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Major U.S Chain Veggie Grill Launches Vegan Tuna Melt Sandwich

Plant-based chain Veggie Grill has launched a vegan tuna melt sandwich, filled with dairy-free cheese and tuna from Good Catch.

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2 Minutes Read

Major U.S plant-based chain Veggie Grill has launched a vegan tuna melt in its 37 outlets across the country.

The eatery – which has branches across California, Illinois, Massachusetts, New York, Oregon, and Washington – partnered plant-based company Good Catch to create the sandwich, marking its first foray into the restaurant world.

Vegan tuna

The sandwich, which is available now until the end of the year, is filled with dairy-free cheese as well as the plant-based fish created Good Catch’s founding chefs Derek and Chad Sarno.

Good Catch tuna is made from a blend of six legumes (peas, chickpeas, lentils, soy, fava beans, and navy beans). According to its makers, it is high in protein and free of dairy, GMOs, mercury, and toxins, and can replace traditional tuna in any recipe.

Vegan tuna melt

Speaking about the partnership, Chad Sarno, co-Founder & chief culinary officer of Good Catch, said: “At Good Catch, quality and innovation are a crucial part of our culinary journey. We’ve been working for years to bring our high quality, great-tasting tuna product to the foodservice industry so that consumers nationwide can reimagine how to enjoy their favorite tuna dishes.

“We are excited to partner with Veggie Grill to offer this delicious plant-based Tuna Melt featuring our plant-based tuna product, and we look forward to an exciting few months ahead as we continue to expand our restaurant footprint.”

Plant-based comfort food

Kajsa Alger, VP food and beverage at Veggie Grill, added: “We are thrilled to collaborate with Good Catch and bring yet another delicious and innovative plant-based item to our menu.

“Tuna melts are a comfort food favorite for many people and this fish-free offering is a way for us to satisfy that craving, while staying true to our mission of inspiring the world to make a meaningful impact through the food we eat.”

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The Author

Maria Chiorando

Maria is the former editor for Plant Based News. She has been a newspaper reporter and features writer. Her work has been published by The Guardian and The Huffington Post, among others

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