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May 25, 2016
You don’t have to sacrifice flavor to eat healthy and sans meat in Orange County. There are a number of restaurants serving up delectable vegetable creations and mouth-watering veggie concoctions that all diners will love.
Here are some of our favorite O.C. spots that are serving up fresh, veggie-centric food that’s tasty for veggie lovers and meat eaters alike.
Every vegetarian must make a pilgrimage to Veggie Grill, a fast-casual spot that is clean, cheery and modern yet, cozy. Every bowl, salad and entree on the menu is vegan, so you can’t go wrong, especially if you are one of those vegans who likes to sink their teeth into faux meat. You will find the words “burger,” “sausage,” “wings,” and “bacon” on the menu. Don’t miss the Santa Fe Crispy Chicken’.
Tender Greens continues to wow diners with its slow food done fast. The menu has a variety of meat-free foods and features plant-based sides like roasted corn and heirloom bean salad and creamy, buttery Yukon gold whipped potatoes. Do try the Harvest Salad, with local fruit and nuts, artisan cheese, Scarborough Farms lettuces and golden balsamic vinaigrette or the Happy Vegan, with faro wheat, cranberry, hazelnuts, quinoa, cucumber, beets, tabbouleh and greens with a scoop of their delectable house-made green hummus.
Tender Greens has locations at Irvine Spectrum Center and University Center.
Fresh from winning the 2015 Golden Foodie award for best vegetarian food, Provenance at Eastbluff Village Center features a Veggie Intermission section on its menu. Try the Pan Roasted Cauliflower Kung Pao or Veggie Tacos. If you’re in the sharing mood, get the Not Your Mom’s Green Platter with burrata cheese, white miso, ginger, globs of black sesame-peanut butter jam, torn herbs and roasted rice sea salt.
With its mantra as “great meals can only come from great ingredients,” LYFE Kitchen at Irvine Spectrum Center offers a diverse menu packed with gluten-free, vegetarian and vegan choices, including the Roasted Mushroom & Goat Cheese Flatbread and Quinoa Crunch Bowl, with quinoa tabbouleh, fresh crunchy vegetables, avocado, arugula, edamame hummus, chipotle vinaigrette and topped with fireman’s hot sauce.
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