clock menu more-arrow no yes mobile
More Maps

Where to Get Gelato in New York

NYC’s Top 15 Burgers Right Now

New Restaurants in the Hamptons to Check Out This Summer

More in New York See more maps
A yellow plate with multi-colored vegetables and lentils placed on it in a row.
The Mercato Platter at Ras Plant Based
Ras Plant Based [Official]

19 Standout Vegan Dishes to Try in NYC Right Now

Dosas from Washington Square Park, the tofu fried tofu sandwich at Superiority Burger, and more

by Emily J. Wilson
1 comment / new
View as Map
The Mercato Platter at Ras Plant Based
| Ras Plant Based [Official]
by Emily J. Wilson
1 comment / new

The vegan boom in NYC is undeniable right now. New openings include a Cuban-influenced cafe and market in Clinton Hill, and a vegetable-focused, Chinese-leaning eatery on the LES. There are many reasons for this latest shift, including environmental, moral, and health concerns, but many cultures have practiced veganism for centuries and plenty of people have maintained a plant-based diet well before it was considered trendy. This means the city is also home to longstanding institutions like Richmond Hill’s Veggie Castle II, which has been cooking Jamaican Ital cuisine since 1998, and NY Dosas, the veteran Washington Square Park food cart that specializes in South Indian fermented crepes.

Beyond what’s offered at strictly vegan and vegan-friendly establishments, there is a wealth of dishes served across slice shops and tapas joints and noodle shops that qualify as plant-based fare. The fact is it’s never been as exponentially easy to eat vegan in New York as it is right now. Whether you’re committed, curious, or simply appreciate good food and don’t care what rules it abides by, here are 19 of the city’s most exceptional vegan dishes. — Additional reporting by Ryan Sutton

Emily Wilson is a freelance food writer based in Brooklyn.

A number of NYC restaurants have resumed indoor and outdoor dining, as well as takeout and delivery service. The type of service offered is indicated on each map point. However, this should not be taken as endorsement for dining in, as there are still safety concerns: for updated information on coronavirus cases in your area, please visit the NYC Health Department’s website. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.

For more New York dining recommendations, check out the new hotspots in Manhattan, Brooklyn, Queens, and the Hamptons and our guides to brunch, food halls and Michelin-starred restaurants right now.

Read More

Ancient Vegan Bowl at Teranga

Copy Link

For a proper meat-free option at Pierre Thiam’s Teranga, consider the so-called “Ancient Vegan Bowl.” The dish includes tomato-spiced jolloff rice, kelewele (spicy roast plantains), ndambe (black eyed pea, sweet potato, and okra stew), and efo riro (a savory, umami-rich blend of dawadawa fermented locust bean, kale, okra, and red palm fruit oil). 

1280 5th Ave, New York, NY 10029
Teranga diners sit at tables decorated with pink and yellow tablecloths, eating and working on their computers, as artist Ezra Wube’s “Project Junction” installation decorates the wall Alex Staniloff/Eater

Also featured in:

Special Pondicherry dosa at NY Dosas

Copy Link

Sri Lankan native Thiru Kumar has been operating his 100 percent vegan street cart inside Washington Square Park since 2001. His dosas, the naturally fermented South Indian crepes made of rice and lentils, are notably fluffy and served with chewy coconut chutney and fragrant sambar. Call for the Special Pondicherry, which gets filled with spiced potatoes, chopped fresh vegetables, crispy coconut flakes, and an amount of chili paste equivalent to your answer for “how spicy?”

50 Washington Square S, New York, NY 10012
(917) 710-2092
(917) 710-2092
Browned crepe like dishes that hold potatoes and a yellow sauce on the side Emily Wilson

Also featured in:

TFT at Superiority Burger

Copy Link

On Thursdays, Superiority Burger slings their version of a fried chicken sandwich, called the TFT, which stands for “tofu fried tofu.” A giant puck of squishy marinated tofu is encased in a tangy and craggy breading, complemented with a peppery carrot-cabbage slaw, and finished with vegan mayo on a soft sesame bun. It’s a phenomenal creation, with each juicy bite imparting a tingling sensation.

