{"id":23529,"date":"2024-09-02T10:00:22","date_gmt":"2024-09-02T14:00:22","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=23529"},"modified":"2024-08-20T11:23:42","modified_gmt":"2024-08-20T15:23:42","slug":"vegan-restaurants-added-to-the-vegetarian-resource-groups-guide-to-veggie-restaurants-in-the-usa-and-canada-194","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2024\/09\/02\/vegan-restaurants-added-to-the-vegetarian-resource-groups-guide-to-veggie-restaurants-in-the-usa-and-canada-194\/","title":{"rendered":"Vegan Restaurants Added to The Vegetarian Resource Group\u2019s Guide to Veggie Restaurants in the USA and Canada"},"content":{"rendered":"
\"\"<\/a>

photo from Roasted and Raw<\/p><\/div>\n

The Vegetarian Resource Group maintains an online Guide to Vegan\/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org\/restaurant<\/a><\/p>\n

To support the updating of this online restaurant guide, please donate at: www.vrg.org\/donate<\/a><\/p>\n

Here are some new additions to VRG\u2019s guide:<\/p>\n

Bar Vegan, 706 Grayson Hwy., Lawrenceville, GA 30045<\/strong><\/p>\n

Bar Vegan approaches vegan cuisine with \u201cfun and flare.\u201d A couple of their Starters are Street Corn, caramelized on the cob, coated with cilantro lime aioli, parmezan, ancho chili flakes, fresh cilantro, and lime, or lightly charred Maple Glazed Brussel Sprouts with house-made sriracha agave sauce, topped with toasted sesame seeds and lime. Main dishess include Cheezesteak Combo, a classic Philly sandwich made with your choice of protein, saut\u00e9ed with onions, mushrooms, bell and banana peppers; Boneless Chik’n Wings–tenders tossed in either bourbon, lemon pepper, or buffalo sauce with homemade vegan ranch; or Chef\u2019s Choice Spaghetti with Bar Vegan\u2019s house-made marinara of onions, mushrooms, bell peppers, and fresh grated parmesan to name a few Main dishes. For Kids there\u2019s Beyond Chick\u2019n Tenders and Fries or Beyond Cheezeburger and Fries. Saturday and Sunday Brunch offers Shrimp ‘N Grits–Nashville hot tossed vegan shrimp and roasted garlic cheeze grits topped with micro greens; French Toast–Red velvet baguette, strawberries, and candied pecans with cream cheeze angla\u00eds; and Seasonal Pancakes featuring Chef\u2019s choice with warm maple syrup. Sweets include The Booze Brownie, a warm fudge brownie topped with Hennessey ice cream and agave drizzle, or Home Wrecker, a fried sweet potato in cinnamon sugar, topped with cream glaze, powdered sugar, and a side of peach jam.<\/p>\n

Bunk House Coffee Bar, 236 S. US Hwy. 1, Tequesta, FL 33469 and 3181 NE West End Blvd., Jensen Beach, FL 34957 <\/strong><\/p>\n

100% plant based and mostly gluten-free food, baked goods, and beverages. They have a variety of \u201cSmoothie Bowls\u201d and \u201cFood\/Snacks\u201d including a Bagel Sandwich (JUST Egg, Tomato, Spinach, Guacamole, Cream Cheese, and Salt & Pepper on a Toasted Everything Bagel), Breakfast Sandwich (JUST Egg, Beyond Sausage, Spinach, Tomato, and Spicy Chipotle Mayo on a Toasted English Muffin), Chia Pudding, and a Fruit Bowl. Also Breakfast Smoothies and Mylkshakes. Baked goods vary from day to day but include Carrot Cake Cupcake.<\/p>\n

Daylily Coffee Shop, 912 N. Fremont St., Portland, OR 97227<\/strong><\/p>\n

Seven breakfast items, all of which come on an English muffin and are 100% vegan, including No. 1 (Just Egg, Cheese, Arugula, and Garlic-Aioli) and No. 4 (Peanut Butter and Jam) and Breakfast Burrito (Tofu Scramble, Black Beans, Potatoes, and Salsa). Lunch includes Mediterranean Wrap (Seasoned Soy Curls, Hummus, Romaine, Kalamata Olives, Red Onions, Red Peppers, Tortilla, Tahini Dressing) and Thai Chick\u2019n Wrap (Seasoned Soy Curls, Red Onion, Shredded Carrots, Red Peppers, Romaine, Thai Peanut Dressing, Tortilla). Smoothies include Peanut Butter Banana, Kale Mango, and Ginger Berry.<\/p>\n

