While it's possible to enjoy vegan versions of Frito Pie, it's even better to enjoy it as imagined by the enterprising plant-based punks at the Vegan Yacht. The husband-and-wife duo of Mike and Danielle Wood elevate the deeply Texan foodstuff by pairing tempeh chili with the signature corn chips, smooshing it into a giant tortilla (add avocado or vegan cheese for a nominal fee). They then grill it, wrap it, and serve it with a little cup of Cholula hot sauce. Pair it with a cupcake from the neighboring Capital City Bakery (2012 "Best of Austin" Best Vegan Sweeties winners) and you've got the perfect vegan lunch.
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