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A spring salad of colorful julienned vegetables at Workshop.
A spring salad of julienned vegetables at Workshop.
Waz Wu/Eater Portland

16 Essential Vegan and Vegetarian Restaurants in Portland

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

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A spring salad of julienned vegetables at Workshop.
| 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, salads, and veggie burgers. 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 seeking pizza, burgers, noodles, tacos, or ice cream, Portland restaurants and food carts have you covered.

Eater’s vegan and vegetarian essentials map highlights some of the major players leading the way in Portland’s meatless dining scene, thanks to creative chefs in the kitchens, the city’s proximity to several farms, and the many meatless alternatives available. By no means a comprehensive guide, this list focuses on restaurants and cafes — it does not include vegan businesses that operate as pop-ups and at special events.

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Mis Tacones

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Killingsworth’s all-vegan taqueria serves Los Angeles-meets-Baja California style tacos, tortas, nachos, and burritos. Filled with extra juicy made-from-scratch seitan, the trio of cilantro lime, al pastor, and asada tacos — served hand-pressed-to-order Three Sisters Nixtamal tortillas — is one of the shop’s tried-and-true items. Other menu highlights include elote empanadas drizzled with garlic cashew crema, quesadillas with gooey vegan quesillo, asada-stuffed chimichangas, and cinnamon-dusted buñelos with dulce de leche. 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 vegan and gluten-free scoop shop, Kate’s Ice Cream has accrued a following for its organic coconut cream-based creations, like marionberry cobbler, salted peanut butter brittle, and triple chocolate brownie. If the flavors don’t evoke childhood nostalgia, the cheery pastel-hued shop, complete with rosy ombre tiling and a sunshine yellow door, will. Customers can enjoy scoops in house-made cones, ice cream cookie sandwiches, and warm brownie sundaes topped with rainbow sprinkles and vegan marshmallows. Pick up pints of seasonal flavors and host birthday parties with ice cream cakes at the shop, too.

Dirty Lettuce

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Hailing from Mississippi, Alkebulan Moroski serves entirely vegan Southern comfort foods made with Moroski’s own seitan, meticulously crafted to resemble traditional meats. Here, tangy barbecue ribs and crispy-fried “chicken” arrive alongside a rotating selection of equally delicious sides, like mac and cheese, black-eyed peas, and red beans and rice. Beyond the dialed-in main menu, Moroski often introduces specials like Louisiana “seafood” boil and okra etouffee, which are announced on Instagram. The Fremont restaurant also serves as a vegan corner store, carrying Dirty Lettuce’s cornbread mix and heat-at-home seitan chicken, as well as snacks, home goods, and pottery from local makers.

The former Sudra space at Fremont-Mississippi is now a tropical oasis known as XO Bar. Here, Regi Carter slings whimsical cocktails with ingredients like butterfly pea gin, cachaça, coconut oil-washed tequila, and all sorts of tropical fruits — think: mangosteen, passionfruit, lychee, guava, and durian. While the stellar cocktails alone are worth a visit to XO, Sanjay Chandrasekaran’s drinking snacks — such as jackfruit vindaloo spring rolls, fried misozuke tofu, and miso curry Brussels sprouts — round out the experience. A good move is to order small plates to share, but hungrier visitors will find heartier options like a barbecue sambol-slathered, tempura-battered “chicken” sandwich and sesame ginger soy curl rice bowls.

A spread of vegan small plates and tropical cocktails at XO Bar
Small plates and cocktails at XO Bar.
Waz Wu/Eater Portland

Doe Donuts

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Portland has a number of doughnut shops and vegan bakeries, but this is the only fully vegan doughnut spot in town — and it doubles as an ice cream shop. Doughnut aficionados love Doe Donuts for its creative flavors, such as the earl grey-based Portland fog and passionfruit hibiscus. The rotating menu always includes a standout savory creation — currently, a burger doughnut with barbecue sauce, pickles, and fried onions — for those who don’t have a sweet tooth. In addition to classic ice cream and soft serve flavors like chocolate and vanilla, Doe swirls unique combinations like sour green apple with caramel or pickle with peanut butter.

