PDX VEG

Top row, left to right: outside of The Tao of Tea, Panjabi Spinach Pakoras, entrance of The Tao of Tea Middle row, left to right: Mixed Vegetable Dumplings, Chai Break, Chinese Bao (Baozi) Bottom row, left to right: counter at The Tao of Tea, Hibiscus Ginger Tea, one of the tables at The Tao of Tea.

All-vegetarian, vegan-friendly taooftea.com/teahouses/be... is a peaceful and relaxing place in #PDX to enjoy tasty dishes and pure leaf teas. Almost everything is #vegan or can be veganized.

On the top is the Vegan Special, whole pie on the left and slice on the right. It consisted of red sauce, Anaheim peppers, red onion, broccoli raab, roasted garlic, mushrooms, and black olives, plus vegan cheese on a satisfyingly chewy crust with crisp edges. The bottom left is the Beet and Fennel Salad (vegan version), which consisted of beets, fennel, arugula, salted cashews, creative and lovely cardamom candied orange, and balsamic syrup and lemon oil. The bottom right shows the outside of Meta Pizza PDX with picnic tables in front.

We were impressed and pleased by our first meal from metapizzapdx.com, which serves up hand-tossed pizzas in Brooklyn, PDX inspired by family pizzerias in Brooklyn, NY. They have two vegan pizzas on the menu that feature delicious combinations of thoughtfully chosen and prepared veggies.

The top left is the Pray for Mojo special from Secret Pizza Society. It consists of tender shredded jackfruit in lively red mojo sauce, earthy black bean spread, and sautéed white onion on a fabulous pleasantly chewy house-made bun. The top right shows a closeup of the outside of Secret Pizza Society with a poster advertising Sandwich Week. The bottom left shows a closeup of the outside of DC Vegetarian. The bottom right is the Cubano special from DC Vegetarian. It consists of citrus-herbed marinated mojo jackfruit, house hamn, melty vegan cheese, mustard, pickles, and roasted garlic aioli inside a grilled baguette.

We celebrated @portlandmercury.com’s Sandwich Week and the miracle of jackfruit as a 🌱-based meat with a couple of amazing mojo specials, one from Secret Pizza Society and one from DC Vegetarian, both 100% #vegan. Sandwich Week runs through Sunday, 3/8 with $10 specials.
📸: Pray for Mojo, Cubano

The top left is Pad Thai Nachos. Full of amazing flavor contrasts, they are one-of-a-kind irresistible and satisfying. They are made with crispy wontons, seasoned soy curls, chickpeas, green onion, lime aioli, and sweet and sour tamarind sauce. The top right and bottom left show views of the inside of the Belmont location of Norah. The bottom right is See Ew, which consists of soft and chewy flat rice noodles, crunchy umami-rich tempeh, craggy tofu puffs, Just Egg, bright and crisp yu choy, and shiitake mushrooms in black soy sauce.

For innovative and crave-worthy 100% #vegan pan-Asian cuisine in #PDX, norahpdx.com is a fantastic place to go. Everything is so full of vibrant and intensely satisfying flavors.
📸: Pad Thai Nachos, See Ew

On the top is the Mole Wet Burrito, intact on the left, cut in half on the right. There is a choice of proteins and we got soy picadillo. It was also filled with Mexican rice, beans, pico de gallo, cabbage, and guacamole salsa. Topped with deeply flavorful and irresistible mole, plant-based cheese and sour cream, cilantro, and pickled onion. The bottom left is the Taco Plate. It consisted of 3 tacos made with homemade tortillas: lively soyrizo/potato, meaty and saucy mole chicken tofu, and tender and savory jackfruit carnitas. Topped with cilantro, white onion, and guacamole salsa. Served with Mexican rice, cabbage, pickled onion, refried beans.

veganomexicanopdx.com, a food cart in SE #PDX, serves up 100% #vegan, delicious, satisfying, vibrant, and bold Mexican food made with fresh, local ingredients.
📸: Mole Wet Burrito, Taco Plate

