Today we’d like to introduce you to Lydasia Prather.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
The Greene Street Vegan was born from my love for food, culture, community, and healing. My journey started in the kitchen, creating plant-based meals that didn’t feel limited or boring, but full of flavor, soul, and tradition. I wanted to show people that vegan food could still be comforting, bold, and deeply connected to our roots.
A lot of my inspiration comes from my upbringing and the memories I have of community, family, and block parties on Greene Street. Also my late Grand Uncle Charles Dennis Singleton he was the first in my family to introduce us as well as hisself to a healthier raw vegetarian/semi plant based lifestyle and I remember as a little girl he would make all these creative recipes with the plants that he’d harvest from nature and turn it into a delicious work of art. Food was always more than just something to eat — it brought people together, created joy, and made people feel seen. That feeling is what I wanted to recreate through my business.
I started The Greene Street Vegan with a vision to offer plant-based food inspired by Gullah, Caribbean, Southern, and Indigenous flavors. From seeded cold-pressed juices to vegan comfort food, my goal has always been to nourish people physically, mentally, and spiritually. What started as an idea has grown into catering, pop-ups, private events, community cooking demos, wellness-focused experiences, and a larger vision for a food truck and eventually a storefront.
Getting to where I am today has taken sacrifice, creativity, and consistency. I’ve had to learn everything from menu development and branding to food costing, permits, marketing, and business structure while still building from the ground up. It hasn’t always been easy, but every event, every customer, every collaboration, and every lesson has helped shape The Greene Street Vegan into more than just a food business — it’s becoming a movement rooted in culture, wellness, and community impact.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No, it has not been a smooth road. Building The Greene Street Vegan has come with a lot of sacrifice, faith, and lessons. I have invested so much of my personal money into my vision, often trying to figure out what works through trial and error. There have been moments where I lost money, cried behind the scenes, and questioned if I was doing things the “right” way.
One of the biggest struggles has been doing so much of the work on my own. From cooking and prepping to marketing, planning, setting up events, managing costs, and constantly learning the business side, it has been physically and mentally demanding. Not always having consistent help has made the journey even harder, but it has also made me stronger and more resourceful.
Another challenge has been building visibility and recognition. When you know what you are creating is powerful and needed, it can be difficult when the community has not fully discovered you yet or when opportunities feel slow to come. But I keep going because I know The Greene Street Vegan is bigger than just food. It is about culture, wellness, community, and creating something that people can feel connected to.
Even with the struggles, I continue to push forward. Every setback has taught me something, and every small win reminds me that this vision is worth fighting for. I am still learning, still growing, and still building, but I believe deeply in what I am bringing to life.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
The Greene Street Vegan is a plant-based food and wellness brand rooted in culture, community, and flavor. I specialize in creating vegan food that feels soulful, comforting, and exciting — not food that makes people feel like they are missing out. My work blends Gullah, Caribbean, Southern, and Indigenous influences with whole-food ingredients, bold seasonings, seeded cold-pressed juices, and creative plant-based dishes.
I am known for taking familiar comfort foods and reimagining them in a way that is still rich, flavorful, and connected to tradition. Some of my signature dishes include jackfruit “N’Oxtail,” Gullah-inspired vegan crab cakes, fried oyster mushrooms, plant-based Creole plates, Trini-inspired curry dishes, and fresh fruit juices made with real ingredients. My goal is always to make people say, “I didn’t know vegan food could taste like this.”
What I am most proud of is the impact behind the food. The Greene Street Vegan is not just about selling plates — it is about creating experiences. I have been able to serve at pop-ups, cater events, collaborate with other chefs, teach cooking demos, and introduce people of all ages to plant-based eating in a way that feels approachable and joyful. I am especially proud when people who are not vegan enjoy my food and feel inspired to try something new.
What sets me apart is the heart, culture, and purpose behind the brand. I am not just following a trend — I am building something rooted in my story, my community, and my desire to help people nourish themselves physically, mentally, and spiritually. The Greene Street Vegan brings together food, wellness, music, storytelling, and community. It is plant-based, but it is also soulful, intentional, and full of life.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Over the next 5–10 years, I see the plant-based industry expanding in a major way. More people are becoming aware of how food affects not only the body, but also the mind, energy, emotions, and overall quality of life. I believe we will continue to see more restaurants, grocery stores, wellness brands, and community spaces created specifically for people who want plant-based, holistic, and intentional options.
I also believe the conversation around plant-based eating will go deeper. It will not just be about removing meat or dairy — it will be about truly learning how to nourish the body. A lot of people may eat plant-based, but that does not automatically mean they are eating in a way that supports their health. There is still a need for education around whole foods, herbs, detoxification, fasting, hydration, seeded fruits, and how to listen to the body.
That is one of the reasons I created my own personal acronym, E.T.B. 101, which stands for “Electrify The Body.” To me, that means teaching people how to reconnect with real food, natural energy, herbs, and lifestyle habits that help the body feel alive and restored. I see the future of this industry moving toward more holistic education, where food businesses are not just feeding people, but also helping them understand the power of what they consume.
My hope is that The Greene Street Vegan can be part of that shift — not only by serving flavorful plant-based food and juices, but by creating classes, workshops, and experiences that help people build a healthier relationship with food, their bodies, and their communities.
Pricing:
- Seeded Cold-Pressed Juices: Starting at $7 for 8 oz and $15 for 16 oz
- Plant-Based Plates & Entrées: Typically range from $18–$30+, depending on the dish and event
- Pop-Up / Festival Menu Items: Usually range from $15–$30
- Catering Services: Custom pricing based on guest count, menu selections, service style, and travel Private Chef / Dinner Experiences: Custom pricing available for intimate dinners, wellness events, and special occasions
- Meal Prep Services: Weekly packages and add-ons available; pricing depends on number of meals, juices, and dietary needs Specialty Vegan Desserts, Sauces, and Add-Ons: Available upon request and priced based on quantity and customization
Contact Info:
- Website: https://thegreenestreetvegan.com/
- Instagram: https://www.instagram.com/greenestreetvegan/
- Facebook: https://www.facebook.com/p/Greene-Street-Vegan-61576749700892/
- Yelp: https://m.yelp.com/biz/the-greene-street-vegan-beaufort
