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.
Warm and filling, this winning dish pairs a tasty hash of chickpeas, onions, red peppers and sweet and russet potatoes with creamy, rosemary-infused cornmeal grits for a stick-to-your ribs lunch or dinner.
Garam masala, India’s classic toasted spice blend, lends luxurious warmth to a combo of lentils and brown rice, which is then topped with a delicious tangle of caramelized onions, leeks and broccoli.
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.
Home cooking, plant-based style! One bite of this savory loaf of lentils, mushrooms, onion, celery and carrots under a tangy tomato sauce will take you back to grandma’s kitchen. Rustic skin-on roasted sweet potatoes and crisp green beans are the perfect sides to make a comforting meal.
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.
Crisp and tender stir-fried carrots, red peppers, onion and celery join juicy chunks of pineapple over a bed of seasoned brown rice. A sprinkle of toasted sesame seeds and a snappy garlic, ginger and tamari sauce take it to the next level of flavor.
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.
Slow-roasted butternut squash gets a savory boost from fresh rosemary and pairs perfectly with sautéed kale and Tuscan-style white beans seasoned with garlic and herbs.
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.
This hearty customer favorite includes rich and flavorful Dijon vegetables topped with a blanket of marbleized mashed potatoes, carrots and parsnips. Served with a side of broccoli.
Zesty Szechuan red chilies, ginger and garlic add heat and flavor to a combo of carrots, red peppers, portabella mushrooms, celery, onions and green beans. A sprinkle of sesame seeds adds crunch and a bed of tamari brown rice anchors this delightful dish.
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.
Tikka Masala, a tantalizing Indian spice blend, takes creamy sweet potatoes and cauliflower to the next level. Served over a bed or seasoned brown rice, this Indian classic is sure to delight.
Layers of gluten-free pasta, sweet potatoes, parsnips, zucchini, eggplant, mushrooms and basil tomato sauce bring all the flavors of the Mediterranean to the table. On the side, crisp tender green beans. Ciao bella!
Southwest flavors of lime juice, jalapeno, garlic and spice add brightness and zip to this chilled salad of sweet corn, black beans, green onions, tomatoes, and red peppers, it delivers the flavors of summer any time of year. Hearty quinoa rounds out this popular dish.
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.