430 E 9th St, New York, NY 10009
A hand holding a burger with a sesame-studded bun and some vegetables poking out from it Emily Wilson

Also featured in:

Macro plate at Souen

Copy Link

Although Souen’s SoHo outpost closed in 2019, you can still order their iconic macro plate from the East Village location. Long favored by the fashion crowd, the wholesome dish comes with steamed kale, broccoli, kabocha squash, carrot, wakame, beans, and rice, plus your choice of dressing (get the miso-tahini). Request the restaurant’s craveable maze rice — brown rice mixed with marinated burdock, carrot, shiitake, and kombu — for an extra $2.

326 E 6th St, New York, NY 10003
(212) 388-1155
(212) 388-1155
A white plate composed of green vegetables, and red lentils Emily Wilson

Mapo tofu at Spicy Moon Vegetarian Szechuan

Copy Link

Intricately spicy and pungent, the mapo tofu at Spicy Moon is top-notch. Silky cubes of tofu are suspended in a bright-red, oily liquid made from fermented broad beans, garlic, Sichuan peppercorns, and chili peppers, then topped with a sprinkling of scallions. You won’t miss the minced meat, although Beyond Beef is available as an add-on.

328 E 6th St, New York, NY 10003
(646) 429-8471
(646) 429-8471

Also featured in:

Vegan mera mera soba at Cocoron

Copy Link

Cocoron’s most satisfying bowl of soba is the signature mera mera, composed of their buckwheat noodles and a rich, spicy broth made of sesame sauce and dashi. The vegan version subs minced chicken with gingery stir-fried tofu, and the dish also comes with bok choy, scallions, and bean sprouts. Order it as a warm bowl or in dip form, where the noodles and broth are served separately.

16 Delancey St, New York, NY 10002

Also featured in:

Salt and pepper cauliflower at Fat Choy

Copy Link

When it comes to fried snacks, Fat Choy’s salt and pepper cauliflower hits all the right notes, and then some. Each floret is coated in a garlic and jalapeño batter before being fried, resulting in a crunchy exterior that’s almost caramelized in nature, velvety insides, and a punchy flavor heightened by the creamy shallot dip they’re served with.

250 Broome St, New York, NY 10002
A brown paper tray with pieces of cauliflower in it and a white sauce on the side Fat Choy [Official]

Also featured in:

Korean fried broccoli at Dirt Candy

Copy Link

Cross Korean gochujang wings with popcorn chicken, then swap out the poultry for broccoli, and you get this marvelous creation courtesy of chef Amanda Cohen. Equal parts smoky, spicy, and sweet, each fried orb reveals a verdant-green inside—the reminder that you’re eating your vegetables.

86 Allen St, New York, NY 10002
(212) 228-7732
(212) 228-7732
Browned bits of cauliflower covered in sesame seeds and sliced spring onions Emily Wilson

Also featured in:

Vegan Caesar at Scarr's Pizza

Copy Link

You could go to Scarr’s for the Caesar alone and leave completely satisfied. Developed for the pizzeria by chef Gerardo Gonzalez (formerly of El Rey and Lalito), the romaine-based salad is tossed with a healthy amount of creamy cashew dressing, umami-heavy nutritional yeast in place of Parmesan, plus spirulina and seaweed for an anchovy-like flavor. The peppery breadcrumbs on top give the dish a feathery crunch, in contrast to a classic Caesar loaded with stiff croutons.

22 Orchard St, New York, NY 10002
(212) 334-3481
(212) 334-3481

Also featured in:

BBQ’d meat at Buddha Bodai

Copy Link

Billing itself as “the original Kosher Vegetarian” restaurant in Chinatown, Buddha Bodai’s answer to char siu is an impressive feat. Although it’s technically an appetizer portion, the BBQ’d meat consists of a giant pile of honeyed, crystallized strips of seitan that produce a similar character to brisket burnt ends. Once you start eating them, you might find it hard to stop.

5 Mott St, New York, NY 10013
(212) 566-8388
(212) 566-8388
A black plastic container with brownish-red looking fried food in it Emily Wilson

Chicken caesar wrap at Seitan Rising Vegan Cafe

Copy Link

The chicken Caesar wrap is not exactly a cheffy invention, but at Seitan Rising, it’s recreated to deliver a delicious dose of nostalgia. The deli makes all of its own mock meats, including chicken, which is cut into cubes and tossed with romaine, sun-dried tomatoes, onion, croutons, shreds of vegan parm, and house-made Caesar dressing, then tucked into a spinach flour wrap.

