What You'll Get
Diners provide energy late at night and early in the morning so that you can finally catch whoever's been throwing those newspapers in your driveway. Order up with this Groupon.
Choose Between Two Options
- $10 for $20 worth of vegetarian food, valid any day or time
- $10 for $20 worth of vegetarian breakfast, valid from 7 a.m. to 11:30 a.m. on Monday–Friday
Lunch sandwiches forgo traditional meats, like the vegetarian BLT with grilled tempeh instead of bacon ($7.50). Dinner plates include the beer-battered house-smoked tofu ($11.95) and the seasonal-vegetable entree of the week ($10.95).
For breakfast, the stuffed french toast arrives dressed in caramelized banana butter and packed with vanilla-nut vegan cream cheese ($7.25). A homemade black-pepper biscuit supports the poached eggs, pickled red onion, tomato, and chipotle hollandaise of the eggs benedict ($8.25).
Click here for a list of all menus, including gluten-free versions.
The Fine Print
Promotional value expires May 8, 2013. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Not valid for the purchase of alcohol. Dine-in only. Must purchase a food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Veggie Galaxy
According to founder Adam, Veggie Galaxy was born out of the quest to define the true spirit of the American diner. His fixation on the venue type began in childhood, as he whiled away hours sitting atop cushy bar stools and hugging vintage jukeboxes. Later in life, Adam became a vegetarian and soon noted the lack of meat-free options on diner menus. He knew that though sizzling bacon is often present at a successful diner, it is not integral to its essence. So, he built his own vegetarian- and vegan-friendly space that adhered to the guiding principle of all great eateries: corralling groups in and feeding them well.
In regards to the latter goal, Veggie Galaxy's vegetarianism is "an afterthought" to head chef Brian. Though every dish on the diner's menu remains herbivorous—and in the case of several plates, gluten-free and vegan—the kitchen's top concerns are taste and in-house prep. The restaurant demands everything, from the ketchup to the burger buns, be made on-site and from scratch, a standard which won them a DigBoston's Dig This Award for vegetarian and vegan food in 2011. As for the patties that go inside the housemade buns, they mold them from black beans and a mushroom-chickpea mix instead of beef, just as tempeh supplants bacon and seitan replaces steak. The all-vegan bakery abides by the same system. Taza's vegan, organic stoneground chocolate goes into savory cookies, and house-toasted coconut decorates layer cakes.