“Even before I became a vegan, I was trying to understand the science of cooking meat,” he says. Understanding is what he does best, and whatever the subject, he goes head-to-head. As a child, he dismantled and reassembled everything he could get his hands on – much to his parents’ dismay. The journey to the success of Stache sauceĪ former computer technician and application developer (also self-taught in both fields), Thompson has spent his life tinkering. Sauce Stache’s new vegan cookbook is out today. The new cookbook is the culmination of his years of experimentation – and it features the kind of recipes you won’t find elsewhere, using fruits, vegetables, mushrooms and other herbal ingredients to make amazingly realistic vegan meats, from fried chicken and roast beef to hot dogs. His simulated meat creations have inspired thousands of people to try grapefruit peel chicken, burdock root shrimp, and daikon radish steak. It now has 375,000 subscribers on YouTube and 125,000 on Facebook, with a growing number of subscribers on Instagram and TikTok. Thompson’s energetic and creative approach to cooking has earned him a loyal and engaged fan base. For him, cooking is a matter of creativity, a fact that is revealed in his new cookbook, Make Vegan Meat: The Plant-Based Food Science Cookbook, available July 20.Ī self-taught food scientist, Thompson has spent thousands of hours studying how foods, especially meat, work.įrom mouthfeel to bite, salty or sweet, he delved into the smallest details of the mechanics of meat, including looking at scientific studies and ingredient lists to better understand what he works with.
If there’s one thing Mark Thompson (known as Sauce Stache on social media) wants his foodie friends to do, it’s experimentation.
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