The Menu: A rich, flavorful onion soup of kale, seasoned tofu squares, carrot, celery, kidney beans, garlic, thyme, and lots of savory, crisp onion paired with a complementary comfort food classic, mashed potatoes and gravy. Chas took a samosa-filling inspired take on this standard side by adding peas, almond milk, veggie broth, and seasoning, and literally took a page from American Vegan Kitchen for the gravy recipe. Despite our assertion that a carb-filled meal was exactly what we always want, Chas also busted our one of his signature salads tossed with avocado dressing.
The Goods: Oh yes, this meal was a big, heaping helping of awesome. If there's one thing that the VN staff can rally around it's vegan mashed potatoes and gravy. The only thing more exciting than indulging in this satisfying fare is finishing off our meal with dessert from Sticky Fingers. During a weekend trip to Washington, DC, VN Art Director Sutton Long visited the capital city bakery and was gifted a box of dairy-free desserts by Sticky Fingers' Manager Ben Adams. Lets just say we're not complaining about any of it.