Vegan Tim Hortons?

This morning we went out and had breakfast on the boat.  The lake weather is still crisp, and we were in our hats and gloves.  Zara refused to sit on the deck because it was so cold, but she enjoyed the smells.  She was intrigued by Canada goose watching, and the male Canada Goose was eyeing her too, as the female sat on her nest in the rocks, nurturing her eggs.  Spring!!!

As good Canadians, we drove through Tim's to get a hot coffee and a "bacon-less" BLT.  It is always a challenge to order VEGAN in a standard drive-thru.  I brought a container of coconut bacon that I made last night, and we added it to our sandwiches when we got to the boat.

While it has been years since I have eaten at any of the big three (McD, BK or KFC), I have been known to order a seven layer burrito, ("no cheese no sour cream no meat") at Taco Bell.  Subway can do a reasonably decent veggie sandwich, although I always find there is WAAAAY too much bread.

Tim's is another matter.  While they attempt to cater to Canadians, still very much of their fare is laden with animal products, and it's really hard for Bill or I to eat lunch there.  Other than a bagel and a black coffee or tea, and the most basic of veggie sandwiches, there's really nothing we can eat.  Vegans are Canadian too!??!!

One of my goals for the summer is going to be to compose letters to Tim Horton's, Boston Pizza and Starbucks to identify the need for them to have vegan options which are easy to order.  I am quite sure they are working on this, and am quite sure they have done many a market study on the idea.  The problem for me is that I have never personally identified this to them.  I want them to know that I am out there deciding NOT to eat at their establishments on occasion because there isn't enough for me to order.

 I hold a firm belief that if something is important to you, you must voice your concern.  If something isn't right & you aren't getting what you need from someone, you have to speak up.  You might not get anywhere right away, but staying silent is the sure fire way to ensure nothing ever changes.

Even for Canadians who aren't vegan, there is a growing, health conscious sector of people who might appreciate the option.  And adding something vegan to the menu might mean more business for them, also.

For Tim's, it could be as simple as adding two kinds of hummus to their wrap menu.

For Boston Pizza, it could be to simply add Daiya cheese to their list of cheese options (along with Feta, Cheddar, Jack, Goat Cheese and Mozzarella) and adding some Gardein Chicken Wings to their wing menu.

For Starbucks, it would be great to get a breakfast wrap with a tofu and Daiya cheddar scramble in one of their wraps.  They already have soy milk on their menu for any kind of coffee, and that is huge progress when one really REALLY wants a Mocha!

I think the trick is to propose menu additions that don't ask too much of the big conglomerates, or force them to change too much.  It is also about persuading them to understand that while they might need to add some inventory, they could open themselves up to more sales if a vegan can eat there.  If a plant based product is cheap (hummus, tofu) they could stand to make some money.  AND where a plant based product is NOT cheap (daiya, gardein) they can charge accordingly.

I'll pay whatever premium you want to charge me if I can "grab a bite" with my friends.  Just put it on the menu!!!


For now, I offer this navigational top five list for vegan eating in traditional establishments.

1.  Read the entire menu.  Meat or cheese can easily be left off the order.

2.  Ask for something to be substituted for the meat or cheese.  "Can you leave off the chicken and substitute extra avocado?".

3.  Watch out for the dressings.  Mayo, Aioli, and Sauce are usually code for "animal".

4.  ASK if they have a veggie burger that can be added into a sandwich, burger or fish dish.  If you like what you see on a menu as it is written (the grilled chipotle lime fish looks delicous!) see if they can switch it up.  I have been known to sub in onion rings or a portobello mushroom in chicken dishes and the result is fantastic.

5.  Most importantly, MAKE ONLY ONE SWITCH.  The trick is to make it easy for the kitchen to switch it up, and make it easy for the server to ring it in.