that young age, Kaiser replies "But I loved it."

Fast forward to July 9, 2017. That was the day the Kaisers "went cold turkey vegan."

"We had no health issues and we wanted to keep it that way," Kaiser said of their decision to switch to the healthier vegan lifestyle.

It wasn't easy. The couple were meat eaters, especially Lew Kaiser. His favorite meal was pork chops with mashed potatoes, peas and a beer. Another challenge was the less-than-desirable taste and texture of the available pre-made vegan foods, she said.

"When we went vegan, cutting foods from bags just went against the essence of who I am. So I just started making products just to keep my farm-raised husband vegan," she said. "Although we went cold turkey vegan, I knew that what was on the market at that time wasn't going to sustain the journey for him."

Kaiser began making plant-based versions of his favorite foods — ribs and sausage.

"Everything on the menu today literally was created to keep my husband vegan, and to transition my family to veganism,' Kaiser said. "Because as the primary shopper, the primary cook … it's my responsibility to make sure as a mom and as a wife that I am feeding my family healthy food."

Feedback from family, friends and colleagues at Bank of America was key as she developed her recipes. Although a longtime cook, Kaiser lacked formal culinary training. She relies on her instinct and home cooking experience.

In 2018 the couple established Kravegan. She is CEO and he's chief financial officer. Both cook. Since then, Kravegan has gone from their home kitchen to a catering business operating out of Jax Kitchen, a commercial rental kitchen.

"My husband and I are first-generation entrepreneurs," she said. "We've had wonderful victories. We've had many lessons learned from the mistakes that we made but I'm grateful for the entire journey."

Mastering the complexities of the restaurant business involved new challenges. As she tells people, a crucial business lesson they learned was: "You have to ebb and flow with your business plan."

As the demand for her vegan cuisine grew, the couple left the banking world. As Kravegan outgrew Jax Kitchen, the couple launched the food truck in June 2019. In January 2021, they opened in the food court at Orange Park Mall.

Now, 2½ years later, they've relocated to San Marco at 1520 Hendricks Ave., the storefront formerly used by Green Erth Bistro.

On the menu at Kravegan

Kravegan smokes its plant-based meats. No artificial additives or preservatives are used. The Ribz and the vegan sausage were the most difficult to get the taste and texture right, she said.

"The first batch of Ribz, the flavor was amazing but the texture was trash. I threw the whole thing in the trash. Then the sausage on the first round was so dry. Oh my goodness, it smelled amazing but it was so dry. Those two were the hardest and everything else, like the Chik'n patty, were a first-batch win," Kaiser said.

Kaiser said she had to "go back to the drawing board three times" with both the Ribz and sausage to get them to pass muster. Now perfected, both are customer favorites.

Voted Jax Best Vegan Restaurant in 2021 and 2022, Kravegan strives to offer "something for everyone" including those with dietary special needs, Kaiser said.

Signature menu items include:

• Smoked Kravyback Ribz ($19): Ribz crafted from jackfruit and oyster mushrooms, served with two sides

• Fried Chik'n Dinner ($19): Crispy jackfruit Chik'n smothered in Kravegan herb gravy, served with two sides

• Blackened UnScallop Alfredo Linguine ($28): Blackened King Oyster Mushrooms Kravegan Alfredo sauce, served with one side

• Smoked Beefless Roast ($19): Roast of smoked beets and mushrooms, served with two sides

• Ackee Scramble ($17): Ackee sauteed with sweet bell peppers, onions, herbs, Kraiyaki sauce with an avocado sauce drizzle, smoked KraSausage (potatoes and cabbage), served over Jasmine rice

• KraPhilly Cheesesteak ($17): Smoked Beefless Roast grilled in Kravegan herb gravy, green peppers, onions and white cheddar cheeze, served with fries

Kravegan also offers hoagies ($14, $17) such as plant-based meatballs, Kalamari and a Chickpea Parm sandwich.

Kaiser's homemade sauces — Krave, Kraviyaki, Smokey Mesquite and Sweet Gold — are for sale by the bottle ($11) at the restaurant as well as Native Sun Kitchen + Market and Kravegan's website.

Kravegan is open from 11 a.m. to 8 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday. The restaurant is closed Sundays.

Teresa Stepzinski is the dining reporter for the Times-Union. Follow her on Twitter @TeresaStepz or reach her via email at tstepzinski@jacksonville.com.

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This article originally appeared on Florida Times-Union: Vegan restaurant Kravegan opens in San Marco in Jacksonville, Florida