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Sugar shacks go vegan in meat-loving Quebec

Sugar shacks are a vegan’s nightmare. The cabanes a sucres have evolved from humble huts where sap is boiled down to maple syrup into feasting houses churning out meat by the tray-full. Glazed ham, sausages, meat pies, scrambled eggs and pork rinds were all baked into the definition of the term. But now, no longer. Shifting eating habits have seen vegetarian and vegan dishes mushroom at cabanes a sucre across Quebec, along with a few pure vegan sugar shacks. Marie-France DesGroseilliers, launched a gluten-free vegan menu this year that features curried tofu and soy-based meatballs alongside more traditional grub like fried potatoes. Sophia Banks founder of the Vegan Canteen sees Quebec's turn toward plant-based alternatives as an outgrowth of veganism’s sturdier footing in Western food culture. Banks says that for her the shift toward plant-based protein opens up creative horizons.
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