Impanema is a joyous contradiction to the typically trendy scene of vegan restaurants. A cozy little basement tavern, Impanema is located in the heart of VCU. If you aren’t too stuffed after a hearty, meat-free entrée, WPA Bakery typically features an vegan dessert!
Fresca serves up food that is local, organic, healthy, and damn tasty! Their entire menu is vegetarian and all items can be altered to be made vegan.
3. 821 Cafe
Caesar salad, breakfast burritos, fried tofu nuggets – 821 manages to veganize dishes you thought you’d never see in a plant-based lifetime!
4. The Daily Kitchen
The Daily is the perfect lunch or dinner spot when carnivores and herbivores are around the same table! Their clearly labeled menu includes vegan dishes such as stir fries, lentil bowls, tacos, and more. Pro Tip: a side of brussel sprouts is a must!
5. Harrison Street Cafe
Harrison Street Cafe serves up “good eats, no meats.” Their large menu offers everything from coffee and bagels with vegan cream cheeses to ample sandwiches or biscuits and soysage!
6. Bottoms Up Pizza
You read it right – Bottoms Up’s delicious, soft pizza dough is vegan! With vegan cheese available upon request, ordering a few extra slices is definitely a good idea.
7. Don’t Look Back
Delicious taco filling options include potatoes, fried tofu, and black beans. Just make sure to order traditional style!
8. Edo’s Squid
411 N Harrison St, Richmond, VA 23220
Facebook | Photo: Yelp
A vegan-friendly Italian restaurant? It can’t be! Edo’s Squid serves up colossal portions of delicious food, so make sure to either come hungry or bring a fellow vegan friend!
9. Sticky Rice
Sticky Rice’s vegan rolls go far beyond any measly avocado roll! Check out the Hot Hippy, Popeye Roll, or the Silence Of The Yams.
10. Gwar Bar
There are few things as satisfying as heavy metal and vegan food. GWARbar’s vegan menu perfectly reflects just how badass a vegan diet can be, with favorites including Deep Fried Chocolate Cheesecake, Vegan “Wangs”, and a hefty Italian sausage with caramelized unions and sautéed red peppers.
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Martha Gill, Content Manager
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