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CHEF DU JOUR: Nashville gets vegan meal home delivery
Michelle Angarita
Chef, Vegan -In
624 Grassmere Park, Nashville
vegin-in.com; 615-445-4445
Though Vegan -In, a vegan meal delivery service, began in North Carolina, owner Roy Mozingo opened a second location in Nashville on Dec. 1.
Locally, chef Michelle Angarita prepares organic vegan meals from scratch using vegetables, grains and beans from local farmers when available. The menu changes regularly, and meals arrive at the front door in biodegradable food containers.
How did you get involved in this business?
I’m a registered dietitian, and I’ve always been interested in food and cooking and its direct impact on health. That’s how I got more interested in healthy cooking and vegan cooking.
Why did Vegin-In’s owner decide that Nashville would be a good second location ?
He realized that there is a community in Nashville focusing more on health and realizing the direct impact between food and health — and not even necessarily vegans, but those looking for healthy options. We see it every day that obesity is an epidemic, and there are people looking for an alternative.
Are you vegan?
Not 100 percent of the time, but I do follow more of a plant-based diet.
What’s the biggest misconception about being a vegan?
That they don’t eat anything. That all they eat is tree bark and grass.
Please tell us about some of your favorite menu items.
We like to focus on local and seasonal things. Seasonal squash (butternut squash and red pepper casserole). Warm hearty chilis and soups (such as carrot ginger). We have quinoa salads (with apples and cranberries). The menu is constantly changing, and it’s updated at vegin-in.com. Again, it’s just healthy, delicious and hearty.
Favorite ingredient?
Right now, I do love squash. I’ve really been cooking a lot with it lately. It does change as things come into season, and I like to mix it up.
Who would you want to cook for?
I would like to cook for Alton Brown. I’m a big fan. He’s kind of a science geek, and I’m a food geek, as well.
Final meal?
Anything home cooked, so anything my mom makes. I learned a lot helping her out in the kitchen. As soon as I could stand up, I was always by her side or on her hip.
— Jennifer Justus,
The Tennessean
Vegetarian, Raw and Vegan with Bill & Sheila
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