Parked at the entrance of the St. Johns Beer Porch, this vegan, gluten-free, and soy-free cart whips up comfort foods entirely out of vegetables. Flourish’s hot item is the vibrantly pink beet-lentil-walnut burger, which comes with the option of adding a slab of cashew mozzarella. Best enjoyed with a cold beer or kombucha, the Un-Beetable Burger is a satisfying vegetable-based alternative to the many Beyond and Impossible burgers around town. The quinoa pasta with creamy butternut squash cheese sauce and grilled broccoli is another cart favorite.

This North Portland food cart blends Eastern European and Latin American cuisine — an homage to chef Sasanna Babashoff’s family heritage and upbringing. The concept materializes as borscht tacos, jackfruit stroganoff tamales, and sweet potato-cabbage pierogis. Every item on the menu has a vegan counterpart. In addition to the cart’s daily menu, diners can occasionally catch Rusa at restaurant pop-ups, serving seaweed caviar blintze and pelmeni stuffed with huitlacoche and potatoes. Rusa will be relocating from Park the Carts to the Alberta Arts District in August.

Although this family-run cart on Alberta is not vegan, it serves some of the best meat-free Mexican cuisine around. Burritos, tacos, and enchiladas come with fillings like veggies, tofu, and soyrizo. Out of the proteins, the soy curls hold up best to the complexity of the sauces — they’re especially tasty slathered in sweet-and-nutty mole negro, finished with a sprinkling of pico de gallo. While many carts serve meals eaten onsite in takeout containers, Mole Mole customers who opt to eat at the pod can enjoy their meal on beautiful hand-painted ceramic plates. Sip on house-made agua frescas and horchata to stay cool on summer days.

Tucked inside the Prost Marketplace food pod, The Native Bowl is one of Portland’s longstanding vegan food carts. Laden with vegetables, tofu, soy curls, most of the bowls are named after Portland neighborhoods. The Mississippi bowl involves barbecue soy curls, dill peppercorn ranch, and crunchy slaw over a bed of jasmine rice. Those craving some heat can try the Alberta bowl with garlic tofu drizzled in fire breathing dragon sauce. Although the menu hasn’t changed much over the years, this bright red cart remains a stalwart in the vegan community.

This pizza cart on Sandy pumps Neapolitan style pies with a delightfully chewy, char-dotted crust out of a wood-fired oven — but that’s not the only thing that’s remarkable about Reeva. In addition to traditional pies like margherita and veggie pesto, the cart adds a Latin American twist with toppings like mole negro, Peruvian dried potatoes, chimichurri, and huitlacoche corn fungus. Vegan pies arrive dolloped with “cheese” made of almond and Brazil nuts. Seasonal salads of leafy greens, marinated roasted beets, and passionfruit dressing are a great way to round out the meal.

It’s impossible to miss Erica Montgomery’s cheery bright yellow cart parked in the patio of labor movement hub Workers Tap. The family-run soul food cart has plenty for vegans and vegetarians to choose from: baked tofu smothered in umami-rich mushroom gravy, sweet-and-crumbly cornbread, and soy protein wings tossed in mouthwatering ATL hot lemon pepper sauce (all but one of the nine sauces are vegan). The gooey vegan mac and cheese is one of Portland’s best dairy-free renditions of the classic comfort dish, while boiled peanuts make a great drinking snack while sipping on craft beers.

This vegan burger cart parked outside Ecliptic Brewing’s Moon Room blends Beyond and Impossible for the best of both worlds, winning over both vegans and meat eaters, including fast food burger connoisseur Bill Oakley. The Dang Burger with classic fixings is always a hit, but there are variations with barbecue sauce, fried onions, and banana peppers, as well. Ideal for pairing with the burgers, Gnarlys’s emo-themed milkshakes involve add-ins like caramel syrup, brownie bites, and cotton candy. A meal in and of itself, the loaded fries are also memorable thanks to the less common sidewinder fry shape and sweet-and-tangy thousand island dressing.

Located in Southeast Portland’s Lil’ America pod, this queer, sex worker owned food cart is a one-stop-shop for vegan comfort foods, cold brew milkshakes, and flirty vibes. Clad in hot pink jerseys and fishnet crop tops, the staff knocks out vegan smashburgers, crunchwraps, corndogs, and tater tots. Rinse down your meal with a beer or cocktail from Fracture Brewing, and don’t forget to save room for dessert. Speed-o Cappuccino also offers sweet treats, including blackberry tamales, tiramisu milkshakes, and chocolate-dipped frozen bananas.

This unassuming cart with a handwritten chalkboard menu draws a lunch crowd in Downtown Portland. While the chewy chow mian with Ota tofu and vegetables is a popular choice, the wider biang biang noodles slicked with garlic chile oil and black vinegar are no joke. Enough for two meals, it arrives as one massive hand-pulled noodle coiled up in a takeout container. Before retiring, original Stretch The Noodle chef Xuemei Simard trained the new owners in noodle techniques and recipes.

Buddy’s Steaks is Portland’s go-to spot for entirely vegan Philadelphia fare. Soft hoagie rolls hold juicy, tender layers of thinly-sliced house-made “steak” and nut-free classic “cheese” whiz for a satisfying bite. While the classic cheesesteak with a side of mozzarella sticks is a no brainer for a first visit, other items, like the breakfast hoagie and cheesesteak eggrolls, are equally as enjoyable. Since taking over the Dinger’s Deli spot at The Bite on Belmont, Buddy’s also serves Dinger’s Italian hoagie for those who miss the sandwich cart. It’s worth planning a visit on the days the cart carries water ice as the fruity, icy treat is a rarity on the west coast.

One of Portland’s longstanding food carts, Kim Jong Grillin serves Korean cuisine like bulgogi and galbi, as well as Korean-style hot dogs and crunchwraps. Vegans and vegetarians will find an excellent tofu bibimbap with vegetables, kimchi, and japchae at the Division Street cart. The finishing drizzle of gochujang imparts a comforting savory-sweet-spicy flavor profile. For a lighter snack, order the japchae potato starch noodles with slivers of carrots and mushrooms on its own.

Portland has several Burmese restaurants and food carts, but Village Kitchen is the only one representing the Kachin cuisine of Myanmar. This green cart at Piknik Park in Sellwood has several vegan dishes: the iconic Burmese fermented green tea leaf salad, silky eggplant in a tangy tamarind-tomato based curry with fluffy coconut rice, and Shan style rice noodles with tofu puffs that soak up the five spice sauce. Well-sized portions arrive on a banana leaf with cucumber slices and a lime wedge.

A meatless mainstay in the Sellwood neighborhood, Uncle Tsang’s Kitchen specializes in Chinese comfort foods, from veggie potstickers to scallion pancakes. Tofu lovers can choose from dishes like tofu in black bean sauce, sweet and sour tofu, and Szechuan tofu. Noodle dishes, like the saucy dan dan noodles, arrive heaped with a medley of eggplant, broccoli, carrot, and mushroom. Displayed as a photo wall on the pastel blue facade, the menu is sizeable, especially for a food cart. Although most dishes are well suited for takeout, dining al fresco at Piknik Park is a great way to spend a summer evening.