PDX VEG

This figure has four parts. The top left and bottom right are the Vegan Deluxe on an everything bagel and sourdough bread, respectively. It consists of herby, meaty animal-free Before the Butcher sausage, fluffy Just Egg, melty cow-free cheese, tomato, spinach, and pepperoncini. The top right is a Blackberry Lime Scone from Catscratch Co-op Vegan Bakery. The bottom left is a Wheat-free Almond Tea Cake from Catscratch Co-op Vegan Bakery.

We enjoyed our first visit to legacycoffeepdx.com, which has delicious #vegan sandwich options in addition to a selection of coffees and teas with no upcharge for 🐄-free 🥛, and vegan pastries. The atmosphere is welcoming and inclusive, with comfy chairs, community tables, and a dedicated kids area.

This figure has 4 parts. The top left is the Bear’s Tooth Rangoon, which was made using part of a single, gigantic, foraged bear’s tooth mushroom that was mixed with tofu misozuke and veggies, wrapped tightly in dumpling skins, deep fried, and served with a house sweet and sour sauce. The top right is the Creamy Lobster Udon, which consisted of foraged lobster and chanterelle mushrooms with tomatoes in a creamy garlic sauce, tossed with fantastic firm and chewy handmade udon. nori shreds, black pepper, and a squeeze of fresh lemon juice. The bottom left is Hijiki Onigiri, which consisted of sprouted brown rice mixed with tamari-flavored hijiki seaweed, shiitake mushrooms, and carrots, with creamy tofu misozuke (spreadable miso-cured tofu) inside, wrapped in a nori sheet. The bottom right is the Okonomiyaki, a cabbage and onion pancake with fried tofu and ginger-pickled beets, topped with house tonkatsu sauce, house-made tofu-based mayo, house furikake, and shichimi.

Humi and Jason’s spectacular Japanese comfort food at 100% #vegan @obonpdx.bsky.social in #PDX is a joyful celebration of locally and sustainably grown food, and they keep coming up with amazing seasonal specials. We had two of these specials, both of which had mushrooms foraged by Humi and Jason.

Absolutely! All so wonderful!

This figure has 4 parts. The top left is the Orecchiette All’amatriciana, which consisted of al dente orecchiette pasta served in a chunky, hearty house marinara with smoky pig-free Thrilling Foods bacon, white wine reduction, and Follow Your Heart plant-based parmesan. The top right is a Pepperoni Calzone (cut open), which consisted of meaty, lively The BE Hive plant-based pepperoni, plant-based mozzarella, and chunky, hearty house marinara wrapped up in a pillowy dough with crisp edges. The bottom left is a Mushroom-Stuffed Puff Pastry (cut open), which was a buttery, flaky puff pastry stuffed with creamy plant-based béchamel sauce seasoned with nutmeg and umami-rich mushrooms. The bottom right is the Brussels Sprouts and Apple Salad, which consisted of arugula, shredded Brussels sprouts, honey crisp apple slices, candied almonds, lemon vinaigrette, and spicy agave drizzle.

100% #vegan lillapdx.com in #PDX serves up delicious Italian food including pasta dishes, pizza, and more. It’s both elegant and comforting, keeping all the flavor and satisfaction while leaving #animals off our plates.

On the left is the Spicy Holy Basil Eggplant, which consisted of tofu, soy curls, tempeh, tender, melt-in-your-mouth Chinese eggplant, onion, and basil garlic sauce. Served with jasmine rice. On the right is the Sichuan Long Beans, which consisted of crisp but tender long beans with onions and intensely flavorful smoky and spicy house garlic mala paste.

It is always a joy to go to 100% #vegan norahpdx.com in #PDX for their fantastic pan-Asian cuisine. Everything is full of vibrant and intensely satisfying flavors. They convincingly show that being vegan is not about deprivation.
📸: Spicy Holy Basil Eggplant and Sichuan Long Beans

This figure has 4 parts. The top left is the Nachos, which consist of melted plant-based cheese, ingenious seasoned organic signature cauliflower “meat”, organic black beans, jalapeños, avocado crema, and pico de gallo on a double layer of Juanita’s tortilla chips. The top right is the Mushroom Fajita Street Tacos, which are filled with cumin-spiced mushrooms, cauliflower, peppers, onions, plant-based sour cream, and cilantro. The bottom left is the Double Chocolate Mud Pie, which consists of fudgy organic black bean brownie with luscious organic coconut caramel and crunchy tortilla chip granola. The bottom right is the entrance to The Groovy Floret. The top windows have peace signs on them and the bottom one has a bright and colorful painting on the lower half of it.

