Gab's Veg Table

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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 🍄 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 🍄 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 pâté with balsamic caramelized onions on homemade semolina crostini
-lightly fried lions mane w calabrian chili butter
-saffron risotto w seared trumpet ‘scallops’
-fried oyster and trumpet mushrooms ‘calamari’ with chili butter

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

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 jalapeños, 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 béchamel

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

Some food I’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 it’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 - I’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 you’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 you’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 “chickn” 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 🥰
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 don’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 day’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 ✌️

Happy spring y’all! I’ve been putting off making this post, but here we go. This chapter of Gab’s Veg Table as we know i...
03/31/2024

Happy spring y’all! I’ve been putting off making this post, but here we go. This chapter of Gab’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 don’t know where we’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 community’s support that the last three years were possible.

Love Gab ❤️

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 Gab’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 Gab’s Veg Table. So many pictures to go through, so here’s the first of a few posts to celebrate all we’ve done 💚

Our last week of regular pop up service was busy and hectic and flew by so fast! Here’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! Here’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 💚

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 could’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 we’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 “market adjacent” 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.

We’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). I’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 haven’t heard the news, this week is your last chance to catch us at one of our pop up locations! I’m gonna save ...
11/14/2023

If you haven’t heard the news, this week is your last chance to catch us at one of our pop up locations! I’m gonna save the sappy stuff for a post later this week, so here’s the cold hard facts: Thursday and Friday I’ll be serving up hot breakfast and lunch at from 10-2. And yes we have the Hot Peppers brioche this week again! Saturday we’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!

Address

Kingston, NY
12401

Opening Hours

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

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