“This [is a] fresh, mindful new concept to the fast-food market, an industry saturated by long-standing giants that have failed to consider the health of their consumers and our planet.”

A plant-based health-forward fast-food joint is slated to open this spring taking over a former Del Taco location in Costa Mesa, California.

The restaurant VEG’D, which is still under construction, is vegan chef Matthew Kenney’s latest venture in partnership with local entrepreneur Christine Mulholland.

According to plans, customers will have the option to eat inside or stop by the vegan drive-thru for delicious, healthy plant-based grub.

The concept for Veg’s first struck Mulholland several years ago, who then decided to approach the Michelin-rated celebrity chef, to bring the idea to fruition after watching the plant-based movement grow.

Items on the menu include a breakfast burrito stuffed with mung bean-based JUST Egg, dairy-free Jack cheese, green chilies, tater tots, avocado, and green chili salsa.

Other options include the VEG’D Burger stuffed with lettuce, tomatoes, pickles, onions, dairy-free cheddar cheese, and a house VEG’D sauce along with a selection of smoothies, sugar-free desserts, and more.

The more health-conscious can order the kung pao bowl with cauliflower with tofu and zucchini, as well as a veggie-packed Plant Bowl garnished with toasted almonds and Catalina dressing.

‘Spreading plant-based cuisine to the masses’

“I am very excited to have the opportunity to expand into the drive-through market, it’s been a dream of mine,” Kenney said in a statement.

“The Costa Mesa and Orange County community is the perfect place for us to begin our journey of spreading plant-based cuisine to the masses, on a grander scale than we have been able to with our sit-down dining options. We couldn’t be more excited to enter this market at this exact time.”

Mulholland added: “We are so excited to be bringing this fresh, mindful new concept to the fast-food market, an industry saturated by long-standing giants that have failed to consider the health of their consumers and our planet.”

In an effort to further its eco-friendly goals, all food packed in the restaurant will be in recycled and/or biodegradable and compostable materials. VEG’D will also compost or donate all its food waste and even contribute a part of its Forest Smoothie proceeds for an organization that plants trees.

Matthew Kenney’s vegan ventures

VEG’D will join a portfolio of more than 25 restaurants helmed by Kenney globally, the most recent being a vegan drive-thru in Rhode Island.

The celebrity chef launched Plant City X in partnership with entrepreneur Kim Anderson to offer burgers, sandwiches, and salad bowls similar to the menu served at Kenney’s all-vegan food hall Plant City in Providence

Additionally, Kenney is also launching a new vegan restaurant in Brooklyn, New York, over the next few months.

• Read: American halal food chain launches vegan gyros with dairy-free tzatziki to meet growing demand

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Mohsina Dodhiya

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