@thegroovyfloret.bsky.social, a 100% #vegan, gluten-free, soy-free, nut-free, and mostly organic restaurant in #PDX, serves up amazing 🌱-based tacos, nachos, and more. We are very sorry that their last day of service will be on October 18 but wish them the best in what comes next.

This is a Fried Chicken Plate. The fried seitan-based chicken is crispy, meaty, savory, seasoned, and tender. The king oyster mushroom-based calamari is crispy outside and tender inside. The Cajun mac and cheeze is creamy and comforting with lively Cajun spices. The Southern style collard greens are slow-simmered, melt-in-your-mouth, deliciously tangy, smoky, spicy, savory.

Dirty Lettuce’s crave-worthy 100% #vegan comfort food keeps us coming back for more. They veganize classic Cajun, Creole, and Southern dishes, keeping all the great taste while leaving animals off the menu.
📸: Fried Chicken with Calamari, Cajun Mac and Cheeze, and Southern Style Collard Greens

On the left is a 9 x 9 grid showing photos of two chickens, a turkey, a duck, a pig, a heart-shaped arrangement of fruit, a cow, a sheep, a school of fish, and two rabbits. On the right is a plot showing the before and after animal product consumption of 33 people who took the July Veg Challenge. Consumption per week decreased from 4.50 to 1.0 servings (median) and 9.62 to 4.41 (average). This decrease was significant based on the sign test, which yielded a one-tail p value of 0.0022. In this plot, each respondent was assigned one or two letters, and the before results are shown as red circles and the after results as green squares. We sorted the data by the lowest to highest consumption before the Veg Challenge. 20 of the participants decreased their animal product consumption (the green squares are below the red circles) and 6 increased their consumption.

We are delighted to report that participants in our most recent Veg Challenge, which took place in July, made significant progress in reducing their consumption of animal products! The full report is here: www.pdxveg.org/2025_report.

This figure has 4 parts. The top left is Vegan Falafel Sampler Platter, which consists of hearty, herby falafel, rich and smooth hummus, deeply flavorful smoky baba ghanoush, tangy, savory pickled mango with tomato and chickpeas, and a choice of flatbread or raw veggies. The top right is a view of the inside of the Alberta restaurant. The bottom left is a view of the enclosed patio seating at the Alberta restaurant. The bottom right is the Mixed Dolma. There are two grape leaf dolma and two Iraqi-style onion dolma Mahshi, each stuffed with rice, diced vegetables and spices, and infused with rich and vibrant flavors of sun-dried tomato and pomegranate.

We always enjoy our meals from darsalamrestaurant.com, the first Iraqi restaurant in #PDX. DarSalam means "House of Peace" in Arabic and that's what owner Ghaith Sahib wants you to feel. He enjoys sharing his culture with the community through delicious food. There are great #vegan options.

On the left is the vegan version of the Harvest Moon Grain Bowl, which consisted of tempeh, robust and chewy emmer faro, avocado, cucumber, roasted mushrooms, cilantro, watermelon radish, pickled red onion, hemp seeds, and spicy peanut ginger sauce, plus red beets and crispy chickpeas. On the right is the vegan version of the West Coast Beets Salad, which consisted of baby arugula, red beets, golden beets, golden berries that had a perfect balance of sweet and tart, pecans, and balsamic vinaigrette, plus tempeh and black beans.

We enjoyed returning to thecelery.com in #PDX, which serves up 100% organic grain bowls, salads, açaí and smoothie bowls, smoothies, and juices, with delicious, nourishing, and satisfying #vegan options.
📸: Vegan Versions of Harvest Moon Grain Bowl and West Coast Beets Salad, both with tempeh

This figure has 9 parts that are arranged in a 3 by 3 grid. The first photo in the top row is Spinach Fatayer from Jawaher. The second photo is Zaatar Manakeesh from Jawaher. The third photo is Hummus from Alley Mezza. In the middle row, the first photo is Qalayet Bandora from Alley Mezza. The second photo shows part of the set up for the fundraiser. In the back is a Palestinian flag with Free Palestine written on the white stripe, and a clenched red fist dripping blood. The third photo is the pita bread that came with the Hummus and Qalayet Bandora. The first photo in the bottom row is Mujadara Burghul from Alley Mezza. The second photo is Salata Ghazawieh from Alley Mezza. The third photo is White Chocolate Apple Ganache Cake from Sugar Goblin Bakes.

