{"id":27350,"date":"2026-09-18T10:00:07","date_gmt":"2026-09-18T14:00:07","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=27350"},"modified":"2026-08-21T08:28:17","modified_gmt":"2026-08-21T12:28:17","slug":"vegan-restaurants-added-to-vrgs-guide-to-veggie-restaurants-in-the-usa-and-canada-13","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2026\/09\/18\/vegan-restaurants-added-to-vrgs-guide-to-veggie-restaurants-in-the-usa-and-canada-13\/","title":{"rendered":"Vegan Restaurants Added to VRG\u2019s Guide to Veggie Restaurants in the USA and Canada"},"content":{"rendered":"
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photo from Mother Other<\/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

Bodhi Viet Vegans, 2301 W. Parmer Ln., Austin, TX 78727<\/strong><\/p>\n

The folks at Bodhi Viet Vegans refer to themselves as \u201c\u2026a group of local Buddhist Nuns and volunteers…\u201d who believe that \u201cone meal at the time we can save our environment, our precious health, and can spread basic principles of peace and wisdom.\u201d Many items are listed \u201corganic.\u201d Besides their Weekly Specials, here\u2019s a peek at their extensive menu. A couple of Appetizers are soy protein based Vietnamese Dumplings with water chestnut, carrot, and cabbage as well as Fried Eggplant Baguette. They offer Banh Mi and Bao in many varieties like BBQ or Spicy Lemongrass with Seitan or Tofu, Steamed Taro Bao, Vegan Ball Baguette with soy, chickpea, tomatoes, and chef sauce as well as Shredded Jerky Seitan and more. Two Vermicelli Dishes are Vermicelli Fermented Mixed Vegetables and Vegan Smoked Beefless Rice noodle with smoked soy-protein, salad, pickled carrot, and chef sauce. Stir Fries include Chow Mein with their fermented peanut sauce, Pad Thai Noodle with tamarind sauce, as well as braised Ginger Seitan with chef sauce, steamed rice, and vegetables. Some Soups are \u201chomemade\u201d Kim Chi Soup with Rice noodle or Ramen, and tofu in spiced hot and sour broth or Vietnamese Tom-Yum Noodle combining tomato, pineapple, bamboo, and sour and sweet broth. They serve several Rice Plates. Orange Tofu\/Seitan has steamed rice, green bell pepper, onion and \u201chomemade\u201d Orange Sauce. There\u2019s Pineapple Curry with Rice potatoes, coconut milk, curry powder, and tofu. Steamed Rice dishes include Black Stuffed King Mushroom featuring soy protein, pineapple, and green bell pepper; Caramelized Tofu, Braised Bitter Melon with soy protein, and mushroom chef sauce; as well as Braised Fermented Dill–a soy protein wrap with seaweed and chef sauce. Desserts include two types of Tapioca Cake and sweet Crispy Sesame Ball Cake with mung bean.<\/p>\n

Hazel and Jade, 3852 Fourth Ave., #100, San Diego, CA 92103<\/strong><\/p>\n

Hazel and Jade\u2019s website happily states that they “…bake everything on-site, from scratch…\u201d and even make their \u201cown \u2018butter\u2019.\u201d Pastries rotate seasonally and are subject to availability. The following are some possible menu items. Breakfast Bake might mean vegan Feta and Dill Biscuit, Coffee Cake, or a seasonal Muffin. Rotating Croissant varieties include Coconut Berry Croissant Bun made of crunchy, caramelized dough and mixed berries, topped with a berry glaze, Ham and Swiss Croissant with tofu based deli-slice, Daiya cheese, and stone ground mustard; Spanakopita Croissant filled with spinach, Violife feta, tofu, and herbs; as well as Chocolate, Breakfast, and plain Croissants. Love Loaves? You might find Banana Loaf; Double Chocolate Loaf topped with vegan chocolate chunks; Sausage Roll featuring Beyond meat, mushrooms, onions, and spices in puff pastry; and a Cinnamon Roll. Craving Cookies or Cake? How about Chocolate Chip or sweet and savory \u201cTahini + Toffee Cookie\u201d topped with black sesame seeds, or (seasonally) The Chocolate Raspberry Cake showcasing chocolate cake, chocolate buttercream, and raspberry filling. Among other cake choices, there\u2019s The Most Chocolate cake filled and finished with dark chocolate buttercream. Bars might include Peanut Butter Brownie topped with peanut butter, chocolate, and crisped rice; Chocolate Ganache Brownie; or tangy Lemon Bar with coconut cream based lemon curd on shortbread crust.<\/p>\n

