Nowadays the line at Vegan Mob is spaced out in approved socially distant fashion—and the place is still busy.
Gordon, who grew up in San Francisco’s Fillmore District, went vegan three years ago for health reasons. While he felt better, there was one thing he loved that he could no longer eat: barbecue. After struggling to find a satisfying meatless take, he decided to make a plant-based version himself. The 40-year-old chef had toyed with culinary school in his early 20s but dropped out due to addiction, learning instead to cook from watching years of Food Network.
While working toward starting his own food truck, he received an opportunity to open a brick-and-mortar location on Lake Park Avenue.to better serve customers during the COVID-19 pandemic. The kitchen, staffed mostly by people from the local community, turns out plate after plate of food at a steady clip. Scoops of Gordon’s signature Smackaroni, which gets its creamy texture from pea protein milk, and piles of smoky collard greens spiked with bacon bits come out of the kitchen.
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