Plant Junkie, a new fast food concept specializing in good-for-you plant-based cuisine, announced that it is now open in locations across New York City and Chicago.
“We believe that good food should be delicious and good for you.”
Founded by New York restaurateur Nat Milner and Chef Hiranth Jesinghe, Plant Junkie’s menu focuses on offering a tasty, healthy alternative to traditional fast food that goes beyond burgers.
The concept’s menu features a variety of globally inspired plant-based dishes, from bowls and salads to burgers, sandwiches and sides. Featured entrees include the Bangkok Curry Bowl (Peanut Noodles, Baked Red Curry Tofu, Asian Cabbage Slaw, Coconut Kale, Crispy Lotus Root), Sri Lankan Buddha Bowl (Yellow Basmati Rice, Chickpea Curry, Seitan Curry, Coconut Kale, Crispy Papadum) and New York “Chicken”.
Concept sandwiches include The Hipster (crispy soy “chicken” cutlet, lettuce, tomato, onion, pickles, ranch), Po Boy Swag (Southern fried seitan, lettuce, tomato, onion pickle, chipotle mayo) and the Wicked Meatball sandwich.
More than a burger
According to Plant Junkie, all of its menu items use sustainably sourced, natural ingredients and offer it Both gluten-free and soy-free options.
“We’re thrilled to be working on UrbanSpace around New York City,” said Nat Milner, co-founder. “As New Yorkers, we know there’s a growing demand for plant-based fast food that’s more than just ‘burger and fries’ or ‘build your own salad.’ We’ve got comforting superfoods on offer, delicious vitamins that will satisfy your hunger but won’t send you back to the office in an afternoon bloated food coma.
Plant Junkie is now open for lunch and dinner at various UrbanSpace pickup and delivery locations in New York City (152 W 52, 124 E 14)m230 Park, and 100 Perl.) and Chicago (15 West Washington.)
“Our mission with Plant Junkie is to make plant-based food accessible and affordable for everyone,” said Hiranth Jaisingh, co-founder of Plant Junkie. “We believe that good food should be tasty and good for you, and it should also be good for the environment. That’s why we use only the freshest, most sustainable ingredients in all of our dishes.”