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  • The mock sushi tricked your mind into thinking you were eating at a five-star sushi restaurant. Thickly sliced red bell pepper was the replacement for ahi tuna, and surprisingly, it worked! Avocado gave the roll creaminess that it desperately needed. The vegetables were rolled in nori and red rice, and served with wasabi cream, sweet potato purée, and toasted white and black sesame seeds. The vegetable tacos were tasted very organic and clean. The filling had the texture of shredded tofu and the flavor of hemp milk, which is a very sweet "milk" made of seeds. Then, the filling was scooped into three flour tortillas. Guacamole generously topped each gorgeous taco. Even though it had the texture of baby food, it was jam packed with the flavors of earthy cilantro and smoky grilled jalapeños. My yam stew was bursting with earthy flavors that I absolutely adore, such as sweet potatoes, grilled peppers, chickpeas, and roasted peanuts. The ingredients were doused with a spicy peanut sauce that tasted like a thinner version of ndómbe. Ndómbe is Cameroonian condiment made of palm tree butter. However, the raisins gave the dish an unnecessary sweetness that made my mouth longing for water. The penne with hemp pesto was satisfactory. Pasta is very easy thing to cook, however, the pasta at VegeNation was slightly overdone. Therefore, the pasta had no texture which resulted in a flat dish. Luckily, the pesto had a fabulous texture which masked the overcooked texture of the pasta. Overall, I'm sure every carnivore out there would enjoy VegeNation because of its diverse menu and eclectic decor.
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