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• In LOVE With Loving Hut

Loving Hut Pittsburgh is one of 120 family owned all-vegan restaurants that span the United States and beyond. The primary goal of Loving Hut is to share the vegan diet in multi-faceted forms and flavors, showing the masses that plant-based food is a deep and fulfilling culinary experience. ecoRDN breaks down of some of the amazing foods we had during our visit to the epic Saturday Buffet! Lucky Lemongrass: a plant-based take on the Vietnamese dish with thin coins of breaded deep-fried soy protein seasoned with lemongrass! Crispy crunchy citrusy awesome. Lucky Lo Mein: total Umami bomb! Taste the seasoned wok. Wheat noodles and carrot simply stirred to perfection. Take a wok on the wild side. Kung Pao Tofu: without peanuts the Kung Pao is similar to General Tso’s. Sweet and mildly spicy. Pittsburgh Charm: sautéed pepper meaty-balls with fried onion, a warming comfort quality like vegan salisbury steak. Crispy Tofu: holy cheese-like angelic perfection. These breaded deep fried planks took on the flavor and texture of deep fried cheese. Provolone sticks! ecoRDN racked their brains to crack the code, an herby ranch-like seasoning in the breading coupled with the softness of the tofu then deep fried turned these morsels into a golden comfort of carnival delight. Fabulous Mongolian: a vegan take on Mongolian Steak, ecoRDN went bonkers over this selection. Sautéed strips of seitan and onion in a lush brown gravy bursting with a bouquet of 5-Spice awesomeness. The melange of star-anise, cloves, cinnamon, pepper and fennel provide a rocket of umami flavor to shoot mouths to the gastronomical moon. Guru Curry: spicy coconut and potato green curry, mellow honest flavors. A humble, soulful curry that walks softly but packs a piquant punch. The Creamy Broccoli made ecoRDN‘s head spin and mouth water, simply the best broccoli soup ever! A deep buttery flavor helped make this luscious, creamy soup into a perfect bowl of fresh amazing, forever. Who knew broccoli soup could be so inspiring? Pandan cake: a brand-new treat! Pandan has its origins in Malaysia and Indonesia. Traditionally flavored with Pandanus amaryllifolius leaves which share the smooth flavor of coconut and mildly biting citrus. The chlorophyl from the leaves give the cake it’s distinctive green color traditionally, but it’s not uncommon for cake makers to use food coloring to pop the intense green tone. ecoRDN.com