Dine & Cook | Alternative food journalism

Wynn Resorts debuted Monday an all-new vegan culinary program, bringing vegan menu options to every Wynn and Encore fine dining and casual restaurant around the world, including its popular steakhouse SW.

The company's award-winning chefs designed the vegan dishes.  In order for a dish to be considered vegan it must not have been made with any animal products. 

The new menu showcases healthy ingredients such as tofu and quinoa, while coconut milk and vegetable purees lend creaminess to risottos and sauces.

Special vegan dishes include fava bean puree with sauteed hon shimeji mushrooms, snap pea salad and aged balsamic vinegar at ALEX and the market chopped salad with avocado, carrots, celery, pumpkin seeds, edamame and tarragon vinaigrette at Society Cafe Encore.

Hearty entree options include the summer vegetable gratin at Botero, risotto con verdure di stagione (risotto whipped with seasonal vegetables) at BARTOLOTTA Ristorante di Mare and Napoleon of savory tofu with ratatouille and fried eggplant at Tableau.

The Country Club will produce a vegan version of their popular watermelon gazpacho with avocado, jicama, tomato, cucumber, cilantro and yucca crisp, while STRATTA will offer diners whole wheat pasta primavera, a vegan take on the Italian-American staple.

SW, Wynn's signature steakhouse, will also serve vegan dishes such as grilled royal trumpet mushrooms with creamy polenta and shallot balsamic sauce.

Wazuzu's will offer a vegan crunch roll with crispy asparagus, avocado, cucumber and arare; Okada's will be cooking up a vegan cold soba noodle and Wing Lei's will offer a crispy tofu with sugar pea, water chestnut, carrot and bean sprout.

The chefs also focused on desserts, including a blueberry cobbler with toasted almond ice cream at Sinatra and banana crepes with coconut ice cream and avocado mousse and Switch.