Popular vegan restaurant chain, Veggie Grill, has announced new menu items for the Fall season. Available at all 25 locations, dishes include Crispy Portobellos (breaded portobello mushrooms with a creamy ranch dipping sauce), Glazed Tofu Banh Mi (five-spice tofu sandwich with charred eggplant, housemade pickles, and fresh basil and mint leaves), and Sonoran Winter Bowl (quinoa pilaf topped with fire-roasted carrots, seasoned black beans, avocado, tomato-corn salsa, and tortilla strips). According to CEO Greg Dollarhyde, “More Americans are seeking out the flavor profile of well-prepared vegetables, and Veggie Grill’s Fall menu offers a diverse selection of entrées, snacks, and shareable sides that showcase this trend.” Started in 2006, the fast-casual restaurant chain has locations throughout the West Coast, including Los Angeles, San Jose, Portland, and Seattle.
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