Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.
Swiss chard sautéed with red onion, garlic and seasoning.
Battered and baked cauliflower florets
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash
Your favorite dip gets a colorful makeover and nutrition boost thanks to steamed fresh red beets.