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A photo of an assortment of vegan tacos from Mis Tacones accompanied by lime and salsa in a takeout box.
Tacos from Mis Tacones.
Waz Wu / Eater Portland

15 Essential Vegan and Vegetarian Restaurants in Portland

Seitan tacos, miso onigiri, jackfruit curry, fermented cashew cheese, carrot lox sandwiches, and more

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Tacos from Mis Tacones.
| Waz Wu / Eater Portland

Portland has a longstanding reputation as a vegan haven, with an abundance of satisfying animal-product-free dining beyond veggie mainstays like smoothies and salads. Nowadays, even the meatiest of restaurants offer a handful of vegan options, but Portland vegans and vegetarians are lucky to live in a city with many exclusively meatless restaurants spanning across multiple cuisines. Whether you’re looking for pizza, burgers, noodles, tacos, or ice cream, Portland restaurants have got you covered.

Eater’s vegan and vegetarian essentials map highlights 15 of the major players leading the way in Portland’s meatless dining scene, thanks to creative chefs leading the kitchens, the city’s proximity to farm produce, and the many meatless alternatives available nowadays.

Note: Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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Mis Tacones

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Killingsworth’s all-vegan taqueria serves tacos, tortas, nachos, and burritos filled with extra juicy made-from-scratch seitan. First-timers can experience the Los Angeles-meets-Baja California style taco trio: cilantro lime, al pastor, and asada, served on hand-pressed-to-order tortillas (made with Three Sisters Nixtamal masa) and garnished with pico de gallo and cashew crema. Customers will also find La Casa De Mamá conchas and Xicha Brewing beers at the taqueria. As a way of giving back to the vegan and LGBTQ communities that supported them since their pop-up days, Polo Bañuelos and Carlos Reynoso offer a pay-it-forward program and free meals for trans people of color.

Kate's Ice Cream

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Mississippi’s newest entirely vegan scoop shop, Kate’s Ice Cream has gathered a following with its organic coconut cream and cashew milk based creations — like marionberry cobbler, triple chocolate brownie, and cotton candy — served in house-made vegan and gluten-free waffle cones. If the flavors don’t evoke childhood nostalgia, the cheery pastel-hued shop, complete with rosy ombre tiling and a sunshine yellow door, will. Pick up pints of seasonal flavors and catch collaborations, like the vegan pop-tart ice cream sandwich pop-up with Toast’d, at the shop too.

Dirty Lettuce

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Hailing from Mississippi, Alkebulan Moroski serves an entirely vegan Southern comfort foods menu, centered around tangy barbecue ribs and crispy-fried chicken made with Moroski’s own seitan, meticulously crafted to resemble traditional meats. The rotating selection of sides — which are just as delicious as the proteins — includes mac and cheese, candied yams, and mashed potatoes with brown gravy. Specials, like Louisiana “seafood” boil and okra etouffee, are announced on Instagram. Since opening the restaurant on Fremont, Dirty Lettuce has also begun offering its fried chicken and cornbread mix as packaged goods for nationwide shipping.

Ben & Esther's

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At its Roseway and Alberta outposts, Ben & Esther’s serves traditional Jewish foods, from matzo ball soup to smoked salmon schmears, all without any animal ingredients — a pivot that Justin King made after a year in business. The salt-roasted carrot lox bagel sandwich, with a thick spread of coconut-based cream cheese and sprinkling of dill and capers, is one of the most heavily photographed items on the menu, but brined-and-smoked hearts of palm “whitefish”, marble rye corned “beef” Reubens, and vegan knishes are also among the shop’s highlights. The Jewish deli chain has expanded to San Diego and now has Oceanside and Seattle shops on the way, too.

Doe Donuts

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Portland has a number of doughnut shops, but this is the only vegan-dedicated doughnut spot in town — and it doubles as a vegan ice cream shop. Doughnut aficionados love Doe Donuts for its wild and creative flavors, such as the earl grey-based Portland fog and zucchini chocolate chip. The rotating menu always includes one savory creation — like the elotes with creamy corn filling and brazil nut parmesan — for those who don’t have a sweet tooth. In addition to classic scoops and soft serve swirls, Doe carries seasonal flavors like huckleberry and guava.