Boxcar Pizza

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Located within the Zipper, Boxcar Pizza is Portland’s only all-vegan Detroit-style pizzeria serving square pies with a pillowy focaccia-like crust topped with gooey coconut-based mozzarella and enclosed in crispy, caramelized edges. The pies come with marinated “steak,” roasted tomatoes, and house-made chimichurri, or Buffalo “chicken” with generous dollops of dairy-free blue cheese. The shop offers kale Caesar salads and soy drumsticks prime for pairing with pizza, as well as a weekday slice and soda lunch combo. Watch Instagram for specials like the Chiky Parm made with Dirty Lettuce seitan fried chicken and the occasional “return of the rounds” pop-up from Baby Blue Pizza — owner Odie O’Connor’s now-closed wood-fired pizza venture.

Jade Rabbit at The Emerald Room

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Portland’s only fully vegan dim sum house has now settled permanently into Aimsir Distilling’s Emerald Room, where Cyrus Ichiza serves a Pan-Asian menu representing his multicultural heritage. Diners perched at the U-shaped bar of white marble and turquoise tiles nibble on chile oil wontons, char siu bao, and bunny-shaped bawan dumplings that are almost indistinguishable from their meaty counterparts thanks to fermented soy protein. In addition to traditional gaiwan oolong tea service, the drink menu includes aquavit-rhubarb Negronis, gin and tonics tinged with pink peppercorn, and pours of junmai sake. Those looking for larger dishes can choose from mapo tofu, adobo chicken, and a 13-herb noodle soup before digging into mounds of halo halo or chewy five spice mochi doughnuts for dessert.

Built around a giant tree limb, Epif offers a vegan twist on traditionally meat- and seafood-heavy South American fare. Pepe Arancibia slings small plates like baked empanadas with house ají verde salsa, pimentones rellenos (stuffed pickled sweet peppers), and sopaipillas, fried pumpkin bread drizzled with apple juice-based vegan honey. The bar program focuses on infused pisco cocktails, but also includes thoughtfully balanced mocktails, like the pineapple-ginger-lime Tropic Topic. The warm, intimate dining room — accented with repurposed materials, an antique front door from Peru, and a colorful mural depicting a magical llama — makes for an excellent date night spot on 28th Avenue’s restaurant row.

Fortune

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Wrapped in floral wallpaper that channels a moody Palm Springs vibe, Fortune is the place to catch vegan cocktails and snacks, while DJs spin tunes beneath the neon “We Back” sign. Brian Steadham from now-closed Belmont food cart Dinger’s Deli has found a new home at the downtown nightclub, serving Caesar salads and Thrilling Foods bacon-wrapped dates to pair with cocktails like the serrano-infused Oaxacan Garden and floral strawberry-basil-rhubarb This Must Be The Place. For sharing, charcuterie plates with Cultured Kindness cheese and Steadham’s scratch-made, wheat-based salami are a good option. Those who miss Dinger’s delightfully messy sandwiches can find them on the menu as rotating specials.

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 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 cheesemakers 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 add-ons like seitan salami, dried fruit, and crackers to build your own vegan charcuterie boards. Cheese-based items, like apple-gouda paninis, baked brie puff pastries, or ube cheesecake, make particularly good lunch and snack options. The shop is also the home base for Mendiola’s vegan Filipino pop-up Anak.

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 bouncy handmade udon noodles (including a gluten-free version) and kenchinjiru miso vegetable stew. One of the restaurant’s greatest hits is its Japanese vegetable curry, served with sprouted brown rice and panko-breaded tofu katsu. However, another great way to experience Obon is to nibble through a bento of curried korokke, kakiage fritter, extra large panko-crusted tater tot, and umeboshi pickled plum onigiri, while sipping on a sake flight. 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 from the pop-up days — like fried oyster mushroom bao with crunchy cucumber slices, shredded carrots, and a slathering of kimchi aioli — remain on the menu, while specials — think: soy “beef” rib stew in a lemongrass-ginger-star anise broth — get snatched up quickly. For a sweet treat, choose from ube whoopie pies and mango strudels. The shop is also a venue for pop-ups, like ’90s-themed smash burger and wings pop-up Daddy’s Vegan.

Workshop Food and Drink

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Since its opening, Workshop has gone through several iterations, from a cocktail bar with Cuban snacks to its latest tasting menu concept that’s reminiscent of Aaron Adams’s former fancy vegan restaurant Farm Spirit. The restaurant has elements, like cashew whey and smoked onion shio koji, evocative of its fermentation-centric sister restaurant Fermenter, as well. Dinner begins with bite-sized snacks: corn cake with fermented jalapenos, sauerkraut wrapped in a turnip leaf, mushroom pate-stuffed onion stroopwaffle, seaweed jerky, and seaweed caviar tartlets. The following symphony of dishes vary, depending on what’s in season, but one can expect things like asparagus with sunflower rejuvelac and lace-delicate tuile, plump sausage-like king trumpet mushrooms with mizuna bouquets, and strawberry sorbet with fluffy clouds of lemon cream. 

