Veggie Grill has new menu items. This here is the Crispy Chicken Plate. It’s the same chicken as on the crispy chicken sandwich, but crispier it seems. It comes with a side of cauliflower mashed potatoes and a side of lightly steamed kale.

It’s kind of like a meat ball sub, but on an english muffin. And vegan.

The Final Product

The Recipe

Ingredients

• 2 halves of a Rudi’s whole grain wheat english muffin
• Daiya Cheddar Cheese
• Daiya Mozzarella Cheese
• Nutritional Yeast
• Nate’s Meatless Meatballs
• Tomato sauce (I used roasted red pepper tomato sauce)

The Steps

Step 1. Sprinkle Daiya Cheddar Cheese on one half of english muffin, Daiya Mozzarella Cheese on the other.

Step 2. Toast in a toaster oven until the cheese is melted.

Step 3. Break apart (already cooked in the toaster oven) meatballs on to one half of the english muffin

Step 4. Drizzle tomato sauce on top of the meatball crumbles

Step 5. Sprinkle nutritional yeast on the tomato sauce

Step 6. Put the top half back on the sandwich

Enjoy!

Chocolate with sprinkles and almond milk for dipping yeast raised glazed donut (which I ate at SEA-TAC) from Mighty-O Donut in Seattle, WA.

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Carrots dipped into Goddess dressing is super simple snack. Dipping out of a shot glass (in this case, Heroku) is a trick that I learned from Eli years ago.

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Young coconut meat and water + banana + pineapple + avocado + kale + VitaMix = Green Smoothie!

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