Midcoast Vegan

This week we’ll be at woodfords corner on Thursday and crystal springs on Saturday ! 🦭

Hey, check out this awesome plant-based pastrami and smoked cheddar from Midcoast Vegan ! Our customers can't get enough of it, and we know you'll dig it too. Even non-vegans are going crazy for it.

Thank you to everyone who’s been purchasing our stuff in stores. This summer our wholesale sales have surpassed our market sales and that’s pretty amazing. 🦭

Midcoast vegan steaks off the grill in yuzi sauce. Served w stuffed tomatoes baked potatoes and grilled corn.

Parenting tip: put it on a stick

No markets this week . See y’all next week !

Massachusetts let’s do this

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This weekend is gonna be off the heezy. At the Brunswick-Topsham Land Trust
summer market we’ll have BLTs and at the The Vegan Market in mass we’ll have vegan Maine Italians and muffalettas ! We willl have all our meats and cheeses… back w a fresh batch of wild curry chèvre and cream cheese. Come see new englands one stop vegan butcher and creamery !

Here is where you can find us in August! We've scaled our schedule back a bit this month to enjoy the last of the summer with our family. We are always available for direct pick ups at our farm in Brunswick, to place an order for pick up or to get in touch for wholesale/catering, etc. hit up midcoastvegan at gmail

We’ll be posted up w all our staple products at woodfords market this week … we have muffalletta rolls. Just made fresh batch of steak as well !

Pepperoni and sharp white cheese on a sourdough crust

Smoked ham and strawberry w sharp white on sourdough

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Massachusetts, let’s do this again. Next Saturday Night market in Beverly, we will have everything, and by the way things have been going. Looks like we will have some new cheeses. We will bring our vegan maine Italians too. 🦭

First order of meat and cheese on its way to Belfast Community Co-op.

We need to seek grants to scale up, want to do so without taking on more debt, to keep our costs low to condumers. If that don’t work, we will do a kick starter . Need a gigantic blixer , a large commercial steamer or combo steaming oven, and a budget to build a cheese cave under our barn. Who should we reach out to for free money ?

The common ground fair put us on a waiting list, because “there are too many similar vendors” lol . Not sure what country they live in, but if I’m to count there maybe four or five other companies in the whole of North America doing artisanal small scale meat and cheeses, but hey 🤷‍♂️

We never talk about the adversity we face from old school thinkers, and people who think exploiting animals is the only way to make meat and cheese…. Because quite honestly, I’m shocked at how well it’s gone selling our stuff at farmers markets and how accepted we are generally by all types of farmers. Like I always tell my butcher and dairy making friends, “you guys are not the biggest part of the problem, after the revolution, we will deal with you last. 🤪”

Swing by Salt+ Pepper Social and try their muffuletta with our meats !

Taking the week off from markets… to replenish our completely depleted stock after a shockingly, insane and amazing market at Frinklepod Farm. This week we will be bagging up and making food for wholesale going out this week, our stuff is flying off the shelves every store it’s in and it’s crazy to see, bare with us as we figure out how to triple our production capacity! Back to Frinklepod talk …. If you missed it come next time it’s wholesome, Family friendly, but so awesome to see so many of Maine’s vegan artisans In the same spot…. Surrounded by beautiful flowers, fruits, and vegetables, everyone there was transported to another reality and it was awesome. Don’t miss these. Especially because opening a restaurant these days is a terrible idea so if you want good food, people like us with slick business models who want no part of the service industry are a great place to get it !

Thank you to everyone who came out to Frinklepod Farm and supported us and all the other hard working vegan artisans. It was an amazing day for us all around and so grateful to our customers for keeping us so busy !

Pictured… wild bergamot … or “bee balm” as Home Depot calls it. Did you know the flower is peppery and delicious and the leaves are somewhere begween sage and basil? Well you do now! Go try some ! 🦭

Catch us tomorrow at Frinklepod Farm we made vegan Maine Italians w our house salami sharp white and smoked ham. Also rolling up w fresh batches of…. Pretty much everything….

We will be posted up at the Crystal Springs farmers market in Brunswick from 8:30 AM till 1230, come grab a BLT on counterpoint sourdough made with fresh pastrami bacon… Flavored with the last of the red maple maple syrup we tapped this spring… Just finished a batch of Brie … fresh batches of pastrami, steak, smoked cheddar, sharp white Topsham jack … We have it all and more… 🦭

Head on over to Obscura Café & Drinkery and try this !!!!!!

Vegan or Regular: Imagine a shish kabob on the grill at a tropical BBQ and you’ve got this delicious Summer special! Ham and bacon (or vegan ham and bacon by Midcoast Vegan ), pineapple, green and red bell peppers, red onion, crushed red pepper, and house made sweet Hawaiian BBQ sauce.

Try our muffaletta roll today at Woodfords Corner, Maine market ! From 3:30 to 6:30 we will have all of our meats cheeses and this new sandwich. Ham salami, sharp white cheese on a Bottos hoagie with olive salad (celery , cauliflower , herbs , cauliflower peppers, and olives). It doesn’t lend itself to a photo, but before discovering this sandwich, I’ve never tasted anything like it, it’s delicious! $12

Also catch us at Crystal springs market w BLTs and Sunday at Frinklepod vegan market w vegan Italians .

We’ll debut muffaletta rolls tomorrow at woodfords! Salami ham provalone w olive/cauliflower/celery/pepper salad . This is our take on a treditional Italian sandwich from New Orleans and it’s delicious!

This Sunday catch us with 12 other of Maine’s finest vegan vendors at Frinklepod Farm. I don’t know if I’ve seen this many of maines vegan vendors together in one place outside of veg fest, either way it’s going to be awesome, if you have never been to frinklepod, it’s like being transported to another world, not only is it a vegan farm… It also serves as a social center for all kinds of things from cooking classes, one of the best stocked vegan selections of grocery items anywhere in the state, to camps for kids, it’s really an incredible model of radical infrastructure. We will have vegan Maine Italians, all of our meats and cheeses and hopefully some new stuff. Frinkelpod is the southernmost store that carries our products, (for now).
🦭🙏🦝🏴🪤

This week we’ll be selling muffuletta rolls at woodfords. We’ll have vegan Maine Italians on Frinklepod Sunday.

Damn we need to bring back our mozarella. It’s so good rn on this meatball sub.

Head on over to Salt+ Pepper Social who are now carrying all our deli meats ! First store selling our individual sliced ham !

🚨new product alert!🚨 we’re excited to carry these seitan-based vegan meats from ! Handmade in Brunswick, Maine.

• pastrami
• bacon
• salami
• smoked ham

Stay tuned for market specials featuring these any of these varieties. Available during market hours 8am-2pm or shop after dinner from 5-8pm!

We sold some of our banh mi’s to Vickie's Veggie Table. Pick em up tomorrow in their grab and go cooler !!!!

This Thursday we will be bringing back our tofu banh mi at market . $12

this is the sandwich that put us on the map out here in Brunswick, we were selling tons and tons of these through morning glory when we first started, I’m pumped to bring it to Portland, it’s better this time, we got incredible organic sourdough baguettes from our Homies at and we will be rocking our house made cultured mayo on it(mixed w sriracha ). What makes our banh mi top-notch? Well lots of ginger, tofu marinated for a very long time in a delicious marinade, and enough jalapeños so that you can really taste it without being overwhelmed with spice. If we have time, we will bring an Asian slaw some of our favorite obscure, perennial vegetables to go with it.

we’re going to do a different sandwich every week for the rest of the summer. 🦭🤘