The Experience Magazine Checks Out South Bay Vegan Hot Spot lil’ Vegerie

(EXPERIENCE MAGAZINE) —Redondo Beach, CA — Monday, September 4th, 2023 — Plant based lil’ Vegerie is creating tons of delicious take-out and people are loving it. The Experience Magazine stopped by and spoke with owner Jason Cervantes. He and his wife, Scarlet Curtis, opened lil’ Vegerie in May of 2022. They are pn a mission to make vegan food more accessible, affordable and delicious. Jason prepared a few things for us to try and everything was so tasty. 

To start with, we had the Cream of Potato soup. Made with avocado, potato crisps and ancho. Delicious and so creamy!

lil’ Vegerie doesn’t use fake meat. Instead, they use vegetables to mimic meat. The Carne Asada is made with savoury mushrooms and is mouth watering. The flavors in the house made sauce really sets this dish off. lil’ Vegerie is excited to bring vegan food to the community. 

We tried the Carne Asada bowl and boy was it tasty. Made with portobello mushrooms, rice, black beans, Chipotle sour cream and pico. This is one of the most flavoursome vegan bowls Ive ever had. All of the ingredients are combined to have a Carne Asada flavor. 

The Philly Cheesecake was another luscious dish. Portobello strips, roasted peppers and onions with a smokey cheddar hash. Very cheesy and a great lunchtime treat.

The frescas are pressed juice and they are super tasty. Someone came in and picked up 6 Frescas to go while we were there. I had the Strawberry dragonfruit. It has watermelon, aloe, mint and lime. So good! The Hibiscus Fresca was also delicious. With Lemonade and  turmeric, this is a refreshing summer drink.

Stop by lil’Vegerie in Redondo Beach! We highly recommend it!

Publisher of the Experience Magazine Erwin Glaub

About Dustin Brown

Dustin Brown is a writer and editor for the Experience at

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