We were impressed and delighted by the fabulous #vegan food from Jiran Collective’s fundraiser for Palestinians, which took place yesterday. Jiran is Arabic for neighbors, and they are a collective of neighbors fundraising for Palestinian people, near and far. 30% of the profits will be donated.

This figure has 9 parts. In the top row, the left is Beefy Kimchi Potstickers, the middle is Char Sui Bao, and the right is Siu Mai. In the middle row, the left is Jade Rabbit Dumplings, the middle is a golden rabbit statue in the window, and the right is Chili Oil Wontons. In the bottom row, the left is 5 Spice Carrot Cake, the middle is Sol Ring (non-alcoholic), and Hand Like Clouds (non-alcoholic).

Worker-owned, family-friendly, and queer-run jaderabbitpdx.com in #PDX serves up crave-worthy and innovative pan-Asian cuisine. The 100% #vegan dishes include dim sum, rice bowls, and noodle dishes and soups, with many gluten-free options.

This figure has four parts. The top left is the BBQ Burger, which consists of a hearty, flavorful, and nourishing chickpea burger, BBQ sauce, lettuce, tomato, and creamy aioli on a freshly baked bun. The top right is a slice of Pesto Genovese Pizza Slice, which consisted of flavorful basil pesto, luscious, creamy plant-based house mozzarella, fresh tomato, and plant-based parmesan on an innovative freshly hand-made, soft, and chewy pizza crust. The bottom left is a slice of Peach Vanilla Bean Pie with Coconut Crumble, which consisted of juicy, sweet, and perfectly ripe peach filling with a buttery, crispy, sweet crumble topping and rich flaky crust. The bottom right is a Berry Lemon Curd Cinnamon Roll with Cream Cheese Icing. This deluxe cinnamon roll had a delightfully gooey cinnamon filling and was topped with a juicy mixed berry compote, tangy lemon curd, and silky cream cheese frosting.

It is always such a treat to go to petuniaspiesandpastries.com in #PDX for their crave-worthy #vegan and #gluten-free creations. How wonderful that we can indulge in such deliciousness without consuming any animal products. Such a win for all of us, the other animals, and our 🌎.

This figure has 4 parts. The top left is the Patacón de Chorizo, a fried green plantain sandwich filled with lively, hearty, and savory soy chorizo, fresh avocado, shredded lettuce, tomato, and plant-based mozzarella cheese. Topped with house guasacaca, a zesty, herby, creamy green sauce made with fresh cilantro, peppers, and a blend of seasonings, and plant-based garlic aioli. The top right is the Arepa Reina Pepiada. Created in honor of the 1955 Miss Venezuela, this homemade arepa, which was crispy on the outside and fluffy inside, was stuffed with creamy avocado, garlic aioli, and grilled soy chicken on a bed of fresh tomatoes. It was served with a side of tender, sweet, caramelized plantains, shown in the bottom left. The bottom right shows the El Salto PDX food cart.

We are sorry that 100% #vegan El Salto PDX, which serves up delicious vegan versions of traditional Venezuelan food, will be closing on Oct 26, but grateful to them for keeping the delicious and authentic flavors while keeping animals off the plate.
📸: Patacón de Chorizo & Arepa Reina Pepiada

This figure has four parts. The top left is the Chorizo-men (vegan option), which consisted of firm and chewy house-made Tokyo noodles, meaty, spicy, savory, smoky soyrizo, spicy red cabbage, green onions, pickled daikon and red onions, and cilantro in shiitake mushroom broth. The top right is the Roasted Tomato Vegan Mazemen, which consisted of a broth-less ramen made with thick and chewy whole wheat noodles tossed in flavorful double-smoked tomato paste and truffle oil. Topped with fried tofu, chopped red and yellow bell peppers, sweet and tangy pickled cucumber and mushrooms, and cilantro. The bottom left is the Sweet n Sticky Tofu Skewers (vegan and gluten-free option), which consisted of three skewers of fried tofu from Ota Tofu glazed in a sweet and sticky sauce.

Japanese-inspired, #PDX-evolved bakaumai.com has some delicious #vegan options for a wide variety of ramen, both traditional and innovative, as well as small plates and bowls. Baka umai is Japanese slang for stupid delicious, and based on the multidimensional flavors, that’s an apt description.

