Souley Vegan (Oakland, CA)

Flush with Gold Rush fortune, in 1857 Theophilide St. Germain built herself an opulent wine shop at 301 Broadway in downtown Oakland. Stalwartly as the city evolved around it, its perseverance makes it the oldest building in Oakland.  Now, it’s outfitted by the equally indomitable Tamearra Dyson who quit her day job to follow her creole roots into the kitchen. It was a high risk move from which we all benefit.

Colorful tiles adore the surfaces of the large, double dining room interior. A long dessert counter turns into a wine and beer bar—although anyone seeking a deeper selection of brews can head next door to outside-food-welcoming Beer Revolution.

We started with the classic 3 Item Combo. A little pre-reading proved the Mac n’ Cheese and Southern Fried Tofu both strong recommends, so I ran with those. For the third, a vegetable seemed appropriate so I ordered the Collard/Mustard Greens. The ensemble is finished off with a sweet slice of cake-like cornbread. This platter is really more then one person should eat at a sitting; so bring a friend… or tupperware.

For those skimming, here’s my breakdown of the platter:

Mac n’ Cheese: I was hesitated about ordering this. I’ve exhausted my tolerance for the endless stream of mediocre noochy noodles but the guy taking my order reiterated that is a must and so I caved. Being such a popular item, I imagine the kitchen has a huge 30 gallon vat of this stuff constantly simmering 24/7—or at least that is what it tastes like.

Southern Fried Tofu: This is another dish I’ve been constantly disappointed by (sorry Doomie’s and Southern Fried Vegan) but Souley’s pulls through. I loved this crisp cornmeal shell filled with a tender slab of tofu. Served with a tangy tofu-based tartar sauce, this definitely lives up to expectation.

Collard/Mustard Greens:  This turned out to be the best item on the platter. Savoy greens stewed—but not over cooked—with a hint of sweetness from the tomato. We were fighting over the last bite!

For dish two, the Seitan Chick ‘n’ Waffles sounded irresistible.  But the leathery sheet of battered and fried seitan atop a crisp waffle is better avoided.

A few days later we met up with friends at Beer Revolution so you know what that means… take out from Souley! The BBQ Tofu seems the next appropriate protein to try. It’s a saucy winner. Tamearra Dyson is a master of tofu! On the side I revisited the Collard/Mustard Greens because it’s kind of the greatest.

I also ordered a classic Biscuit and Gravy. It is fine… like just okay… but why anyone would choose this over the luscious cornbread is a mystery to me.

Souley Vegan
301 Broadway
Oakland, CA 94607

Instagram:  @SouleyVegan
Twitter: @SouleVegan
Facebook: Souley Vegan

Maccheroni Republic (Los Angeles, CA)

Hefty plates of fresh  housemade pasta fill the dining room of downtown Los Angeles’ Maccheroni Republic. Chef Antonio Tommasi and Jean-Louis de Mori, the founding team behind Italian mainstays Locanda Veneta and Ca’Brea,  dialed back the swank to create a breezy trattoria tucked away from bustling Broadway. For a traditional setting, the menu—with prices in touch with reality—is surprisingly vegan friendly. A handful of standard (or easily modified) vegan items litter the  menu, plus at least one hand written special can be found on the chalkboard. With pride, the menu boldly state that all their pastas (except squid ink) are vegan.


After cracking into a bottle of bottle of red, we started off with the Insalata Della Casa ($7.95). A crisp simple salad of carrots, radishes and cucumber with a light vinaigrette served on the side. I totally appreciate the dressing on the side as restaurant salads are usually overdress for me.

I’ve eaten a billion pounds of pasta pomodoro and primavera. So the Spaghetti ai Quattro Sapori ($13.95) caught my attention immediately. Rarely do I see omni restaurants offering a vegan protein in a pasta dish (yes Pasta e Fagioli is common, most restaurants muck it up with chicken broth or prosciutto). Tender strands of vegan spaghetti are slathered with garlic, roasted tomatoes, spinach and robust lentils. It’s total vegan comfort food and should be on every Italian restaurant’s menu.

The dessert menu only offers one vegan option, the Limoncello Sorbet. This delicate  and creamy soft serve compliments the generous pasta serving—with generous portions of its own. This is the small.

Steady and strong since early 2013, Maccheroni Republic offers a satiating vegan meal in a heavily omni setting. It’s the perfect downtown LA  gathering spot for blended groups of vegans and non-s to enjoy a meal together.

