Veggie Grill Debuts New Fall Menu at All Locations

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.