For the 11th episode of Eating with John Chow, I decided to do a 180, and go for a no meat lunch. Normally, I’m a self-confess carnivore who loves the taste of meat. However, California is full of health conscious people who wants an alternative to the high-calorie mega-meals found at the local Micky D.
One such alternative is the Veggiegrill. Billing itself as the only “fast casual” restaurant committed to serving 100% plant based food, Veggiegrill is ideal for the vegan looking to dine out. All the menu items at the grill have no meat, dairy, eggs, cholesterol, animal fat or trans fat.
Currently, Veggiegrill have locations in the hippie states of California, Oregon, and Washington. I don’t expect to see these guys opening in Taxes or Tennessee anytime soon. We went for lunch at the Irvine location.
Service was extremely fast. It was less than ten minutes from the time I placed my order to my food hitting my table. I went with the Papa’s Portobello burger and the soup of the day. I didn’t really know what to expect, but I was peasantry surprised at how great everything tasted. If all veggies were this good, I would eat a lot more of it!
For diners who like the taste of meat, Veggiegrill offers “Chickin”, Veggie-Steak, and “Crab” Cake. They are made from tempeh, and offer more protein (over 20 grams per serving) than the real thing. I was told they taste like the real thing as well. I will give the chickin a try next time.