eating indie in indy

10th Street Diner 3301 E 10th Street

This is a Vegan restaurant. I am neither Vegan or Vegetarian. I am a Carnivore. I don’t judge anyone’s food choices. When I go to any meatless joint I merely critique the taste of the food and its preparation. Whether it is BBQ, burgers or Vegan skill can always be appreciated.

The building used to be a gas station and the new guy did an outstanding job in the construction of the new space. The owner has been Vegan for 10 years and his background is in catering. This day he got off on a wrong foot with me though. One of my pet peeves about a joint is having your whole menu ready by the time you open. Pat wanted the Lasagne for $14.50 but the owner told us he needed 20 minutes more to finish it so Pat had to order something else. He opted for the Seitan Rueben for $ 9.50 with the Bistro sauce on the side. Bistro is their horseradish and vegan mayo which replaces the traditional 1000 Island dressing.

All of the sandwiches come with a basic round corn chips. For an upcharge of $2,50 you can get a different side. For my sandwich I opted for the Submarine sandwich for $9.50. It consists of “beef” Seitan, peppers and pickled onion. I also got fried Brussels sprouts.

Honestly I had an issue with the sandwich. I could only detect 2 small pieces of pepper and no pickled onion. Subsequently the sandwich was pretty bland. Hopefully that was just a miscue. I took half the sandwich home and a little salad mustard improved the taste a great deal. The sprouts were pretty good. Crisp with a touch of Balsamic vinegar. If I am in the area I will go back. I really want to try his Lasagne. Zucchini “noodles”, Seitan in red sauce and cashew ricotta sounds pretty good.

This is a shot of the interior. It was taken from outside one of 2 double doors. That spot in the upper left hand is from the idiot photographer.

5 responses

  1. I agree that meatless dishes can be done well. I prefer to enjoy them as they are, rather than when they are formed to pretend to be meat. Although I’ve had many veggie burgers and tofu “links” in my day. Last night, we went out for Schlotsky’s (after an Applebee’s nightmare), and the clerk suggested the cheesy avocado sandwich, though it had no meat. It was weak, so I also took half home and added mustard to it to make it taste better LOL. So that reminded me of what you did with yours! Glad the bean sprouts were good. And you’re right–all menu items should be available, although I do see baked potatoes often not ready till after 5pm.

    May 17, 2019 at 1:17 pm

    • Yes but for bakers there are disclaimers on the menu that they won’t be ready until after 4 or 5. So have your stuff ready for sale when you open. I agree about meatless dishes. Why do people think non meat proteins should taste like meat? I only made Seitan once and that was so long ago I can’t remember what it tastes like plain. I do know people add different things to the base to taste “like” chicken, pork or beef. So evidently the unadulterated taste is nasty. I think vegans or vegetarians should take a page out of the Indian cook book. Celebrate the veggies.

      May 17, 2019 at 1:46 pm

      • Exactly!

        May 17, 2019 at 1:59 pm

  2. I want to hurl at the idea of cashew and ricotta. Oh lawd. You eatin that alone. LOL
    I don’t mind some tofu, truly, I get pad Thai with tofu, for one, but like, I don’t want a chunk of tofu, I don’t care how it’s prepared or seasoned. Bleh. And I am not a very good carnivore, so….
    Now, I do love a ‘lasagna’ made with squash, but I also call it layered squash casserole. It is NOT lasagna. I’m just sayin. Bit purist and judgy, I know.
    Anyway, I like the way you did the colored blocks for your text. It looks great! 🙂

    May 22, 2019 at 8:49 pm

    • I am sure I would probably hate it. Maybe I should have said interesting rather than good. I am just intrigued about the process. When I was really young I ate sweet pickles and mustard on my lunch meat sandwiches and I thought that sweet pickle juice and mustard mixed together tasted like American cheese. So I swore that some how they were 2 integral ingredients in making American cheese. So how can cashew “cheese” be so far fetched.

      May 23, 2019 at 7:08 am

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