Brunching While Vegan: Food Works

I eat a plant-based (vegan) diet, and some might wonder why I bother going out for brunch when I can’t enjoy that magical, Sunday morning rainbow of bacon that leads to a golden pile of eggs on the other side. Besides the obvious point that sparkling wine unifies all dietary approaches, with a little creativity, I have found that I can enjoy a brunch paradise just as fulfilling as my meat-eating friends—even when the restaurant does not appear to offer vegan or vegetarian choices.

One of my favorite brunches is at Food Works (205 Manufactures Rd.) on the NorthShore. With $1 sparkling wines, $1 Mimosas, and $3.50 Bloody Marys to get me started, waiting for my food to hit the table becomes an affordable pleasure. I like to arrive right after they open on Sunday at 10 a.m. (before the restaurant gets packed) and grab a seat at the bar where Clay and Jesse run the show.

If I went by menu alone, I would be relegated to side dishes (which I have done before; it is tasty but less interesting). Instead, I order the Breakfast Burrito off the menu but with a host of substitutions. Instead of eggs, I get beans and rice. Instead of the sausage, I get portebella mushrooms. The potatoes in the burrito are the only original ingredients that stay. Normally, it is topped with a cheese sauce, but I substitute that too for hot sauce. Vegan Tip: These substitutions were inspired by just a quick gander at their other regular menu options so that I could deduce what raw ingredients the kitchen had easy access to. You can apply this trick anywhere.

The staff at Food Works has been very accommodating with my special order, and, so far, I have been charged the same as with the regular menu item. Not to mention, the burrito is excellent and pairs wonderfully with my double pour of sparkling wine. So, whether you are vegan, vegetarian, or just want to sometimes order something unique, remember that—if you ask nicely—many of Chattanooga’s brunch spots will gladly tailor your experience.

 ​Learn more about the author, Trevor Haines, owner of Dojo Chattanooga.