Fast Food - Veggie Lover Style

I was a vegetarian long before it was made popular by Hollywood. Finding something (other than a salad) quickly and on the go was IMPOSSIBLE (pun intended) 5 years ago. Now anywhere you go there is a vegetarian option. Here are my FAV Fast Food spots, vegetarian style.

Panda Express

Panda Bowl with Beyond Orange Chicken with a side of Greens

Relatively new to the menu. This is a must try for those veggie lovers out there. They are simply amazing. There is no better spicy orange sauce out there. It’s a Panda Express staple. I am SO ecstatic us veggies can now enjoy it too!

Burger King

Impossible Whopper with Fries

This is definitely a late night, after bar, snack for me. I had never had a Whopper in my life and I kinda wish I had never started. They are a bit addicting.

Starbucks

Impossible Breakfast Sandwich

I have eaten so many of these in airports recently. Nothing like a 6 AM flight with a triple non-fat latte and bfast sandwich, double the price because, ya know, airports…Maybe it’s just been awhile since I had a real sausage patty but these taste amazingly similar.

KFC

Beyond Fried Chicken Nuggets, Mac n’ Cheese and a Biscuit

The KFC fried chicken crunch is undeniably transferred to this non-chicken nuggets. I don’t know how they do it but it’s pure crunchy goodness. Especially dipped in the mashed potatoes and finished off with a biscuit. LIP SMACKING NOISE**

Pancheros

Burrito (or burrito bowl for those super healthy people) with Tofusada, Black Beans, Rice, Guacamole, Queso, Salsa - Mild, Sour Cream and Shredded Cheese

If you are not a fan of spicy then I don’t recommend the Tofusada. I am not sure what they do to it but it definitely makes the whole burrito super mouth watering, literally.

White Castle

Impossible Sliders and Onion Chips

Okay, so we don’t have these in Des Moines but literally ever major midwestern city of any notable size has one. I have been dreaming about these sliders for WEEKS!! I cannot wait for that next trip to Chicago. This will be the first stop off of the plane…

Okay, I may have been much healthier 5 years ago. No after bar burger for me, but now…it’s become super easy to grab some late night veggie versions of everyone’s favorite after bar foods.

Taste Buds = Happy, Jeans = Not Happy

Keep Reading for Couple of My Favorite At Home Healthier Fast Food Re-Makes :)

Okay, only kinda healthier, definitely less money though!

Cauliflower Wraps (Buffalo Chicken Wrap from Buffalo Wild Wings)

Ingredients:

• For the Wrap:

  • Shredded Cucumber

  • Shredded Carrots

  • Sliced Avocado

  • Favorite Tortilla Wrap

  • Buffalo Wild Wings Buffalo Sauce

• For the Cauliflower:

  • Cauliflower (obviously)

  • Flour

  • Garlic Powder & Onion Powder\

  • Milk

• Instructions:

  • Pre-heat the oven to 425 degrees F.

  • Mix the flour, milk and pepper together in a bowl and let sit for 5 minutes. Adjust the liquid if needed to create a thick but slightly drippy batter.

  • Dip the cauliflower florets into the batter and place on a baking sheet.

  • Roast for 20-25 minutes until starting to get slightly browned.

  • Remove from the oven and mix with the buffalo sauce.

  • Place back in the oven for another 15-20 minutes until browned.

  • Layer tortillas with thinly sliced cucumber, shredded carrots and avocado. Top with the buffalo cauliflower and, I love ranch dressing.

Mushroom Risotto (Shrimp & Risotto from Olive Garden)

• Ingredients:

  • Onion

  • Garlic

  • Coconut Oil

  • Sea Salt

  • Arborio Rice

  • Vegetable Broth

  • Nutritional Yeast

  • Mushrooms

  • Balsamic Vinegar

• Instructions:

  • Add the coconut oil to a large pot with the onion, garlic, and sea salt. Bring to medium heat and cook stirring often until softened, 10 minutes.

  • Pour in the arborio rice and toast until the grains become lightly perfumed, 2 to 3 minutes. Pour in the vegetable broth, starting with 2 cups, and adding more in splashes as it thickens. Cook stirring often until the risotto is soft and pleasantly chewy, 20-30 minutes. Add the nutritional yeast and stir to combine.

  • While the risotto is cooking, make the Balsamic Mushrooms:
    Add the coconut oil to a large skillet with the sliced mushrooms and sea salt. Bring to medium heat. Cook the mushrooms until beautifully browned and the liquid is almost entirely reduced, 12 minutes. Then reduce heat to low and pour in the balsamic vinegar. Stir and cook for another 2-3 minutes.

  • Add the balsamic mushrooms to the cooked risotto. Stir. Serve.

Check out my Pinterest Page below for 100s of veggie recipes to make at home!