Feral, 1640 NE Killingsworth St., Portland, OR 97211<\/strong><\/p>\n

Community oriented, one of Feral\u2019s core values is having all their guests feel safe and welcome. They endeavor to respect the environment by employing techniques which leave as little waste as possible. While they aim to accommodate dietary restrictions, please see their FAQs for details. They collaborate with women owned businesses and local farmers to offer vegetable focused fare. Their menu reflects an ever evolving perspective, changing frequently to optimize seasonality. Here are some examples of dishes on the menu when this was written: Plum Barbecued Summer Chanterelles and Grits glazed with guajillo chili pepper and plum barbecue sauce, grilled zucchini, creamy grits, porcini jus, tomatillo salsa and cilantro; Country Fried Lion\u2019s Mane–cornmeal-battered, served with blueberry, gochugaru (a sun dried chili powder with smoky, fruity, slightly sweet heat), koji sofrito, and vegetable salad in an herby, basil vinaigrette; Fettuccini with Eggplant and Chestnut Mushroom featuring eggplant cream, cherry tomato conserva, and fresh basil; Peaches and Cream marinated in ginger and lemongrass green tea with caramelized shallots, mint, calendula, fresh Jimmy Nardello (sweet, mild, fruity peppers) and aerated, fermented cashew; as well as Whipped Tofu and Cucumber Tartine featuring Ota tofu pate, black garlic skin and Za\u2019atar (a savory Middle Eastern spice blend). That\u2019s just a sample of some of their creative techniques and flavor combinations. Examples of Dessert possibilities include Spruce Tip Cr\u00e8me Brul\u00e9e with Huckleberry balsamic syrup or mixed Stone Fruit and Cherry Scoop which chimes nicely on the tongue with vanilla ice cream, red wine cherry syrup and fresh bay oil. Though not required, reservations (via their Home Page) are highly recommended. Children are allowed until 8PM.<\/p>\n

Roasted and Raw, 607 14th St., Oakland, CA 94612<\/strong><\/p>\n

Serves Burgers & Wraps, House Pastas, Bowls, and Sides. Most popular items are:\u00a0 Vallejo Burrito (Onions, Peppers, Yucca Fries, Stewed Black Beans & Rice, Avocado, Lettuce, Pico de Gallo, Cheddar, Sour Cream); Orange Teriyaki Wok Stir-Fry (A Premixed Array of Wok Veggies:\u00a0 Broccoli, Carrots, Onions, Bok Choy); Mac & Cheese (Glazed Sweet Potatoes, Garlicky Broccoli); Curry Chickpea Ragout Bowl (Hearty Curry Stew with Chickpeas, Cast Iron Veggies, Served with Glazed Sweets and Wok Baby Kale). Sample House Pastas are Bolognese with Fettuccini, Rotini (Fettuccini or Rotini Pasta, Saut\u00e9ed Veggies, House Walnut Chorizo, Hearty Marinara Sauce, Parmesan, served with Crusty Garlic Bread) and Kelp Noodle Pad Thai (Cucumber, Carrots, Red Pepper, Mint, Basil, Sweet Chili, Peanuts, Served with Crusty Garlic Bread).<\/p>\n

The Sleazy Vegan, 134 Main St., Suncook, NH 03275<\/strong><\/p>\n

The Sleazy Vegan Food Truck (so named because it \u201cgets around\u201d) serves daily from its permanent location in Durham, but is known to travel to a variety of other locales around southeastern New Hampshire.\u00a0 (The street address, hours, and service type here refer to its dine-in location at Pembroke City Limits, just north of the river in Suncook.)\u00a0 Its menu changes regularly, but some frequently offered favorites are the signature SVFT Burger, Sausage Hoagie, and Mexican-inspired breakfast foods.<\/p>\n

Vegan Van, 3900 Elati St., Denver, CO 80216<\/strong><\/p>\n

Pizza lovers listen up! First Fridays of the month, Vegan Van hosts an All You Can Eat Pizza Party and Movie night, complete with unlimited \u201cscratch made\u201d vegan pizza, wings and salad, as well as board games and music!\u00a0 8″ Pizza is also available. Besides Cheese and Margherita, there\u2019s Mushroom Pesto with mozzarella, red onion and sausage, or BBQ Chicken Pizza with BBQ sauce, red onions, mozzarella, pineapple, chicken, cilantro, and more. They serve Wraps, Sandwiches, Burritos, and Tacos too. Some examples include Buffalo Caesar Wrap\u2014crispy buffalo tofu, greens, sunflower seeds, coconut bacon, walnut parmesan and Caesar dressing, Chorizo, Egg & Cheese Breakfast Burrito with tater tots, JUST Egg scramble, seitan chorizo, cheddar cheese, kale, and green chile in a flour tortilla and a Crunchwrap of refried beans, seasoned seitan beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and a crispy fresh tostada shell wrapped in a grilled flour tortilla, to note a few. Vegan Van takes their Pizza seriously\u2014as in Dessert Pizza! Chocolate Chip Cookie Dough Pizza boasts chocolate chip cookie dough, white and dark chocolate chips, and chocolate sauce on their signature pizza dough with cinnamon sugar butter. There are also two rotating Cookie varieties\u2014S\u2019mores and Walnut Fudge for instance.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Vegetarian Resource Group maintains an online Guide to Vegan\/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org\/restaurant To support the updating of this online restaurant guide, please donate at: www.vrg.org\/donate Here are some new additions to VRG\u2019s guide: Bar Vegan, 706 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-23529","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/23529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=23529"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/23529\/revisions"}],"predecessor-version":[{"id":23531,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/23529\/revisions\/23531"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=23529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=23529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=23529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}