It really was! 😋🌱

The dishes in this vegan thali for 2 are (clockwise from top): Chana Masala Dum Aloo Jackfruit Cauliflower Kashmiri Tomato & Eggplant Kashmiri Kohlrabi & Collards Squash Turmeric Basmati Rice (center) Papadums (not shown) They have a vegetarian option on the menu and are happy to make a vegan version if you ask for it.

www.bhunarestaurant.com in #PDX serves up Indian soul food, and they have a fantastic #vegan option for the Thali for 2 that is delicious, bold, and vibrant. Owner Deepak Kaul and his parents emigrated to this country from Kashmir, India.

The top left is the Forest Curry, a Curry Week (February 23 – March 1) special has charred king oyster and oyster mushrooms served over ginger jasmine rice with a creamy golden curry gravy and maple-cinnamon glazed carrots. The top right is The Nourish Bowl, which consisted of fluffy quinoa layered with grilled golden oyster mushrooms, marinated charred tofu, tahini-massaged kale, and lightly seared cabbage. Finished with house Golden Mane Drizzle, a creamy ginger-chili sauce infused with lion’s mane mushrooms. The bottom left is a Chocolate Chip Banana Muffin. The bottom right is a vegan Rice Crispy Treat.

We were happy to return to 100% #vegan thedustedcup.com, a cozy café in #PDX that serves up delicious, creative, and nourishing 🍄‍🟫 drinks, 🌱-based meals, and treats.
📸: Forest Curry, The Nourish Bowl, Chocolate Chip Banana Muffin, Rice Crispy Treat

The Reddy Kilowatt pizza consists of red, orange, and yellow sweet peppers, red onions, tender and meaty BBQ soy curls, intensely flavorful sundried tomato pesto, and po’Fredo (a blend of potato, fresh basil, coconut cream, and other spices). The crust, as always, had a satisfyingly chewy crumb and crispy edges, with a light sprinkle of salt.

Meals from 100% #vegan Secret Pizza Society in #PDX continue to delight us. They show so convincingly that being vegan is not about deprivation. Such a win for all of us, the other animals, and our 🌎! This Reddy Kilowatt pizza will brighten your day even during these dark and difficult times.

Left to right, top: Cheese Board for 2, Parisian Gnocchi, Tortelli Left to right, middle: Bucatini, inside of Adelleda, Winter Salad Left to right, bottom: Tiramisu, Get Better Sleep Mocktail, Quit Smoking Mocktail

We were delighted by our delicious and memorable dinner at adelledapdx.com, a residency at vtopiancheeses.com that focuses on fresh pasta and highlights local, organic, seasonal, and wild-foraged ingredients. The impressive restaurant space was elegant and welcoming.

The top left is the Lankan-Chinese Deviled Pork, which consisted of meaty breaded and fried pig-free soy curls in a tomato-based deviled stir-fry sauce with red onions, banana peppers, curry leaves, and rampe. The top right is the Cheese Roti, which was stuffed with luscious, melty, house-made cashew cheese. The bottom left is the Pineapple Upside-Down Butter Cake, a delicious pineapple twist on the popular Sri Lankan butter cake. The bottom right is the outside of Mirisata.

The uniquely delicious Sri Lankan cuisine of 100% #vegan and BIPOC worker-owned @mirisata.bsky.social in #PDX keeps us coming back for more and continues to delight us. Everything is bursting with vibrant flavors.
📸: Lankan-Chinese Deviled Pork, Cheese Roti, Pineapple Upside-Down Butter Cake

The top row shows the Vegan Clucker, before and after being cut in half. It consisted of a crispy fried tofu cutlet, melty vegan cheddar, ranch, butter leaf lettuce, tomato, pickles, and vegan mayo on ciabatta. The bottom row shows the Vegan Sweet Heat Stack before and after being cut in half. It consisted of a meaty Before the Butcher patty, peanut butter, sweet and spicy house-made marionberry jalapeño jam, fried pickles, and vegan mayo on ciabatta.

