Consumers have been moving towards a more vegetarian/vegan diet since the late 1970s. While most people are not strictly vegan, they incorporate more vegan elements into their diet. That, combined with a growing need for ready-made, prepared foods, creates an opportunity for vegan food products that may be incorporated into meals. A common complaint of current vegan food products is a lack of taste. Many products try to emulate an equivalent animal-based product. They use excessive manufacturing processes and end up with a food-like substance that is not very palatable.

Our mission is to produce great-tasting vegan products that are not trying be something else, but simply great food in their own right. Nothing is overly processed; the ingredients and techniques are something your great-grandparents might have used. Salt is used conservatively and there are no added processed nutrients.

The first products will be what we are currently calling the “Zenburger”, a vegan patty made from whole grains, legumes and vegetables, and a line of vegan soups.


Bert Jackson is a 26-year Cape Cod resident. He is currently a working musician, marketing and business consultant, as well as President of the Cape Cod Technology Council. Bert was a student of macrobiotics in the 1980s while living in the US Virgin Islands. In 1983 he acquired his first foodservice operation, a small ice cream & sandwich shop. Within two years this was expanded to two additional shops, and a vegetarian restaurant, the Sweet Life Café in St. Thomas.

It was at Sweet Life that Bert perfected the vegeburger process, and it was the most ordered menu item. There were also a line of vegan soups and stews that were very popular. The clientele of this restaurant were not just the typical “earthy-crunchy” types of the 1980s, but business people, government workers, and retirees. The vegeburgers and soups had wide appeal.

Since moving to the Cape in 1991, Bert focused on a technology career. However, the desire to produce good vegetarian food never went away. So we are now working to develop the infrastructure to start producing and distributing our products.

The “Zenburger”

The Sweet Life vegeburger’s main ingredients were brown rice, barley, lentils, vegetables, sunflower seeds, and our special blend of seasonings. We made a modification more recently to remove the barley and replace it with additional brown rice. This makes the Zenburger gluten-free. It is also soy free, and, of course, completely vegan. The “mix” is prepared, then spooned out into patties on baking sheets and baked. The baked patties may then be refrigerated or frozen. They can be reheated in a toaster oven or with a little oil in a skillet.

The classic Sweet Life preparation was on whole-wheat pita with a tahini or house sour cream dressing, tomato, sprouts, avocado and, optionally, cheese. They can also be served over a bed of salad greens with your favorite dressing, or used to make a Parmesan dish. Part of our business plan is to use social media and our website to encourage sharing of preparation ideas.

Patties are currently packaged in packs of five. We are also experimenting with a “slider” sized patty that might be useful for appetizer and other preparation options.

We’ve shared a number of Zenburgers with friends and colleagues to get their opinion. Their comments: “Amazing!” “Best vegeburger ever.” “Not only the best vegeburger I’ve had, but the best burger I’ve had” (from an avowed meat-eater). “Where do I buy them?”

Vegan Soups & Stews

Some of our vegan soups are adapted from Indian and Middle-Eastern recipes. We make a hearty green lentil stew, red lentil-lemon soup, a mulligatawny vegetable soup, African spinach stew, and m’jeddrah, a rice & lentil stew.

All of soups and stews taste great, and freeze well. As time goes on we will be adding more variety to this category.

Production Schedule

Our goal is to be in full commercial production mid-2017.


Phase One would include direct sales at farmers markets and other face-to-face outlets, and direct sales to consumers via delivery. Phase Two will include a wholesale license so products may be sold in local grocery outlets, as well as to restaurants.


Bert Jackson
508 237-5640