Mini Food Truck Menu
Monday
- Roast beef & light horseradish on toasted baguette, 330 calories
- Tomato & avocado on ciabatta, 245 calories, V+
- Roasted red pepper hummus & avocado on ciabatta, 320 calories, V
Tuesday
- Shrimp street taco plate, 340 calories
- Jackfruit street taco plate, 290 calories, GV+!
Wednesday
- Pesto egg salad sandwich on ciabatta, 275 calories, V
- Buffalo cauliflower sandwich on French bread, 375 calories, V
Thursday
- BBQ chicken sandwich on ciabatta, 255 calories
- BBQ jackfruit sandwich on ciabatta, 170 calories, GV+!
Friday
- Chicken club lettuce wrap, 530 calories
- Quinoa avocado salad, 265 calories, V+
Signature Entrees, served daily
- Kale & spring mix salad with feta, 390 calories, GV !
- Blended burger on ciabatta (beef-mushroom blend), 350 calories
Sides
- Vegetable crudite, 60 calories, V
- Seasonal fruit cup, 50 calories, V+
- Housemade trail mix, 385 calories, GV !
Key:
V = Vegetarian
V+ = Vegan
G = Contains gluten
! = Possible cross-contact in
manufacturing or frying.
Students who want mini food truck cuisine will have to wait until April, according to an email sent out by Ball State Dining Monday morning.
RELATED: Ball State Dining introduces mini food truck
"With colder weather hesitant to loosen its grip on campus, the mini food truck will not be operating for the remainder of March," the email said. "When it's time to bring the truck out again, we'll send another email, and we'll also keep you posted on our social media."
The truck opened on March 12, however, it only operated for two days before closing down until April.
Typically, the mobile restaurant opens at 11:30 a.m. Monday through Friday and serves a new daily special between Bracken Library and University Theatre, right outside of Pruis Hall.
All entrees are $5 and 550 calories or less, with a vegan and vegetarian option offered daily and most entrees and sides are gluten free, according to the mini food truck fact sheet published by Ball State Dining.
Each recipe was created by chef Stefanie Miller of Elliott Dining.
“I enjoy coming up with new and different takes on traditional foods. I often like to see how I can make something slightly healthier without sacrificing flavor,” Miller said in an April 2017 interview with The Daily News. “I like to challenge people to try something different and to branch out of their comfort zone.”
READ MORE: What's Cooking?: Chef Stepfanie Miller brings creativity, fearlessness to Elliott dining
In addition to offering vegan and vegetarian options, the truck itself creates zero emissions and doesn't require oil changes. Entrees are served in a plant-based, 100 percent renewable containers as a part of dining's sustainability efforts.
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