Boxcar Pizza

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Located within the Zipper, Boxcar Pizza is Portland’s only all-vegan Detroit-style pizzeria. Odie O’Connor first made waves in the pizza scene with his now-closed wood-fired pizza cart Baby Blue, but continues to wow with Boxcar’s spongy, golden brown, thick crust. The pies come loaded with coconut-based mozzarella, finished with everything from marinated “steak” with roasted tomatoes and house-made chimichurri to buffalo “chicken” with generous dollops of dairy-free blue cheese. Watch Instagram for specials like the over-the-top mac and cheese pie with East Village bacon.

Built around a giant tree limb, Epif offers a vegan twist on traditionally meat- and seafood-heavy South American fare. Pepe Arancibia slings baked empanadas with house ají verde salsa, pimentones rellenos (stuffed pickled sweet peppers), vegan quiche made with mung bean “eggs,” chilled mashed potato causas, and sopaipillas, fried pumpkin bread drizzled with apple juice-based vegan honey. One of the bar’s specialties is aquafaba-based pisco sours, including an infused pisco flight with flavors like earl grey and cucumber. The outdoor pods make for an excellent dinner spot on 28th Ave’s restaurant row.

The Sudra

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A longstanding favorite in the Portland food scene, the Sudra is by no means a traditional Indian restaurant; instead, it offers creative vegan Indian fare with Southwestern influences — a nod to Sanjay Chandrasekaran’s heritage and experiences in New Mexico. The mainstays, like lentil kofta and jackfruit vindaloo, continue to impress years later and are best enjoyed as a thali with black-eyed pea korma, red lentil tamarind stew, coconut yogurt, and chutneys. In addition to running The Sudra’s three locations — Mississippi, 28th Ave, and Beaverton — Chandrasekaran is also behind bowl and smoothie cafe Rabbit’s Cafe, vegan pasta shop Lilla, and breakfast spot Daylily Coffee Shop.

Plant Based Papi at Fortune

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At Fortune — the Sentinel Hotel’s moody nightclub wrapped in floral wallpaper and turquoise walls — Jewan Manuel transforms ingredients like hearts of palm and oyster mushrooms into vegan tacos, seafood, and brunch fare. Since its pop-up phase, Plant Based Papi has wowed vegans and non-vegans with its comfort foods like Nashville jackfruit “chicken” with jalapeño cornbread waffles, crispy mushroom “calamari” with caper tartar sauce, and vegan riffs on In-N-Out’s double cheeseburgers and animal fries. Fortune’s cocktail menu is fully vegan, as well, with highlights like the tropical Luck of Lucien and smoky Condessa Shuffle.

Cultured Kindness

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Justin Miller and Mike Mendiola built their reputation at farmers markets and local retailers before opening a fully vegan cheese shop and deli in the Vegan Strip Mall on Stark. Ranging from soft brie to smoky gouda, the small-batch vegan cheeses display a distinct funkiness reminiscent of traditional milk-based varieties; the cheese makers ferment cashews with the same cultures found in dairy cheese to achieve this effect. In addition to classic wheels and seasonal wedges, Cultured Kindness carries apple-gouda paninis, spinach and artichoke dip, and ube cheesecake, making it a particularly strong lunch option.

Obon Shokudo

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Obon Shokudo found success at farmers markets before opening its restaurant on Grand Avenue. Humiko Hozumi and Jason Duffany specialize in vegan Japanese homestyle fare, like curried kabocha squash korokke, ginger-pistachio miso or umeboshi pickled plum onigiri, and kenchinjiru miso vegetable stew — all best enjoyed with a sake flight. One of Obon’s greatest strengths is its Japanese curry, simmered with spices and vegetables, and served with sprouted brown rice and panko-breaded tofu katsu. And the dog sushi freebie is always a hit among Portland pups.

