Five years ago, Caryn Dugan lost her father to cancer. Ten weeks later, she received the same diagnosis, a jolt of reality that gave rise to a change in lifestyle—and eventually, career. Now cancer-free, Dugan became STLVegGirl. She’s arguably the most visible vegan in the region, regularly appearing on local TV, as well as conducting plant-based cooking and event classes, in-home consultations, and personal chef services. Neither preachy nor iron-fisted about her convictions, Dugan proffers her passion with a side of humor—which makes her the perfect spokesperson for doling out information that many still find a bit hard to swallow.
What’s the first step in advising a client how to eat better?
I assure them that my purpose is not to change their dining habits and traditions—if Friday night is pizza night, for example, I figure out different ways to make that pizza healthier.
And what if the person eats steak on Saturday night and fried chicken every Sunday?
I’m assuming clients who enjoy their weekly moo or cluck understand, to some extent, what that is doing to them, or they would not have sought me out. So essentially, we’re halfway there.
What’s the next step?
Today, companies like Amy’s Kitchen, Gardein, Field Roast, et cetera are making great transitional products, and Beyond Meat [based in Columbia, Mo.] is fabulous for taste and texture. While I’m not a fan of taking someone off meat and directly to processed food, if you don’t eat them all the time and it keeps the cholesterol and saturated fats away, it’s the lesser of two evils.
Herbs and spices are especially important when fat is reduced. Do you have any secrets there?
Something I can’t live without is 21 Seasoning Salute from Trader Joe’s. It’s sodium-free, but you would never know. And when I say it can be used on practically anything, I’m not exaggerating.
CARYN’S CALL-OUTS
Go-to healthy dishes at dugan’s favorite local restaurants
Local Harvest Café: Local Slinger
It’s thick, hearty, and a great hangover cure, particularly with a side of vegan cream cheese. localharvestcafe.com.
The HotPot: The HotPot Bowl
The build-it-your-way bowl combines your choice of six proteins, five sauces, and 10 veggies with a base of noodles, rice, or even roasted sweet potato. hotpotsmoothie.com.
Mai Lee: Dau Hu Sot Ca (No. 145)
Mai Lee has Dugan’s number, stir-frying tofu with vegetables and tomato sauce to create a dish that’s hard to beat. maileerestaurant.com.
Bahn Mi So #1: Joe B. Veggie Sandwich
Named after a carnivorous convert, this off-menu item’s the best damn veggie “meat” sandwich in town. banhmiso1.com.
Meskerem Ethiopian Restaurant: Vegetable No. 2 Platter and Tofu Tibs
Here, vegetarian/vegan fare has big, bold flavors all around. Mmm. meskeremstl.com.
SweetArt: Vegan Cupcakes
They’re not quite “healthy,” per se—just “less bad.” And no, Dugan doesn’t have a favorite flavor, which only makes “less bad” worse. sweetartstl.com.
