Gab's Veg Table

Gab's Veg Table Seasonal sandwiches, salads and sides crafted with local ingredients and zero animal products. Deli inspired and delicious!

Grab and go lunch pop ups, events, and catering. See our posts for latest pop up locations, times, and menus.

Year 4 of making a semi traditional vegan Feast of the Seven Funghi šŸ„ thank u Ted for cooking with me all day, making se...
12/27/2024

Year 4 of making a semi traditional vegan Feast of the Seven Funghi šŸ„ thank u Ted for cooking with me all day, making semolina loaves, AND making tiramisu and lemon bars (not pictured but so good)

-herby cashew cheese stuffed cherry peppers
-insalata di funghi in radicchio
-mushrooms tempeh walnut pĆ¢tĆ© with balsamic caramelized onions on homemade semolina crostini
-lightly fried lions mane w calabrian chili butter
-saffron risotto w seared trumpet ā€˜scallopsā€™
-fried oyster and trumpet mushrooms ā€˜calamariā€™ with chili butter

A little fall food drop of what weā€™ve been up to. Still based in NJ but lucky enough to feed my Hudson Valley people eve...
12/07/2024

A little fall food drop of what weā€™ve been up to. Still based in NJ but lucky enough to feed my Hudson Valley people every once and a while šŸ’š

1 and 2 - Halloween BBQ/Shop anniversary!
3 - a massaged fall kale salad for the Happy Harvest Dinner at
4 - a sandwich for the drive to Phoenicia, maple mustard tofu, pickled jalapeƱos, and spinach on homemade Ted bread
5 - pretty pepper medley
6 - grilled mesquite beet salad!
7 - the tofu piccata! on ciabatta
8 - honey mustard tofu babyyy
9 - roasted butternut squash poletena w cashew ricotta, pepitas, and pea shoots for the Thanksliving volunteers
10 - my leftover lunch the next day
11 - leftovers for the family - baked shells stuffed w roasted squash and cashew ricotta, topped w bƩchamel

Some food Iā€™ve been cooking lately:1. buffalo tofu lettuce cups, crispy, crunchy, and a lil spicy2. grilled polenta and ...
09/03/2024

Some food Iā€™ve been cooking lately:
1. buffalo tofu lettuce cups, crispy, crunchy, and a lil spicy
2. grilled polenta and eggplant with homegrown basil
3. & 4. a smoked tofu beach sando with marinated mushrooms, olives, onion, eggplant spread, bell peppers, and romaine on semolina
5. more buffalo tofu bc itā€™s my jam
6. naked crispy fried tofu
7. more lettuce cups! Three Cup Tofu with cilantro and shredded carrot
8. the bottom half of a late summer camping sando, with grilled eggplant, fried tempeh, charred broccolini, finished with balsamic onions, and cashew ricotta
9. grilled tofu with gremolata

A little update - Iā€™m based in New Jersey for the time being, with a few visits planned back to the Hudson Valley this fall. Hit me up if youā€™re looking for someone to come cook for you and your friends at home, or someone to stock your fridge and freezer with meal prep essentials. If this sounds like something youā€™d be interested in, email me at [email protected] or shoot me a dm :)

Part two of our road trip camp kitchen pictures! Big ups to my guy for doing the majority of our dirty dish washing, so...
07/30/2024

Part two of our road trip camp kitchen pictures! Big ups to my guy for doing the majority of our dirty dish washing, sorry I made so manyyyyy

1- dried beancurd ā€œchicknā€ tacos w mushrooms and cabbage on the Kern River in CA
2- frying the beancurd, pre tacos
3- chickpea mushroom sweet potato hash by ted šŸ„°
4- more tacos! This time nopales with as much cilantro and cabbage, outside of Reno NV
5- mango soy curls, sesame ginger brocc, brown rice, in Hat Creek CA
6- a cold soba tofu chili crisp salad for lunch
7- channeling for our first wedding anniversary in the redwoods - grilled baby ceaser w chickpeas, cheezy gnocchi, broccolini
8- udon noodles, baby corn, bok choy, soy curls and more
9- our favorite breakfast (would love to know how many gallons of soy milk we drank over the trip lol)
10- another post hike lunch of refried beans wraps and veggies in yellowstone

Some of you know that Ted and I hit the road earlier this year for a cross country road trip we had been wanting to do f...
07/30/2024

