Halifax’s First Vegan Butcher shop
Stay tuned for announcements of our butcher boxes. Currently we are not taking any special orders until our store is open.
Sometimes eating a plant-based diet requires more work and planning in the kitchen. We are here to take a bit of the pressure off. Once a month we will be creating a perfect assortment of healthy veggie "meats" and "cheeses" that you can either pick up or have delivered right to your door (Within the Halifax Peninsula). We will be switching up products every month to keep things interesting. As we grow the business we will continue to add new exciting products and recipes.
We will also have a store font open to the public 5 days a week starting in December. You will be able to come visit, talk with the chefs and enjoy the environment of a cruelty free butcher shop.
We are a couple of buds based out of the North End of Halifax, NS. We are creating fun, delicious plant-based "meats" and "cheeses". Currently working on our very own kitchen so we can supply more of our demand!
Lauren Marshall - a trained chef from the Culinary Institute of Canada and Top Chef alumni works with talented employees on creating delicious veggie based “meats” and “cheese”.
RFM Headquarters 2300 Gottingen Street, Halifax Nova Scotia
1509 Bedford Highway (Honey and Ginger)
262 Baker Drive, Dartmouth (Honey and Ginger)
If you have any questions, concerns or any special dietary restrictions - let us know!
Right now we are not taking special orders but are working on growing our business everyday so we can suit all your needs.
Phone: 902-702-2804 (If we don't answer please leave us a voicemail)
Chickpea & Walnut “Meatballs” // Serves 6 (12-14 )
1 Tbsp. olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1 tsp. parsley
1/4 tsp. dried thyme
1 cup cooked chickpeas
1 cup vegetable broth
3/4 cup walnuts, finely chopped
1/2 cup grated mushrooms
1/2 cup oats, ground in a blender or coffee grinder
2 Tbsp. ground flax seeds
2 Tbsp. nutritional yeast
2 Tbsp. Soy Sauce (OPTIONAL)
1/2 tsp. salt
**Chefs note: Use your favourite holiday herbs other than what I have listed. Savoury, Rosemary, Sage etc.
-Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, herbs, and chickpeas.
-Add water/broth and bring to boil over medium heat. Reduce heat to simmer and cover the pot. Cook until mixture reduces and becomes tender and liquid has completely evaporated about 15 minutes. Mash the mixture with a hand potato masher.
-Transfer chickpea mixture to a large bowl and set aside. Using a food processor, process/pulse walnuts until finely chopped. Stir walnuts and grated mushrooms into chickpeas along with the oat, flaxseeds, nutritional yeast, soy sauce and salt.
-Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper. -Scoop mixture, using about 2 tablespoons of mixture. Form into balls and placing them on prepared sheets in a single layer until mixture is all gone. Bake for 30 minutes or until light brown and crispy on the outside.
1/2 cup cashews, soaked for 1 hour then drained
2 cups water
2 tbsp. nutritional yeast flakes
1 tsp. onion powder
1 clove garlic, chopped
2 Tbsp. cornstarch (or arrowroot)
2-3 Tbsp. Soy Sauce
1/2 tsp paprika
1 tsp. Italian herbs
-Combine cashews, water, yeast, onion powder, garlic, cornstarch (or arrowroot), soy sauce in a high-speed blender and process until smooth.
-Pour sauce into a saucepan and add thyme, Italian herbs, paprika. Heat on medium-high, stirring constantly with a wire whisk until sauce thickens. If gravy is too thick add a little water to achieve the consistency you are looking for.
Once a month we are all going to get together, do mindfulness practice with Kyla of Shanti - in a cool space and eat a seasonal brunch together family style. A great opportunity to get to know people in your community. Sharing food is just as powerful as sharing your mindfulness practice.
Hosted my Kyla Mackinnon of Shanti and Chef Lauren Marshall from Real Fake Meats and Coastal Healing Retreats. Space is limited and will sell fast so book as soon as you can. We cant wait to share this experience with you.
You will have 60 minutes of gentle flow & mindfulness practice followed by a delicious meal featuring Real Fake Meats exclusive products. Sip on delicious coffee from the shop (or tea) and a featured fresh mocktail. The next two months we will be meeting at The Tare Shop, Halifax’s first Zero Waste bulk store.
**Please bring your own mat & water bottle. Everything else will be provided.
Next Date is Sunday, November 4th:
Session 1 is at 9am (This was the first group to book) Yoga is followed by brunch at 10am.
Session 2 is at 10am. Your session will start with brunch and be followed by your yoga session.
We began selling specially crafted boxes with exciting options. We did 5 successful rounds before we realized we needed a bigger kitchen and it was time to expand. Our regular monthly boxes will become available when our storefront is open (just in time for the holidays- so think Festive boxes and Roasts!)
Until then, we would like to raise a little more funds so we will be selling our signature donair boxes again. These were originally sold during our crowd funding campaign. The charge will be $50.
**Note: This is at an increased price, as your purchase will be going directly to help buy specialty equipment for the shop in a last minute effort for raising funds for the new shop.
RFM is also teaming up with The Tare Shop on 5539 Cornwallis street, only a few blocks from the almost ready Real Fake Meats Location. These donair bags in pure Zero Waste Fashion. Bring your own container for the Donair Meat (enough to fit 350g of meat), a mason jar for the donair sauce (at least 250ml) and a bag for your pita bread. For all our zero waste supporters we will be including a Tare Shop Tote Bag to put it all in!
Includes donair meat, sauce, pita bread and a tare shop tote bag! Makes 4 delicious donairs.
Pick-up with be at the Tare Shop on 5539 Cornwallis St. on Saturday, November 24th 9am-12pm.
Orders must be in by Sunday, November 18th.