What: vegan cuisine
Where: all over Dallas
Dallas’s first vegan food truck is finally up and running. Jackalope currently serves 3 menu items, all of which are $7. The choices: BLT sandwich (made with thinly sliced tofu marinated in a smoky marinade in place of the tofu), “meat”ball sub (with tomato sauce and melted Daiya “cheese”) and the soy glazed tofu sandwich, much like a banh mi sandwich.
I had the BLT and it was delicious. I was so hungry I ate the whole thing. Since I made it towards the end of the shift, mine didn’t come with walnut pesto. Just got to make it over there when they first open shop before they run out of ingredients!
You can find them several days a week for lunch and sometimes for dinner. There’s no schedule, so the best way to track them down is to follow them on Twitter @jackalopevegan or fan them on Facebook. Their truck is currently unmarked, so it’s kind of difficult to find. Just search for a white food truck.
And even if you’re not a vegan or a vegetarian, this place creates the healthier version of all your lunchtime favorites. So why not?
Oh, and I got a chance to chat with Alex Salas, co-owner of Jackalope. He and his wife run it together, and sometimes his Dad is even there to help. Check it out:
How did you come up with the vegan truck concept?
AS: We [he and his wife] moved here from Chicago a couple months ago, and found it difficult to find a decent meal. We’re hip to the food truck thing and we wanted to provide Dallas with an option that’s currently not out there.
When did you all open up shop?
AS: Oct. 23 was an event for the Texas State Veggie Fair. This is our second week of full-on service.
What kinds of food do you serve?
AS: Right now we’re doing a light menu, a preview menu: a meatball sandwich—primarily made with walnuts, served with a tomato sauce. A peanut soy glazed tofu sandwich with slaw on a hoagie bun. A BLT—we make tofu taste like bacon with a marinade with smoky characteristics, then put it on a sandwich bread with walnut pesto, lettuce and tomatoes. We will have more dishes, but for now we’re taking it easy.
What’s the most popular item on the menu?
AS: It’s hard to say because everything is ordered across the board. Somebody posted on Twitter last night that they’re in love with our BLT sandwich. I think that one’s really gaining popularity.
What are your plans for the future?
AS: We want to eventually have a blue plate special. I’m working on a sausage menu. Also in the works is an additional truck, a vegan concept, we’re going to serve Tex-Mex food. We’re going to “veganize” my mom’s Tex-Mex menus. It’s going to be cheese-less, but very flavorful.
Where can people plan on finding you all?
AS: Facebook is the easiest way to track our schedule. We have a website as well. (www.jackalopevegan.com)
Why did you become a vegan?
AS: Three things. First, humane treatment of animals. Second, for the effects of factory farms. Third, dietary. I have dietary issues, so the vegan diet is the best way for me to keep healthy. Not to mention all the carcinogens that’s found in meat these days. I don’t want cancer or heart disease. (laughs).
What are the benefits of eating vegan?
AS: Better quality of life. You feel better, you’re also being a part of the solution. You feel better mentally and physically. A “kind” life.
Do you notice whether your customers are mostly vegan, or maybe just vegan-curious?
AS: It’s really a heavy vegan following. We get a lot of walk-ups that turn away since there is no meat. A small percentage is willing to try it and leave satisfied.
What might you say to encourage non-vegans to come out and try your food? Maybe some words of encouragement?
AS: The food is familiar to them, it’s just done without meat. We’re not serving strange food. It’s very familiar food.
Plan on heading towards SMU anytime soon?
AS: We’re looking into it. My mother-in-law lives (near there), so we’ve been looking at the storefronts on Hillcrest and trying to park around SMU. We know there are hungry vegans around there as well.