Vegan Chef Challenge makes Long Island debut

This one’s for the vegan foodies: The Vegan Chef Challenge is coming to Long Island for the first time.

The nationwide challenge, organized by Ann Merrill, a volunteer with HealthyPlanet’s Healthy School Lunch program, started in 2010. It calls on restaurants that have no or limited vegan options on their menus to add at least one original vegan appetizer, entree and dessert to their offerings. The monthlong event on Long Island started at the beginning of this month and will run through Tuesday. There are 28 restaurants across 23 Long Island towns participating in the challenge, from Port Washington to Riverhead.

The goal of the Vegan Chef Challenge "is that restaurants will see a value in this and will decide that it’s in their best interest business-wise to continue offering vegan options to their customers," Merrill said. It also encourages those who aren’t vegan to explore vegan food and discover that it can be tasty too.

Participating restaurants include 317 Main Street in Farmingdale, Drifters Kitchen and Bar in Ridge and North Fork Chocolate & Eatery in Riverhead. At Pita House in Medford, find offering authentic Turkish imam bayildi made with eggplant stuffed with onions, garlic and tomatoes, served with bulgur and shepherd’s salad. The Pour Authority in Farmingdale is participating with its Vegan City Brat, and Fresco’s Crêperie & Cafe in Williston Park offers a Beyond Cheeseburger Crêpe. Patrons can vote on their meal by scanning a QR code displayed on a table tent at each eatery. There will be a first, second and third place prize for participating chefs. The winners will be announced in July, Merrill said.

The event is sponsored by a nonprofit organization that works to end violence against animals, Vegan Outreach. The full list of participating eateries can be found at veganchefchallenge.org/longisland.

Merrill became a vegan 18 years ago, after learning about factory farming. She initially was flexitarian because at first she thought being vegan would be too difficult, but she transitioned over time..

"It was a slow process for me but I think it was the best decision I ever made in my life," she said. "I can’t really ever imagine not being vegan at this point."

Merrill said this year has already been such a success and she is looking forward to next year’s challenge.