Monday Munchies is supported by Botanica.
If you’ve been down to Screwbean Brewing, you’ll notice a vintage trailer parked in the front parking lot — decked out in neon lights, shiny chrome, and old-school vibes.
Over at 103 N. Park Ave. #101, owner Karl Poechlauer has a new budget menu coming out of his vintage 1961 Shasta camper — putting your tummy grumbles to rest.
Budget Menu
- Small Diner Fries ($3)
- Small Nuggies ($6) – seitan (wheat gluten) hand-breaded fried nuggets
- Budget Burger ($6) – half Beyond Meat patty, ketchup, mustard, pickles, sesame bun
- Grilled Cheeze ($6) – vegan cheese, toasted French bread
- ‘Merican Dog ($5) – vegan hot dog, ketchup, mustard, relish, organic bun
- Egg-Like Muffin ($6) – Just Egg vegan patty, vegan cheese, toasted English muffin
- Avocado Toast ($4) – avocado on a slice of toasted French bread
- Hashbrowns ($5)
- Ice Cream Scoop or Cone ($4) – vanilla, strawberry, or rotating flavor of the moment
Currently, Substance Diner is open 4 – 8 p.m. on Monday – Tuesday, closed on Wednesday, 4 – 8 p.m. on Thursday – Friday, 11 a.m. – 8 p.m. on Saturday, and 11 a.m. – 7 p.m. on Sunday.
So, stop by soon for some excellent plant-based food in a cozy environment, complemented by a mix of in-house brewed beers and espresso-based drinks at Park Avenue near Broadway Boulevard.
Follow Substance Diner on Instagram to keep up with the latest. For more information, visit substancediner.com. Screwbean Brewing Company is located at 103 N. Park Ave. For more information, follow Screwbean Brewing Company on Instagram.
Article written by:
Hannah Hernandez
More about HannahOne of Tucson’s distinguished media creators, Hannah Hernandez, also known as Death Free Foodie, navigates the realms of digital imagery, video editing, and photography.
The trajectory of Hannah’s life changed in 2017 when she adopted a vegan lifestyle, which invited new ways of relating to food and its sources. Choosing to start with sources most immediate to her, Hannah eagerly began exploring local vegan purveyors. Before she knew it she was applying her creative passions toward promoting vegan businesses and makers around Tucson, and Death Free Foodie was born.
Through Death Free Foodie came increased exposure to Tucson’s vegan culture and communities, and it was only a matter of time before Hannah acquired a dedicated following. The growth of Death Free Foodie paralleled Hannah’s personal growth beyond her comfort zones, and she welcomed a new chapter of endless foodie experiences and community involvement.
As means of relaxing, Hannah enjoys dancing and painting her heart out. She also has a garden in her backyard where she grows her favorite herbs, fruits, and veggies.
You can catch glimpses of the many expressions of Hannah’s life’s harvest via her Instagram stories. If you’re curious to see what Hannah’s up to next, follow her at @Deathfreefoodie and check out the link in her bio for reliable access to vegan content.
