The Southern V
Not many people know that there is a strong historical connection to vegan cooking among many members of the Black culinary community, and some of Nashville’s best vegetarian and vegan fare comes from these chefs. Tiffany and Clifton Hancock started to explore plant-based foods to deal with one of their children’s allergies and soon switched their lifestyles completely. Refusing to sacrifice flavor or soulfulness in their cooking, they prepare Southern food without the guilt and remain focused on the intentionality of their cuisine. Eating one of their “chik’n” sandwiches is no sacrifice at all, in fact.
This family-owned favorite moved from a stall at the Farmers’ Market to a tiny shack to their first full-fledged restaurant as their growing legion of fans followed them from spot to spot. Their healthy take on Southern comfort foods substitutes ingredients like seitan, tofu, and jackfruit for the pork, chicken, and beef you’d expect from a local meat and three. They also offer a weekend breakfast that will stick to your ribs without clogging your arteries.