Everest on Grand’s vegetarian solutions span momos filled with cabbage and ginger; katahar (young eco-friendly jackfruit buds with potatoes and spices); and vegetable thukpa, a Tibetan-fashion noodle soup with snap peas.There’s a tofu scramble along with a quesadilla on the menu, much too, for vegans — for lunch, check out the tempeh Rueben.