{"id":26742,"date":"2026-05-29T10:00:38","date_gmt":"2026-05-29T14:00:38","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=26742"},"modified":"2026-05-12T13:51:01","modified_gmt":"2026-05-12T17:51:01","slug":"vegan-restaurants-added-to-vrgs-guide-to-veggie-restaurants-in-the-usa-and-canada-8","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2026\/05\/29\/vegan-restaurants-added-to-vrgs-guide-to-veggie-restaurants-in-the-usa-and-canada-8\/","title":{"rendered":"Vegan Restaurants Added to VRG\u2019s Guide to Veggie Restaurants in the USA and Canada"},"content":{"rendered":"

\"\"<\/a>Photo from Vizzi Vegan<\/p>\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

100% HP, 605 Calle Cerra, San Juan, PR 00907<\/strong><\/p>\n

Offering \u201cIsland Taste, no meat,\u201d the name, 100% HP says it all\u2014100% (Hecho de Plantas)<\/strong>. The ambiance, created by displayed art work, seems to celebrate the bond between humans and other animals. Some \u201cPopular\u201d choices are Alcapurria (generally, a deep fried savory fritter made from green bananas and taro root) stuffed with HP stewed meat; The Mixed HP of Onion steak, white rice, \u201cgrandma’s\u201d pink beans, fried plantains, and avocado; and The Mixed HP Remix of Cuban picadillo with rice and sausage and sweet plantain. They also have Empanadillas (savory Turnovers) in flavors such as “Cheese,” “Steak” and Sweet Plantain, Pizza, “Conch,” or Broccoli and “Cheddar.” Linguini Pasta Bolognese showcases their “secret mamamia” sauce, with Impossible meat and garlic bread. Mofongos–mashed, fried, garlic-seasoned green plantains come stuffed with either Conch, Steak, Chicken Mojo, Impossible or Lasagne. Ask about their daily Special Dish too. Two of several Burgers on the menu are Triple HP Slider with Chorizo and BBQ Sweet Plantain with cheddar cheese and caramelized onion or Spicy “Chicken” Sandwich–breaded with signature beer batter, yucca-based Swiss cheese, and honey mustard sauce. Craving Mexican? They have Chicken, Chorizo, Fish or Birria Tacos with HP meat, and consomm\u00e9 for dipping, “Cheese,” “Chicken” Fajita, or Pepper \u201cSteak” Quesadillas with yucca based cheddar and mozzarella, pico de gallo, sour cream, and avocado as well as Chicken, Steak or Impossible Flautas (deep-fried, long, thin cylinders of filled tortillas). Three cheese Mac & “Cheese” with bacon is just one of their many Sides. Besides some more familiar flavors of Milkshakes, they also have Peanut, Cookies, Banana, and Coconut.<\/p>\n

Black Baltimore Vegan, 1325 N. Bond St., Baltimore, MD 21213<\/strong><\/p>\n

Black Baltimore Vegan aims \u201c\u2026to serve the vegan and health-conscious communities in the Baltimore area.\u201d Some Vegan Breakfast Sandwiches are Egg and Cheese with Vegan Sausage or Vegan Steak, Vegan BLT, Vegan Shroom Bagel, and others. Vegan Sandwiches for Lunch are Vegan Shroom Burger, Vegan Crab Burger, and Vegan Fish Sandwich. Vegan Rice Bowl examples are Vegan Chimichurri Steak or Vegan Fried Fish–both with rice, Plantains, and salad. Vegan Soups may include Vegan Coconut Gumbo or Vegan Blackeye Chili. You might hydrate with Lemonade\u2014Watermelon, Blackberry or Mango.<\/p>\n

Grassland Tropical Fruits, 24 West 25th St., Baltimore, MD 21218<\/strong><\/p>\n

Proud of its Cameroonian heritage, family owned, Grassland Foods \u201c\u2026crafts all-natural juice blends from rare African superfoods, tropical fruits, and herbs\u2026\u201d Flavors include Baobab, Sorrel (Hibiscus) Ashwaghanda Sea Moss, Mango Mullein Leaf Ginger, Soursop Seamoss, Pineapple, Carrot Beet Ginger Lime, and more. You can even combine your own blend of juices in a cup. They also offer specialty coffee, \u201corganic bean pies and other snacks\u2026\u201d like Plantain Chips, Veggie Straws, Rice Cakes, and more.<\/p>\n