Some of you know that Ted and I hit the road earlier this year for a cross country road trip we had been wanting to do for years. Starting in April we spent 96 days traveling down south, out west, up the coast, and back to the east coast. We camped for more than half of those nights, and cooking is one of my favorite parts of camping. Here are some pictures from our camp kitchen on the road:

1- soy curls, celery, and zucchini w mushroom farro risotto outside of Asheville NC (first camp meal, why did i do risotto??)
2- always night cooking when i donā€™t mean to, at my unorganized camp kitchen set up in Milton FL
3- a crisp cool chickpea salad made in White Sands NM
4- campfire nachos in the rio grande gorge
5- another camp kitchen snapshot, not much more organized
6- refried bean burritos for the next dayā€™s hike in the Grand Canyon
7- farro, asparagus, and habanero stewed soy curls
8- masala spiced chickpea wrap w steamed sweet potatoes for a hike lunch in utah
9- szechuan mushrooms and bok choy in Idlewyld CA
10- and of course our lunch most days in the road, a crunchy peanut butter and jelly sando āœŒļø

Happy spring yā€™all! Iā€™ve been putting off making this post, but here we go. This chapter of Gabā€™s Veg Table as we know i...
03/31/2024

Happy spring yā€™all! Iā€™ve been putting off making this post, but here we go. This chapter of Gabā€™s Veg Table as we know it has come to a close. The last three years were an experiment to see if folks wanted super local, accessible, vegan food made by me, Gab- and you all definitely showed up. Ted and I met so many amazing people, on top of our existing community supporting us in this journey.

There were plenty of reasons behind our decision, ranging from the intense labor needed to be a business constantly on the move, to finding a balance between covering costs while keeping our food accessible to everyone. In the end, some things in our personal life lined up while we were going through this process. Last month we moved out of Kingston (our home for the last ten years!) to do some long awaited travel around the country. We donā€™t know where weā€™ll land, but I want to start a new food chapter whenever we end up.

Thank you to everyone who tried our food and supported our vision. It was only with our communityā€™s support that the last three years were possible.

Love Gab ā¤ļø

A year of always being on the move! Setting up outside the church, setting up at , picking up bread from , driving to t...
12/31/2023

A year of always being on the move! Setting up outside the church, setting up at , picking up bread from , driving to to deliver lunch, popping up in Beacon, Gardiner, Accord and who knows where else. Trying to feed ourselves in between. Making pizzelles and thinking of my grandma who loved to try all my good. A year of being always tired but pretty frickin happy at the same time.

Breakfast sandwiches, beets, eggplants, Erika! 2023 was a heck of a year for us at Gabā€™s Veg Table. So many pictures to ...
12/31/2023

Breakfast sandwiches, beets, eggplants, Erika! 2023 was a heck of a year for us at Gabā€™s Veg Table. So many pictures to go through, so hereā€™s the first of a few posts to celebrate all weā€™ve done šŸ’š

Our last week of regular pop up service was busy and hectic and flew by so fast! Hereā€™s a little recap of how things wen...
11/20/2023

Our last week of regular pop up service was busy and hectic and flew by so fast! Hereā€™s a little recap of how things went:
Last Wednesday, we were so happy to be part of the Harvest Dinner put on by , a fully vegan and free community dinner at . Thank you to everyone who volunteered and all the other chefs who donated food to this wonderful event šŸ’š

Thursday and Friday were our last two days at our lunch counter at . Spending the last year slinging lunch from inside this warm beautiful always smelling so good little big bakery has been so amazing, and allowed us to grow our customer base more than I couldā€™ve imagined. It did kinda break my heart every time I had to tell a customer about our hiatus, but the support everyone has shown us has been incredible and overwhelming.

Our Saturday pop up outside the Old Dutch Church flew by in a frickin second, with more pre-orders than weā€™ve ever had. We started in May 2021 just popping up on Saturdays outside the church, then adding Fridays, then moving to Thursdays and Fridays across the street at . Our Saturday ā€œmarket adjacentā€ pop up (as we called it) was such a great way to get in front of people and tell them about what we were trying to do - provide affordable, seasonal, locally sourced, vegan lunches.

Saturday flew by but then we headed back in the kitchen to put together our final meal for the community members who gather at . We had so much fun serving another Harvest Meal after Sunday service to close to 100 people at the church. We could not have done everything we accomplished over the last few years without the support of Pastor Rob, Jean, Chester, and everyone else who shared the kitchen with us. It felt really fitting to end our week with one final meal for the church members and more.