2 Morgan Ave, Brooklyn, NY 11237
(929) 298-0160
(929) 298-0160
A wrap sliced in half with some browned pieces of food and green lettuce poking out Emily Wilson

Vegan bánh mì at High Low Beverage Company

Copy Link

High Low Beverage Company brought on Matthew Tilden of the now-closed Scratchbread and forthcoming Seven Grain Army to develop a menu of bar snacks and Vietnamese-inspired treats. The highlight is his completely vegan bánh mì, a mastery in texture and flavor, composed of smoked mushroom pate, ginger-braised beets, pickled papaya slaw, cucumbers, jalapeño, cilantro, fried shallots, and smoked pepper cashew cream.

295 Wyckoff Ave, Brooklyn, NY 11237
(347) 240-6644
(347) 240-6644

Also featured in:

BBQ drumsticks at Veggie Castle II

Copy Link

Veggie Castle II opened in Flatbush in 1998. That storefront is now closed, but at its second location in Richmond Hill, Queens  there’s a steam table loaded with Ital delicacies catering to the local Rastafarian community and the restaurant’s devoted followers alike. Finish off the mix-and-match plate with a few BBQ drumsticks, which are made of soy chicken and married with sticky-sweet sauce. Or just order a dozen and call it a day.

132-9 Liberty Ave, South Richmond Hill, NY 11419
(718) 641-8342
(718) 641-8342

Also featured in:

Breakfast torta at Guevara’s

Copy Link

Although Guevara’s B.E.C. might be the go-to sandwich here, the breakfast torta is the real star. It’s a tall thing of beauty, with colorful layers including a vegan egg patty, smoked provolone “cheese” made with coconut oil and potato starch, purple cabbage, refried beans, slices of tomato and avocado, crispy king trumpet mushrooms in lieu of bacon, and mole mayo. The sandwich is just large enough to be alluring without requiring intimidated bites.

39 Clifton Pl, Brooklyn, NY 11238
A sandwich sliced in half with different vegetables poking out from under the bun Emily Wilson

Vegan paella at Olea

Copy Link

Olea’s vegan paella is a well-constructed argument against the dish’s necessity for meat. Since the Spanish rice-based showstopper is usually loaded with a mix of shellfish, chicken, and chorizo, Olea packs its plant-based alternative with seasonal vegetables ranging from zucchini to broccoli rabe, mushrooms, chickpeas, and leeks—all tied together with a saffron red-pepper sofrito, vegan garlic aioli, and an appropriately crispy bottom.

171 Lafayette Ave, Brooklyn, NY 11238
(718) 643-7003
(718) 643-7003
A small steel vessel with some green herbs, a white sauce, and a hand reaching out to grab a red handle Emily Wilson

Also featured in:

More in Maps

Vegan congee at Maya Congee Cafe

Copy Link

A blend of jasmine and brown rice, quinoa, and dates are used to make Maya’s silky congee. The porridge bowls come with all sorts of toppings, including an all-vegan combination of shaved broccoli and cabbage for crunch, savory fried shallots, salted peanuts, and a spicy turmeric salsa.

563 Gates Ave, Brooklyn, NY 11221
(347) 326-6003
(347) 326-6003

Pumpkin patty at Natural Blend Vegan Cafe & Juice Bar

Copy Link

Head to one of Natural Blend’s four Brooklyn locations for their excellent vegan patties. The savory Jamaican turnovers come in flavors ranging from chicken to callaloo, but the best is the pumpkin. Flakey, buttery, and golden-orange pastry is the perfect foil to a soft and warming filling that tastes like a pumpkin pie, just less sweet.

243 Malcolm X Blvd, Brooklyn, NY 11233
(347) 378-2440
(347) 378-2440
A hand holding up a thinly sliced yellowish pastry above a white plate Emily Wilson

Tomato slice at F&F Pizzeria

Copy Link

The tomato pie at F&F showcases why the pizzeria makes the ultimate New York slice: it’s all in the sauce and the dough. The former is a touch fruity and amply acidic, thanks to canned tomatoes, while the latter produces a flavorful crust with a delicately crisp bottom and a touch of gooeyness in the outer rim.

