Zion National Park

Today is our last day in Zion, and so far so good. Dinner on our first evening here was a McDougall's dried black bean soup cup, rehydrated with boiling water, but things have gone up from there. The Zion Park Lodge has had some decent vegan options, including a soup and salad bar with a vegan vegetable soup. The vegetables tasted like they had been trucked at least 1000 miles, anmd probably had, with some obviously canned options, such s the beets and mandarin oranges. For dinner, the quinoa stuffed pepper on the dinner menu turned out to be vegan without any modifications, and came on bed of veggies with a delicious marinara sauce. There was also other options that probaby would have been vegan with the cheese onitted: rotini with sautéed vegetables, and an entree spinach salad with goat cheese.

In the surrounding towns we found several options, including, in Springdale a Thai place which had vegan options marked on the menu, and the Whiptail Grill, a Mexican/American place which had sesame encrusted tofu on the menu. Nevertheless, we chose the Bit and Spur for dinner. Unfortunately, neither the polenta stack nor the sweet potato tamales so I was left with a veggie burrito stuffed with butternut squash, corn, and black beans, minus the cheese:




Not bad, but wish they'd double up on some of the veggies when they take out the cheese.


In Saint George, I can recommend Mad Pita Express for a quick meal. The Greek salad was fabulous even without feta, and included chickpeas, red cabbage, and fresh mint, along with the usual cucumbers and tomato slices.

On to Bryce Canyon, where the nearest vegan-friendly restaurant may be 80 miles away.