Teen’s vegan journey blossoms into go-to plant-based kitchen

What began as a high school student’s lifestyle change has since blossomed into one of Saint Lucia’s most beloved vegan delivery kitchens. 

Founded in 2019, Cardinal Vegan Cuisine is the brainchild of Eddison A. A. Layne, a former science student at St Mary’s College who embraced veganism back in 2016. That single decision, he says, “inspired a change in interest,” ultimately steering him towards herbology and plant-based cooking.

After graduating, Layne sharpened his culinary and holistic health skills under the mentorship of Priest Kailash at Livity Foods. There, he was introduced to Ital cuisine and the principles of naturopathic medicine, both of which became cornerstones of his culinary philosophy. “The Honourable Priest taught me what I know regarding the benefits of herbs,” he shared, crediting the experience with shaping his understanding of food as healing.

At Cardinal Vegan Cuisine, Layne crafts dishes that mirror the richness of traditional Saint Lucian flavours but without any animal products. “I create complex vegan dishes from scratch, using only natural ingredients,” he explains. With a focus on familiar comfort foods, his menu features hits like the Ultimate Vegan Lasagna and a Super ‘Cheesy’ Vegan Baked Mac & Cheese. “These dishes often appeal to non-vegans,” Layne notes, adding that many customers say they’d switch diets after one bite.

A major part of that success lies in his sauces. Local coconut milk is transformed daily into deep, umami-rich vegan cheese bases. “By utilising these sauces,” he says, “I am able to produce flavours that are smokey, savoury, and balanced, not overwhelming.”

Still, operating a plant-based kitchen isn’t without hurdles. Sourcing specialty items like miso paste can be tricky, and costs can fluctuate depending on ingredient availability. But Layne remains grounded in his mission. “By cooking great food, the challenges of market entry and receptivity can be overcome,” he says.

He attributes much of Cardinal Vegan Cuisine’s depth to Saint Lucia’s own bounty. “We are blessed with a wide variety of local fresh herbs and dried Indian spices,” he says, emphasising how ingredients like parsley enhance both flavour and nutrition.  

Now in its sixth year, Cardinal Vegan Cuisine continues to serve Saint Lucia through delivery-only service, a model that’s allowed Layne to build strong relationships with his clientele.

 “Business is more about meeting people and being able to satisfy their needs,” he reflects. “The food service industry has taught me to be considerate, kind, and honest.”