In this heartfelt and flavor-packed episode of The Whole Food Vegan Podcast, we had the pleasure of speaking with Ed and Jane Harris – better known as The Chef & The Wig Maker. From culinary creativity to family transformation, their story is one of passion, reinvention, and the power of food as both nourishment and identity.
Listen to the full episode now to hear more about:
- The trick to vegan bacon with lion’s mane mushrooms
- How Ed’s mung bean egg hack works
- The importance of community and cultural inclusivity in vegan cooking
- How to navigate the “vegan in a box” trap and move toward whole foods
From Childhood Kitchens to Culinary Careers
Ed’s journey with food began on the beaches of St. Lucia, where his family owned restaurants and meals were prepared using fresh ingredients and traditional methods. He later trained as a classical chef in New York and travelled extensively, collecting inspiration from global cuisines. Jane, raised in Nigeria and educated in London, met Ed in New York – and they quickly bonded over their shared love of food. It was the beginning of both a marriage and a life-long culinary partnership.
A Family’s Vegan Awakening
Their shift to veganism began after watching the documentary What the Health with their children. The most powerful moment? When their young children, particularly their then-two-year-old son, expressed a desire to stop eating meat. That childlike clarity and empathy prompted the entire family to go vegan – a decision they made together and have never looked back on.
Like many families, they experienced the challenges of rethinking meals, especially quick, comforting options like nuggets or fish fingers. Their solution was a clever mix of meal prepping and quick go-tos like hummus and pita, elevated with signature spice blends and fresh toppings like olives and radish.
Crafting Signature Flavours – The Spice of Vegan Life
As Ed explained, spices are a cornerstone of vegan cuisine, especially when aiming to replicate the rich, layered flavors people often associate with meat-based dishes. His advice? Start with familiar spices – garlic powder, cumin, coriander – and build from there. Knowing the foundation of a culture’s spice palate (like sesame, scallions, and soy for Asian dishes) opens the door to exciting plant-based creations that feel authentic and satisfying.
A highlight was Ed’s reinvention of a nostalgic breakfast sandwich. Originally made with eggs and bacon, he now uses marinated and baked tofu or lion’s mane mushrooms to recreate that classic mouthfeel. For eggs, Ed makes his own version of “Just Egg” using soaked mung beans and spices – showing that plant-based doesn’t have to mean processed.
Healing Through Food
Beyond taste, Ed and Jane are passionate about the healing power of food. Veganism, for them, became more than just a diet – it was a path to awareness. Jane shared how going vegan sharpened her mindfulness around food labels, ingredients, and even household products. That deep awareness empowered her to reclaim her health, confidence, and connection to her body.
Ed echoed this sentiment, noting that a vegan lifestyle gave him a stronger intuitive connection to his body. Now, when something doesn’t feel right – whether it’s overly processed food or ingredients that trigger inflammation – he notices immediately. It’s this bodily awareness, they both agree, that keeps them committed to clean, whole food living.
Beyond the Plate—Books, Courses, and Cultural Shifts
Their passion for sharing knowledge led to the creation of three cookbooks:
- Vegan-ish: A gentle introduction to plant-based eating with global recipes.
- Vegan Breakfasts: A creative reimagining of morning meals from around the world.
- Vegan Nigerian: A groundbreaking work that proves even traditionally meat-heavy cuisines can go plant-based without losing their soul.
Ed now consults with restaurants and budding food entrepreneurs, helping them develop plant-based menus, spice lines, and more. Jane continues her successful wig business, while the two also manage their lifestyle brand, The Chef & The Wig Maker, where they help others thrive in business and wellness.
The Joy of Vegan Eating
What stood out most in our conversation was their joyful, non-judgmental approach to veganism. Rather than pushing perfection, they meet people where they are—encouraging them to explore, experiment, and transition at their own pace. Their message is clear: you don’t have to give up delicious, comforting, or culturally important food to live a plant-based life. You just need the right mindset—and a few good spices.
👉 Visit The Chef & The Wig Maker for their spice blends, digital classes, and more.