Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
Chocolate Zucchini & Carrot Muffin
Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.
Sautéed Swiss Chard
Swiss chard sautéed with red onion, garlic and seasoning.
Baked Cauliflower Bites
Battered and baked cauliflower florets
Chef Alahya’s Vegan Mac & Cheese
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey
Portobello & Brussels Sprouts Sauté
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash
Dried Apricot, Almond and Chia Oatmeal
Beet Hummus
Your favorite dip gets a colorful makeover and nutrition boost thanks to steamed fresh red beets.
Butternut & Black Bean Chili with Quinoa
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Moroccan Vegetable Stew
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.