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AmaWaterways expands vegan and plant-based options

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Vegetable lasagna with layered garden vegetables, black bean mousse and lime salsa, left, and a dessert of nut-crusted pumpkin mousse with dates
AmaWaterways enhanced its menus to meet the demand for more vegan and plant-based options.

The change is guided by AmaWaterways’ co-founder and EVP Kristin Karst, a passionate believer that 'plant-based meals are the future.'

Examples of the new offerings begin with appetizers such as oven-roasted eggplant bruschetta with herbs, garlic, chickpeas and a touch of balsamic. Main courses include slow-braised vegetable stew with portobello mushrooms, carrots and cauliflower, and a grilled cauliflower and sweet potato dish with lemon salsa verde, cherry tomatoes, beans and broccoli.

Among the desserts is nut-crusted pumpkin mousse infused with dates.

The dishes are available in the main restaurant across the AmaWaterways fleet, with variations possible from vessel to vessel.

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