Our “oh so good” vegan chili. Â Loaded with black, red kidney, pinto beans, spinach, zucchini and juicy seasoned tomatoes. Topped off with seared corn and Vegan Cheese.
Fluffy quinoa and crisp kale make the base of this dish. Then we add wok-fried tofu, crunchy celery, sunflower seeds, fresh enoki mushrooms, and finish the bowl with a hard-boiled, soy-cured egg and a tangy, green matcha dressing
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