Teva Deli prepares creative vegan food and excellence in Copacabana

This is a conflict. Is a convinced carnivorous the right to analyze a vegan restaurant? This question passed me when I was once again facing the porch full of Teva Deli in Copacabana on a weekend. Customers seemed satisfied, friends had praised him for a long time.

The desire to try your 100% vegetable dishes also came from my lack of intimacy with this universe. I was excited about the possibility of sharing impressions with other no vegans and decided to know the house in two different days, with the curious look of a outsider.

And that’s how I entered and tasted some menu options, such as the carrot lox in the toasted sesame Bagel, chestnut cheese, cucumber, preserved purple onion, dill, capers and nori alga (R $ 46). Sensational. The sandwich is an “free animal” interpretation of the smoked salmon bagel with cream cheese, very similar texture and look. And that can match (and even overcome) in taste, I realized there.

Cashews cheese appears to be the ideal combination for carrot lox (Lox is a form of salmon healing, which carries salt and sugar), and the other spices worked perfectly in the sandwich. Result: I left behind my tacanha and old -fashioned view that vegan food is embarrassed and, in breach, discovered one of the best bagels in Rio.

Also great was the Benedict of Portobello, with grilled mushrooms, tofu, spinach, caramelized onion, tomato and bearnaise (R $ 52). The organic ingredients are distributed in balanced layers in the muffin, without much of it or little, and receive a sauce bath, more delicate than the traditional mayonnaise version.

The menu states that the Muffin is made in the house, but the waiter said that among the bread, only the brioche is of its own manufacture. Who’s right? It doesn’t matter. The fact is that the whole work was delicious. These were Delicatessen’s two right requests, which is also coffee, restaurant and bakery.

The teva deli invests in soups, salads, sweets, yogurts, shakes, lattes and interesting juices, such as apple lemonade (R $ 20), a little sweet, but assured me that it does not take sweetener or sugar, nowadays. Meals are served in a fixed and lunch menu, which varies according to the day. There are the Faláfel with lentil rice, chips with zátar and homus (R $ 68), on Thursdays. The chickpeas (four units) dumplings were ok, well spicy, unlike rice, which lacked more spice.

In the eyes (and stomach) of an omnivorous person, Seitan, a vegetable protein, seems to be the most risky option, which I did not regret. With consistency reminiscent of the chicken fillet, the wheat protein steaks came with cheese sauce, mushrooms, pod rice and chips (R $ 76), and were a good surprise.

Finally, the gallpiece of walnuts, with medjool dates giving alloy, was highly satisfactory, but a little expensive (R $ 40), even accompanied by a ball of ice cream. With it the meal ended round, and I even took home a cinnamon roll with chestnut cream ($ 20) to eat later. I closed so my well -adventurous visit to Teva Deli, where I intend to go back.