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.

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.

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.

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.

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.

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.

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.

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.

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.

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. 

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.

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.