We enjoyed our first meal from vegan-friendly Slide Hustle in #PDX, which serves up sliders with five #vegan options. These are innovative, crave-worthy, and fun, just like the waffle sandwiches of their parent company, Smaaken Waffles.
📸: Vegan Clucker, Vegan Sweet Heat Stack

It was fantastic! Maybe you can visit Portland someday.

This Ru’s Vegan Cheeseburger Pizza has Follow Your Heart cow's milk -free cheddar and mozzarella cheese, tangy pickles, onions, juicy Roma tomatoes, cow-free ground beef, and house-made vegan Thousand Island dressing on a satisfyingly chewy crust.

We are always happy to return to vegan-friendly rudyspizzapdx.com in #PDX for more of their crave-worthy #vegan pizzas, which are guaranteed to appeal to vegans, omnivores, and everyone in between.
📸: Ru’s Vegan Cheeseburger Pizza

The top left is the Veggie and Shiitake Momo, which consist of 6 tender steamed scratch-made Himalayan dumplings filled with a richly flavorful and creamy mix of veggies and shiitake mushrooms. These are also available fried, and you can get them frozen in packs of 20. The top right shows a close-up of the inside of one of the momos. The bottom left is the Curried Potato Tibetan Hand Pies, which consist of savory and creamy spiced potatoes in a crispy and flaky scratch-made wrapper. The bottom right is the Himalayan Chow Mein, which consists of firm, chewy, and savory Tibetan-style stir fried noodles with carrots, cabbage, and scallions.

We were delighted by our fantastic meal from himalyandumplings.com. Founder Kyikyi, a third-generation Tibetan-in-exile, preserves and shares her Tibetan culture with momos (Himalayan dumplings), Himalayan chow mein, and Tibetan hand pies. There are delicious #vegan options for all of these.

The top left is the Jambalaya. This bold and hearty plant-based take on a Southern classic had sautéed onion, garlic, bell peppers, okra, celery, carrot, crushed tomatoes, tamari, a warming blend of spices, and a touch of cayenne. Nutty brown rice simmered directly in the seasoned broth soaked up all the rich Creole-inspired flavor. Protein-packed black beans, savory plant-based sausage, and smoky soy curls added satisfying bite and depth, while fresh parsley gave it a bright finish. The top right is the Tuscan Minestra Soup. This cozy, comforting Italian-inspired classic featured spicy plant-based Italian sausage simmered with tender yellow potatoes, aromatic onion and garlic, and fennel for that unmistakable old-world flavor. Creamy oat milk and a touch of vegan butter created a rich, velvety broth, while hearty kale added color, texture, and nutrition. Finished with smoky plant-based bacon bits and served with a breadstick. The bottom left is the Soba Good Peanut Bowl. This fresh, crunchy, raw-forward bowl was built around vibrant vegetables and a creamy Thai peanut sauce. Crisp slaw cabbage, shredded carrots, mini peppers, cool cucumber, red onion, cilantro, protein-rich edamame, and firm and chewy soba noodles were generously tossed with a bold, delicious, and imaginative peanut sauce made from natural peanut butter, ginger, garlic, toasted sesame oil, rice vinegar, and a hint of sriracha. The bottom right is Athena's Quinoa Salad. This refreshing and nutrient-dense, plant-powered bowl had protein-rich quinoa and fiber-filled chickpeas on a bed of fresh greens, cucumber, cherry tomatoes, red onion, creamy plant-based feta, and fresh parsley, finished with a creamy tahini vinaigrette.

We are impressed and delighted by 100% vegan www.readyrabbitpdx.com, a brand new 100% #vegan meal prep service that delivers delicious, nourishing, and ready-to-eat whole food 🌱-based meals in #PDX. Everything was full of vibrant flavors, comforting, satisfying, and made us feel great.

Chao Mian with Tofu is shown with some of the noodles pulled up with chopsticks. It consists of delightfully firm and chewy hand-stretched noodles with stir-fried tofu, spinach, mushrooms, onions, matchstick carrots, purple cabbage, and bean sprouts.

