Located a stone’s throw from Kenton Park, this farmers market standby is now serving vegan-and-gluten-free eats and sips out of a cheery cafe with electric blue booths and hanging plants. Owner Timothy Gowen, who previously ran raw vegan food delivery Forelle Foods, continues to offer the ready-to-eat collard green wraps and peanut butter chocolate bars that Eatin’ Alive is best known for, in addition to salads, juices, and smoothies. Those looking for a larger meal can grab a vegetable-loaded grain bowl and add on soy curls. Order on the website for pickup and delivery.

Drink Mamey first made a splash when Cydnie Smith-McCarthy began sharing juicing videos and selling her juices online during the early months of the pandemic. When Smith-McCarthy took over the Killingsworth location of Tea Bar, she transformed it into a homebase for her juice business and a wellness space for the BIPOC community. In addition to her concoctions blended with a slew of healthy ingredients — from pineapple and kale, to blue spirulina and wheatgrass powder — Drink Mamey also offers self-care products, like hand-poured soaps and sea moss gummies, from local makers for pickup and delivery.

At this vegetarian, gluten-free pop-up, Jorge Rico and Dominique Rodriguez explore how seemingly simple ingredients can be layered to create complex plates — like house-made buckwheat noodles with oyster mushrooms, broccolini, calabrian chili, and walnuts. The gluten-free menu rotates, but you can always expect to find a dip, a soup, a salad, and a couple entrees, along with Rawdacious cheesecakes for dessert. Raiz pop-ups at Tiny Moreso in Northeast Portland every two weeks. Menu and ordering details are announced on Instagram.

While Ben & Esther’s isn’t a new restaurant per se, the New York-style bagel shop pivoted to an entirely vegetarian, vegan-friendly last fall. The items on the menu didn’t change much, but owner Justin King, who named the shop after his grandparents, swaps traditional lox for slivers of salt-roasted carrots, bacon for hickory-smoked seitan, and whitefish for brined-and-smoked hearts of palm in the bagel sandwiches. Cookies, muffins, babka loaves, and dolmas are also available for takeout. The most popular bagels often sell out, so get there bright and early for first dibs.

This vegan Philly cheesesteak pop-up that first made its debut at The Mocking Bird comes from Philadelphia expats Angela “Ang” D’Occhio and Buddy Richter, who developed a textured vegetable protein and wheat gluten hybrid “steak” and cashew coconut cheese whiz. The hefty cheesesteaks, filled with juicy and thinly shaved “steak,” are satisfying to bite into, but the gooey “mozzarella” sticks served with marinara sauce for dipping are a knockout. Check Instagram for Buddy’s Steaks announcements.

Last fall, Rad Burger announced its launch on Instagram with ‘90s throwbacks and hefty burgers superimposed on neon backdrops. This burger concept comes from Aviv’s Tal Caspi and operates out of the vegan Middle Eastern restaurant’s Pearl and Killingsworth locations. Available as a single or double, the juicy Impossible burger patties, sandwiched between vegan cheese slices and served with classic toppings, come shockingly close its animal-based counterparts. For over-the-top specials like the Pizza Boiga, keep an eye on Instagram. Rad Burger is open for pickup, delivery, and outdoor seating.

Although it is neither vegan or vegetarian, this latest addition to NE 28th should not be overlooked by meatless diners. Luna Contreras’ creative Mexican plates offer a thoughtful balance of color, flavor, and texture — think: a winter salad of charred chicory, paper-thin jicama slices, ripe blood orange bursting with juices, crispy chickpeas, and bright guava vinaigrette. Complemented by Chris Mateja’s cocktails — like the titular drink made with reposado tequila, smoked-and-salted maple syrup, and cherry bark bitters — a meal on the sidewalk patio is one of the most memorable outdoor dining experiences right now. Nightingale also offers takeout and delivery.

When the pandemic hit, Thuy Pham began making Vietnamese-style vegan pork belly — which even has visible fatty layers — while quarantined at home. Mama Dut soon became a familiar name in the Portland community for speaking up against social and food injustices on Instagram and feeding protestors for free at Black Lives Matter demonstrations, in addition to hosting a string of successful pop-ups. Now, the restaurant on Buckman serves an ever-changing lineup of Vietnamese dishes, from grilled “pork” banh mi to “chicken” pho, as well as house-made condiments like kale kimchi and vegan phish sauce. Order online for pickup and delivery.

Mirisata — the worker-owned collective serving entirely vegan Sri Lankan cuisine — hosted its first pop-up days before Portland went into lockdown. They swiftly adapted to a takeout model, before landing a restaurant space on Belmont. The rice and curry plate changes weekly, but always includes an assortment of fragrant curries and house-made relishes, served with rice or string hoppers. The menu also includes Sri Lankan street foods, like fried Impossible beef rolls, parippu vade piegon pea fritters, and kottu roti — a stir-fry of diced godamba roti with curry and vegetables. The restaurant is open for takeout, delivery, and patio seating.

This vegan, gluten-free sushi pop-up by sushi industry vets Nino and Summer Ortiz, joined by Thai Nguyen in the kitchen, offers some of the most exciting seafood-free sushi in town. Using ingredients like charred shishito peppers, artichoke hearts, sake-poached pears, and umami-packed black garlic, Mitate serves a colorful array of vegetable-centric rolls and nigiri, meticulously arranged in takeout boxes and platters. Pop-ups will continue at Mestizo on Division until the end of March. After that, watch Instagram for updates.

At its Clinton Street location, this former pop-up showcases the remarkable range of rustic Turkish cuisine through its meze, dips, and pide (flatbread). Lokanta is not a vegan or vegetarian restaurant, but there’s an artistry to how Umut Matkap crafts his vegetable plates. The move is to order a variety, from the silky fava pate and smoky deep red muhammara, to the savory-sweet caramelized onion stuffed garbanzo dumplings and bulgur patties balanced delicately on lettuce wraps, then nibble your way through the spread, while sipping on glasses of raki (licorice-flavored spirit). Lokanta is open for takeout, delivery, and sidewalk dining.

This newcomer to Portland’s vegan scene specializes in ensaymadas — a soft and pillowy Filipino pastry, similar to brioche, with a cupcake-like appearance. After dialing in their vegan ensaymada recipe during the lockdown, sisters Ada and Carla Chavez are now delighting the vegan community with sweet treats dressed with ube buttercream, house-made caramel, and jackfruit jam, as well as the sweet-and-savory vanilla buttercream and cheese ensaymada. Kumare pops up at Mama Dut and Best Friend; check Instagram for dates and ordering details.