Meatless Monday
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Meatless Monday-Veggie Grill

A few weeks ago I had the opportunity to do a tasting of the new menu items at The Veggie Grill.  For some reason, I had never eaten at the restaurant, even though there are multiple locations close to me.  I was so excited to get the invitation and finally try VG!  Not only did we taste the new menu additions, but the founders T.K. Pillan and Kevin Boylan were on hand to introduce the plates and answer any questions we had the opportunity to taste.  Here are a few questions they answered along with pictures and descriptions of what was served.

NfC:  How did you come to the realization that you wanted to open a vegetarian?

VG:  We wanted to open a restaurant with delicious food you didn’t feel bad about eating.  We traveled around the country and couldn’t find this, so decided to open VG.

NfC:  When and where did the first Veggie Grill open?

VG:  5 years ago in UC Irvine.

NfC:  How many locations do you have?

VG:  8; Farmers Market (LA), 8000 Sunset Blvd (LA), Santa Monica, Plaza El Segundo, Rolling Hills Plaza (Torrance), Irvine Spectrum Center, Ceder Hills Crossing (Beaverton, Oregon)

NfC:  What is the best selling item on menu?

VG:  The Santa Fe Crispy Chicken Sandwich (Fried chickin’, lettuce, tomato, red onion, avocado, spicy vegan mayo)

NfC:  How often do you add items to the menu?

VG:  Every 6-9 months.  This time we added 8 new items.  It takes anywhere from 4-6 months to the recipes to be perfected and added to the menu.

NfC:  Anything else to add?

VG:  Don’t be afraid of vegetarian food!  I wish I could tell you the amount of times someone (typically a boyfriend comes in with his girlfriend) and tells me that they can’t believe the burger they ordered wasn’t meat.  I have actually had to convince people that the food they ordered is in fact vegetarian.

VG Roller (Blackened chickin', cabbage, creamy Santa Fe spread rolled in grilled flour tortillas, served with salsa)

Urban Plate (Gluten free. Blackened tempeh + caramelized onion + portobello mushroom stack, chipotle ranch, steamin' kale, sliced tomato salad)

B-Wing Salad (Our tasty Buffalo wings over shredded lettuce, avocado, celery, roasted corn salsa, ranch dressing - spicy and cool)

Blackened Chickin' Plate (Papaya salsa topping, steamin' kale, quinoa + veggie pilaf)

Crispy Chickin' Plate (Fried Chickin', mashed cauliflower-potatoes, porcini mushroom gravy, fresh rosemary, steamin' kale)

Buffalo Bomber (Crispy chickin' tossed with spicy buffalo sauce, ranch dressing, tomato, red onion, torta bun)

Pudding Parfait (Made from scratch chocolate pudding, topped with chocolate sauce, crushed cookies and VG crema - great to share)

My favorite dish we tasted?  Of course, the pudding parfait because I am a chocolate lover, but besides the dessert, my favorite would be the Urban Plate!  It tasted so clean and not much had to be added to make the tempeh taste delicious!

Not only was the food delicious, but it was appetizing with the eyes!  So beautiful and colorful!

Since doing the tasting at VG, I have eaten at the restaurant multiple times (and plan to go today), and made sure everyone knows about the restaurant!

Have you eaten at The Veggie Grill?  Let me know what your favorites on the menu are in the comments below or email me at!

Stay hungry…

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