We always enjoy going to Stretch the Noodle, a food cart in downtown #PDX that serves fabulous Chinese-style hand-stretched noodles. The crave-worthy #vegan option that we’ve enjoyed multiple times, Chao Mian with Tofu, is incredible, with a very generous portion size at a remarkably low price.

This dinner consisted of: Portabella Mushroom stuffed with Black Lentil Kalamata Tapenade. Served with Duchess Potatoes and Asparagus. (top left) Port Miso Cashew Cheese with Crackers. (top right) Smoky Tomato Soup with Cashew Crème Fraiche. (bottom left) Salad of Maple Roasted Beets, Baby Spinach, Pomegranate, and Hibiscus Vinaigrette. (not shown) Black Forest Cake for Two – luscious chocolate cake soaked with kirsch syrup and layered with cherry filling with whipped cream and shaved chocolate. (bottom right)

We were impressed and delighted by this fabulous Valentine’s Day dinner from 100% #vegan and #gluten-free Tiny Moreso. It was delicious, elegant, and comforting, with everything you could ask for to celebrate the day.

These are the heart shaped truffles (left to right starting at the top): Cranberry Vodka, Vanilla Salted Caramel, Elderberry, Champagne, Pinot Noir Salted Caramel, Whisky, Pinot Noir Wine, Strawberry. In the center is Chavez the Food Empowerment Project bunny.

Happy Valentine’s Day! We are celebrating with some amazing heart shaped truffles from 100% #vegan Missionary Chocolates in #PDX that not only spared the 🐄 but also are recommended by @foodispower.bsky.social because their 🍫 isn’t made from cocoa that was produced using child labor and/or slavery.

The top left is the Bayou Blues Pizza, which consisted of luscious melty GOOD PLANeT Foods cow milk-free cheddar and mozzarella, lively, smoky pig-free Andouille sausage crumbles, authentic-tasting plant-based garlic shrimp, thick, creamy, and chunky plant-based blue cheese, and green onions. Underneath the generous layer of crave-worthy toppings was a thick sourdough crust that had crispy edges and a light and airy crumb inside. The top right is the Vegan Drumsticks, which consisted of six meaty chicken-free drumsticks covered in lively, sweet, and tangy BBQ sauce and served with a thick, creamy, and chunky cow milk-free bleu cheese sauce. The bottom left is the Kale Caesar Salad, which consisted of kale, creamy, tangy, and garlicky plant-based Caesar dressing, grated cow milk-free parmesan, ground pepper, sea salt, and crunchy croutons plus lively, seasoned, crispy, meaty Buddy’s Steaks fried plant-based chicken. The bottom right is a Vanilla Heart-Fetti Cake Slice made by Allie Fiery of all-vegan 222 Pastry. It consisted of rich and moist vanilla heart sprinkle cake with luscious vanilla bean buttercream and heart sprinkles.

The crave-worthy Detroit-style pizzas and more of 100% #vegan Boxcar Pizza in #PDX are always a joy and show that vegan is not about deprivation. Such a win for all of us, the other animals, and our 🌎.
📸: Bayou Blues Pizza, Vegan Drumsticks, Kale Caesar Salad, 222 Pastry Vanilla Heart-Fetti Cake

The top left is the Mapo Eggplant, which consisted of tender, melt-in-your-mouth stir-fried Chinese eggplant, fresh tofu, assorted mushrooms, red and green bell peppers, onions, black bean sauce, and basil. Served with a choice of white or black rice. Alternative protein choices were fried tofu, soy curls, tempeh, or veggies only. The top right shows the outside of Dara Thai & Teriyaki. The bottom left shows the inside of Dara Thai & Teriyaki. The bottom right is the Tom Kah, which consisted of bold, spicy, intensely flavorful coconut milk soup with fresh tofu, galanga root, kaffir leaves, lemongrass, tomatoes, onions, mushrooms, broccoli, green onions, and cilantro. Alternative protein choices were fried tofu, soy curls, or veggies only.

