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I can’t believe it took me this long to discover the Wayward Vegan Cafe. I should have listened to my BFF sooner. She and other vegan friends on Facebook seem to eat here regularly. I finally had to see what the hype is all about.
O-M-G…The menu has so many choices that it’s nearly impossible to make a decision!
This is “vegan food” that could make a vegan out of any fast food-loving omnivore. Don’t expect to lose weight eating here!
I’ll add pics to this post, while I work my way through the 100% vegan menu 🙂
FARMER’S HASH
Seasoned curry tofu scrambled together with chopped sausage, savory diced potatoes, peppers, and onions, then topped with a dollop of country gravy and sprinkled with cheddar cheese. Served with toast.
CHIGGEN IN A BISCUIT
A buttery, housemade herb biscuit topped with golden fried chiggen and drizzled with organic, light agave. Served with a side of peppery country gravy and very veggie smoked potato salad.
PULL NO PORK
Shredded seitan grilled with peppers and onions, tossed in tangy BBQ sauce and served on a bun.
VERY VEGGIE OMELET
Stuffed with sauteed broccoli, carrots, spinach, red onion, cheddar cheese, and topped with diced tomatoes. Served with homefries.
“FISH-ISH” TEMPEH FISH & CHIPS
Tempeh fish & chips with broccoli slaw, tartar sauce, malt vinegar and lemon wedge.
YOU KNOW YOU’RE IN A VEGAN RESTAURANT WHEN…
…there’s nutritional yeast on the table!
(VEGAN) CHICKEN PARMIGIANA
Crispy fried chiggen covered with marinara, melted (vegan) mozzarella cheese and (vegan) parmesan, over spaghetti noodles. Served with garlic bread.
MAC DADDY
Two no-beef patties, reuben sauce, lettuce, (vegan) cheese, pickles, onions on a sesame-free bun. Classic! Served with potato salad.
Dilled Untuna Sandwich with Cucumber & Red Leaf Lettuce
DILLED UNTUNA SALAD SANDWICH
Chop the following:
1 cup garbanzo beans (chickpeas)
1 carrot
1 celery stalk
small wedge onion (to taste)
1-2 medium pickles
1/2 red pepper
optional: add some purple cabbage or cauliflower
In a small bowl, combine:
1 thawed “ice cube” of fresh lemon juice (about 2 T)
2 T vinegar from the pickle jar
3 T Vegenaise
1 t mustard
To the small bowl add dashes of:
sea salt
celery salt
lemon pepper
black pepper
nutritional yeast
ground cayenne
garlic powder
AND
1/2 t dill weed
1/2 t parsley
1/4 t turmeric
Mix everything together and refrigerate for at least an hour.
Serve on a hoagie or your favorite bread. Add some Sriracha to give it a kick!
Freeheel Vegan 