A plate of bite-sized snacks at Workshop to begin the tasting menu
A plate of snacks at Workshop.
Waz Wu/Eater Portland

This vegan restaurant on Belmont, references owners Ketsuda Nan Chaison and Prae Nobnorb’s Southern Thai roots, but the menu is a mix of small plates, noodles, and rice dishes with a mixture of Asian flavors — not just Thai influences. A full meal can be built out of starters like larb croquettes on cucumber rounds and lime aioli drizzled massaman curry samosas. However, Norah’s entrees, like the creamy mushroom linguine with coconut-galangal sauce and sweet-tangy-spicy pad thai, are not worth missing. Several of the cocktails come in nonalcoholic form as well, like the aquafaba-based pink guava Norah Sour and fittingly named cucumber-forward Find Me In The Garden. The restaurant also hosts vegan pop-ups and collaborates regularly with other Portland chefs.

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 chile sauce. Available as a plate or family-style meal, the rice and curry, with house-made sides and relishes like deviled potatoes and coconut sambol, is the heart of Mirisata’s menu. The slow-simmered vegetable curries rotate weekly, but “meatier” ones made with jackfruit, Impossible meatballs, and soy-gluten chicken are always available. For lunch, simpler curry plates with string hoppers or coconut roti are a good option. The restaurant also serves Sri Lankan Chinese dishes, like deviled soy curl “pork” stir-fried with chunks of banana pepper, served over fried rice.

Ice Queen

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Ice Queen’s Hosford-Abernethy storefront — decked out with bubble lettering window decals, a colorful paleta display, pastel-hued coolers, and a chocolate dipping well — is as whimsical as Rebecca Smith’s popsicle flavors. Fan favorites include creamy oat milk horchata, sweet and salty mango chamoy, and the tangy pickle paleta. The paletas are a wonderful treat on their own, but even better with things like chocolate sprinkles, salty pretzels, and gooey caramel from the toppings bar. Beyond paletas, the shop is home to all things frozen, including pineapple Dole Whip style soft soft, McFlurry-inspired thiccflurries, and chocolate dipped bananas. Ice Queen paletas are also available at other vegan restaurants and local retailers.

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Mis Tacones

Killingsworth’s all-vegan taqueria serves Los Angeles-meets-Baja California style tacos, tortas, nachos, and burritos. Filled with extra juicy made-from-scratch seitan, the trio of cilantro lime, al pastor, and asada tacos — served hand-pressed-to-order Three Sisters Nixtamal tortillas — is one of the shop’s tried-and-true items. Other menu highlights include elote empanadas drizzled with garlic cashew crema, quesadillas with gooey vegan quesillo, asada-stuffed chimichangas, and cinnamon-dusted buñelos with dulce de leche. 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 vegan and gluten-free scoop shop, Kate’s Ice Cream has accrued a following for its organic coconut cream-based creations, like marionberry cobbler, salted peanut butter brittle, and triple chocolate brownie. If the flavors don’t evoke childhood nostalgia, the cheery pastel-hued shop, complete with rosy ombre tiling and a sunshine yellow door, will. Customers can enjoy scoops in house-made cones, ice cream cookie sandwiches, and warm brownie sundaes topped with rainbow sprinkles and vegan marshmallows. Pick up pints of seasonal flavors and host birthday parties with ice cream cakes at the shop, too.

Dirty Lettuce

Hailing from Mississippi, Alkebulan Moroski serves entirely vegan Southern comfort foods made with Moroski’s own seitan, meticulously crafted to resemble traditional meats. Here, tangy barbecue ribs and crispy-fried “chicken” arrive alongside a rotating selection of equally delicious sides, like mac and cheese, black-eyed peas, and red beans and rice. Beyond the dialed-in main menu, Moroski often introduces specials like Louisiana “seafood” boil and okra etouffee, which are announced on Instagram. The Fremont restaurant also serves as a vegan corner store, carrying Dirty Lettuce’s cornbread mix and heat-at-home seitan chicken, as well as snacks, home goods, and pottery from local makers.

