Vegan dining at Veggie Grill

By Midge Raymond on

Midge Raymond

Ashland Creek Press co-founder Midge Raymond is the author of the award-winning short story collection FORGETTING ENGLISH and a novel, MY LAST CONTINENT. Learn more at MidgeRaymond.com.

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One of the best things about traveling is trying out new vegan places…or, in this case, returning to an old favorite.

We tend to get the same things every time we visit Veggie Grill, but these dishes are so delicious (and we don’t get there very often), so we had, again, the same wonderful dishes.

The Santa Fe Crispy Chickin‘ with Yukon Gold fries is nothing short of amazing. Veggie Grill’s chickin’ (a wonderful meat-free patty with 31 grams of vegan protein) is crisp and hearty … and it’s served on a wheat bun (you could also choose a wrap or bread-free kale version) with tomato, lettuce, onion, and a scoop of fresh and flavorful guacamole, as well as spicy mayo. (Healthier people might choose the coleslaw or soup as a side, but the Yukon fries are terrific — perfectly crisped and seasoned.)

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Onward to another favorite — I love the “Pick a Pair” option on the menu because I can never decide between Mac-n-Cheese and Savory Kale Caesar salad…so I get both.

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This lovely Caesar has savory dressing and vegan parmesan. In addition to the romaine, it also has marinated kale, bits of tempeh bacon, avocado, cucumber, and croutons. It’s everything you could want in a salad.

But let’s talk about the Mac-n-Cheese.

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This Mac-n-Cheese is one of the biggest treats, as it’s hard to find good vegan versions of this comfort-food dish. This one is rich, creamy, and covered with baked bread crumbs (and it’s made with organic, non-GMO pasta). On the menu, this dish appears in the “Shares & Sides” category, since it comes in a small dish (this is its only problem) — so be sure you don’t miss it.

If you haven’t been to a Veggie Grill, give this plant-based chain a try — and if you don’t yet have one nearby, keep an eye out for locations that may be opening near you.

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