Veggie Grill: A healthy spin on comfort foods
HILLSBORO, Ore. -- This restaurant serves the staples of any dining establishment: California-inspired salads, sandwiches and burgers.
But there's a catch.
"We use no animal products - no dairy, no eggs," said Victoria Jayka, general manager of one of the Portland area's three Veggie Grill locations.
The Veggie Grill chefs want to redefine American comfort food by getting people hooked on plant-based foods, the only thing on their menu.
KATU is profiling the grill as part of our new initiative, "Commit 2 Be Fit," a campaign devoted to helping you to find healthy-living strategies.
As the Veggie Grill has learned, eating healthy is more than just low-fat, low-calorie food. The grill embraces the concept of superfoods -- dishes high in nutrients, such as kale instead of lettuce and quinoa instead of rice.
For dishes with chicken and steak, the ingredients provide the texture of meat in a hearty, filling all-natural way.
"I've actually had fights with guests. They go, 'This is real meat,' and I say, 'No, I've been in the kitchen. It's not. It's 100 percent plant-based," Jayka said.