Flaky vegetarian cakes made with a mixture of artichoke hearts and hearts of palm and finished with a dollop of roasted garlic and whole grain mustard aioli.
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
Southwest black bean cake on mixed greens with cilantro-lime crema
Battered and baked cauliflower florets
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey
A traditional Spanish mixture of almonds, red peppers, balsamic vinegar, garlic, extra virgin olive oil and spices. Use on grilled or roasted vegetables, baked fish, or as a dip for bread or veggies.
Tender tilapia fillets are coated with panko and a mixture of white and black sesame seeds and served with a garlicky vegetable mixture. (Pictured with a Carrot Ginger Soup.)
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs. So delicious, your non-vegan friends won’t know the difference.