Vegetarian Menu

First Option 

MONDAY

STUFFED PEPPERS WITH TEMPEH IN A CREOLE SAUCE, SERVED WITH QUINOA AND BROCCOLI

TUESDAY

MUSHROOMS WITH CREAMY PESTO SAUCE SERVED WITH MASHED SWEET POTATOES, GREEN BEANS AND SAUTEED ONIONS

WEDNESDAY

BLACKEYE PEAS ORZO SALAD, SERVED WITH ZUCCHINI AND ASPARAGUS

THURSDAY

TOFU PARRILLA CHIMICHURRI AND YELLOW BROWN RICE SERVED WITH RED BELL PEPPER, ONION AND KALE STIR-FRY

FRIDAY

DICED EGGPLANT BOLOGNESE ZOODLES SERVED WITH SWEET PLANTAIN PUREE AND PARMESAN CHEESE

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Second Option 

MONDAY

VEGAN MINI SLIDERS SERVED WITH CASSAVA, EGGPLANT, TOMATOES AND CILANTRO SAUCE ON THE SIDE

TUESDAY

GRILLED TOFU IN A ORANGE-GINGER SAUCE, SERVED WITH GREEN BROWN RICE AND AND ORIENTAL CABBAGE AND CARROT STIR-FRY

WEDNESDAY

LENTILS IN A GARLIC & PARSLEY REDUCTION SERVED WITH BARLEY MUSHROOM RISOTTO AND BROCCOLINI

THURSDAY

POMODORO CHICKPEAS ROTTINI WITH CHERRY TOMATOES, ARTICHOKE, AND GREEN BEANS

FRIDAY

VEGAN MOZZARELLA BURGER WITH LETTUCE, TOMATO AND GRILLED ONION, SERVED WITH POTATO FRIES AND ENELDO SAUCE ON THE SIDE

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Date

Nov 11 - 15 2024
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