Photo by Greg Rannells
OK, it's not exactly a meal, but Clementine's Creamery's Chocolate Coconut Fudge ice cream sure is delicious.
Fred and Ricky’s: The Plantasagna is the signature item—for good reason. Two secrets to its popularity: thirsty whole-wheat noodles and a hard-to-source sauce made with fresh-canned tomatoes “without additives and extra junk,” says co-owner Richard Waidmann.
Mai Lee: Among the many vegetarian entrées, the No. 145 is our go-to: Tofu and vegetables are stir-fried in tomato sauce. (The tofu is fried but may be steamed instead.)
Pizzeoli: The Vegan’s Delight pizza stands out because of the “cheese sauce,” made from cauliflower and carrots, and the seitan (for the vegan sausage), which owner Scott Sandler makes in house.
Meskerem: It’s a toss-up between tofu tibs (sautéed with aromatics, bell pepper, and awaze sauce) and butecha (a dish resembling scrambled eggs that’s made from seasoned chickpea flour). Both dishes are easily scooped up with pieces of spongy injera bread.
Mission Taco Joint: The $9 New Year’s Resolution Burrito is stuffed with portobello mushrooms, black beans, vegetable quinoa, pickled tomatillos, and crispy onions. It’s substantial enough to keep you full all day.
Small Batch: Some say the pad thai here is the best in town. Made with baked tofu, five vegetables, and a killer sweet chili peanut sauce, it’s been on the menu almost since day one.
Clementine’s Naughty & Nice Creamery: Made with coconut milk and rich dark chocolate, the Chocolate Coconut Fudge ice cream is less plant-based, but it is hard to resist.