On the left is the Ceylon Cinnamon French Toast, which consisted of three fluffy pieces of French toast with strawberry compote, and luscious vegan whipped cream. It was decadently delicious. On the right is the Full English Breakfast, which consisted of seasoned tofu (or Just Egg) scramble, herby Impossible Foods sausage, saucy house-made English-style baked beans, hash browns, grilled mushrooms and tomato, and a buttered English muffin. It was a delicious and hearty veganized version of a classic.

We were delighted with our crave-worthy #vegan breakfast from Cooper's Co-op Café in #PDX, @mirisata.bsky.social’s breakfast, sando, soup, and snack project, which serves breakfast all day on weekdays and until 2 PM on weekends.
📸: Ceylon Cinnamon French Toast and Full English Breakfast

This figure has four parts. The top left is the Earth Bread B.L.A.T., a living foods sandwich with innovative, uniquely delicious smoky golden beet bacon, tomato, lettuce, cashew cheese, and avocado on crisp sweet onion earth bread. The top right is the Vero Amore Fritters, hearty savory pan-fried fritters of chickpea, spaghetti squash, and polenta on top of greens. Served with creamy cashew cheese and bright and zingy salmoriglio (Sicilian green herb) sauce. The bottom left is the Marionberry BBQ Tempeh Skewer, made with tender, meaty, umami-rich Squirrel and Crow black bean and sunflower seed tempeh, which was marinated and seared. Served with sweet basil & dill sauce. The bottom right is the Soup of the Moment, which was made with wild rice, wild mushrooms, squash, and celery in herbal broth. Served with crisp sweet onion earth bread.

100% #vegan and #gluten-free Euphoria Food Co serves up cold-pressed juices, smoothies, and vibrant vegan food in #PDX featuring local and seasonal ingredients that will tantalize your taste buds and make you feel fabulous.

The local animal sanctuaries, rescues, and resources shown are Cannon Beach Bunny Rescue, Green Acres Farm Sanctuary, House of Dreams Cat Shelter, Oregon Small Animal Resources and Rescue, Out to Pasture Animal Sanctuary, Pro-Animal Oregon, Wildlings Forest Sanctuary, and Wildwood Farm Sanctuary & Preserve.

It was wonderful and inspiring to see some amazing local animal sanctuaries, rescues, and resources at yesterday’s queer and POC-organized The Flip Side #Vegan September for the Sanctuaries Market in #PDX. We are grateful for all they do for the animals.

This figure has 9 parts, arranged in 3 rows of 3. In the top row, first image is a Pepperoni, Cheeze, Roasted Garlic, and Grilled Pineapple Snail from Hail Snail. The second image is the Loaded Za’atar Bread from The Vegan Syrian. The third image is Orange Soda and Cola from Palestine Drinks. In the middle row, the first image is a Gyro from Boombox Bakery PDX. The middle image is the Flip Side Vegan Market logo. The third image is Birthday Cake Batter gelato from Gatto Gelato In the bottom row, the first image is a Peach Financier Tart from Camellia | Vegan Patisserie. The second image is a Passionfruit Brownie with Passionfruit Ganache from Camellia | Vegan Patisserie. The third image is a Haupia Bar from Tomomochi.

We were delighted by the creative deliciousness at yesterday’s queer and POC-organized The Flip Side #Vegan September for the Sanctuaries Market in #PDX. The 30+ vendors showed so convincingly that being vegan is not about deprivation.

This figure has 4 parts. The top left is Double Newport Nightmare, which consisted of two hybrid cow-free patties made with Impossible Foods and Before the Butcher, crispy, smoky pig-free bacon, melty cow milk-free mozzarella, jalapeños, grilled onions, lettuce, and house-made ranch sauce. The top right is a version of the GNARLYS logo, which is a drawing of the face of a blue gorilla with sunglasses. Underneath is a neon sign that says GNARLYS. The bottom left is a neon sign in the shape of a swan that says Swan Dive, the dance and night club inside which GNARLYS is located. The bottom right is the Gorilla Fry, which consisted of sidewinder fries topped with melty vegan spicy provolone from Vevan Foods, bold, sweet, and smoky BBQ sauce, house-made ranch, tangy, crisp pickle slices, and smoky crumbled pig-free bacon.