Mother Other, 675 S. Broadway, Ste. 300, Denver, CO 80209<\/strong><\/p>\n

The stated goal at Mother Other is to serve \u201c\u2026 all of your mothers\u2019 favorite recipes, reimagined through a plant-based lens\u2026\u201d Gluten-free choices are available. Since their menu is seasonal and shaped by availability, the following are possible menu items. Shareables could include Spring Pea Leek Dumpling with charred peas, ginger porcini brodo, mushrooms, and pea shoots. Large Plate possibilities are Potato and Chive Pierogi with ruby kraut, coconut sour cream, braised apple, and caramelized onion, or Garden Grits showcasing market veggies, Calabrian chile butter, popped sorghum, \u201ccreamy\u201d stone ground grits, or their signature sauced Rigatoni alla Vodka with basil oil, Aleppo crumb, and torn basil. Some examples of Vegetable Dishes are Carrot Ginger Bisque with coconut cream, sesame chili oil, and carrot chips or miso and black garlic whipped Japanese Sweet Potato with tempura-fried onion, truffled taro chip, sesame chili oil, scallion, and cilantro. A peek at their Drinks menu could reveal Return to Speranza showcasing canteloupe, miso, apertivo, soda, and prosecco, The Best Cellar marrying Mezcal, celery, cloosterbitter (a green, traditional Dutch herbal liqueur), lime, and beet ash, or It Must be That Simple with bourbon, peach, hot mustard simple, lemon, fee foam, and molasses. They have non-alcoholic versions of these too. Dessert might include Carrot Cake featuring cream cheese frosting, pistachio, and candied carrot chip, or Chocolate Budino–vanilla sponge cake, passionfruit curd, chocolate cashew pudding, and shortbread crumb, or Brioche Doughnut with vanilla custard, poached rhubarb, and basil.<\/p>\n

Rastarante Experience,\u00a010 Love Ln., Hartford, CT 06112<\/strong><\/p>\n

Their stated mission is, \u201cHelping Families across the world discover a path to a healthier lifestyle.\u201d The menu invites you to Break Your Fast with a vegan Wrap or Platter of vegan eggs, sausage, peppers, and Cheez, or a Chickpea Omlette with sausage, onions, peppers, and Cheez, or Ackee No Saltfish, Callaloo and Cabbage\u2014\u201cJamaica\u2019s National Dish (Ital Version)\u201d with butterbeans, peppers, onions, and tomatoes. Other options are Orange Ginger Chic\u2019N with vegan Chic’N, steamed veggies and rice, Jerk Chic\u2019N Wrap with Romaine lettuce, Mayo, tomatoes, vegan cheez, and Sweet heat Sauce, or Rasta Pasta featuring their Signature Cold Pasta Salad made with onions, peppers, and their \u201cCreamy\u201d Chickpea Sauce. Some Sides include Sweet Fried Plantains and Fried Potatoes Hash. You might finish on a sweet note with Maple Glazed Vegan Cornbread.<\/p>\n

Shokra Soups, 621 Beverly Rancocas Rd., Ste. 2C, Willingboro, NJ 08046<\/strong><\/p>\n

Motivated by personal health challenges, Shok-RASoups brings a particular passion to their cuisine, believing \u201c…that food should not only be delicious but also nourishing…\u201d and noting that it\u2019s \u201c…all made from scratch daily using fresh, non-GMO fruits and vegetables…\u201d Just Breathe Vegan Tuna Wrap offers sea moss, bladderwrack, and burdock root, red onions, tomatoes, and spring mix. Vegan smoked provolone is optional. From the Earth Grilled Mushroom Cheesesteak Wrap combines oyster mushrooms, spring mix, saut\u00e9ed bell peppers, and grilled onions in a spinach and herb or tomato basil wrap, vegan cheese, and sauce choice. Sea Breezy Vegan Crab Cakes has kelp, hearts of palm and artichokes and navy beans, seasoned to mimic the taste of crab meat and coated in a \u201ccrispy, gluten-free\u201d panko crust and \u201czesty\u201d garlic aioli sauce. Felling creative? Design your own Cheesesteak Wrap with a Spring Mix Base, saut\u00e9ed peppers, onions, and vegan cheese; choose spinach and herb or tomato basil wrap and protein. Then select Avocado, Chipotle, Garlic Aoili, Mambo Honey Barbecue or Vegan Sour Cream Sauce. Depending on whether you\u2019re designing your own \u201cDestiny\u201d Bowl or Wrap or Cheesesteak Wrap, protein options might include grilled mushrooms, sunflower seeds or Sunflower Seed Burger, Jackfruit, lentils or Lentil Burger, Navy Bean or Black Bean; veggies might be Roma tomatoes, cucumbers, zucchini, or Purple cabbage. Some Soups are White Bean Shokra Chili, with optional jalapeno peppers, plant-based sour cream, tri-color tortilla chips, and plant-based cheddar; \u201cThe Wind Up\u201d Jackfruit Soup–a savory, smoky, spicy blend with Caribbean-inspired Jerk spices; \u201cSunset Meditations\u201d serving up Swiss Chard and Plant-Based Italian fennel sausage; and Cajun-inspired Every Moment Matters Gumbo celebrating Creole cuisine with vegan apple smoked sausages.<\/p>\n

Slutty Vegan, 1065 S. Charles St., Ste. 171, Baltimore, MD 21230<\/strong><\/p>\n

Serves creative vegan burgers and hot sandwiches, along with sides and dessert.<\/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 Bodhi Viet Vegans, 2301 W. Parmer Ln., Austin, TX 78727 The […]<\/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-27350","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/27350","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=27350"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/27350\/revisions"}],"predecessor-version":[{"id":27352,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/27350\/revisions\/27352"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=27350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=27350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=27350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}