Our Story
Chapter 01
The Number That Changed Everything
The number 198 changed my life.
That was my total cholesterol reading at my annual physical — ten points higher than the year before, and ten points higher the year before that. My employer promoted employee health by rewarding us for getting yearly physicals. What started as a company perk became a wake-up call. I was watching my health decline in real-time, and I refused to accept medication as my only option.
I tried everything I could think of, but nothing seemed to work. Then a colleague recommended two documentaries: Forks Over Knives and The Game Changers. I watched them both in one sitting, and everything clicked.
The next day, I went vegan.
Chapter 02
The Results Were Undeniable
Within one month, my cholesterol dropped from nearly 200 to 140.
I felt incredible. Energized. Hopeful. I thought I’d cracked the code on healthy eating.
Then I discovered processed vegan foods — vegan chicken, frozen meals, all the convenient options that let me eat more than just vegetables. It felt like freedom.
Until my cholesterol spiked again.
That was the moment I realized the truth: processed food is processed food, whether it says “vegan” on the label or not. I immediately cut out all processed food and went on a mission to create flavorful food without compromising my health.
Chapter 03
Why This Matters Beyond Me
My decision to change my diet wasn’t just about cholesterol. Several people in my family have experienced Parkinson’s, Alzheimer’s, and Dementia. Through my research, I learned these diseases are connected to plaque buildup on the brain. I know that animal-based products contribute to plaque buildup in arteries. I know there are arteries in the brain. The connection was clear to me.
Why risk continuing an animal-based diet if there’s even a potential correlation? As a father, I want to be present, sharp, and healthy for as long as possible. It was a simple decision.
Why risk continuing an animal-based diet if there's even a potential correlation? As a father, I want to be present, sharp, and healthy for as long as possible. It was a simple decision.
Chapter 04
The Problem I Couldn't Solve — Until I Did
Every vegan sauce I found was either loaded with preservatives, packed with unpronounceable ingredients, or just didn’t taste good. The sauces and dips I loved before going vegan — creamy ranch, rich cheese sauce, flavorful dressings — had no clean alternatives.
Food without flavor gets boring fast. And I knew if I couldn’t make healthy eating enjoyable, I wouldn’t stick with it.
So I started experimenting in my kitchen.
Chapter 05
Born in a Round Rock Kitchen
For years, I tweaked recipes, tested ingredients, and perfected formulas right here in Round Rock, Texas. I wasn’t trying to build a company. I was trying to solve my own problem — eat clean, eat bold, stay healthy.
My ingredient philosophy became simple: keep it clean, keep it real, deliver flavor.
I only use high-quality, whole ingredients you can actually pronounce. No seed oils. No artificial flavors. No shelf stabilizers. No added acids to force an unnatural pH. If I wouldn’t feed it to my kids, it doesn’t go in the package.
Then something happened that I didn’t expect.
Chapter 06
Other People Wanted It Too
My brother — who is not vegan, not plant-based, not any of that — tried my sauce. His reaction was you should bottle this.
That was the first sign. But it was a conversation with my business partner that changed everything. He owns 600 Degrees Pizzerias in Georgetown, Round Rock and Cedar Park Texas. When he tasted the Mozzarella sauce, he didn’t just compliment it — he put it on his menu. It is now available at his restaurant for customers.
That’s when I knew these weren’t just sauces I made for myself. These were sauces that could change how people think about plant-based eating.
The Sauce
What Makes These Sauces Different
These aren’t just “vegan sauces” — they’re sauces for anyone who wants to eat better without sacrificing taste.
The dry-blend format is intentional. Most sauces sit on a shelf for months or years, pumped full of acids and preservatives to stay “safe.” That’s great for the warehouse. It’s terrible for your body.
MF Vegan sauces are dry blends you make fresh at home. Add filtered water, blend for under two minutes, and you have fresh sauce with perfect pH — balanced for your body, not for a shelf. No preservatives needed. No compromise required.
Featured Products
The Sauces
I’ve spent years developing ten different flavors. I’m launching with four:
Each sauce is incredibly versatile. Use them cold as dips, heat them for a creamier texture, toss with pasta, drizzle on pizza, add to grain bowls, or use as salad dressings. They’re designed to fit into your life however you cook.
Based on your feedback and support, I’ll expand to include Gruyere, Cream Cheese, Butter, Pecan Sauce, Buffalo, and Peanut Sauce.
This Is Just the Beginning
MF Vegan isn’t just a sauce company. It’s a mission to prove that healthy eating can be bold, flavorful, and accessible to everyone. And as we grow, we’re building toward something bigger — using this company as a vehicle to help feed the homeless in our community.
I believe business should serve people. Starting with the people who need it most.
Thank you for being part of this journey.