This cheery vegan food cart at BG’s Food Cartel in Beaverton serves a variety of dishes: avocado and nut butter toasts, mac with creamy carrot-potato cheese sauce and broccoli, flaky croissant veggie sandwiches, and hearty rice and beans bowls served with plantains and salsa. Beverages include smoothies and lattes, with several dairy-free milks to choose from. Hue Vegan Cafe has another location at Aloha Mall, also in Beaverton.

Flourish first gained attention from the vegan community for its carrot corn dogs, which are now only available as a special. This vegan and gluten-free cart at St. Johns Beer Porch specializes in vegetable heavy comforts, like quinoa pasta with creamy cashew cheese, grilled broccoli, and fried shallots. Best enjoyed with a cold beer or kombucha, the house-made veggie burger—a vibrantly pink beet-lentil-walnut patty with the option of adding a slab of cashew mozzarella—is a satisfying alternative to the many faux meat burgers in town.

Planted—one of the few vegan spots in Multnomah Village—serves hefty portions of fried rice, arepas filled with falafel-like patties, and tamari-glazed tempeh cubes lettuce wraps. The dishes offer bold sweet-savory elements and incorporate Asian flavors like the Chinese broccoli and smoky-spicy Korean style barbecue soy curls that top the mac and cashew cheese.

After ditching meat a few years ago, this Sellwood food cart has become a hot spot among vegans and vegetarians craving Chinese comfort foods, from veggie potstickers to garlic eggplant to sweet and sour tofu. The saucy dan dan noodles arrive heaped with large pieces of fried tofu and a vegetable medley of eggplant, broccoli, carrot, asparagus, and mushroom. To order from Uncle Tsang’s Kitchen, customers can browse the photo wall of dishes at the pastel blue cart or opt for delivery through Postmates.

While Boxcar Pizza has garnered a lot of attention since its opening, Baby Blue wood-fired pizza cart on Hawthorne—Odie O’Connor’s first pizza venture—should not be overlooked. Its 48-hour fermented sourdough pies dressed with San Marzano tomatoes, house-made tofu ricotta, seitan pepperoni, and coconut-based mozzarella remain a knockout in Portland’s vegan pizza scene. Weekly specials, like the Caprese Chorus with house-made pesto, cherry tomatoes, and balsamic vinaigrette, are announced on Instagram.

Best known for its vegan, gluten-free stoner food, Fatsquatch left its original Belmont location to establish Shady Pines—Portland’s first all vegan food cart pod in the Cully neighborhood. Customers can score cauliflower wings with buffalo sauce for dunking; jalapeno poppers stuffed with house-made cashew cheese; and deep-fried onion rings topped with vegan cheddar, cashew sour cream, and “bacon” bits by ordering online or at the cart. Watch Instagram for fan favorite specials from the Belmont days, like beer-battered oyster mushroom fish and chips.

While Portland is no stranger to vegan barbecue and Southern style comfort foods, Dirty Lettuce is one of the best in the city. This phenomenal cart consistently draws a crowd to Shady Pines with its crispy fried chicken, tangy barbecue ribs, and golden brown catfish — all made from house-made seitan. Newer menu additions, like vegan takes on po’boys and the KFC Famous Bowl, are also not to be missed. In addition to the cart, owner and chef Alkebulan Moroski will open a shop on Fremont and offer a New Orleans Jazz brunch and packaged house-made vegan meats.

It’s easy to see why this food cart at the Bite on Belmont pod is a favorite among Portland vegans and vegetarians—the sandwiches are packed with tasty fillings, like house-made wheat-based ham and salami, meaty pulled jackfruit, garlic fennel meatballs, and gooey vegan cheese. While Dinger’s Deli is known for its subs, the cart also serves breaded “chicken” tenders, avocado toast, and veggie bowls. Keep an eye on Instagram as the cart often sells out before the listed hours.

From the folks behind the Mocking Bird, this new concept at CORE food pod offers vegan tropical fare inspired by owner Kayla Lamberson’s former stomping grounds in Oahu, Hawaii. Think loco moco with a Beyond patty, shark-shaped tofu egg, and coconut “shrimp” with macaroni salad. On weekends, Sharks Cove serves brunch, like breakfast nachos and banana foster pancakes. Lamberson routinely shares educational content on Instagram to support her mission to educate and encourage ocean conservation efforts.

Initially a vegetarian food cart, this family-owned and operated spot in northeast Portland now serves a fully vegan menu of Ethiopian dishes, including a rich and meaty vegan version of tibs made from soy and gluten. First timers can order the Combo 4 for a full range of Little Ethiopia Eatery’s offerings—from the hearty lentils and tomato stew to the tender collards greens—then add on a side of tangy, spongy injera to complete the spread.