By Laura Measher By Laura Measher | August 9, 2021 | Food & Drink Feature
Here are the best vegan restaurants in Silicon Valley.
If you're looking for a plant-based meal that still feels hearty, Craft Roots is the place for you. Based in Morgan Hill, Craft Roots is a family-run vegan bar and grill with an artisanal touch. The menu features classic greens like the strawberry summer salad with pickled beets, toasted almonds, vegan feta and strawberry vinaigrette as well as more substantial offerings like the chili with pumpkin seeds, chili lime corn nuts and cashew-lime crema. Diners can also enjoy sips from local breweries and vegan mixed drinks, such as the lychee martini, from their extensive craft beer and cocktail menu. Craft Roots also aims to source their healthy whole foods locally—they partner with organic farms in the area and rotate their menu seasonally for fresh and evolving options. 17230 Monterey Road, Morgan Hill, 408.612.8297
Located in north San Jose, Happiness Café is serving up vegan options that delight, from dishes to drinks. This comfortable spot also serves organic and lactose-, cholesterol- and MSG-free fare. Standouts include a vegan hotdog or sandwiches like the Pesto Grill, served on an organic ciabatta roll with vegan strips, pesto sauce, lettuce and tomato. Diners can also chow down on more filling meals, like the Happiness over rice with pineapple, vegan chunk, broccoli and their house special sweet and sour sauce. The drink menu features boba teas, milkshakes and coffee, offered with a soy milk option. And for a sweet treat, they offer both traditionally Eastern and Western desserts, from hot grass jelly to vegan cheesecake. 1688 Hostetter Road, Ste. C, San Jose, 408.573.8699
Merit Vegan is serving up East-West fusion that's good for both your body and the planet, with a focus on health- and environment-conscious dining. Inside their Sunnyvale café-style space, wood paneling and expansive windows create a bright and comfortable atmosphere. Diners can relax while enjoying flavorful meals like their Tom Kha Thai soup with yam-based shrimp, pineapple, organic tofu and bean curds in Thai tamarind- and herbs-based broth. The delectable house special comes served up in a clay pot, featuring seasoned tofu, seitan, mushroom, bean threads and ginger cooked with fragrant rice. Iced coffees and teas are also on the menu alongside refreshing fruit smoothies and juices. 548 Lawrence Expy, Ste. 2, Sunnyvale, 408.245.8988
Searching for vegan pizza? Look no further than Pizza Flora, a casual restaurant featuring entirely plant-based pies. Toppings include imitation meats and both vegan and dairy cheeses, and their house-made crusts also include gluten-free options. More unique ingredients are also on hand, like rich roasted barbeque jackfruit on the BBQ Jack pizza, also topped with smoked vegan ham, de-seeded jalapeño, vegan mozzarella and velvety barbeque garlic sauce. Or for a classic option made plant-based, diners can check out the Caprese with blistered cherry tomatoes, basil, cashew ricotta, vegan mozzarella and a balsamic glaze finish. Diners can also pair their pie with a drink, with plenty of beer and kombucha options to choose from. 78 S First St., San Jose, 408.560,5065
With the power of both super foods and an inspiring backstory, RawASF is serving up 100% plant-based dishes with no artificial colors, flavors or preservatives. It was founded by owners Quan Nguyen and Catherine Trinh, a married couple who completely overhauled their diet after struggling with personal health issues. Aiming to empower diners to take charge of their own health, they opened RawASF. They specialize in acai bowls and smoothies, featuring fresh fruit and toppings like coconut chia seed pudding, flaxseed and diced almond. Larger meals are also available, like the avocado truffle burger with umami spread and pickled cucumber served on a fresh-baked, artisan bun. And set in a sleek, modern interior, RawASF is the perfect place to enjoy a guilt-free meal. 1679 N Milpitas Blvd., Milpitas, 408.359.3706
Photography by: Photo by Ella Olsson
