The best vegetarian Chinese restaurant near me in New York, New York; the original Buddha Bodai kosher vegetarian restaurant. Where to eat dairy-free Thai, Korean and Sichuan meat and food all over the city. My journey with vegetarian and vegan food began in Los Angeles and left an impression on me since I returned to New York. I quit some bad habits and explored proactive ways to reduce food waste at home, as well as being more selective about the type of food I eat and the restaurants I support.
I can't say I'm vegan, but I'm definitely making headway to be more aware of what I eat. Be the first to receive expert restaurant recommendations for every situation directly in your inbox. With its restaurant P, S. Kitchen, from Hong Kong and co-owner April Tam Smith, wanted to create a sustainable business model that would promote her charitable goals and, at the same time, create something good in the world.
To do this, donate restaurant profits to the community through non-profit organizations such as Defy Ventures, Restore NYC and Justice Rising. Kitchen is also passionate about hiring second chance staff and serves a full menu of plant-based dishes. While salads rarely excite me, the golden beetroot salad is fresh and delicious, with the balsamic vinaigrette dressing mixed with lots of microgreens and chunks of dairy-free feta cheese. It's surprisingly filling and would be perfect to share with a friend before trying main courses, such as the smoked barbecue burger made with Beyond meat, portobello mushrooms, caramelized onions and pickles on a pretzel bun.
For most people heading to Koreatown, the plan is likely to include a Korean barbecue. However, William and Terri Choi had a very different concept in mind when they created HangAwi. Since both are vegetarians, they wanted to open a Korean restaurant that would highlight the ecological, delicious and healthy ways in which people could enjoy vegetables. When you enter, they ask you to take off your shoes, relaxing and meditative music plays in the background, the waiters wear traditional Korean yarns and there are built-in tables that are close to the floor with space for your legs to stretch.
I can't stop thinking about their crispy mushrooms. Eating this dish, made of sweet and sour sauce combined with the texture of shiitakes (both crispy and tender), is like eating an entire bag of French fries: once you start, you can't stop. Luanne's Wild Ginger, owned by Xiang Ting Fang, has four locations spread across Little Italy and parts of Brooklyn. They serve a variety of vegan and kosher dishes, such as spring rolls, nori wraps and my absolute favorite, seitan sizzle with black pepper.
Not only is it a creative and delicious way to use seitan, but it's also impressive when the waiter takes it out of the kitchen, hot and sizzling from the pan with smoke floating through the air. The savory seitan is topped with a garlic and black pepper sauce, and every bite feels like you're chewing on chunks of meat. This specific dish served as an introduction for me to enjoy this meat-like texture and, at the same time, to feel good about the nutritional factors: seitan has the same amount of protein as meat and is a good source of iron and calcium. Amanda Cohen has been at the forefront of fun, experimental vegan dining here in New York for more than a decade (long before the Eleven Madison Park team tried it).
This govinda is run by Bhakta Vatsala, who used to sell glasses in India and now runs this vegetarian place in downtown Brooklyn after his spiritual teacher convinced him to move from India to New York. Increasingly, New York restaurant owners are focusing their attention on vegan and vegetarian food, regardless of whether they themselves follow a meatless diet. .