By: Shriya Swaminathan
From a bright student of music to becoming a favorite in the vegan community, Megan Kasten- founder and creative mind behind Prairie Vegan Pies, recounts her inspiring journey in veganism. Through life’s unexpected twists and turns, Megan has been steadfast in her dedication to being an ethical vegan. Even a small town life in the “not so vegan-friendly” prairies of Western Minnesota couldn’t lure the plant power out of her! If anything, it sparked her imagination and fueled her drive to celebrate the delectable joys of vegan food. Here’s an interview that we hope will ignite that same passion in you!
VW: We always love to hear vegan inspiration stories. So, how did yours come to fruition?
MK: My vegan story started in Austria, Vienna, where I was studying Music in 2002. I met people who were vegetarian, and came from metropolitan cities and during our weekly dinners, they’d talk about this thing called “vegan food” that I’d never heard of before. Seeds were planted during conversations with my study abroad group and when I came back from Europe a vegetarian, my mom was not one bit surprised- she always struggled to get me to eat the meat on the table! As most of us do, I always loved animals and felt that vegetarianism aligned with my beliefs. It wasn’t until a close friend of mine in Chicago posted about the treatment of cows in the dairy industry that I became aware of the horrific practices these beautiful beings endure. Until then, the only exposure I had to dairy farming was my great uncle’s small family farm. I had no idea about large-scale factory farming and the harm it’s doing to billions of sentient animals. So my impetus to go vegan was all about the animal ethics and not wanting to exploit them for my food. The environment and health pieces came in much later but first and foremost, it was the animals.
VW: Did you enjoy baking during your pre-vegan days?
MK: Absolutely! It’s something that I loved to do with my mom. She loved baking too and would always bake our birthday cakes. When I lived in Chicago briefly, I signed up for a Veganuary class where I learned all about vegan baking, cooking, ethics, and morals of veganism. Ever since, I’ve been putting those skills and ideals into practice- loud and proud!
VW: The vegan baking learning curve is full of surprises! From your experience, what ingredient has amazed you the most?
MK: No questions there! Hands down it has to be aquafaba! Who would have thought the humble water in a can of chickpeas could create a delightfully fluffy meringue?! I’m still always learning about new products. Recently I started using Bob’s Egg Replacer in some of my products and am really happy with it! My favorite versatile ingredient would be silken tofu though. I learned that silken tofu offers the perfect texture I need for so many different recipes be it sweet or savory and it’s amazing!
VW: Regarding veganizing recipes, is there a dish that you are most proud of?
MK: That’s a tough one- honestly, I’m very proud of my ability to veganize any recipe I put my mind to. I enjoy the creative challenge and the troubleshooting process till I reach a version I can offer with confidence. But the dish that has been the most meaningful to me is the French Silk pie. It’s a family favorite and my mom and I used to bake it all the time- even during Thanksgiving! Seeing that my family loves my vegan French Silk pie means a lot. I’ve also discovered my skill for recipe development and that gives me plenty of opportunities to create new, delicious treats.
VW: What has been your go-to dish to bring to a potluck?
MK: At first, I’d bring a chocolate cake or a s’mores cake. But when we moved to Morris, Minnesota- where my husband got a professorship, I learned that people love their pies. Eventually, I started baking more fruit pies, which I’d bring to his university potlucks. Sometimes I wouldn’t label the dish I brought as “vegan” and would leave it on the table for folks to try- especially since everyone knew I’m vegan. I didn’t want them to feel obligated to be nice and compliment the dish. Seeing that guests were amazed with how good vegan desserts tasted was really rewarding. If I’m bringing a savory dish, a popular crowd pleaser has been a rich, creamy, baked mac n cheese. Visually, it doesn’t stand out as “obviously vegan” and people are more inclined to try it. Recreating a familiar dish with plant-based ingredients can help with getting people’s foot in the door of veganism!
VW: So how did your vegan baking endeavors develop into the business that is Prairie Vegan Pies?
MK: There really wasn’t much demand for vegan baked goods in Morris, which is a town of about 5000 people. I only sold two pies for those who were allergic to dairy, and the handful of vegan students in town didn’t have much money. Morris is also an Apostolic Town and the Apostolic women would sell their baked goods at the Farmers’ Market for really cheap prices. Later on, my husband suggested starting a vegan bakery business and selling the items in Minneapolis. So during weekend trips to Minneapolis- where I’d enjoy cultural activities, I’d also organize pop-ups at vegan restaurants there! My first pop-up was at Eureka Compass. It’s a lovely business that centers food accessibility and affordability. I remember I brought the owner my French Silk pie to try, which he loved. Most vegan bakeries in the city offered tasty cakes and cupcakes, but given that Minnesotans love their pies, I wanted to offer a vegan version of a state favorite!