We enjoyed our first meal from Dara Thai & Teriyaki, which is so vegan-friendly that it has its own extensive #vegan menu, named Darin Vegan House. They have 7 spice levels ranging from Very Mild to XXXX HOT. We had medium, which was flavorful with a lively amount of 🔥.
📸: Mapo Eggplant, Tom Kah

The top left image is the Mr. Onion Fried Tofu Sandwich, which consists of extra crispy fried Ota Tofu, Alabama white mustard sauce (white BBQ sauce plus Dijon mustard), caramelized onion, white onion, melty vegan cheese, fried shallots, chives, and crisp, tangy pickles, plus smoky, thick-cut Thrilling Foods vegan bacon strips. The top right is the Vegan Fried Brussels Sprouts, which consists of perfectly prepared firm but tender Brussels sprouts with crispy leaves, crystal agave, Alabama white mustard sauce, fried shallots, and chives, plus Thrilling Foods vegan bacon. The bottom left image is the Apple Sticky Toffee Pudding. This rotating vegan dessert consisted of rich date cake with apples, luscious apple butter toffee sauce, fluffy and sweet vegan cream cheese mousse, and apple chips. The bottom right image shows a view of the dining area of the Jojo restaurant.

Vegan-friendly jojopdx.com in #PDX has an entire parallel #vegan menu with delicious and satisfying food: fried Ota Tofu sandwiches, Beyond Meat burgers, popcorn tofu, jojos, sides and salads, and a vegan dessert.
📸: Mr. Onion Fried Tofu, Vegan Fried Brussels Sprouts, Apple Sticky Toffee Pudding

This is the Tofu Miso Katsu Sando, which consists of a generous amount of organic tofu, homemade panko, umami-rich Tokyo Sando miso sauce, intensely flavorful black garlic, and shredded cabbage. Such a crave-worthy combination of sweet and savory flavors with a mix of textures: crunchy panko coating the smooth tofu, crispy garlic, crisp cabbage, and soft, fluffy, pillowy bread. You can add extra black garlic, and we’re glad we did.

tokyosando.com in #PDX serves up wildly popular Japanese-style sandwiches with one fabulous #vegan option. Chef Taiki Nakajima seeks to bring a Tokyo experience to his customers, and we think he is succeeding.
📸: Tofu Miso Katsu Sando

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The top left is the #1 Calzone, which was filled with pesto, luscious, creamy plant-based mozzarella, and seasonal mushrooms with herbs and garlic oil. The top right is a side of Arugula Salad that was made with pickled radish, chia seeds, chive and dill crumbles, toasted almonds, lemon vinaigrette. The bottom left is the Rigatoni, which consisted of rich and chunky pumpkin seed pesto, pickled Jimmy Nardello peppers, toasted pumpkins seeds, and basil. The bottom right is a view of the inside of Vtopian.

We enjoyed returning to 100% #vegan Vtopian in #PDX for another tasty lunch. They have some new menu items that are flavorful and satisfying.
📸: #1 Calzone, Arugula Salad, Rigatoni

The top left is the Bacon Bleu Burger, which consists of a hearty, seasoned house patty made from black beans, wheat gluten, and beets, plant-based bleu cheese, mushrooms, onions, smoky, thick-cut pig-free Thrilling Foods bacon strips, and burger sauce. The top right shows the outside of Black Water. The bottom left shows one of Black Water’s windows, which is painted with a skeleton hand holding a blue rose and says Full Bar, All Vegan Menu, and All Ages Shows. The bottom right is the Pierogies, crispy dumplings with a creamy potato and onion filling. Srved with rich and tangy plant-based sour cream.