459 Court St, Brooklyn, NY 11231
(347) 450-4182
(347) 450-4182
Two slices of pizza, one with a reddish exterior the other a yellower one placed on a white paper plate Emily Wilson

Also featured in:

Mercato platter at Ras Plant Based

Copy Link

Ras Plant Based makes injera that’s unrivaled in sourness and sponginess. Luckily, they give you more than enough roll-ups of the teff flour flatbread to sop up the array of complex, savory stews and slow-cooked vegetables that come in the Mercato platter. Rip off pieces to pinch up braised collards (gomen), fiery red lentils (missir), and more.

739 Franklin Ave, Brooklyn, NY 11238
(718) 622-6220
(718) 622-6220
A yellow plate with multi-colored vegetables and lentils placed on it in a row. Ras Plant Based [Official]

Also featured in:

More in Maps

Loading comments...

© 2023 Vox Media, Inc. All rights reserved.
Link copied to the clipboard.

Ancient Vegan Bowl at Teranga

1280 5th Ave, New York, NY 10029

For a proper meat-free option at Pierre Thiam’s Teranga, consider the so-called “Ancient Vegan Bowl.” The dish includes tomato-spiced jolloff rice, kelewele (spicy roast plantains), ndambe (black eyed pea, sweet potato, and okra stew), and efo riro (a savory, umami-rich blend of dawadawa fermented locust bean, kale, okra, and red palm fruit oil). 

1280 5th Ave, New York, NY 10029
Teranga diners sit at tables decorated with pink and yellow tablecloths, eating and working on their computers, as artist Ezra Wube’s “Project Junction” installation decorates the wall Alex Staniloff/Eater

Special Pondicherry dosa at NY Dosas

50 Washington Square S, New York, NY 10012

Sri Lankan native Thiru Kumar has been operating his 100 percent vegan street cart inside Washington Square Park since 2001. His dosas, the naturally fermented South Indian crepes made of rice and lentils, are notably fluffy and served with chewy coconut chutney and fragrant sambar. Call for the Special Pondicherry, which gets filled with spiced potatoes, chopped fresh vegetables, crispy coconut flakes, and an amount of chili paste equivalent to your answer for “how spicy?”

50 Washington Square S, New York, NY 10012
(917) 710-2092
(917) 710-2092
Browned crepe like dishes that hold potatoes and a yellow sauce on the side Emily Wilson

TFT at Superiority Burger

430 E 9th St, New York, NY 10009

On Thursdays, Superiority Burger slings their version of a fried chicken sandwich, called the TFT, which stands for “tofu fried tofu.” A giant puck of squishy marinated tofu is encased in a tangy and craggy breading, complemented with a peppery carrot-cabbage slaw, and finished with vegan mayo on a soft sesame bun. It’s a phenomenal creation, with each juicy bite imparting a tingling sensation.

430 E 9th St, New York, NY 10009
A hand holding a burger with a sesame-studded bun and some vegetables poking out from it Emily Wilson

Macro plate at Souen

326 E 6th St, New York, NY 10003

Although Souen’s SoHo outpost closed in 2019, you can still order their iconic macro plate from the East Village location. Long favored by the fashion crowd, the wholesome dish comes with steamed kale, broccoli, kabocha squash, carrot, wakame, beans, and rice, plus your choice of dressing (get the miso-tahini). Request the restaurant’s craveable maze rice — brown rice mixed with marinated burdock, carrot, shiitake, and kombu — for an extra $2.

326 E 6th St, New York, NY 10003
(212) 388-1155
(212) 388-1155
A white plate composed of green vegetables, and red lentils Emily Wilson

Mapo tofu at Spicy Moon Vegetarian Szechuan

328 E 6th St, New York, NY 10003

Intricately spicy and pungent, the mapo tofu at Spicy Moon is top-notch. Silky cubes of tofu are suspended in a bright-red, oily liquid made from fermented broad beans, garlic, Sichuan peppercorns, and chili peppers, then topped with a sprinkling of scallions. You won’t miss the minced meat, although Beyond Beef is available as an add-on.

