Plant Based

Picture for Chimichurri Bowl
Grilled asparagus, roasted cauliflower, avocado, pickled red cabbage, tomato-basil bruschetta and grilled Gypsy peppers atop chimichurri jasmine rice
Picture for Braised Lentil and Vegetable Shepherd's Pie
Braised Lentil & Vegetable Shepherd’s Pie with bourbon-braised lentils, portobello mushrooms, mashed potatoes and white cheddar
Picture for Wasabi Mashed Potatoes
Wasabi Mashed Potatoes with wasabi oil, fried allium and chive tips
Picture for Roasted Cauliflower
Roasted Cauliflower with romesco sauce, toasted almonds, pine nuts, garlic, capers, chives and parsley
Picture for Green Chorizo Quesadilla
Green Chorizo Quesadilla with smoked pecans, roasted mushrooms, avocado and black bean salsas
Picture for Roasted Kabocha Squash
Roasted Kabocha Squash with coconut milk glaze, fried shallots and garlic, fresh cilantro and slices of Fresno chile
Picture for Gobhi Bezule
Crispy cauliflower, coconut milk, mustard seeds and curry leaf
Picture for Be Well Salad
MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette
Picture for Vege Fi Burger
Fried patty of fresh vegetables, quinoa, lentils, caramelized onions, fontina, herbs and red wine reduction topped with white cheddar, on a multigrain bun with lettuce, tomato and BurgerFi sauce
Picture for Impossible Taco Salad
Plant-based ground meat, black beans, romaine, roasted corn, salsa fresca, tortilla strips, avocado and pickled jalapeño-ranch dressing
Picture for House Lacto-Fermented Giardiniera
Pickled vegetables, poached garlic and onions, and olive oil
Picture for Coconut Taco
Battered coconut meat, Mexican kimchi, carrot aïoli, micro greens
Picture for Plant-based Food With Attitude
PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches
Picture for Deep Dive: SKU-ed Perspectives
Optimizing and tightening menus while keeping the innovation pipeline flowing
Picture for Worldly Ways
Employing a modern approach with global flavors for plant-forward menu development
Picture for Flavor Workbench: Tahini's Time
The Eastern Med ingredient with a long reach
Picture for Planting Success
This plant-based shareable sings with Eastern Med and Latin flavors
Picture for Crazy Baba
Crazy Baba: Charred eggplant, feta and basil.
Picture for Beets + Avocado Bowl
Beets + Avocado Bowl with pickled red onion, walnuts, quinoa, hemp seeds and miso-lemongrass dressing.
Picture for Sunchoke With Oyster Mushrooms
Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.
Picture for Spicy Carrot Buddha Bowl
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Picture for Mushroom Shawarma Bowl
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Picture for Kushari
Kushari with fried onions and spiced tomato sauce.
Picture for Flavor Watch: Kick it up a Nooch
Nutritional yeast adds a healthy boost of flavor