Plant-Based Menu

Week of March 2 to March 7

*subject to last-minute changes by our culinary team.
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Monday

Breakfast
Peach Chia Pudding Parfait
+ fruit cup
Lunch
Curried Chickpea Salad Wraps
+ fruit cup
Dinner
Soba Noodle Salad with Tofu
+ fruit cup

Tuesday

Breakfast
Sun-Dried Tomato, Mushroom & Spinach Tofu Quiche
+ fruit cup
Lunch
Grilled Veggie & Black Bean Salad
+ fruit cup
Dinner
Marinated Tempeh with Roasted Asparagus & Quinoa
+ fruit cup

Wednesday

Breakfast
Savoury Oatmeal & Lentil Bowl
+ fruit cup
Lunch
Chopped Vegetable Salad with Tofu & Hummus
+ fruit cup
Dinner
Carrot & Tomato Linguine
+ fruit cup

Thursday

Breakfast
Vanilla Blueberry Buckwheat Pancakes
+ fruit cup
Lunch
Tabbouleh with Falafel-Spiced Chickpeas
+ fruit cup
Dinner
Stuffed Peppers with Green Chili Cashew Cream
+ fruit cup

Friday

Breakfast
Apple Pie Overnight Oats
+ fruit cup
Lunch
Asian Chopped Cabbage Salad
+ fruit cup
Dinner
Hemp Seed Pesto Pasta with Seasonal Vegetables
+ fruit cup

Saturday

Breakfast
Smoky Sweet Potato Tempeh Scramble
+ fruit cup
Lunch
Kale Falafel Hummus Wraps
+ fruit cup
Dinner
Creamy Vegetable Curry
+ fruit cup