The easiest and tastiest way to eat plant-based all day.
Here in Kansas City, we know our BBQ. And we know you’ll love digging into this tasty combo of meaty young jackfruit and mushrooms in a tangy housemade KC-style BBQ sauce. On the side, chunky mashed potatoes and slow-simmered BBQ white beans. Mmm.
Our spicy twist on a slow simmered creole favorite. Served with 100% plant-based Andouille Bites and a side of rice.
Send your taste buds on an island vacation. This refreshing chilled salad features quick-pickled cucumbers and carrots mixed with crunchy fresh radishes and chunks of pineapple. It’s all tossed in sweet ginger sauce and served on a bed of seasoned quinoa. Aloha.
A bed of seasoned quinoa comes topped with sweet cherry tomatoes, crunchy cucumber and zesty red onion tossed in red wine, herbs and olive oil. A drizzle of creamy lime sauce completes this energizing chilled salad.
A luxurious orange sesame sauce brings bright citrus flavor to a stir-fry of fresh broccoli, bell peppers, zucchini and carrots. Chickpea cauliflower rice provides the perfect foil and toasted sesame seeds add the perfect amount of warmth.
Spicy and flavorful housemade Thai curry paste seasons a sauté of cherry tomatoes, red peppers and carrots. The veggies come topped with tomato-ginger curry sauce and served on a bed of seasoned brown rice.
Roasted butternut squash and red peppers get a bright lift from chimichurri sauce packed with fresh herbs. Seasoned quinoa and green lentils add the perfect complement, while toasted pepitas bring on the crunch.
Hearty, filling and a bit of a spicy kick, lentils and mushrooms are slow cooked down in a red sauce. This dish is served over spaghetti and with roasted butternut squash.
Old fashion favorite comes full swing. This dish is layered with gluten-free pasta, veggies and finished with our quinoa Bolognese and a side of green beans.
Slow-simmered marinara sauce gets a ratatouille spin with the addition of eggplant, red peppers and zucchini. Savory roasted garlic broccoli and seasoned quinoa complete this French-inspired temptation.
Served cold - you'll find a salad of tomatoes, sweet peppers, black beans and corn relish. Hidden underneath that delish combo is quinoa with a lime vinegar.
Jalapenos and our zesty housemade southwest seasoning add a kick to this satisfying blend of butternut squash, red peppers and tomatillos. Served on a bed of seasoned brown rice, it’s topped with toasted corn relish and a drizzle of refreshing creamy lime sauce.