03-02-2026

Roasted russet potato stuffed with shaved seitan, caramelized onions and peppers, and cheese sauce. Finished with fresh scallion and a side of hot sauce. 1 Serving (560 Cals, P34g, C64g, F17g)

Smoky chipotle tempeh and lean TVP crumbles with black beans, roasted fajita vegetables, and pickled jalapeños. Finished with lime and cilantro. Served with tortilla chips, pico de gallo, and cashew queso on the side. 1 Serving (Cals 480, P40g, C55g, F14g)

Classic spaghetti tossed in marinara and topped with house-made plant-based meatballs. Finished with fresh herbs and a side of vegan cheese.

Classic spaghetti tossed in marinara and topped with house-made plant-based meatballs. Finished with fresh herbs and a side of vegan cheese.

Roasted tikka-spiced tofu in a creamy tomato masala sauce, served over cumin cauliflower rice with garlicky seasonal vegetables. Finished with fresh cilantro and lime. 1 Serving (480 Cals, P33g, C32g, F22g)

Char-grilled tofu and pineapple glazed in sweet-savory teriyaki sauce, served over sesame-scallion rice with steamed Farmer Jawn broccoli and a sprinkle of toasted sesame seeds. 1 Serving (Cals 520, P20, C58, F22)

Shawarma-spiced roasted cauliflower with warm cumin chickpeas, sumac cabbage and herb slaw, pickled turnips, and lemon tahini. Served with two flour tortillas. 1.5 servings per container (Cals 542, P20, C89, F16)

Golden, crispy zucchini and chickpea fritters served with a vibrant grilled corn salad tossed with bell peppers, fresh cilantro, and zesty lime. Finished with a drizzle of creamy tahini for the perfect balance of smoky, bright, and savory. 1 Serving (Cals 420, P14, C38, F24)

Blanched Farmer Jawn broccoli with salt. 1 serving (25 Cals, P3, C5, F0)

Local yukon gold potatoes whipped with extra virgin olive oil and oat milk for a silky smooth mash. 1 Serving (Cals 210, P4, C29, F10)

Thai-inspired coconut curry with pumpkin, potatoes, and green beans in a rich, aromatic broth. 1 Serving (Cals 590, P12, C75, F26)

Crafted with sautéed vegetables and tender broccoli, blended into a vegan cream. Enhanced with nutritional yeast and vegan cheddar.

Basmati rice and chickpeas simmered with carrots, onions, and greens in a savory broth seasoned with turmeric, dill, and oregano. Finished with plant-based milk, white miso, lemon, and nutritional yeast.

Char-grilled tofu rubbed in smoky blackened spices with a bright squeeze of lemon.

Creamy mac and cheese featuring cavatappi pasta, plant-based cheddar, and a sprinkle of freshly cracked black pepper for that perfect kick. 1 Serving (Cal 494, P12, C70, F17)

Made from rich cocoa and extra virgin olive oil. Packed with decadent dark chocolate chips and finished with a sprinkle of flaky sea salt for the perfect sweet-salty balance. (Cals 430, P5, C55, F20)

Toasted rice cereal bound with vanilla bean vegan marshmallows, swirled with creamy cookie butter, and finished with a touch of sea salt for a nutty, chewy twist on the classic.

Elbow noodles tossed with carrot, bell pepper, peas, charred corn, smoked paprika, scallion, and a sweet & tangy dijonaise 4 servings per container (Cals 447, P13, C62, F23)

Creamy coconut chia pudding topped with bright mango purée and finished with crunchy house-made pistachio-coconut granola. 1 Serving (Cals 350, P7, C34, F22)

A fluffy Just Egg patty topped with melted Violife cheddar and house-made TVP breakfast sausage, served on a potato bun. 1 Serving (470 Cals, P24, C50, F19)

Two fluffy vanilla protein pancakes served with pure maple syrup and plant butter. 1 Serving (Cals 405, P20, C52, F12)

A medley of mixed greens, crunchy challah croutons, roasted cashews, and a zesty caper-dijon dressing. 1 Serving (Cal 334, P7, C27, F31)

Roasted red and golden beets, cashew ricotta, lentils, toasted walnuts, and orange segments atop peppery arugula, finished with a orange-balsamic vinaigrette and a sprinkle of za'atar. 1 Serving (640 Cals, P20, C70, F28)

lentils tossed with roasted sweet potatoes, juicy grape tomatoes, and shredded carrot over a base of chopped kale, shaved Brussels sprouts, and fresh parsley. Finished with creamy tahini-ginger dressing, toasted sunflower seeds, and smoky coconut chips for the perfect balance of hearty, bright, and crunchy. 1 Serving (Cals 640, P26, C82, F24)

Turmeric tofu scramble with black beans, roasted red peppers, scallions, and melty vegan cheddar, pan-seared in a warm flour tortilla. Served with salsa roja and cashew yogurt.

Spiced breakfast potatoes and chickpea crumble with caramelized onions and melty Violife cheddar, wrapped in warm flour tortillas. Served with salsa rojo and cashew yogurt. 1 Serving (Cals 795, P25, C99, F30)