The Veggie Grill Review: Accessorize your plate.

"It's rude." My friend exclaims this response following my suggestion to add extra ingredients to a restaurant's menu item. My personal interpretation of food is to experiment and create your own variation on what you believe will please your palette most substantially. Granted, chefs generally know their business and will[hopefully] provide you with a combination of ingredients that compliment each other, yet if your gut is encouraging you to accessorize your meal, don't ignore your feelings.

"The Veggie Grill: Original Sandwiches and Burgers"

A chain of certified vegan restaurants across Southern California, this menu is packed with various burgers, soups and salads, providing the texture and quality of meat, without actually utilizing the animal. "Chillin' Chicken, Veggie-Steak, and Too-Good Tempeh(tem-pay) are the main A-listers within each option ranging from lying on a bed of the highly nutritious super grain Quinoa(keen-wah), accompanied by a helping of sweet potatoe fries, under a layer of VG-cheese, or mixed into an assortment of fresh, and organic vegetables; the possibilities are endless with consistently great taste in every bite. 

The "Bali Bliss"

• For $6.75(+ $1.50 for my choice to add the robust earthy flavor of portobello mushroom), I chose an Indonesian styled tempeh which didn't provide too much flavor on its own and the texture was similar to condensed rice. 
• The tempeh was accompanied by lettuce, tomato, red onion and a bed of steamed kale instead of the wheat bun, but their homemade chipotle ranch was the key ingredient replenishing moisture the above ingredients otherwise lacked while also adding tang to what could have been a bland dish. 

Chipotle BBQ .  .  .  .  .  .  .  .  .  .  . .8 .50

Shredded veggie-steak, marinated in

tangy BBQ sauce, with chipotle ranch,

caramelized onion, lettuce, tomato.

Sweet Potatoes fried. These are popping up in modern burger joints across the country, yet again, these scrumptious sticks being paired with their infamous chipolte ranch is what truly seals the deal. Though I may be a Health Nut, there is no resisting dunking baked goodness[they bake them instead of frying them in a vat of who knows what) in a container of perfectly balanced dip.

Carne Asada .  .  .  .  .  .  .  .  .  .  . .8 .95

Grilled veggie-steak, marinated in 

Mexican spices, with southwestern 

spiced vegan mayo, red onion, lettuce, 

tomato on a wheat roll.

For those intrigued by gastropubs, high quality ingredients, and joining the speeding train of vegan, vegetarian, or any other fad diet delight, begin with the Veggie Grill. Without emptying your wallet, you fill your stomach with pleasant, yet innovative cuisine.