From our Twisted Beet menu – beets, cider vinegar and seasoning blended to a smooth ketchup
Eggplant Meatball Marinara
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
Black Bean & Kale Taco
A vegan taco with seasoned black beans and fresh kale, topped with avocado and pico de gallo.
Asparagus Mushroom Risotto
Creamy Arborio rice with asparagus, mushrooms and peas.
Barley & Vegetable Ragout
Barley, carrots, and mushrooms stewed in a vegetable sauce.
Peanut Butter Chili
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.
Vegetable Orzo Soup
Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.
Hearty Chicken Gumbo
Homemade soup with chicken, sausage, okra, bacon, tomato and garlic in spicy chicken broth.
Black Bean Soup
This fiber-packed soup features black beans, tomatoes, onions, green peppers, celery, garlic and cumin simmered in vegetable broth.
Pumpkin-Curry Vegetable Sauté
Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!