Five New Restaurants Redefining Vegan Food

Story by Delaney Tran

These days, you can find a vegan restaurant — or at least a vegetarian one — almost anywhere in the U.S. But if you’re looking for creative, trend-setting plant-based fare, you can’t beat the vegan food scene in Los Angeles.

“Los Angeles, in the last five to six years, has really led the way in terms of veganism,” said Carmen Santillan, co-founder of L.A.-based vegan Mexican restaurant Cena Vegan. “I’ve visited Portland and New York, but Los Angeles has been a force for vegan food and the creativity behind the people putting together these dishes.”

In just the past few months, vegan eateries offering everything from Japanese to Mexican food have planted their roots in the L.A. area. Here are five new spots worth a visit.

Cena Vegan Partake Collective, 456 Elm St., Long Beach

Known for its pop-up stands at L.A.’s open-air food markets and festivals, including the popular weekly Smorgasburg, Cena recently traveled south to join Long Beach’s Partake Collective, a ghost kitchen with a communal dining room in the trendy East Village neighborhood. They make everything from scratch, including their tortillas, and have earned the devotion of many a vegan with their plant-based carne asada and al pastor, created with a proprietary seitan recipe that mimics the texture of meat. The fan-favorite Big Vegan Burrito – plant-based meat with rice, beans, pico de gallo, and housemade chipotle cashew crema – lives up to its name; just try to finish it in one sitting.

Seabirds Kitchen 2138 Hillhurst Ave., Los Angeles

Angelenos no longer have to drive to Orange County or Long Beach to get their fix of the famous grilled mushroom tacos or kale Caesar salad now that this longtime vegan favorite has an outpost in Los Feliz. Originally launched as a food truck, Seabirds bases its menu on local, seasonal, organic produce, which it uses in unexpected – and delightful – ways. Their creativity shines in the warm cauliflower salad, packed with shaved brussels sprouts, grilled tofu, hazelnuts, and fried dates, and the “Chaffle,” a churro waffle with vanilla ice cream, chocolate sauce and chopped walnuts. Enjoy them on the breezy, shaded, dog-friendly patio.

Cena Vegan Taco Platter.

REDWHITE Ramen 11044 Ventura Blvd., Studio City

Although REDWHITE Ramen may look like any other L.A. ramen shop, its all-vegan menu sets it apart. Owner Tokuma Kobayashi opened the first REDWHITE Ramen location in Boston, but knowing that Los Angeles was the “mecca” of vegan food, he decided to bring his eight-hour broth to California. The most popular item on the menu is the Yuzu Sesame Ramen, packed with soboro (soy meat and tofu), crispy onion, corn, garlic oil, and sesame. You can customize the level of spiciness and even substitute in gluten-free rice noodles. The Roasted Miso Avocado makes a worthy appetizer to the rich and hearty soup.

Planta Cocina 4625 Admiralty Way, Marina Del Rey

Planta has been a force on the vegan dining scene since 2016 under chef David Lee, with locations in New York, Atlanta, and Chicago, among others. It finally landed in Southern California early this year in the form of this sunny, plant-filled upscale restaurant in Marina Del Rey. The restaurant’s signature Asian, Latin and American fusion cuisine gets a California twist here; think spicy “tuna” tacos made with fresh watermelon, jicama, basil and cilantro, and a vegan dragon sushi roll with tempura broccoli, spinach, avocado and spicy unagi sauce. Cocktails are enticing (the berry kombucha mojito in particular), but so are mocktails like the miso mango sour with lemongrass, vanilla, orange blossom and lime.

Ahi Watermelon Tacos.

Love.Life 8900 Venice Blvd., Culver City

Tucked into the new Ivy Station complex, this casual vegan cafe is the brainchild of Whole Foods co-founder John Mackey and former Whole Foods executives Walter Robb and Betsy Foster. With the goal of using food to “heal, optimize and nourish the body,” the kitchen uses mostly local, seasonal ingredients with little to no added oils, sugar or salt. The beet tartare starter – perfectly diced ruby-red beets enhanced with balsamic vinegar and pickled mustard seed – exemplifies that philosophy. Bowls, salads, pizzas and wraps are likewise nutritious and flavorful; the Thai green curry bowl with tofu, black rice, kabocha squash and mushrooms is a popular choice.

This article was originally posted on the Bluedot Living website.