Mama Đút

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Thuy Pham started her business as a pop-up centered around house-made vegan pork belly, then established her voice as a community leader working with local activists. Mama Đút is now a Vietnamese restaurant on Morrison with a second location on Alberta on the way, too. Popular items like jackfruit bao with kale kimchi from the pop-up days remain on the menu, while specials — think: chicken-fried oyster mushroom pandan biscuit sandwiches and soy “beef” ribs stew in a lemongrass-ginger-star anise broth — get snatched up quickly. The shop also sells vegan whoopie pies, hot dog milk buns, and sparkly butterfly pea flower limeade.

Fermenter

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Belmont’s “friendly neighborhood beneficial bacteria emporium” features a fermentation-heavy menu of koji-smoked-and-roasted beet Reubens, cultured hazelnut cheese spreads, and an impressive array of sauerkraut. The vegetable plates with thoughtfully layered ingredients — like baked jojos smothered with cheesy kefir sauce, millet-lentil tempeh bacon, Jimmy Nardello sauce, sour crema, and pickled red onion — are like a reinvented, in-your-face version of Aaron Adams’s now-retired tasting menu concept Farm Spirit. Located right next door, Fermenter Workshop is a one-stop-shop for fermented provisions, kitchen tools, and hands-on classes.

Mirisata

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Collectively owned by its employees, this vegan pop-up turned restaurant on Belmont made a splash in Portland with Sri Lankan plates and street eats, including spicy pigeon pea fritters and curried polo cutlets with green chili sauce. The rice and curry plate with slow-simmered curries and house-made sides and relishes like deviled potatoes and coconut sambol is the heart of Mirisata’s menu. Vegetable curries rotate weekly, but “meatier” ones made with jackfruit, Impossible meatballs, and soy-gluten chicken are always available. On Sundays, from 10 a.m. to 3 p.m., Portlanders can enjoy delicate rice flour hoppers, coconut roti with strawberry jam, and kiribath coconut milk rice cakes for brunch.

After two years operating as a takeout and delivery only restaurant, Kati is ready to welcome customers back into its Division Street dining room for tom yum soup and coconut-based boozy Thai iced tea beneath its playful “pad thai” marquee. The restaurant is all-vegetarian; customers can request no eggs for entirely vegan dishes and opt for veggies, tempeh, or tofu for protein. Nam khao tod (crispy rice salad), tofu larb salad, and flaky curry puffs make for great starters, while Kati knocks its fish sauce-free noodle dishes and curries out of the park — they’re not kidding around with spice levels, either.

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Mis Tacones

Killingsworth’s all-vegan taqueria serves tacos, tortas, nachos, and burritos filled with extra juicy made-from-scratch seitan. First-timers can experience the Los Angeles-meets-Baja California style taco trio: cilantro lime, al pastor, and asada, served on hand-pressed-to-order tortillas (made with Three Sisters Nixtamal masa) and garnished with pico de gallo and cashew crema. Customers will also find La Casa De Mamá conchas and Xicha Brewing beers at the taqueria. As a way of giving back to the vegan and LGBTQ communities that supported them since their pop-up days, Polo Bañuelos and Carlos Reynoso offer a pay-it-forward program and free meals for trans people of color.

Kate's Ice Cream

Mississippi’s newest entirely vegan scoop shop, Kate’s Ice Cream has gathered a following with its organic coconut cream and cashew milk based creations — like marionberry cobbler, triple chocolate brownie, and cotton candy — served in house-made vegan and gluten-free waffle cones. If the flavors don’t evoke childhood nostalgia, the cheery pastel-hued shop, complete with rosy ombre tiling and a sunshine yellow door, will. Pick up pints of seasonal flavors and catch collaborations, like the vegan pop-tart ice cream sandwich pop-up with Toast’d, at the shop too.