Sassy Foods, 2626 San Bruno Ave., San Francisco, CA 94134<\/strong><\/p>\n

Though sharing space with the non-vegan restaurant (Imperial Garden Seafood), Sassy Foods offers Vegan Dim Sum and declares itself 100% plant-based. As stated on the website, Sassy Foods\u2019 \u201cFounder Menny Ly set out to reimagine comfort food with a vegan twist, drawing deep inspiration from her childhood favorites in Oakland Chinatown.\u201d\u00a0 Some of these are vegan Pan Fried Turnip Cake, vegan Mapo Tofu with mushroom and Green Beans, vegan Sticky Rice Wraps in Lotus Leaf,\u00a0 vegan Salted Eggless Lava Bun\u2014generally consisting of a soft, steamed white bun filled with a savory-sweet, molten filling that oozes out when broken open, assorted Steamed Bao\/Buns like vegan Steamed Black Sesame Bun, vegan Steamed BBQ Pork Buns, various Steamed or Fried Dumplings such as Vegan Chiu Chow Style (jicama) Dumplings with steamed peanut, chive, and mushroom, vegan Shrimp Dumplings, vegan Congee- Shitake Mushroom, Chinese Broccoli, and ginger, several Fried Rice\/Noodle dishes, like vegan Pan Fried Rice Noodle with Chikn’ containing mixed mushrooms and \u201ccrispy\u201d pan fried rice noodles plus many more selections.<\/p>\n

Vegan Thai Co., 510 3rd Ave., Longmont, CO 80501<\/strong><\/p>\n

Vegan Thai Co. aims to combine \u201c\u2026the exotic flavors of Thailand with the health consciousness of the vegan lifestyle.\u201d Here are some Apps and Salads. Referred to by the menu as \u201cA true Burmese experience,\u201d Tea Leaf Salad showcases pickled tea leaves, roasted peanuts, crunchy beans, toasted sesame seeds, fried garlic, cabbage, and cherry tomatoes. Soups include Tom Kha, a coconut milk-based soup featuring galangal (in the ginger family), kaffir lime leaves, lemongrass, cabbage, tomato, onions, and mushrooms. Deep-fried, Cream Cheese Wontons are stuffed with carrots and onions. Crispy Spring Rolls are filled with shredded sweet potato, cabbage, carrots, and deep-fried glass noodles with sweet chili sauce. Vegan Pad Thai offers wok-fried rice noodles stir-fried with \u201chomemade\u201d sauce, bean sprouts, carrots, and green onions. Served with your choice of protein, some Wok-Fried Rice options are Vegan Kimchi Fried Rice\u2014a Thai spin on the Korean Classic, this contains Jasmine rice, vegan kimchi and Gochujung wok-fried with carrots, onions, and their house stir-fry sauce, or Vegan Pineapple Fried Rice with red and green bell pepper, onions, cashews, raisins, and curry powder. All accompanied by Tofu, Seitan, Tempeh or Jackfruit and Jasmine Rice, a couple of Vegetable Stir-Fry dishes are Chinese Eggplant with onions, bell peppers, mushrooms, and Thai basil and Mixed Vegetable with carrots, cabbage, broccoli, gailan, (a leafy green) onions, and mushrooms. They offer several coconut milk based Curries, with Jasmine rice and Tofu Seitan, Tempeh, or Jackfruit. To note a few, there\u2019s Vegan Massaman Curry with potatoes, onions, peanuts, and Indian cuisine-inspired spices like cinnamon, star anise, and cardamom; Vegan Panang Curry with red and green bell peppers, green beans, carrots, and kaffir lime leaf; and Vegan Red or Green Curry–both with Thai eggplant, Thai basil, green beans, and bamboo shoots. Desserts are Mango or Lychee Sticky Rice with coconut sauce and sesame seeds.<\/p>\n

Vizzi Vegan, 2650 E. Broadway, Long Beach, CA, 90803<\/strong><\/p>\n

Vizzi Vegan aims toward a fusion of \u201cancestral wisdom\u201d and modern \u201ccomfort foods.\u201d \u201cMore than a restaurant, we are a 100% plant-forward space dedicated to the principles of Ahimsa (non-violence) and Sattva (purity and harmony).\u201d Vizzy Vegan shares space with The Wild Chive, who provide plant-based offerings during the day. Vizzi Vegan\u2019s signature Chariot Burger is topped with melty vegan cheese, pickles, tomato, onion, Sita\u2019s Slaw, and their creamy, tangy, Lotus-inspired Thousand Petals “everything” sauce on a toasted vegan bun. Infinite Burrito is a tortilla with vegan cheddar, Sita\u2019s Slaw, smoky BBQ, and sour cream. The Hari Bowl has massaged kale and cabbage pickled red onions, and “crunchy” Gulabi Channa (seasoned, roasted chickpeas). Both come with turmeric rice, \u201chouse-made\u201d Temple Protein, black beans, and corn-poblano blend. Crisped Bhakti Nuggets are dusted in their \u201chouse\u201d Mercy Seasoning and served with greens, Sita\u2019s Slaw and your choice of signature dipping sauce such as Thousand Petals (described above), wood-fired, Smoke Maya BBQ, or stone-ground Golden Agave Mustard. The Kids Menu offers some similar items scaled down and with slightly simplifying modifications.<\/p>\n","protected":false},"excerpt":{"rendered":"

Photo from Vizzi Vegan 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 100% HP, 605 Calle Cerra, San Juan, […]<\/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-26742","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/26742","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=26742"}],"version-history":[{"count":3,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/26742\/revisions"}],"predecessor-version":[{"id":26747,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/26742\/revisions\/26747"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=26742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=26742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=26742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}