It has always been such a treat to go to 100% #vegan GNARLYS in #PDX, and we’re very sorry their last day will be on Sunday. Their creative and delicious food has always shown so convincingly that being vegan is not about deprivation.
📸: Double Newport Nightmare, Gorilla Fry

This figure has 4 parts. The top left is the Vegan Turkey & Cranberry Sandwich, a special that consisted of meaty vegan turkey, melty vegan cheddar, herb slaw, and stuffing-seasoned potato chips with cranberry jam and gravy mayo on a on a satisfyingly chewy ciabatta hoagie. The top right shows outside seating on the patio behind Better Half. The bottom left is a view of the inside of Better Half. The bottom right is the Vegan Kale Caesar, which consists of baby kale, arugula, smoky tempeh bacon, pickled red onions, sweety drop peppers, cherry tomatoes, chickpea croutons, vegan parmesan, and creamy Caesar tahini dressing, plus a scoop of seasoned chicken-free salad.

betterhalfpdx.com is a vegan-friendly sandwich shop in #PDX that has amazing #vegan options for all their sandwiches. Many can also be made gluten-free.
📸: Vegan Turkey & Cranberry (special), Vegan Kale Caesar

This figure has 4 parts. The top left is Dinner Combination No. 2, which consists of vegan ham fried rice, meaty pig-free BBQ pork, plant-based Kung Pao chicken with carrots, celery, zucchini, water chestnuts, and peanuts in a lively savory sauce, and a crispy spring roll with juicy seasoned veggies inside. The top right is the outside of Yuan Su Vegetarian, which is painted red. The bottom left age shows part of the spacious dining area. There are white tablecloths. The bottom right i is the Hot & Sour Soup, which consists of tofu, bamboo shoots, wood ear and enoki mushrooms and carrots, with the wonderfully distinctive thick, glossy, and vinegary broth that this soup is famous for.

100% #vegan Yuan Su Vegetarian in #PDX offers a wide selection of delicious Chinese dishes. Their fantastic dinner combinations are a wonderful way to sample several of these. The Hot & Sour Soup is also amazing. The portions are very generous, and the prices are reasonable.

On the left is the Vegan Spold Mac, which consisted of creamy Cajun spiced mac with broccoli. With bold and lively flavors, it was both exciting and comforting. On the right is the Vegan Jambalaya, a spicy Louisiana rice dish made with onions, celery, tomatoes, and Cajun gravy, plus broccoli. It was flavorful, hearty, and satisfying.

We enjoyed our meal from Le Bistro Montage Ala Cart, a food truck with 4 locations in #PDX that serves up comfort food with a Cajun flair with some delicious #vegan options.
📸: Vegan Spold Mac and Vegan Jambalaya

On the left is the 3 Moles Enchiladas (vegan version). These showcase all three of their crave-worthy and colorful moles as well as their three vegan proteins. The mole verde, made with poblano peppers, jalapeños, pumpkin seeds, and pistachios, is lively, herby and savory. The dark mole is chocolatey, semi-sweet, and spicy, with deep and rich flavors. The mole rosa, made with beets, vibrantly combines savory and sweet flavors. Inside the mole verde, dark mole, and mole rosa enchiladas were tofu, soy curls, and soyrizo, respectively. Served with Mexican rice, arugula and pico de gallo. On the right are 3 Vegan Tacos. There are seven vegan tacos, and the three we had were all delicious. Clockwise from the top are soyrizo, portobello, and soy tinga (made with soycurls). They came with arugula and pico de gallo.

Mole Mole Mexican Cuisine, a family-owned food cart with 2 locations in #PDX serves up enchiladas, burritos, tacos, and more, with incredible must-try moles. There are lots of #vegan options. Great way to celebrate Mexican Independence Day!
📸: 3 Moles Enchiladas (vegan version), 3 Vegan Tacos

The dishes were: Camellia Patisserie x Ube Charms Pandan Coconut Madeleine with Ube Halaya Pastry Cream, Gatto Gelato x Likely Ivy Likely Need It, Gatto Have It!, and Orange & Blossom x ADELLEDA Triple Chocolate Opera Cake

These are the fabulous sweet collaborative dishes from Veganizer’s Circle V Food and Drink Festival, which benefitted Equitable Giving Circle and Portland Immigrant Rights Coalition.