Dirty Lettuce

Hailing from Mississippi, Alkebulan Moroski serves an entirely vegan Southern comfort foods menu, centered around tangy barbecue ribs and crispy-fried chicken made with Moroski’s own seitan, meticulously crafted to resemble traditional meats. The rotating selection of sides — which are just as delicious as the proteins — includes mac and cheese, candied yams, and mashed potatoes with brown gravy. Specials, like Louisiana “seafood” boil and okra etouffee, are announced on Instagram. Since opening the restaurant on Fremont, Dirty Lettuce has also begun offering its fried chicken and cornbread mix as packaged goods for nationwide shipping.

Ben & Esther's

At its Roseway and Alberta outposts, Ben & Esther’s serves traditional Jewish foods, from matzo ball soup to smoked salmon schmears, all without any animal ingredients — a pivot that Justin King made after a year in business. The salt-roasted carrot lox bagel sandwich, with a thick spread of coconut-based cream cheese and sprinkling of dill and capers, is one of the most heavily photographed items on the menu, but brined-and-smoked hearts of palm “whitefish”, marble rye corned “beef” Reubens, and vegan knishes are also among the shop’s highlights. The Jewish deli chain has expanded to San Diego and now has Oceanside and Seattle shops on the way, too.

Doe Donuts

Portland has a number of doughnut shops, but this is the only vegan-dedicated doughnut spot in town — and it doubles as a vegan ice cream shop. Doughnut aficionados love Doe Donuts for its wild and creative flavors, such as the earl grey-based Portland fog and zucchini chocolate chip. The rotating menu always includes one savory creation — like the elotes with creamy corn filling and brazil nut parmesan — for those who don’t have a sweet tooth. In addition to classic scoops and soft serve swirls, Doe carries seasonal flavors like huckleberry and guava.

Boxcar Pizza

Located within the Zipper, Boxcar Pizza is Portland’s only all-vegan Detroit-style pizzeria. Odie O’Connor first made waves in the pizza scene with his now-closed wood-fired pizza cart Baby Blue, but continues to wow with Boxcar’s spongy, golden brown, thick crust. The pies come loaded with coconut-based mozzarella, finished with everything from marinated “steak” with roasted tomatoes and house-made chimichurri to buffalo “chicken” with generous dollops of dairy-free blue cheese. Watch Instagram for specials like the over-the-top mac and cheese pie with East Village bacon.

Epif

Built around a giant tree limb, Epif offers a vegan twist on traditionally meat- and seafood-heavy South American fare. Pepe Arancibia slings baked empanadas with house ají verde salsa, pimentones rellenos (stuffed pickled sweet peppers), vegan quiche made with mung bean “eggs,” chilled mashed potato causas, and sopaipillas, fried pumpkin bread drizzled with apple juice-based vegan honey. One of the bar’s specialties is aquafaba-based pisco sours, including an infused pisco flight with flavors like earl grey and cucumber. The outdoor pods make for an excellent dinner spot on 28th Ave’s restaurant row.

The Sudra

A longstanding favorite in the Portland food scene, the Sudra is by no means a traditional Indian restaurant; instead, it offers creative vegan Indian fare with Southwestern influences — a nod to Sanjay Chandrasekaran’s heritage and experiences in New Mexico. The mainstays, like lentil kofta and jackfruit vindaloo, continue to impress years later and are best enjoyed as a thali with black-eyed pea korma, red lentil tamarind stew, coconut yogurt, and chutneys. In addition to running The Sudra’s three locations — Mississippi, 28th Ave, and Beaverton — Chandrasekaran is also behind bowl and smoothie cafe Rabbit’s Cafe, vegan pasta shop Lilla, and breakfast spot Daylily Coffee Shop.

Plant Based Papi at Fortune

At Fortune — the Sentinel Hotel’s moody nightclub wrapped in floral wallpaper and turquoise walls — Jewan Manuel transforms ingredients like hearts of palm and oyster mushrooms into vegan tacos, seafood, and brunch fare. Since its pop-up phase, Plant Based Papi has wowed vegans and non-vegans with its comfort foods like Nashville jackfruit “chicken” with jalapeño cornbread waffles, crispy mushroom “calamari” with caper tartar sauce, and vegan riffs on In-N-Out’s double cheeseburgers and animal fries. Fortune’s cocktail menu is fully vegan, as well, with highlights like the tropical Luck of Lucien and smoky Condessa Shuffle.

