Etzel's Vegetarian Cuisine Homepage

__________________________________________________________________________________________________________________________________________________________________________________________

Introduction

Hello, and welcome to the homepage of Etzel's Vegetarian Cuisine! We are a vegetarian-friendly restaurant, based in Kansas City, MO, off of Linwood Blvd. We started off in 2025, with only 1 employee, our founder, Etzel Benatther. At this time, we have 8 employees: a chef, cashier, 2 waiters, a drive-thru employee, two delivery drivers, and, of course, the owner, Etzel. We serve dishes from all around the world (vegetarian versions, of course), and we also have a license to serve alcohol, if you want any. We currently serve 3 varieties of wine and 4 varieties of beer. We do NOT discriminate against anyone! Black & White, Queer & Straight, Poor & Rich, Hindu & Muslim, Everyone is welcome in our establishment! We look forward to your visit!

__________________________________________________________________________________________________________________________________________________________________________________________

The Chef's Three Favorite Dishes

• Italian Linguini Pasta with Plant-based Beef sauce
• Plant-based Mongolian Beef with Vegetarian Soy Sauce
• Plant-based Mexican-Style Tacos

__________________________________________________________________________________________________________________________________________________________________________________________

__________________________________________________________________________________________________________________________________________________________________________________________

Our Menu

Small plates and Appetizers:

• Nasu Dengaku: Tender, halved eggplants brushed with a sweet and savory miso glaze and broiled until caramelized.
• Spanakopita: Flaky phyllo pastry triangles stuffed with a rich mixture of spinach, feta cheese, and fresh dill.
• Gobi Manchurian: Crispy cauliflower florets tossed in a spicy, tangy Indo-Chinese sauce with ginger and green chilies.
• Patatas Bravas: Golden-fried potato cubes served with a smoky pimenton tomato sauce and a dollop of garlic aioli.
• Mezze Trio: A sampling of silky hummus, smoky baba ganoush, and fresh tabbouleh served with warm, pillowy pita bread.
• Elote: Grilled corn on the cob slathered in lime-infused crema, chili powder, and crumbled cotija cheese.

Main Courses:

• Wild Mushroom Risotto: Creamy Arborio rice slow-cooked with a medley of porcini and cremini mushrooms, finished with truffle oil and parmesan.
• Massaman Curry: A fragrant, mild coconut curry with roasted peanuts, sweet potatoes, and fried tofu.
• Beyaynetu: A colorful platter of lentil stews, split peas, and sautéed greens served atop sourdough injera bread.
• Adjaruli Khachapuri: A boat-shaped bread filled with a melting blend of cheeses, topped with a runny egg and a pat of butter.
• Vegetable Pho: A delicate, aromatic star anise broth served with rice noodles, smoked tofu, and a mountain of fresh herbs.
• Vegetable Tagine: Slow-cooked seasonal vegetables with apricots, chickpeas, and aromatic spices, served over fluffy couscous.
• Moqueca de Banana: A rich stew made with plantains, hearts of palm, bell peppers, and coconut milk.
• Bibimbap: A sizzling stone bowl of rice topped with sauteed vegetables, gochujang sauce, and a fried egg.
• Ratatouille: A classic French dish of thinly sliced zucchini, eggplant, and bell peppers slow-roasted in a rich tomato and herb base.
• Paneer Tikka Masala: Cubes of grilled paneer cheese simmered in a creamy, spiced tomato gravy with bell peppers.
• Mapo Tofu: Silken tofu set in a spicy, numbing peppercorn sauce prepared with fermented black beans.
• Southwest Black Bean Burger: A handmade spicy black bean patty topped with avocado, pickled onions, and chipotle mayo on a brioche bun.

Desserts & Sweets

• Pistachio Baklava: Layers of crisp, buttery phyllo pastry filled with crushed pistachios and soaked in a honey-lemon syrup.
• Mango Sticky Rice: Sweet glutinous rice infused with coconut milk and served with slices of perfectly ripe honey mango.
• Alfajores: Soft shortbread cookies sandwiched together with rich dulce de leche and rolled in shredded coconut.
• Om Ali: A traditional bread pudding made with puff pastry, milk, heavy cream, nuts, and raisins, baked until golden.
• Sticky Toffee Pudding: A moist date-based sponge cake smothered in a warm, buttery toffee sauce and served with vanilla cream.
• Tiramisu: Espresso-soaked ladyfingers layered with a light and airy mascarpone cream and dusted with dark cocoa powder.

Note: We can provide Gluten-free and Dairy-free versions of our items, as well as Vegan, if requested.