The Mac Truck Menu
Buffalo Broccoli Mac
Classic Mac & Yease, Durum wheat semolina noodles in a creamy, rich and savory sauce with Broccoli and franks red hot Buffalo sauce.
$16
Chicken fried Oyster Mushrooms
Marinated oyster mushrooms, breaded and fried crispy. served with scotch bonnet ranch and BBQ sauce.
$18
Jalapeno Cheddar Mac & Yease
Classic Mac & Yease, Durum wheat semolina noodles in a creamy, rich and savory sauce with cheddar and jalapeños.
$16
Mac & Yease
Classic Mac & Yease, Durum wheat semolina noodles in a creamy, rich and savory sauce.
$13
BBQ Brisket Sandwich
Organic Mesquite Smoked tofu, sweet smokey, tangy BBQ sauce, horse radish claw, yellow mustard on a toasted roll.
$18
Banh Mi
Organic Ginger Shitake tofu, shitake paté, jalapeños, cilantro, cucumbers, cole slaw, hoisin mayo, on a toasted roll.
$18
Breakfast Burrito
Savory Quinoa & Millet “meat” with cabbage, chipotle mayo, vegan cheddar and salsa. *Soy free without Mayo* g/f without tortilla.
$16
Smokey Jalapeno Mac Quesadilla
Classic Mac & Yease, mesquite smoked tofu, jalapeños and cheddar cheese on a tortilla.
$18
Mac egg rolls
Classic Mac with vegan cheddar n a vegan egg roll wrapper. Served with choice of sauce.
$7
Collards, Cabbage & Kale
our signature mix of greens, stewed in a smokey savory pot liquor.
$8
Hush Puppies
Crispy fried cornbread
$10
Lemon Chia seed Pudding
Organic chia seeds, organic cashew/soy milk, organic agave, organic lemon juice, lemon extract.
$10
Peach Cobbler
classic peach cobbler
$10
Agave Lemonade
lemonade
$7
Arnold Palmer
Sweet tea and Agave lemonade
$8
Egyptian Maté
$8
sweet Tea
Iced sweet tea
$6
About The Mac Truck
The Mac Truck
California Soul Food Made From the Freshest Plants.
(Vegan soul food)
The Mac Truck specializes in plant-based vegetable forward, Alabama soul food with Caribbean influences. Centered around our legendary vegan Mac & Yease.
I chose this cuisine because it is my comfort food. It showcases how I eat how I stay healthy and integrate all different types of plant-based food into my diet not just protein or fake this or that but the full spectrum of the plant base world. Living in Southern California we have access to all the vegetables a chef could ever want, and I incorporate those into my dishes and my specials.