VEGAN WEEK MENU

Breakfast

2 Slices of pumpkin bread

Grilled and topped with Coconut Whipped Cream and toasted Pecans served with Maple Butter

12.00

Tofu scramble

With Onions, Green & Red Bell Peppers, Potatoes, Garlic and choice of Tortillas and Red or Green Chili Sauce

13.50

Lunch

Vegan wrap

With Southwestern seasoned Chickpea Mash, vegan Chipotle Mayo, Lettuce, grilled Bell Peppers & Onions, Avocado and Chips.

12.50

Roasted cauliflower tacos

With Cilantro, refried Black Beans, Avocado, Tahini Sauce and Apple Slaw.

12.50

Dinner

Appetizers

Vegan Lettuce Cups

Filled with baked Tofu, fresh Cilantro, diced Red Bell Pepper, sweet Mango, Rice Noodles and Adam’s house Peanut Sauce served on the side.

10.00

BBQ Tofu Sliders

With Apple Slaw (3) served on Great Harvest Slider Buns

12.00

Entrees

Tofu Wontons

Seasoned Tofu Wontons In creamy Yellow Coconut Curry with braised baby Bok Choy, Ramen Noodles, Sesame Seeds and Scallions

20.00

Vegan Mushroom Stroganoff

Over wide Noodles with braised Garlic Greens

18.00

Vegan Shepard’s Pie

Topped with creamy Vegan mashed Potatoes and Walnut Parmesan served with a simple side Salad

20.00

Desserts

In addition to our regular Vegan Desserts…

Caitlin’s mini Vegan Donuts

served in a martini glass with fresh Berries.

7.00

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