Cultured Kindness

Justin Miller and Mike Mendiola built their reputation at farmers markets and local retailers before opening a fully vegan cheese shop and deli in the Vegan Strip Mall on Stark. Ranging from soft brie to smoky gouda, the small-batch vegan cheeses display a distinct funkiness reminiscent of traditional milk-based varieties; the cheese makers ferment cashews with the same cultures found in dairy cheese to achieve this effect. In addition to classic wheels and seasonal wedges, Cultured Kindness carries apple-gouda paninis, spinach and artichoke dip, and ube cheesecake, making it a particularly strong lunch option.

Obon Shokudo

Obon Shokudo found success at farmers markets before opening its restaurant on Grand Avenue. Humiko Hozumi and Jason Duffany specialize in vegan Japanese homestyle fare, like curried kabocha squash korokke, ginger-pistachio miso or umeboshi pickled plum onigiri, and kenchinjiru miso vegetable stew — all best enjoyed with a sake flight. One of Obon’s greatest strengths is its Japanese curry, simmered with spices and vegetables, and served with sprouted brown rice and panko-breaded tofu katsu. And the dog sushi freebie is always a hit among Portland pups.

Mama Đút

Thuy Pham started her business as a pop-up centered around house-made vegan pork belly, then established her voice as a community leader working with local activists. Mama Đút is now a Vietnamese restaurant on Morrison with a second location on Alberta on the way, too. Popular items like jackfruit bao with kale kimchi from the pop-up days remain on the menu, while specials — think: chicken-fried oyster mushroom pandan biscuit sandwiches and soy “beef” ribs stew in a lemongrass-ginger-star anise broth — get snatched up quickly. The shop also sells vegan whoopie pies, hot dog milk buns, and sparkly butterfly pea flower limeade.

Fermenter

Belmont’s “friendly neighborhood beneficial bacteria emporium” features a fermentation-heavy menu of koji-smoked-and-roasted beet Reubens, cultured hazelnut cheese spreads, and an impressive array of sauerkraut. The vegetable plates with thoughtfully layered ingredients — like baked jojos smothered with cheesy kefir sauce, millet-lentil tempeh bacon, Jimmy Nardello sauce, sour crema, and pickled red onion — are like a reinvented, in-your-face version of Aaron Adams’s now-retired tasting menu concept Farm Spirit. Located right next door, Fermenter Workshop is a one-stop-shop for fermented provisions, kitchen tools, and hands-on classes.

Mirisata

Collectively owned by its employees, this vegan pop-up turned restaurant on Belmont made a splash in Portland with Sri Lankan plates and street eats, including spicy pigeon pea fritters and curried polo cutlets with green chili sauce. The rice and curry plate with slow-simmered curries and house-made sides and relishes like deviled potatoes and coconut sambol is the heart of Mirisata’s menu. Vegetable curries rotate weekly, but “meatier” ones made with jackfruit, Impossible meatballs, and soy-gluten chicken are always available. On Sundays, from 10 a.m. to 3 p.m., Portlanders can enjoy delicate rice flour hoppers, coconut roti with strawberry jam, and kiribath coconut milk rice cakes for brunch.

Kati

After two years operating as a takeout and delivery only restaurant, Kati is ready to welcome customers back into its Division Street dining room for tom yum soup and coconut-based boozy Thai iced tea beneath its playful “pad thai” marquee. The restaurant is all-vegetarian; customers can request no eggs for entirely vegan dishes and opt for veggies, tempeh, or tofu for protein. Nam khao tod (crispy rice salad), tofu larb salad, and flaky curry puffs make for great starters, while Kati knocks its fish sauce-free noodle dishes and curries out of the park — they’re not kidding around with spice levels, either.

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