VW: What were some mental roadblocks that you experienced when it came to actually starting the business? Was it intimidating at all to make steps towards this goal?
MK: Definitely, and I still have a lot of them! I have constant self-doubt. Anxiety that no one will want to buy anything, anxiety that if they do it won’t be good enough. If it weren’t for my friends and husband telling me my bakes were amazing and that I have to start this business, I might not ever have felt ready. And starting a business is insanely intimidating! I think it is for most people. And I truly believe that my perfectionism is why my bakes look and taste the way they do, but striving to make everything perfect also gets in my way. While my baking does evolve and get better, I can’t sit on something for years waiting for it to be perfect. That’s why I love pie. It’s perfectly imperfect. A rustic pie can look incredibly appetizing! It sounds funny to say, but pie reminds me not to take everything so seriously. And just enjoy it however it comes out of the oven!
VW: That’s a lovely mindset that we can all benefit from! Given the current times, how would you describe your experience running a small business during the pandemic?
MK: It’s certainly been quite challenging especially since I moved to St. Louis in the middle of the pandemic. Also, my business is pretty young so I’ve been having to work at establishing myself amidst this time when local businesses are really struggling. I’ve had to navigate getting my name out there without any social events like VegFests to network with and meet more people. However, the vegan community has been really kind and welcoming! I appreciate the opportunities to collaborate with and learn from other vegan restaurant owners in the city. They don’t see each other as competition but as friends and have been instrumental in supporting and promoting Prairie Vegan Pies!
VW: It looks like quarantine is inspiring people to get creative in the kitchen! For those who are curious but not “baking-savvy”, what are your top tips for getting started?
MK: I’d say, find your favorite vegan blogger with easy recipes and simple ingredients that inspire you. Before social media platforms took off, I used a lot of cookbooks and still read them like novels to this day. There is so much great information out there on the internet and resources for recipes are quite endless. One of my favorite bloggers is Post Punk Kitchen and I also follow some non-vegan bakers on YouTube and Instagram and try to veganize their bakes! The Vegan 8 is another fantastic blog for tasty recipes with 8 ingredients or less.
VW: All fantastic recommendations! Now for a fun question- If you could serve 3 celebrity chefs or bakers, whom would you invite and what would you make?
MK: I would love to have Kim Joy from the Great British Bake Off, though I’d be pretty intimidated to serve her since I admire her so much! Chef Chloe is another absolute favorite of mine. My third dream guest is Miyoko Schinner. I’ve always adored Miyoko’s The Homemade Vegan Pantry Cookbook. I feel like this is a positive trio of incredible women and I’d make them my vegan Gooey Butter Cake. I don’t think the three of them would have had a gooey butter cake before. Given that it’s a St. Louis speciality, it would be really fun to serve them my version of it!
VW: Do you have any words of wisdom for aspiring small businesses?
MK: To answer that from a technical standpoint, you need to know your product and the demand for it. For a vegan food business, you are catering to a niche, but at the same time, you are also in much more demand within that small community. We all appreciate a high-quality vegan product so if that’s something you can deliver, it’s going to be well received if you put in the work. A piece of advice I wish I had received when getting started is to not do too much in the beginning. I feel that starting off with a smaller menu would have been far more feasible. Simplicity goes a long way especially in the earlier stages. It’s so easy to feel overwhelmed with all the new information and experiences of starting a business.
VW: We appreciate your very practical and valuable advice! How do you foresee Prairie Vegan Pies evolving in the upcoming years?
MK: There are two potential options- manufacturing or opening a brick and mortar shop. My concern with manufacturing is the accompanying risk of diminishing quality when mass-producing goods. It also entails seeking investors and potentially losing control over my product. On the other hand, running a brick and mortar storefront- while something I’ve often romanticized about- also requires budgeting for rent, utilities, and hiring employees. Either way, it takes time away from the creative side and I’ll have to invest more time overseeing the logistical and administrative aspects of running a business. At the moment, I’m learning a lot by offering occasional pop up menus, backing whole orders, and collaborating with local restaurants. My goal is to spread the joys of vegan food through my baking and I want to embrace the journey in whatever form it presents itself!
If you are lucky enough to live in Prairie Vegan Pies’ current home city of St. Louis, or are passionate about supporting local, vegan, woman-run businesses, check out the website and Instagram for all the delicious updates!
Image Sources: Prairie Vegan Pies Instagram