328 E 6th St, New York, NY 10003
(646) 429-8471
(646) 429-8471

Vegan mera mera soba at Cocoron

16 Delancey St, New York, NY 10002

Cocoron’s most satisfying bowl of soba is the signature mera mera, composed of their buckwheat noodles and a rich, spicy broth made of sesame sauce and dashi. The vegan version subs minced chicken with gingery stir-fried tofu, and the dish also comes with bok choy, scallions, and bean sprouts. Order it as a warm bowl or in dip form, where the noodles and broth are served separately.

16 Delancey St, New York, NY 10002

Salt and pepper cauliflower at Fat Choy

250 Broome St, New York, NY 10002

When it comes to fried snacks, Fat Choy’s salt and pepper cauliflower hits all the right notes, and then some. Each floret is coated in a garlic and jalapeño batter before being fried, resulting in a crunchy exterior that’s almost caramelized in nature, velvety insides, and a punchy flavor heightened by the creamy shallot dip they’re served with.

250 Broome St, New York, NY 10002
A brown paper tray with pieces of cauliflower in it and a white sauce on the side Fat Choy [Official]

Korean fried broccoli at Dirt Candy

86 Allen St, New York, NY 10002

Cross Korean gochujang wings with popcorn chicken, then swap out the poultry for broccoli, and you get this marvelous creation courtesy of chef Amanda Cohen. Equal parts smoky, spicy, and sweet, each fried orb reveals a verdant-green inside—the reminder that you’re eating your vegetables.

86 Allen St, New York, NY 10002
(212) 228-7732
(212) 228-7732
Browned bits of cauliflower covered in sesame seeds and sliced spring onions Emily Wilson

Vegan Caesar at Scarr's Pizza

22 Orchard St, New York, NY 10002

You could go to Scarr’s for the Caesar alone and leave completely satisfied. Developed for the pizzeria by chef Gerardo Gonzalez (formerly of El Rey and Lalito), the romaine-based salad is tossed with a healthy amount of creamy cashew dressing, umami-heavy nutritional yeast in place of Parmesan, plus spirulina and seaweed for an anchovy-like flavor. The peppery breadcrumbs on top give the dish a feathery crunch, in contrast to a classic Caesar loaded with stiff croutons.

22 Orchard St, New York, NY 10002
(212) 334-3481
(212) 334-3481

BBQ’d meat at Buddha Bodai

5 Mott St, New York, NY 10013

Billing itself as “the original Kosher Vegetarian” restaurant in Chinatown, Buddha Bodai’s answer to char siu is an impressive feat. Although it’s technically an appetizer portion, the BBQ’d meat consists of a giant pile of honeyed, crystallized strips of seitan that produce a similar character to brisket burnt ends. Once you start eating them, you might find it hard to stop.

5 Mott St, New York, NY 10013
(212) 566-8388
(212) 566-8388
A black plastic container with brownish-red looking fried food in it Emily Wilson

Chicken caesar wrap at Seitan Rising Vegan Cafe

2 Morgan Ave, Brooklyn, NY 11237

The chicken Caesar wrap is not exactly a cheffy invention, but at Seitan Rising, it’s recreated to deliver a delicious dose of nostalgia. The deli makes all of its own mock meats, including chicken, which is cut into cubes and tossed with romaine, sun-dried tomatoes, onion, croutons, shreds of vegan parm, and house-made Caesar dressing, then tucked into a spinach flour wrap.

2 Morgan Ave, Brooklyn, NY 11237
(929) 298-0160
(929) 298-0160
A wrap sliced in half with some browned pieces of food and green lettuce poking out Emily Wilson

Vegan bánh mì at High Low Beverage Company

295 Wyckoff Ave, Brooklyn, NY 11237

High Low Beverage Company brought on Matthew Tilden of the now-closed Scratchbread and forthcoming Seven Grain Army to develop a menu of bar snacks and Vietnamese-inspired treats. The highlight is his completely vegan bánh mì, a mastery in texture and flavor, composed of smoked mushroom pate, ginger-braised beets, pickled papaya slaw, cucumbers, jalapeño, cilantro, fried shallots, and smoked pepper cashew cream.

