Just Opened: A Restaurant Where Your Kids Will Actually Eat Their Veggies

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Getting kids to eat their veggies: hard. Chowing down a 100% plant-based fast food kids meal? Easy. Throwing the fam in the car on a random Tuesday night to grab a quick meal where everyone’s tastes are satisfied? Piece of cake. Make it carrot cake while you’re at it.

Veggie Grill, a Southern California-based quick service restaurant chain that just opened at U Village, will surprise you. The menu – which is entirely plant-based and free of animal fat, dairy, cholesterol, trans fats and high fructose corn syrup, is a literal feat of food engineering, and all plates are priced under $10. Dishes include burgers, hot sandwiches, salads, soups, and kid items like Chickin’ Nuggets and Mac-n-Cheese. Only there’s no chicken – Veggie Grill’s “chickin’” is a veggie protein made out of organic, non-GMO soy and wheat that looks (and honestly tastes better) than the real thing. Ditto for the burger. The “meat” is a marinated and grilled veggie steak. With sides like Sweetheart Fries (sweet potato fries with chipotle ranch dressing for $2.25) Steamin’ Kale (with a yummy miso dressing for $1.50) and Cauli-Mashed Potatoes ($1.95), even the pickiest eaters are satisfied. Including husbands.

On a recent visit, the kids were instructed to simply order from the menu (Chickin’ Nuggets, Kids’ Burger or Mac-n-Cheese, a side of Sweet Potato Fries, Mandarin Oranges or Carrot Sticks, plus a Chocolate Pudding or Cookie Dessert and a drink – either organic lemonade or soy milk – all for $5.95). Here is what the food looked like when it arrived:

And here is the reaction when they were told that they just ate a bunch of vegetables! Surprise!

Best part: for a family of four, we enjoyed a quick, tasty, filling and nutritious meal (two adult entrees, two kid meals and an appetizer) for under $40.00


University Village
2681 Northeast University Village
Seattle, Wa

South Lake Union
446 Terry Avenue North
Seattle Wa

Tell us what your family thought about the veggie grill!

— Allison Ellis (Thanks for the photos!)