Let’s continue taking a closer look at some of the #tcveganchef restaurants and their amazing dishes! From burritos to bowls and house-made tomato jam, this week’s restaurant roundup features more of the incredible dishes created by our Vegan Chef Challengers that you can try and rate!
Book Club Restaurant has cooked up a wholesome and satisfying Summer Vegetable Burrito complete with brown rice, avocado, black bean, sour cream, charred tomato salsa! Yum!
Heather’s in Minneapolis has created a delicious Buddha Bowl filled to the brim with coconut jasmine rice, roasted sweet potatoes, cauliflower, red peppers, pickled red onion, fried curry tofu, and cilantro chutney. They’re also offering a Cauliflower steak with Romesco sauce (roasted red peppers and almond), fried capers, toasted almonds, and arugula.
You can find The Naughty Greek‘s Favalafel Gyro sandwich with Greek side salad featuring vegan feta cheese at both of their St. Paul locations. Did you know they imported their vegan feta from Greece for the challenge?!
Parkway Pizza St. Louis Park, Northeast, and Longfellow are bringing it in with the creamy classics this year—start out your meal with their vegan artichoke tip before biting into their new special Vegan Farmer Pizza, a pie that starts with an oil and garlic base and topped with fresh basil, Follow your Heart vegan cheese, and fresh cherry tomatoes and zucchini from your local farmers market.
Reverie Cafe + Bar is featuring two of their classics! The first is their Rev Burger, which features a housemade Rev patty, rooibos tomato jam, arugula, smoked onions, and kimchi aioli on an hambasha bun, available for lunch and dinner daily. The second is their Market Hash, a dish made with smoked potatoes, housemade sausage, seasonal veggies, creamy chimichurri, and pepitas available for brunch on weekends!
The Wienery is truly a hidden gem for vegans. Plan your visit today to try their Deville Deluxe (mock duck with all the veggies, vegan cheese, and coleslaw on a hoagie bun) and Vegan Steaming Pile (fries with mock duck, grilled onions, and green peppers), or add some of their vegan-friendly toppings (including vegan cole slaw!) to one of their many vegan sausages make a loaded brat.
Post about your experiences on Facebook or Instagram publicly using the #tcveganchef hashtag and be entered to win a twice-weekly drawing of prizes from participating restaurants.
Want a free “Friends Not Food” CAA t-shirt? Post publicly about 10 different restaurants using the #tcveganchef hashtag and you get one of your very own!