Four St. Louis Dishes That Will Make You Forget All About Meat

Forget “Meatless Monday.”

With October being Vegetarian Awareness Month, you can embrace freedom from flesh all month long. From smoothies to risotto to burgers, there are so many St. Louis vegetarian dishes worth celebrating. Here are four that will make your mouth water—and we promise that you won’t even miss the meat.

The beet reuben is made with red and golden beets, sauerkraut, homemade 1000 island dressing, swiss cheese and rye bread. (Photo courtesy of Matt Borchardt)

The beet reuben: red and golden beets, sauerkraut, homemade 1000 island dressing, swiss cheese and rye bread. (Photo courtesy of Matt Borchardt)

Edibles and Essentials — Beet Reuben

Edibles and Essentials, which uses seasonal ingredients in its monthly menus, is probably best known for its 8 oz. quinoa veggie burger, but like most good things, it came to an end. Chef and owner Matt Borchardt says he isn’t sure when—or if—the burger will make a reappearance.

But vegetarian sandwich-lovers need not lament. Borchardt has developed a beet reuben with red and golden beets, sauerkraut, homemade 1000 island dressing, swiss cheese and rye bread that beautifully fills hearty sandwich cravings for vegetarians. Very simple. Very good.

Borchardt says Edible and Essentials always offers vegetarian options, so be on the lookout as the menu evolves.

Edibles and Essentials. 5815 Hampton Ave., St. Louis, MO 63109. 314.328.2300. ediblesandessentials.com

The Frida Burger is hearty and meaty, with a proprietary blend of seasoning and vegetables. (Photo courtesy of Natasha Kwan)

The Frida Burger is hearty and meaty, with seasoning and vegetables. (Photo courtesy of Natasha Kwan)

Frida’s — The Frida Burger

But what if you’re really looking for a burger? Enter Frida’s, with its Frida Burger made just for you. It’s hearty and meaty with a proprietary blend of seasoning and vegetables, served with tomatoes, chipotle tahini slaw on a locally made bun.

If you’re looking for a taste of summer, you can order the American Frida burger, topped with cheddar, onions, mustard, pickles and Frida’s house ketchup.

What’s more, Frida’s chef and owner Natasha Kwan says the menu is expanding to include more burger choices, pizzas and appetizers. And, just in time for the fleeting beauty of fall, Frida’s patio is making its debut in October.

Frida’s. 622 North and South Rd., St. Louis, MO 63130. 314.727.6500. fridasdeli.com

All of HotPot’s sauces are vegan, save for their bone broth, so their customer-created bowls are a great vegetarian option. (Photo courtesy of Symbowl).

All of HotPot’s sauces are vegan, save for their bone broth. (Photo courtesy of Symbowl).

SymBowl — Bowls

HotPot, soon to rebrand as SymBowl, has a variety of bowls, smoothies and juices. All of HotPot’s sauces are vegan, save for their bone broth, so their customer-created bowls are a great vegetarian option. Pick among rice, quinoa or noodles, choose a sauce, rake in the veggies and, of course, top with tofu.

The versatility of the HotPot bowl is great if you’re dining with (gasp!) meat eaters or those with dietary restrictions. “We’re not just vegetarian,” owner Becky Schoenig says. “Friends and family can eat together regardless of dietary needs.

SymBowl. Kirkwood—11215 Manchester Rd., St. Louis, MO 63122; Chesterfield—37 Chesterfield Towne Center, Chesterfield, MO 63005. 314.315.4421. mysymbowl.com

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The rigatoni is comprised of house-made pasta, Cajun cream sauce, blackening spice, greens and smoked mushrooms. (Photo courtesy of Small Batch)

Small Batch — Rigatoni

One of David Bailey’s seven restaurant concepts, Small Batch is notable for its unexpected drink-and-fare combinations—vegetable-based dishes paired with whiskeys. Manager Tim Beadle says the team considers the flavor profile of both the dish and the whiskey before pairing. “Pairing a lighter dish with a lighter whiskey is something that we’ve done,” Beadle says. “We can also do contrasting pairings, where if you get a really spicy dish—say the rigatoni—we’ll pair you with a really smooth, sweet bourbon that we have.”

One of their most popular dishes, the rigatoni is comprised of house-made pasta, Cajun cream sauce, blackening spice, greens and smoked mushrooms. This spicy dish is served with their house garlic bread. Beadle suggests that you order either the Elijah Craig or the Bernheim Wheat, which are smooth to counteract the spice of the dish.

Small Batch. 3001 Locust St, St. Louis, MO 63103. 314.380.2040. smallbatchstl.com

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