Lasagna with eggplant, zucchini, red and green bell peppers, and broccoli served with organic spring mix salad and toasted bread.
Fettuccine with zucchini, red bell pepper, mushroom and soy chick’un in creamy white sauce.
Breaded soy chick’un breast topped with marinara sauce and vegan mozzarella cheese, served with green beans, and mashed potato.
Crispy noodle nest topped with sautéed tofu, onion, cabbage, celery, broccoli, carrots, and cauliflower.
White rice noodles with textured vegetable protein and golden rolls served with Vietnamese vinaigrette, shredded lettuce, bean sprouts, mint, and cucumbers.
Pasta shells filled with spinach, tofu, and mushroom, topped with marinara sauce.
Penne, zucchini, red bell pepper, onion, eggplant, celery, and mushroom in marinara sauce mixed with vegan mozzarella cheese.
Stir-fried wheat noodles with tofu, broccoli, cabbage, carrots, and celery.
Flavorful eggless “egg” noodles topped with tofu, soy protein, and steamed veggies.
Traditional Vietnamese noodle soup with fresh basil, tofu, textured vegetable protein, and organic bean sprouts.
White rice noodles with textured vegetable protein, tofu, and king oyster mushroom, served with bean sprouts, shredded cabbage, and fresh mints.
Traditional Vietnamese soup with rice noodles, tomato, onions, tofu, king oyster mushroom, and fresh, aromatic dill leaves.
GF – Gluten Free GFO – Gluten Free Option SF – Soy SFO – Soy Free Option