This midtown restaurant has quickly become a hotspot for the cuisine of Ethiopia and Eritrea. To highlight the vegan staples of Ethiopia, Abyssinia YYZ has an entire selection of vegan dishes from stir fries to stews. These can be consumed with an authentic Ethiopian spongy flatbread called injera. For meat lovers, customers are loving the
This Riverside locale is putting a plant-based spin on famous comfort food. At Animal Liberation Kitchen, burgers are made from pulled jackfruit, the cheese in the mac and cheese is made from cashews, the maple bacon is made from tempeh, and it is all hearty and delicious.
Avelo is a plant-based restaurant born out of Awai, a pop-up vegan restaurant that garnered critical acclaim during its two-and-a-half-year run. The Awai team has made a permanent home for their concept with Avelo, a 22-seat restaurant set on the first floor of a historic home near Yonge and Wellesley. Avelo features fixed five- and
With a name that rolls off the tongue, tea and treats (and tobacoo-free hookah) and an assortment of board games, Czech-inspired lounge Bampot Bohemian House of Tea and Board Games is drawing quite the crowd. Eastern European textiles and colourful boho threads hang from every inch of this decorative tea room. The staff here are
With pink walls, chalkboard paint, and a colourful garland made from shredded paper, Bunner’s Bake Shop fits right into the bright and lively Kensington Market neighbourhood. The fact that their menu is entirely vegan and gluten-free certainly helps, too. Every single sweet treat that enters their ovens is completely plant-based and made with ingredients that
This New York–based vegan restaurant continues its international expansion by setting up shop in Yorkdale. The by Chloe chain was founded by chef and founder Chloe Coscarelli, who gained fame after winning the Food Network’s Cupcake Wars by making vegan cupcakes without using eggs, milk or butter. The chain now has locations throughout the U.S.
Vegan ice cream may not sound very appetizing to dairy lovers, but the ice cream from Creamery X is like nothing you’ve tasted before. Everything, including the add-ins, are handmade, meaning it takes three days to make these small batches of vegan ice cream and frozen custard flavours. The unique flavours change on a monthly
Located in Parkdale’s ethically minded mecca Vegandale Brewery, you can find Doomies serving up some of Toronto’s favourite vegan comfort foods. The menu is a culmination of a fast-food lover’s dream but made with all plant-based products. Best known for the “Big Mac,” Doomie’s is giving the people what they want, just with a bit
Opened in 1982, Dufflet Downtown is a well-loved bakery known for its hand-made cakes and desserts. They’re a popular choice for wedding cakes as well as cakelets, their signature style of small rectangular cake. This landmark bakery also offers a variety of cookies, tarts, pies, and other sweet treats of all sizes, from individual brownies
“Nabati” is an Arabic term meaning “made of plants” and represents the type of vegan food served at this Egyptian restaurant. All affordably priced and 100 per cent plant-based, the pitas, bowls, and desserts at Eat Nabati combine the flavours of the Middle East with the harvest of the North. At Eat Nabati, diners have
Moira Nordholt, owner and founder of Feel Good Guru, wants to have the greenest business in Toronto. At her new Queen West store and restaurant, which specializes in a tantalizing tongue-twister of “hyper-local super-awesome organic plant-powered food,” this vegan virtuoso is on a mission to change people’s notions of what it means to eat healthy, one meal at a time.
Starting as a stand-alone juice bar, Toronto’s first hot spot for stand-alone raw and cold pressed juices has become the city’s largest plant-based restaurant chain. Fresh on Eglinton is one of five locations from owners Ruth Tal, Barry Alper and Jennifer Huston. Starting as a juice company making small plant-based treats for an on-the-go crowd,
Gia, a reimagining of much-loved Dundas West restaurant Ufficio, brings to life the version of Ufficio that owner Jenny Coburn had originally envisioned. “When I first started Ufficio with my partner we were going to do it vegetarian,” says Coburn, “but this was five years ago.” At the time, Coburn says they weren’t sure Toronto
North York ghost kitchen Harlem Bodega specializes in vegan comfort food. Founded by a former New Yorker, the restaurant’s menu draws inspiration from the unfussy but delicious food served at the city’s beloved bodegas. Their signature dish is a vegan riff on chopped cheese, a well-loved bodega sandwich that’s usually made with ground beef. Harlem
This hip Parkdale vegan restaurant and bar is from the same owners of Kupfert and Kim, and their menu comprises a mix of K&K bowls plus a more extensive menu of handhelds like pulled pineapple sliders and kimchi burger. The all-day spot doles out everyday brunch so you don’t have to wait until the weekend,
Ahley Wittig, co-founder of Bunner’s, Toronto’s first vegan and gluten-free bakery, now bakes out of Honey’s Ice Cream. The shop, named after her beloved puppy, serves dairy-free, plant-based ice cream. The mixings, fillings, and toppings on all the ice cream are all created in-house with allergies in mind. Honey’s sells ice cream in pints or
Calcutta-born chef Sujoy Saha has poured his vast cooking skills and industry knowledge into his corner spot called Indilicious. The restaurant’s concept is hiding in its title: Indian food that is delicious. The menu for this curry restaurant is defined by its fusion of traditional Indian cooking practices and contemporary techniques and flavours that Saha
Taste a mother’s love in every bite from Jack and Lil’s. The open kitchen was founded by the mother-and-son team of Lauren and Dan, the latter with professional culinary experience and the former with a sharp eye for style and fusing influences. The original Jack and Lil, Lauren’s parents, were South African, and much of
Kupfert and Kim bills itself as a plant-based, full service restaurant making delicious, minimally processed food that is awesome for humans, animals and the planet. Fresh produce arrives each morning and is prepped on site with almost everything made in-house from scratch, including the sauces, pickles and curries.