295 Wyckoff Ave, Brooklyn, NY 11237
(347) 240-6644
(347) 240-6644

BBQ drumsticks at Veggie Castle II

132-9 Liberty Ave, South Richmond Hill, NY 11419

Veggie Castle II opened in Flatbush in 1998. That storefront is now closed, but at its second location in Richmond Hill, Queens  there’s a steam table loaded with Ital delicacies catering to the local Rastafarian community and the restaurant’s devoted followers alike. Finish off the mix-and-match plate with a few BBQ drumsticks, which are made of soy chicken and married with sticky-sweet sauce. Or just order a dozen and call it a day.

132-9 Liberty Ave, South Richmond Hill, NY 11419
(718) 641-8342
(718) 641-8342

Breakfast torta at Guevara’s

39 Clifton Pl, Brooklyn, NY 11238

Although Guevara’s B.E.C. might be the go-to sandwich here, the breakfast torta is the real star. It’s a tall thing of beauty, with colorful layers including a vegan egg patty, smoked provolone “cheese” made with coconut oil and potato starch, purple cabbage, refried beans, slices of tomato and avocado, crispy king trumpet mushrooms in lieu of bacon, and mole mayo. The sandwich is just large enough to be alluring without requiring intimidated bites.

39 Clifton Pl, Brooklyn, NY 11238
A sandwich sliced in half with different vegetables poking out from under the bun Emily Wilson

Vegan paella at Olea

171 Lafayette Ave, Brooklyn, NY 11238

Olea’s vegan paella is a well-constructed argument against the dish’s necessity for meat. Since the Spanish rice-based showstopper is usually loaded with a mix of shellfish, chicken, and chorizo, Olea packs its plant-based alternative with seasonal vegetables ranging from zucchini to broccoli rabe, mushrooms, chickpeas, and leeks—all tied together with a saffron red-pepper sofrito, vegan garlic aioli, and an appropriately crispy bottom.

171 Lafayette Ave, Brooklyn, NY 11238
(718) 643-7003
(718) 643-7003
A small steel vessel with some green herbs, a white sauce, and a hand reaching out to grab a red handle Emily Wilson

Related Maps

Vegan congee at Maya Congee Cafe

563 Gates Ave, Brooklyn, NY 11221

A blend of jasmine and brown rice, quinoa, and dates are used to make Maya’s silky congee. The porridge bowls come with all sorts of toppings, including an all-vegan combination of shaved broccoli and cabbage for crunch, savory fried shallots, salted peanuts, and a spicy turmeric salsa.

563 Gates Ave, Brooklyn, NY 11221
(347) 326-6003
(347) 326-6003

Pumpkin patty at Natural Blend Vegan Cafe & Juice Bar

243 Malcolm X Blvd, Brooklyn, NY 11233

Head to one of Natural Blend’s four Brooklyn locations for their excellent vegan patties. The savory Jamaican turnovers come in flavors ranging from chicken to callaloo, but the best is the pumpkin. Flakey, buttery, and golden-orange pastry is the perfect foil to a soft and warming filling that tastes like a pumpkin pie, just less sweet.

243 Malcolm X Blvd, Brooklyn, NY 11233
(347) 378-2440
(347) 378-2440
A hand holding up a thinly sliced yellowish pastry above a white plate Emily Wilson

Tomato slice at F&F Pizzeria

459 Court St, Brooklyn, NY 11231

The tomato pie at F&F showcases why the pizzeria makes the ultimate New York slice: it’s all in the sauce and the dough. The former is a touch fruity and amply acidic, thanks to canned tomatoes, while the latter produces a flavorful crust with a delicately crisp bottom and a touch of gooeyness in the outer rim.

459 Court St, Brooklyn, NY 11231
(347) 450-4182
(347) 450-4182
Two slices of pizza, one with a reddish exterior the other a yellower one placed on a white paper plate Emily Wilson

Mercato platter at Ras Plant Based

739 Franklin Ave, Brooklyn, NY 11238

Ras Plant Based makes injera that’s unrivaled in sourness and sponginess. Luckily, they give you more than enough roll-ups of the teff flour flatbread to sop up the array of complex, savory stews and slow-cooked vegetables that come in the Mercato platter. Rip off pieces to pinch up braised collards (gomen), fiery red lentils (missir), and more.

739 Franklin Ave, Brooklyn, NY 11238
(718) 622-6220
(718) 622-6220
A yellow plate with multi-colored vegetables and lentils placed on it in a row. Ras Plant Based [Official]

Related Maps