The dishes were: Norah x Vtopian Personal Charcuterie Bites, Feral x Obon Shokudo Lion’s Mane Yakitori & Friends, Masa Empanadas x Verdure Empanada de Salpicon & Summer Skewers, Buddy's x Speed-o Cappuccino Lipstick On A Pig, Mirisata x Rad Magic Subs Curry Leaf Buffalo Roll, Boxcar Pizza x Plant Based Papi BBQ Short Rib Pizza, and Jade Rabbit x Mis Tacones Kimchi Playa Mulita

These are the fabulous savory collaborative dishes from Veganizer’s Circle V Food and Drink Festival, which benefitted Equitable Giving Circle and Portland Immigrant Rights Coalition.

These are three of the delicious hot dogs served at Third Coast Hot Dogs. On the left is the San Anto, which has black mole, pickled onions, Takis chips, and white sauce. In the middle is the Christi, which has pineapple slaw, potato chips, cilantro, and pink sauce. On the right is the DFW, which has sauerkraut, brown mustard aioli, fresh shallots, and everything seasoning.

We were delighted and intrigued by our first meal from Third Coast Hot Dogs, which serves up bold, imaginative, and delicious hot dogs in #PDX. There is a #vegan option for everything. Each of them has a flavorful sauce, a satisfying crunch, something pickled, and something fresh.

There are 9 images. Top row: The first image is the Krabbkaka Smörgås, an open-faced sandwich topped with ingenious vegan crab cakes that had a distinct and delicious seafood flavor, arugula, corn salad with Swedish-style sweet and tangy pickles, and secret sauce. The second image is the Carrot Lox Smörgas, an open-faced sandwich topped with creamy house cashew cheese spread, thinly sliced tender, flavorful, cured, and roasted carrot "lox", radish, and Swedish-style sweet and tangy pickles. The third image is Deluxe Biscuit Sandwich, which consisted of creamy house cashew cheese spread, pesto, chickpea "egg," and hearty, herby bean-based sausage inside their rich gluten-free biscuit with buttermilk-like flavor that is studded with Violife vegan cheddar and scallions. Middle Row: The first image is the Corn Chowder, a thick and creamy coconut and corn soup with fresh herbs and a hint of warming spices. The second image shows the Carina’s Bakery logo on the left, which says Bake to Thrive and Taste the Passion. Underneath, it says “At Carina’s Bakery, we make 100% vegan and various gluten-free products through Scandinavian traditions, Oregon ingredients, and the unique talents of employees who put the ABILITY in disability.” On the right is a drawing in blue of a woman with a guide dog for the blind. The third image is the Lingonberry Coffeecake, a moist sour cream-style coffeecake with cinnamon crumble and Oregon-grown lingonberries that had the perfect balance of tart and sweet. The first image in the bottom row is the Toscakaka, a light and buttery Swedish sponge cake infused with a delicious almond flavor and finished with a rich caramel and almond topping. The second image in the bottom row is a Vanilla Cupcake with Orange Blossom Frosting. The third image in the bottom row is a Carrot Cupcake with Maple Cream Frosting. It consisted of dense and moist carrot cake studded with hazelnuts and topped with luscious maple cream frosting and more hazelnuts.

We are inspired by the talent, drive, determination, and sense of adventure that Carina Comer brings to 100% #vegan carinasbakery.com. The innovative and delicious creations, including amazing seasonal specials, that she produces by veganizing classic family recipes from Sweden, are delightful.

They really are amazing! 😋🌱

This figure has 4 parts. The top two are the Smash or Pass Pizza, which consisted of luscious melty Good Planet Foods cow milk-free mozzarella/cheddar blend, smoky seasoned cow-free smashed Beyond Meat burger patty, shredded lettuce, diced white onions, sesame seeds, and burger sauce on a thick sourdough crust with crispy edges and a light and airy crumb inside. On the left is the whole pizza and on the right is one of the slices. The bottom left is the Kale Caesar Salad, which consists of kale, creamy, tangy, and garlicky plant-based Caesar dressing, grated cow milk-free parmesan, ground pepper, sea salt, and crunchy croutons plus lively, seasoned, crispy, meaty Buddy’s Steaks fried plant-based chicken. The bottom right shows the outside of Boxcar Pizza.

The crave-worthy Detroit-style pizzas of 100% #vegan Boxcar Pizza in #PDX are always a joy and show that being vegan is not about deprivation. Such a win for all of us, the other animals, and our 🌎.
📸: Smash or Pass Pizza, Kale Caesar Salad