XO Bar

The former Sudra space at Fremont-Mississippi is now a tropical oasis known as XO Bar. Here, Regi Carter slings whimsical cocktails with ingredients like butterfly pea gin, cachaça, coconut oil-washed tequila, and all sorts of tropical fruits — think: mangosteen, passionfruit, lychee, guava, and durian. While the stellar cocktails alone are worth a visit to XO, Sanjay Chandrasekaran’s drinking snacks — such as jackfruit vindaloo spring rolls, fried misozuke tofu, and miso curry Brussels sprouts — round out the experience. A good move is to order small plates to share, but hungrier visitors will find heartier options like a barbecue sambol-slathered, tempura-battered “chicken” sandwich and sesame ginger soy curl rice bowls.

A spread of vegan small plates and tropical cocktails at XO Bar
Small plates and cocktails at XO Bar.
Waz Wu/Eater Portland

Doe Donuts

Portland has a number of doughnut shops and vegan bakeries, but this is the only fully vegan doughnut spot in town — and it doubles as an ice cream shop. Doughnut aficionados love Doe Donuts for its creative flavors, such as the earl grey-based Portland fog and passionfruit hibiscus. The rotating menu always includes a standout savory creation — currently, a burger doughnut with barbecue sauce, pickles, and fried onions — for those who don’t have a sweet tooth. In addition to classic ice cream and soft serve flavors like chocolate and vanilla, Doe swirls unique combinations like sour green apple with caramel or pickle with peanut butter.

Boxcar Pizza

Located within the Zipper, Boxcar Pizza is Portland’s only all-vegan Detroit-style pizzeria serving square pies with a pillowy focaccia-like crust topped with gooey coconut-based mozzarella and enclosed in crispy, caramelized edges. The pies come with marinated “steak,” roasted tomatoes, and house-made chimichurri, or Buffalo “chicken” with generous dollops of dairy-free blue cheese. The shop offers kale Caesar salads and soy drumsticks prime for pairing with pizza, as well as a weekday slice and soda lunch combo. Watch Instagram for specials like the Chiky Parm made with Dirty Lettuce seitan fried chicken and the occasional “return of the rounds” pop-up from Baby Blue Pizza — owner Odie O’Connor’s now-closed wood-fired pizza venture.

Jade Rabbit at The Emerald Room

Portland’s only fully vegan dim sum house has now settled permanently into Aimsir Distilling’s Emerald Room, where Cyrus Ichiza serves a Pan-Asian menu representing his multicultural heritage. Diners perched at the U-shaped bar of white marble and turquoise tiles nibble on chile oil wontons, char siu bao, and bunny-shaped bawan dumplings that are almost indistinguishable from their meaty counterparts thanks to fermented soy protein. In addition to traditional gaiwan oolong tea service, the drink menu includes aquavit-rhubarb Negronis, gin and tonics tinged with pink peppercorn, and pours of junmai sake. Those looking for larger dishes can choose from mapo tofu, adobo chicken, and a 13-herb noodle soup before digging into mounds of halo halo or chewy five spice mochi doughnuts for dessert.

Epif

Built around a giant tree limb, Epif offers a vegan twist on traditionally meat- and seafood-heavy South American fare. Pepe Arancibia slings small plates like baked empanadas with house ají verde salsa, pimentones rellenos (stuffed pickled sweet peppers), and sopaipillas, fried pumpkin bread drizzled with apple juice-based vegan honey. The bar program focuses on infused pisco cocktails, but also includes thoughtfully balanced mocktails, like the pineapple-ginger-lime Tropic Topic. The warm, intimate dining room — accented with repurposed materials, an antique front door from Peru, and a colorful mural depicting a magical llama — makes for an excellent date night spot on 28th Avenue’s restaurant row.

Fortune

Wrapped in floral wallpaper that channels a moody Palm Springs vibe, Fortune is the place to catch vegan cocktails and snacks, while DJs spin tunes beneath the neon “We Back” sign. Brian Steadham from now-closed Belmont food cart Dinger’s Deli has found a new home at the downtown nightclub, serving Caesar salads and Thrilling Foods bacon-wrapped dates to pair with cocktails like the serrano-infused Oaxacan Garden and floral strawberry-basil-rhubarb This Must Be The Place. For sharing, charcuterie plates with Cultured Kindness cheese and Steadham’s scratch-made, wheat-based salami are a good option. Those who miss Dinger’s delightfully messy sandwiches can find them on the menu as rotating specials.

