Company expands product offerings, as well as retail distribution.
The plant-based chicken teriyaki bowl is made from a mix of white rice, plant-based chicken, which features a formulation of textured pea protein, sunflower oil, modified food starch, pea fiber and pea protein, roasted red peppers and stir-fry vegetables. Its teriyaki sauce is made with coconut aminos, a healthier alternative to soy sauce.
The gluten-free burrito bowl is made with plant-based chicken, white rice, cauliflower, black beans, fire-roasted corn and red onions and cilantro, all topped with cilantro and salsa verde.
The plant-based beef is seasoned with a Chinese Five spice blend and mixed with stir fry vegetables and thin rice noodles.
The plant-based mac and cheese is made with a cauliflower-based pasta, coated in a vegan cheese sauce made with cheddar shreds and nutritional yeast.
The ravioli is filled with plant-based chicken and vegan Parmesan, covered with a lemon butter sauce.
The cauliflower spaghetti is covered in a white Bolognese sauce that is made with dairy-based cream and cheese and spiced with nutmeg, among other flavors, and a plant-based beef.
The Italian-style cauliflower-based gnocchi is paired with a tomato and basil pomodoro sauce.
The cauliflower fried rice is topped with vegetables like peas and carrots, as well as plant-based chicken and a ginger and coconut aminos sauce.
Tattooed Chef’s cauliflower penne pasta is mixed with an herby pesto, spinach and plant-based chicken.
The plant-based cheese enchiladas are formulated with corn tortillas that are filled with vegan cheddar and jack cheeses and roasted red peppers. On the side, there is Spanish-style chickpea and lentil rice and black beans with green chilis.
The plant-based chicken enchiladas are made with two corn tortillas that are filled with plant-based chicken and covered in vegan jack-style cheese and a tomatillo salsa verde.
The plant-based chicken enchiladas also come in a mole variety. Tattooed Chef’s mole is made from vegan chocolate and ancho chili powder, then topped sesame seeds.
The plant-based wet burrito is made with vegan Mexican-style beef crumbles, vegan cheese sauce and a burrito sauce. It’s topped with red enchilada sauce and a vegan cheddar-style cheese.
The vegan pizza features a wood fired crust, topped with a tomato sauce, vegan mozzarella, plant-based soppressata and chili agave.
Recent menu additions focus on relaunches of fan favorites.
Seasonal launches lean into sweet and spiced flavors.