A South County Couple Delivers on Plant-Based Eats

SoCo Vedge brings healthy meals straight to your doorstep

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When Dean and Julie Couchey moved to the Ocean State from Philadelphia, they noticed how few dedicated plant-based food businesses there were in South County. Ideas blossomed around how to make vegan cooking accessible to all and the couple landed on meal prep. “We reached out to the community to see if this would be a service they would enjoy, and the response was outstanding,” says Julie. “SoCo Vedge was born in January 2021.” 

The timing was fortuitous as job opportunities were limited during early pandemic months, and since taking off, SoCo Vedge has become a hit with locals that only continues to grow. While Julie handles the people-facing facets of the business, Dean brings a culinary degree, many years in the food industry, and a passion for vegan cuisine to the rotating weekly menus of reheat-and-eat dishes. “Our vision is to bring more plant-based options to our community while also introducing more global flavors,” shares Julie.

Seasonal favorites include a Spring Pea and Asparagus Gnocchi with nut-free basil pesto and plenty of health-forward Buddha Bowl varieties and falafel entrees. Suya Tofu with Jollof Rice is the couple’s take on a West African dish with spiced tofu, African braised greens, and plantains. Salads, overnight oats, and desserts are always available as add-ons, and punny names like “Beetloaf” and “Shepherdless Pie” never fail to delight. With new entrees every week, subscribers to SoCo Vedge will never get bored, either.

For vegan eaters (or plant-curious folks) looking to take a break from the stove, orders go live Saturday through Tuesday for delivery the following Saturday, with pickup options available from their Narragansett kitchen. Their delivery radius spans Westerly to East Greenwich, plus Jamestown and Newport, with more towns being added soon. 

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