For delicious comfort food in a venue that features punk and metal shows, 100% #vegan bar.blackwaterpdx.com in #PDX consistently delivers. They show convincingly that being kinder to ourselves, the other animals, and our 🌎 does not require giving up great taste.
📸: Bacon Bleu Burger, Pierogies

The top left is half of a Pesto Beef Sub. It consisted of meaty umami-rich cow-free roast beef, vegan pepperoni, vegan cheese, arugula, creamy herby house-made pesto ranch, tomato, pepperoncini, red onion, and Italian seasoning, plus Mama Lil’s peppers on a light, crispy, and golden brown Vietnamese style French roll. The top right is the Loaded Baked Potato Soup, which consisted of baked Oregon Russet potatoes crushed into a thick, rich, and creamy broth, and topped with pig-free and gluten-free bacon bits, plant-based cheddar shreds, and green onions. The bottom left is the Pea Salad, which consisted of organic green peas, plant-based cheddar cheese, a pinch of red onions, and pig-free bacon bits in a slightly sweet, creamy, smoky dressing. The bottom right is an Ube Funfetti Cake Slice made by Allie Fiery of 100% vegan 222 Pastry. It consisted of rich and moist Funfetti vanilla cake, luscious ube buttercream, and edible silver stars.

It is always a joy to visit 100% #vegan Rad Magic Subs in #PDX. Their irresistible comfort food shows that you don’t have to sacrifice great taste while being kinder to yourself, the other animals, and our 🌎.
📸: Pesto Beef, Loaded Baked Potato Soup, Pea Salad, Ube Funfetti Cake from 222 Pastry

The top left is an Aloha Plate, which consisted of lively, spicy, saucy organic tofu, rice, comforting, chewy yakisoba noodles, grilled pineapple, and spinach. The top right is the Namu food cart. The bottom left is The Lot food cart pod at SE 50th and Division, where the Namu food cart is located. The bottom right is a Plate, which consisted of tender, meaty, flavorful and saucy Korean BBQ organic jackfruit, rice, teriyaki, sesame spinach, and sweet, tangy cucumber salad.

We were impressed with our meal from namufoodcart.com, a food cart in #PDX that serves up Korean and Hawai’ian food with some flavorful and nourishing #vegan options. They have a separate vegan menu, a dedicated vegan grill, exceptionally generous portion sizes, and very reasonable prices.

The top left is the Noodle Soup, which consisted of rice noodles, meaty five spice braised tofu, cabbage, broccoli, carrot, bean sprouts, cilantro, and crunchy fried garlic in a deeply flavorful, multidimensional, and nourishing vegetable consommé. The top right is the Charred Cabbage, which was firm but also tender and had smoky crisp edges with a rich and smoky cauliflower cream sauce, and green herbs. Served with a lemon wedge. The bottom left is the Miso Corn Fritters. Made with miso, corn, lime leaf, onion, and cilantro, crispy outside with juicy veggies inside, these had a great choice of ingredients and were delightful. Served with a lively and flavorful green curry sauce. The bottom right shows the inside of Norah’s Alberta St. restaurant.

For innovative and crave-worthy 100% #vegan pan-Asian cuisine in #PDX, norahpdx.com is a great choice. Everything is so full of vibrant and intensely satisfying flavors.
📸: Noodle Soup, Charred Cabbage, and Miso Corn Fritters

The top left is the Al Pastor Torta, which consisted of savory, seasoned, meaty house-made pig-free al pastor seitan, shredded lettuce, pico de gallo, and garlic cashew crema on a fresh, fluffy telera roll from Dos Hermanos Bakery. The top right is the Quesadilla Asada, which consisted of savory, seasoned, meaty house-made cow-free asada seitan and house-made melted sunflower cheese in a large flour tortilla, topped with garlic cashew crema, cilantro, and cow milk-free cotija crumbles. The bottom left is a Brownie that was house made with walnuts, pecans, and chocolate chips, and was dense and intensely chocolaty with a fudgy center. The bottom right is a drawing of a person with a mustache, green eye shadow, and bright pink lipstick wearing a sombrero. Underneath it says Mis Tacones in bright pink lettering.

Meals from 100% #vegan @mistaconespdx.bsky.social in #PDX are fabulous because Polo and Carlos serve up crave-worthy 🌱-based versions of street food from L.A. and Baja California as well as a celebration of their roots: Queer, Chicanx, Mexican, family, culture, and community. Trans POC eat free.