Thanks to a slew of new and established plant-based eateries, the Valley is quickly becoming a burgeoning hub for vegan and vegetarian fare. Whether you’re a veteran vegan or just looking for a meat-free meal, here are a few of our fave local dining establishments that avoid animal products. 24 Carrots Daily specials and a cozy, coffee shop vibe make this vegan café a regular destination on our rotating list of Valley eateries. Billed as...
Photo by Madison Rutherford “Plant-based food with a rock star attitude” is the mantra at this new modern Mexican restaurant in Tempe where you’ll find trendy, vegan fare and a lively-yet-lowkey vibe. At GuacStar Kitchen & Cantina, waiters are hired based on whether their disposition vibes with the concept instead of their serving credentials. Is the restaurant populating its space with unqualified servers? Not in the slightest. According to co-owner Jimmy Carlin, it’s easier...
Beaut Burger exterior | Photo by Nikki Buchanan Everyone gets a hankering for a burger now and then — even vegetarians and vegans — which is the beauty of Beaut Burger, a Tucson-based vegan burger joint so successful that it’s recently opened a second location here in Phoenix. Housed in a crisp-looking refurbished shipping container on Indian School just east of 32nd Street, BB makes almost all of its fresh, plant-based food in-house —...
Myth: You’re out of luck if you have a sweet tooth and celiac sensitivity in Phoenix. There are actually a slew of bakeries and cafés around the Valley that offer gluten-free goodies. Here are a handful of our fave sweet treats sans what proteins. Nami This cozy café is a haven for those with dietary restrictions. Everything on the menu is 100 percent plant-based and most items are also gluten-free, including addicting, cake donuts in...
After a slew of hardknocks and tragedy, Amanda Webster was on the brink of suicide. A Linkin Park song and a lifestyle transformation later, she has renewed hope and has reclaimed her power. We sat down with the mental health advocate to discuss depression, COVID-19, anxiety and how she survived. As an advocate for health and wellness, what do you call yourself? I wear so many hats. Professionally, I’m a mind-body-wellness coach, which has many facets from...
“Hearty Mexican fare” and vegan dining hardly go hand in hand. At Tryst Café, owner Lisa Khnanisho attempts to do this dichotomy with hot, filling and comforting menu choices like hempseed tamales.
The menu at Mill Avenue mainstay Pedal Haus Brewery just got a major facelift. The lively brewpub recently unveiled its vegan and gluten-free options, which are displayed prominently on the back of its robust menu. Pedal Haus’ owner Julian Wright wanted to make an isolated section for those with dietary restrictions, who he says usually have to scour the menu or ask the server for suggestions. Now, plant-based patrons can choose from 22 meat-free meals...
The Parlor’s seasonal vegetarian sandwich is fresh and delicious.
This Central Phoenix strip in and around the historical Coronado neighborhood has long been a cultural hub. Now it’s a vegan haven, too.
Check out this aspirational “vegan fine dining.”
Veggie lovers have plenty of plant-based tacos to choose from around town, but the roasted heirloom carrot tacos at Saguaro Scottsdale's La Señora are a revelation.
BAMBOX's microgreen salad blends delivery and a fast, easy and healthy punch of flavor.
Get your hamburger fix sans meat with the Impossible Burger.
According to Bradley, who is trained in Chinese nutritional therapy, soup is a good way to nourish the body and warm up the digestive system. “I was raised to think that there’s nothing better for you than a big, cold, raw salad and a big, cold smoothie, but in Chinese theory, cold foods impair digestion,” she says.
If you’ve never heard of kabocha squash, you’re not alone. It’s also known as Japanese squash and is available at most local grocery stores. “Kabocha is unique because you can eat the skin, so you don’t have to peel it,” Bradley says. “You scoop out the seeds and cook as is, throw in the blender and you have a nice soup within about 30 minutes.”
