Carmen Foy’s childhood memories of walks through Madrid markets with her grandmother and the aromas of her kitchen—“she could make everything sing”—inspired her love of cooking. Indeed, her vegan restaurant’s name, Sprout & Lentil, pays homage to her grandmother’s lentil soup.

Foy spent 10 years as a world-cruising yacht chef. And then, during a stint at rescuing animals and teaching food safety on yachts in South Florida, she made the decision to eat and cook vegan: “I just couldn’t imagine eating an animal I’d just helped.” By late 2018, she was selling her vegan dishes at popups, farmers markets and through a catering enterprise. All of that pivoted to a takeout operation right as Covid hit. “We never closed down during the whole pandemic,” Foy says, “and we kept everyone on staff.”

Sprout & Lentil’s wide-ranging menu continues to bring vegans and non-vegans alike to eat in its small café or for takeout—for pizzas, burgers, soups, salads, sandwiches, her popular beet falafel and more, with creative sauces, vegan “dairy” products and many gluten-free options. Inventive look-alikes, such as “crunchy nuggets” [cauliflower bites], or General Tso tofu, come with familiar accompaniments. A menu special might resemble salmon or a beef filet, which Foy sources specially for its plant-based clean ingredients, and come accompanied by fresh vegetables, herbs and a flavorful sauce.

796 Aquidneck Ave., Unit 3, Middletown. 401.426.0500; SproutAndLentil.com