Free Lunches Program

Free Lunches Program

To help reduce food insecurity on campus while we restructure the free meal service program, SSMU is offering free vegan lunches! Check out the menu for this week 🍽️

Drop by the the University Centre, B30 (Basement Level), from 12:30PM – 2:30PM for a free vegan meal while quantities last!

Bring your own cutlery and containers.

Menu

Week March 30 – April 3

Monday

Red Beet Orzotto
Allergens: gluten, soy

Tuesday

Vegan Shepherd’s with Fruit Ketchup
Allergens: Gluten, Soy

Wednesday

Penne with Vegan Chilli
Allergens: Gluten, Soy

Thursday

General Tao Tofu with Peppers and Rice
Allergens: Gluten

Friday

Please note that there is no lunch today, April 3rd 2026, as the University Centre is closed for Good Friday.
* Menu is subject to change based on ingredient availability

Week April 6-10

Monday

Please note that there is no lunch today, April 6th 2026 as the University Centre is closed for Easter Monday.

Tuesday

Noodle with Vegan Fish and Tao Sauce
Allergens : Gluten, Soy

Wednesday

Fullisi with Primevera Sauce
Allergens: Gluten

Thursday

Moussaka
Allergens : Soy, Gluten

Friday

Fried Rice with Vegetables and Tofu
Allergens: Nothing
* Menu is subject to change based on ingredient availability

Week April 13 – 17

Monday

Red Bean Rice with Jerk Cauliflowers
Allergens : Gluten, Soy

Tuesday

Noodle with Vegan Fish and Tao Sauce
Allergens : Gluten, Soy

Wednesday

Grill Tofu Teriyaki with Potato Roast
Allergens: Gluten, Soy

Thursday

Moussaka
Allergens : Soy, Gluten

Friday

Fried Rice with Vegetables
Allergens: Nothing
* Menu is subject to change based on ingredient availability

Week April 20 – 24

Monday

Vegan Sweet and Sour Stir-Fry with Broccoli, rice and Tofu
Allergens : Gluten

Tuesday

Red Beet Orzotto
Allergens : Gluten, Soy

Wednesday

Farfalle with Homemade Marinara
Allergens: Gluten

Thursday

General Tao Tofu with Peppers and Rice
Allergens : Gluten

Friday

Lentil And Orka Gumbo with Rice
Allergens: Gluten, Soy
* Menu is subject to change based on ingredient availability