5 Things You Should Eat From Veggie Grill’s New Winter Menu
There are vegetables. There is comfort food. And never the twain shall meet. Or at least, that’s what we thought before Veggie Grill opened its doors in Southern California, 8 years ago. The fast-casual vegetarian restaurant has now expanded to 22 locations, including one here in the Valley, and has become the trailblazer in providing […]
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There are vegetables. There is comfort food. And never the twain shall meet. Or at least, that’s what we thought before Veggie Grill opened its doors in Southern California, 8 years ago. The fast-casual vegetarian restaurant has now expanded to 22 locations, including one here in the Valley, and has become the trailblazer in providing healthy, vegetarian and vegan meals at a reasonable price point. Last week, Veggie Grill launched their winter menu, which not only added vegetable-centric bowls to the menu, but it also incorporated additional starters, salads, and a “pick-a-pair” section that offers a budget-friendly option to the average diner. In the not so distant future, moms will never have to tell their kids: “Eat your vegetables!” With places like this, how could even kids resist? Welcome to the future.
1. BOMBAY BOWL
This Asian-inspired bowl may just be our favorite item on the menu. A slew of turnips, broccoli, eggplant, onions, kale and mushrooms are mixed with quinoa and cannellini beans, and then dressed in a cilantro green curry sauce, touched with a hint of coconut milk.
2. QUINOA POWER SALAD
A bed of crisp chopped kale is laced with quinoa, fresh fennel, cannellini beans, carrots and currants, then adorned with chunks of avocado, and a splash of mint and citrus dressing.
3. HARVEST BOWL
You may have a hard time believing this bowl is completely meat-free after having a taste of the “field roast sausage.” A medley of vegetables, super grains, and hemp seeds, the contents are then highlighted with a porcini mushroom and miso gravy, giving a whole new meaning to comfort food.
4. BBQ TEMPEH PLATE
Texas is probably the last place you think of when it comes to vegetarian-friendly grub, but it was the cuisine of the Lone Star State that inspired this dish. Slabs of organic tempeh are topped with caramelized onions and doused in house made BBQ sauce, and paired with a heap of quinoa and coleslaw.
5. MONDO NACHOS
Fit for a whole meal, or as an appetizer for the whole table, crisped corn chips are strewn with vegan cheese, soy cream, discs of jalapenos, and a dollop of avocado. The menu will tell you, “It’s big!” and they ain’t lyin’.
Veggie Grill, 16542 Ventura Blvd, Encino. (818) 788-2621.
Chef Warren Schwartz is getting back to his roots. And we’re not referring to turnips and rutabagas (although he does plan on incorporating root vegetables in seasonally-inspired dishes). Chef, who grew up in the Valley, is now returning to the neighborhood as executive chef at The Beverly Garland Hotel in North Hollywood. Schwartz—a graduate of […]