Breaded tofu with garlicky mashed potatoes and gravy.

Smashburger in a tangy chile sauce with Casa Terra cheese, pickled onion, aioli, smokey mushrooms with a side salad of zucchini, potato, and corn.

Farfalle with sundried tomato sauce, artichokes, zucchini, and eggplant with almond parm, basil, and a side of marinated Tuscan beans.

 West African peanut tomato stew with sweet potatoes, lentils, kale, jackfruit chick’n, peanuts, and chili crisp.

Blackened tofu, carrots, potatoes, & peas in a creamy tomato sauce. Served over brown basmati rice.

Orzo in marsala sauce with blackened tofu chick’n, mushrooms, carrots, zucchini, and spinach.

Enchiladas stuffed with corn, squash, sweet potatoes, carrots, and cheese in a yellow chile sauce. Served with rice and beans.

A pepperoni-spiced tofu steak, melted CT cheese, pizza sauce, eggplant, red peppers, and pistachio pesto on ciabatta. Served with a kale salad.

Tofu, potatoes, and peas in vindaloo sauce. Served over brown rice.

Chopped vegan egg, chopped chickpeas, tomatoes, kale, celery, red bell pepper, and fennel with a creamy dijon dressing in a whole wheat wrap.

Rice noodles in pad see ew sauce with Chinese broccoli and tofu.

An East African dish with plantains, peanuts, and red beans in a ginger tomato sauce. Served over brown rice.

Noodles in a peanut satay sauce with tofu, shallots, red bell pepper, and tri-colored carrots.

A burger with CT cheese, bbq sauce, onion rings, ancho bac’n, and guajillo lime aioli with a side of potato zucchini salad.

Spinach, leeks, spring onions, zucchini, and almond feta pie in phyllo dough with a side of preserved lemon hummus.

Chick’n, rice, and zucchini in a ginger turmeric sauce. Topped with chile crisp and cilantro.

Noodles with a creamy garlicky sauce, tajin tofu, poblano chiles, squash, corn, and pickled onions.

A Thai red curry loaded with tofu and veggies and served over quinoa.