VEGAN MENU

Thick-cut green tomatoes dredged in seasoned cornmeal, pan-fried golden, topped with a smoky remoulade.

Spiced rice and black-eyed pea boudin, rolled and fried crispy. Served with Creole mustard.

Sweet corn slow-cooked with the holy trinity, coconut cream, and Creole spices. A NOLA classic, plant-powered.

Steamed edamame tossed in a Cajun butter-free glaze with garlic, cayenne, and sea salt.

Dark roux gumbo packed with okra, sweet potato, black-eyed peas, and the holy trinity. Served over white rice.

Slow-braised jackfruit seasoned with Cajun spices, piled on French bread with lettuce, tomato, pickles, and vegan remoulade.

King oyster mushrooms smothered in a rich, golden roux sauce with celery, onion, and bell pepper. Served over steamed rice.

Slow-simmered red kidney beans with smoked paprika, thyme, and bay leaf. Served over dirty rice — no meat, all soul.

Seasoned long-grain rice cooked with mushrooms, walnuts, and Creole spices for that classic dirty rice depth.

Bell peppers filled with spiced quinoa, black beans, corn, and tomatoes, baked in a Creole tomato sauce.

Slow-cooked collards with smoked paprika, apple cider vinegar, and a touch of maple — no ham hock needed.

Cornmeal-crusted okra, fried crispy and served with a Creole dipping sauce. Fully plant-based.

Whipped sweet potato with coconut cream, cinnamon, and a drizzle of cane syrup.

Vegan jalapeño cornbread muffins baked fresh, served with whipped maple butter.