THE "KRA" BEHIND KRAVEGAN
Founder & CEO
LaTasha Kaiser has been making food from scratch since she was nine years old. As a child, she received the gift of cooking from her father. “He taught me that food is like colors. You shouldn’t be afraid to play around with flavors,” she explains. After going fully vegan July 2017, she began applying the same skills and techniques she learned in her family’s kitchen to create meatless versions of the foods she craved. “Her internal drive is, just because you decide to eat healthy, doesn’t mean you should miss out on flavor,” says her husband Lew, who runs the business side of their vegan food truck, KraVegan.
KraVegan’s menu is a survey of all the things LaTasha loves to eat, but adapted to a vegan diet. Although not her primary focus, soul food features prominently on her menu with popular items like meatless ribs, “moxtails,” mac-n-cheese and collard greens. In a way, what she does is a return to the origins of soul food.
Founder & CFO
Llewellyn “Lew” Kaiser, CFO of Kravegan and US Army veteran, was raised on a hog farm in Green Cove Springs, FL, and while is journey to veganism didn’t begin until 2017, he never forgot his roots to incorporate fresh herbs, and vegetables in the boldly flavorful vegan dishes.
Lew has always had a love for cooking, as he recalls at age 5 cooking and selling scrambled egg sandwiches to neighborhood friends for $.5 each to save up for his frozen cup fund. He chuckles as he states the trouble he got into with his mother for cooking the entire flat of eggs, was worth the frozen cup.
Since going 100% plant-based vegan in 2017, Lew has made it his mission to share the health and mental benefits of veganism. Lew’s favorite tag line is “God gave us the garden, not the farm.” Many food related health issues can be reduced if not eradicated by eating a plant-based diet. I’m doing my part to provide healthy boldly flavorful vegan food options that do not lack in texture, chew or taste.