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 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 cheesemakers 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 add-ons like seitan salami, dried fruit, and crackers to build your own vegan charcuterie boards. Cheese-based items, like apple-gouda paninis, baked brie puff pastries, or ube cheesecake, make particularly good lunch and snack options. The shop is also the home base for Mendiola’s vegan Filipino pop-up Anak.

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 bouncy handmade udon noodles (including a gluten-free version) and kenchinjiru miso vegetable stew. One of the restaurant’s greatest hits is its Japanese vegetable curry, served with sprouted brown rice and panko-breaded tofu katsu. However, another great way to experience Obon is to nibble through a bento of curried korokke, kakiage fritter, extra large panko-crusted tater tot, and umeboshi pickled plum onigiri, while sipping on a sake flight. 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 from the pop-up days — like fried oyster mushroom bao with crunchy cucumber slices, shredded carrots, and a slathering of kimchi aioli — remain on the menu, while specials — think: soy “beef” rib stew in a lemongrass-ginger-star anise broth — get snatched up quickly. For a sweet treat, choose from ube whoopie pies and mango strudels. The shop is also a venue for pop-ups, like ’90s-themed smash burger and wings pop-up Daddy’s Vegan.

Workshop Food and Drink

Since its opening, Workshop has gone through several iterations, from a cocktail bar with Cuban snacks to its latest tasting menu concept that’s reminiscent of Aaron Adams’s former fancy vegan restaurant Farm Spirit. The restaurant has elements, like cashew whey and smoked onion shio koji, evocative of its fermentation-centric sister restaurant Fermenter, as well. Dinner begins with bite-sized snacks: corn cake with fermented jalapenos, sauerkraut wrapped in a turnip leaf, mushroom pate-stuffed onion stroopwaffle, seaweed jerky, and seaweed caviar tartlets. The following symphony of dishes vary, depending on what’s in season, but one can expect things like asparagus with sunflower rejuvelac and lace-delicate tuile, plump sausage-like king trumpet mushrooms with mizuna bouquets, and strawberry sorbet with fluffy clouds of lemon cream. 

A plate of bite-sized snacks at Workshop to begin the tasting menu
A plate of snacks at Workshop.
Waz Wu/Eater Portland

Norah

This vegan restaurant on Belmont, references owners Ketsuda Nan Chaison and Prae Nobnorb’s Southern Thai roots, but the menu is a mix of small plates, noodles, and rice dishes with a mixture of Asian flavors — not just Thai influences. A full meal can be built out of starters like larb croquettes on cucumber rounds and lime aioli drizzled massaman curry samosas. However, Norah’s entrees, like the creamy mushroom linguine with coconut-galangal sauce and sweet-tangy-spicy pad thai, are not worth missing. Several of the cocktails come in nonalcoholic form as well, like the aquafaba-based pink guava Norah Sour and fittingly named cucumber-forward Find Me In The Garden. The restaurant also hosts vegan pop-ups and collaborates regularly with other Portland chefs.

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 chile sauce. Available as a plate or family-style meal, the rice and curry, with house-made sides and relishes like deviled potatoes and coconut sambol, is the heart of Mirisata’s menu. The slow-simmered vegetable curries rotate weekly, but “meatier” ones made with jackfruit, Impossible meatballs, and soy-gluten chicken are always available. For lunch, simpler curry plates with string hoppers or coconut roti are a good option. The restaurant also serves Sri Lankan Chinese dishes, like deviled soy curl “pork” stir-fried with chunks of banana pepper, served over fried rice.

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Ice Queen

Ice Queen’s Hosford-Abernethy storefront — decked out with bubble lettering window decals, a colorful paleta display, pastel-hued coolers, and a chocolate dipping well — is as whimsical as Rebecca Smith’s popsicle flavors. Fan favorites include creamy oat milk horchata, sweet and salty mango chamoy, and the tangy pickle paleta. The paletas are a wonderful treat on their own, but even better with things like chocolate sprinkles, salty pretzels, and gooey caramel from the toppings bar. Beyond paletas, the shop is home to all things frozen, including pineapple Dole Whip style soft soft, McFlurry-inspired thiccflurries, and chocolate dipped bananas. Ice Queen paletas are also available at other vegan restaurants and local retailers.

Related Maps