Three Vegan Menus We're Dying to Try During San Diego Restaurant Week

By Felicia Campbell | January 20, 2018
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print
Cafe Gratitude

San Diego Restaurant Week begins tomorrow and runs from January 21-28th with special prix fixe menus available at great restaurants throughout the city. It is a wonderful opportuinty to try a new local restaurant. But, it can be tough for vegans and vegetarians to take advantage of the great deals when many of the menus don't cater to animal-free eaters. That isn't the case with these three restaurants, who have pulled out all the stops for plant-based dining fans.

 

 

Cafe Gratitude

Cafe Gratitude, Little Italy

Cafe Gratitude offers 100% organic, plant-based cuisine and for restaurant week, they have a $20  prix fixe lunch and $30 dinner option.

Lunch $20

Starter Options:

*Spicy sauteed broccolini with tempeh crisps, red chili flakes, coconut avocado cream

*Buffalo cauliflower flash-fried with adobo buffalo sauce, celery, spicy cashew aioli

*Beer-battered young coconut with smoked salt, gremolata, lime, spicy cocktail sauce

Entree Options:

*Torta Espanola chopped salad with chickpea frittata, roasted red pepper, escabeche, cashew mozzarella sun-dried tomato pistachio pesto, toasted almonds

*Blackened tempeh caesar wrap with avocado, romaine, cashew caesar dressing, coconut bacon, brazil nut parmesan tomato, mixed greens with apple cider vinaigrette (contains gluten)

*Macrobiotic bowl featuring braised garnet yams, adzuki beans, sea vegetables, kim chee sautéed greens, garlic tahini, toasted almonds

Dinner $30

Starter Options:

*Guacamole with market vegetables or housemade corn tortilla chips

*Spicy sauteed broccolini with tempeh crisps, red chili flakes, coconut avocado cream

*Buffalo cauliflower flash-fried with adobo buffalo sauce, celery, spicy cashew aioli

*Kale caesar with romaine, wakame, brazil nut parmesan, croutons, gomasio, avocado, cashew caesar

Entree Options:

*Mole abuelita enchiladas with black beans, blackened tempeh, braised garnet yams, cashew crema, avocado, coleslaw 

*Blackened tempeh bolognese with gluten-free quinoa shells, cashew mozzarella, broccolini, brazil nut parmesan, spinach

*Raw pad thai kelp noodle salad with thai almond sauce, carrots, red bell pepper, kale, teriyaki almonds, sunflower sprouts

*Indian curry bowl with red lentil dal, roasted garnet yams, coconut mint chutney, spinach, spicy tomato jam

Dessert Options:

*Key lime pie with  avocado custard, coconut meringue, pecan date crust

*Housemade Chocolates

Hachi Ramen

Hachi Ramen, Uptown 

Hachi Ramen isn't exclusively vegan, but they are committed to using as many local, organic ingredients as possible, and they are offering some great vegan options on their $15 prix fixe SDRW lunch menu.

Lunch $15

Starter Options:

*Mini Mixed Vegan Poke featuring seasonal vegetable mix, avocado, scallions, maple poke sauce

*Mizuna Spring Salad featuring mizuna mix, corn, cauliflower, cherry tomato, roasted peanuts & sesame vinaigrette, fried crispy noodles

Entree Options:

*Vegan Tan Tan featuring creamy sesame broth, yam cake, tofu

*Yasai featuring broccolini, cauliflower, black garlic oil, creamy mushroom & ginger broth

Supervegan at Tribute Pizza

Tribute Pizza, North Park

Tribute Pizza is located in the historical North Park Post Office, and while their SDRW dinner menu doesn't feature a vegan dessert, the stellar vegan and vegetarian appetizer and main dish options still make it a pretty appealing option.

Dinner $30

Vegan Starter Options:

*Woodfired focaccia with 18-year balsamic and olive oil

*Green beans Allagemignani, farmer's market green beans fried and tossed with garlic, toasty breadcrumbs, arbequina oliveoil, icelandic salt

Vegetarian Starter Option:

*Caesar with grilledromaine lettuce,‘brutus’dressing, preserved lemon, calabrian chiles, parmigiano reggiano, focaccia croutons, aleppo pepper

Vegan Entree Option:

*Super VeganIV featuring heirloom japanese purple sweet potato puree, kabocha squash, leeks, crispy hazelnuts

Vegetarian Entree Options:

*Margherita with organic bianco dinapoli crushed tomatoes, fresh mozzarella, basil, fancy olive oil, icelandic salt

*Biancoverde with mozzarella, ricotta, fresh garlic, crushed red chile flake, arugula, pecorino romano

Dessert Options:

*Straus Family Creamery soft serve ice cream, choice of vanilla, vanilla with fancy olive oil  and sea salt, or Dutch chocolate

Article from Edible San Diego at http://ediblesandiego.ediblecommunities.com/eat/three-vegan-menus-were-dying-try-during-san-diego-restaurant-week
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60