Weā€™ve got one final gig this week cooking up lunch for the thanksliving volunteers at (another group whose support has been immense, incredible, and so appreciated). Iā€™ll probably make one more post this week and then lay low for a while, so stay tuned and check back with us in the new year!

If you havenā€™t heard the news, this week is your last chance to catch us at one of our pop up locations! Iā€™m gonna save ...
11/14/2023

If you havenā€™t heard the news, this week is your last chance to catch us at one of our pop up locations! Iā€™m gonna save the sappy stuff for a post later this week, so hereā€™s the cold hard facts: Thursday and Friday Iā€™ll be serving up hot breakfast and lunch at from 10-2. And yes we have the Hot Peppers brioche this week again! Saturday weā€™ll be outside the with lunch and an extra offering of grab and go items for you to stock up on (soup, sauces, and more).Pre-ordering is definitely recommended, especially for our Saturday Stock Up Specials. Email [email protected] by 9pm the evening before each pop up to pre-order.
Thank you for all your support, see ya this week!

*email pre-orders to gabsvegtable@gmail.com / cutoff is 9pm the evening before each pop up*We're serving up a new soup t...
11/07/2023

*email pre-orders to [email protected] / cutoff is 9pm the evening before each pop up*

We're serving up a new soup this week! And more of the Hot Pepper Brioche sandwich that flew off the menu last week. Stop by on Thursday or Friday from 10-2 to try our new Smoky Potato Pinto soup, with pinto beans, local potatoes and kale, crushed tomatoes, and our house made veg broth. Add a scoop of sour cream and some toasted focaccia croutons, or keep them off for a gf and nut free lunch. And on Saturday weā€™ll have Tofu Piccata again! Along with a selection of grab and go sauces and sides that weā€™ll be posting later šŸ’š

I kinda snuck it in my last post, but Gabā€™s Veg Table will be going on a hiatus this winter. Our last pop up for the year will be Saturday November 18th, so youā€™ve got 6 chances over the next two weeks to grab your favorite sandwiches and sides. We started in 2021 without a big plan, and now over two years later, I need to take a step back to figure out the best way forward. Part of that process involves hearing from you all, our amazing customers, about how you want GVT in your life: pop-ups, meal delivery, catering, ticketed dinners, or something else! To be honest, three pop ups a week has been a little much for us to handle, so I donā€™t think weā€™ll be returning to the same format next spring. And ya girl is just not ready for the huge commitment of our own brick and mortar establishment. I canā€™t say exactly how things will look when we return, but Iā€™ll definitely still be cooking for yā€™all somehow in 2024. Thank you to all the amazing customers and friends weā€™ve made since starting this thing; to the for sharing their kitchen and space with us; to for giving us the perfect little sandwich counter to serve up breakfast and lunch; to our family and friends who volunteered their time and labor; to Erika for being an awesome friend and best first official employee we couldā€™ve had. And shout out to Ted for being the sweetest most supporting partner in life and business, and for believing in me more than I did. Love you all, see ya Thursday!

This week weā€™re at Sweet Maresaā€™s Thursday and Friday, the Old Dutch Church on Saturday, and Peaceful Provisions on Sund...
10/31/2023

This week weā€™re at Sweet Maresaā€™s Thursday and Friday, the Old Dutch Church on Saturday, and Peaceful Provisions on Sunday! You can pre-order for any day by emailing your order to [email protected] - deadline is 9pm the evening before each pop up.

Weā€™ve got a new breakfast brioche featuring a very *spicy* pepper relish made with hot peppers, roasted garlic butter, cheddar, and thinly sliced bologna on little loaf brioche. Try this spicy sando if you dare šŸ‘»

I got my hands on some more arugula this week, so Tofu Piccata is available on Saturday and Sunday only! Iā€™m super pumped to be back at this week, itā€™s been a while! I definitely recommended pre-ordering for Sunday, but weā€™ll make sure to have some items available for walk-in orders.

Also - weā€™re going to be taking this winter off to make some changes to our business. That means that our last pop up of the year will be Saturday November 18th. Iā€™ll be posting soon with some more info, but be sure to mark your calendars and get your GVT while you can.

And one final note - last week I donated a portion of sales to , a non profit providing aid to Palestine. I will be donating a portion of sales this week as well. My veganism is rooted in love and compassion for all sentient beings and reducing harm in the world.

Address

Kingston, NY
12401

Opening Hours

Friday 11am - 3pm
Saturday 11am - 3pm

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