Blend ingredients in a large glass bowl and chill.San Diego-based Plant Power Fast Food, a 100% plant-based fast casual chain, opened a flagship location last week in Las Vegas.½ tablespoon each of fresh chopped chives, dill and Italian parsley.½ cup each of plant-based Greek-style yogurt and plant-based buttermilk.Leave them to cook for another 5 minutes (to a golden brown).Stir onions to get them to brown on both sides.Add salt (to taste) evenly over the onions.Let the onions cook for 5 minutes without stirring so they can caramelize.Add onions carefully (to prevent burning).Heat pan to high heat, then lower it to medium.Add a small amount of vegetable oil to a pan.Peel and dice 1 large, sweet onion into ¼-inch squares.Where: 2204 Sunset Cliffs Blvd., Ocean Beach Though the bulk of Plant Power’s customer base is composed of locals and seasonal tourists of all ages, “our main audience is really anyone looking to try a plant-based diet, anyone already on a plant-based diet, or even carnivores who want to give it a try,” Boyd said.Įxpect lineups during the dinner rush from 5 to 7 p.m. Finally, all menu items are GMO-free and organic, where possible. The packaging is 100 percent compostable, while the utensils are crafted from cornstarch. In keeping with the restaurant’s sustainable mission, the tables and booths are constructed from renewable bamboo, the chairs from recycled waste and reclaimed wood. While the burgers, wraps and salads come with a side order of ocean breezes for patio diners, the indoor decor treats the eyes to a clean, retro-modern style.

Traditionalists can indulge in a chocolate shake with a buy-one-get-one-free promo. To wash it all down smoothly, there’s a slew of oat milk-based seasonal shakes with gingerbread, pumpkin and apple pie kicking off autumn flavors. Lighter items include the popular chicken Caesar salad tossed with chickpeas, coconut-based Parmesan cheese and an eggless Caesar dressing. Top it all off with the Iconic Fries, “a take on animal fries,” Boyd said, “smothered in melted cheese, grilled onions and the secret sauce.” There also are the crispy, milder nuggets paired with choice of dipping sauce, including ranch, honey mustard, chipotle or the secret sauce that resembles Thousand Island blended with chunks of sweet and crunchy bread and butter pickles.įinally, piscivores can sink their teeth into the plant-based riff on Mickey D’s Filet-O-Fish, piling a crispy soy- and wheat-based breaded “fish” patty dressed with shredded lettuce, American cheese, tomato slices and tartar sauce on a bun. The Cheeseburger adds two slices of coconut-based American cheese, and the quarter-pound Iconic Burger swaps out the raw onions for grilled.įor fearless taste buds, try the Holy Guacamole Burger, tricked out with jalapeños, lettuce, tomato, guacamole and chipotle sauce, while the Western Burger lassoes a couple of onion rings and plant-based bacon (facon), melted American cheese and barbecue sauce on the quarter-pound patty.įor those who prefer the essence of chicken over mock moo, Plant Power offers the sassy Buffalo 66 as a sandwich or wrap, or the Buffalo “Wings” for a boneless, flightless and zesty change-up.

The Big Zac sandwiches two 100 percent plant-based (pea protein) patties along with pickles, shredded lettuce and diced onions, all slathered with the namesake sauce on a sesame seed bun. “We know it’s not an overnight process, but touching one guest and then spreading to others, we’re helping to create a more sustainable planet, as plant-based food cuts back on water use, CO2 emissions, animal suffering and assorted health issues.” “We’re changing the world one burger at a time,” said Boyd, reiterating the ethos of Plant Power. You may occasionally receive promotional content from the Point Loma-OB Monthly.

Plant power fast food