Following the success of Veganuary Las Vegas, Border Grill inside Mandalay Bay has announced its *new vegan menu.*
While we’re not at total vegan world domination … yet (but definitely working to grow vegan options in Las Vegas), Chef Mike Minor’s creation of a vegan menu marks the first major Strip restaurant to announce a vegan menu this year.
Inspired by Veganuary Las Vegas (yes, we will pat ourselves on the back for that!), Minor wanted to challenge his team and himself to see if they could “think outside of the box and cook delicious vegan food.” According to Minor, at first creating the vegan dishes was challenging without “leaning on things like butter and cheese, but that was the fun part.”
“As chefs, we really had to come up with other ways to make the vegan food so tasty. We did things like make our poblano cream sauce using cashew cream instead of dairy,” he explains.
The result of their creativity?
Border Grill sold more than 1,200 vegan dishes during the monthlong vegan dining celebration. While some dishes on the menu will look familiar (the Spicy Beef Nachos and Roasted Root Veggie Tacos aren’t going anywhere), the new menu which will change from time-t0-time will feature other creations folks didn’t see in January.
“We definitely have some favorites from the Veganuary menu,” says Minor. “We’re also planning on having a vegan burger option for everyone and we’re looking to add a few more. I believe eating vegan is the way of the future in food and we definitely want to be leading the pack when it comes to vegan food on the Vegas Strip. The chefs and I are excited to push the boundary of vegan Mexican food.”
What should guests expect with the new menu? Minor wants everyone to leave Border Grill thinking the dishes are “packed full of flavorful plant-based ingredients and taste really good.”
Border Grill’s new vegan menu features:
Spanish Vegan Tamale – spanish chile masa, roasted corn puree and root vegetable salsa ($13)
Crispy Soyrizo Stuffed Squash Blossoms – squash blossoms, soyrizo, roasted boniato yams, cilantro epazote pesto and cashew Peruvian aioli ($16)
Spicy Beef Nachos – black beans, Beyond ground beef, spicy cashew cheese sauce, roasted corn, roasted cauliflower and guacamole ($16)
Poblano Beef Enchiladas – roasted boniato yam , carrot chayote watercress salad , Beyond ground beef, cashew poblano cream sauce ($24)
Portobello Mushroom Mulitas – grilled portobello mushrooms, roasted fennel tomato sauce, seared greens, black beans, guacamole and pickled onions ($ 22)
Roasted Root Vegetable Tacos – avocado, Serrano chiles, Heirloom tomato, epazote pesto, squash blossoms in cilantro corn tortilla ($18)
Susan’s Vegan Donuts – maple glaze and powdered sugar ($10)
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Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand where she spent years working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism. She is a public speaker who has appeared at SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more, a journalist and entrepreneur. Diana is also behind the Vegas Vegan Dinners at James Beard Foundation’s James Beard House.