Maccheroni Republic
332 S Broadway
Los Angeles, CA 90013

Instagram: @maccheronirepublic
Facebook: Maccheroni Republic

Flavors of East Africa (San Diego, CA)

Immigrating from Kenya, June Owino came to San Diego a hopeful accountant who liked to cook. Happenstance brought Owino in front of the stove then out into the streets of the Farmer’s Market as Flavor’s of East Africa. The city embrace his stewed veggies and wafting spices—his booth remains one of the most popular of the San Diego Farmer’s Market scene—and so in 2011 a permanent store front opened in University Heights.

If you’re making your first visit to Flavor’s of East Africa, a sambusa is a must—these are the staple of Owino’s repertoire. The triangle folded pastries, stuffed lentils, potatoes or spinach, make a great handheld treat at the farmer’s market—but when I hit the restaurant I like to order food I can dig into with a knife and fork.

The thick cut Marsala Fries stand  at the top of my appetizer recommendations. Slathered in tangy tomato, the fries arrive to the table still crispy as the robust sauce soaks into the skin.

The Sukuma Wiki is my favorite dish on the entire Flavors of East Africa menu. Lightly sautéed cabbage and collard greens are spiked with fresh herbs and garlic. These crisp greens pair perfectly with the Dengu—lentils stewed garlic, onions, curry and coconut creme. The scoop of carrot flecked wali (a fragrant rice) far exceed the dry flatbread—the only disappointing item I’ve found from this kitchen. Despite the brown pockmarking, these taste like raw tortillas.

The other large vegan offering is the Biringanya. Chopped eggplant stewed in a creamy tomato sauce with “African spices.” It was a touch mild for me on it’s own but makes an excellent counter part to the Sukuma Wiki for those willing to share (me, always).

On my last visit, the waitress had a bit trouble with the concept of vegan (“I couldn’t live without peanut butter” she stated after we said no milk eggs or butter…). But I eventually got assurance that ALL the vegetarian menu items are vegan, so eat away!

Flavors of East Africa
2322 El Cajon Blvd.
San Diego, CA 92104
Instagram: @flavorsofeastafrica

Breaking the VeganEgg: Follow Your Heart Launches a Plant-Based Egg Replacer

Update: Word in the street is that Follow Your Heart Market & Cafe will start carrying the VeganEgg starting Saturday November 7th

Update: Your can pre-order the VeganEgg through Food Fight Grocery. Anticipated release is November 11th

It’s a big deal!

The vegan world is buzzing with word that progressive food research and development groups are perfecting the egg-less scramble, a formally unattainable vegan dish. Hampton Creek has been the public face of the quest, then earlier this year The Vegg released The Vegg Scramble and now Follow Your Heart  is the first second to deliver a product: VeganEgg™ !

Follow Your Heart founders Bob Goldberg and Paul Lewin based their egg on algal flour and algal protein. “When we discovered that microalgae are a highly-sustainable source of nutritionally rich ingredients, we immediately knew they could help us make better plant-based foods,” said Mr. Goldberg. They go on to explain that whole algal flour and protein naturally contain high levels of healthy lipids, carbohydrates and micronutrients. These nutrient-dense microalgae also contain all essential amino acids and are a great source of dietary fiber. Or in in more familiar terms:

I got my hands on four “eggs” to run a cooking and taste test on. I don’t have any video of my scrambling, but it looked exactly like this:


Everyone been asking “What is it?” Well, it’s a powder! A dusty pale yellow pile of the following: Whole Algal Flour, Whole Algal Protein, Modified Cellulose, Cellulose, Gellan Gum, Calcium Lactate (Plant Source), Carrageenan, Nutritional Yeast, Black Salt.

The power itself is mild (yes I ate some raw) with faint nutty undertones from the nutritional yeast and sulfuric sharpness from the black salt. It is also:

  • Gluten-Free
  • Soy-Free
  • Dairy-Free
  • Non-GMO

The VeganEgg™ officially launches in late October/early November and will initially be available online through for $6.99 – $7.99 per 4 oz. package—each of which is equivalent to a dozen eggs. This product will change the world of vegan breakfast, but at this price point I’d recommend sticking with older egg replacers (such as Ener-G) for baked goods and batters.

First Impression: It really looks like a pile of scrambled eggs! The VeganEgg™ is spot on in texture. It creates a soft, milky, curd and has the delicate firmness of perfectly prepared scrambled eggs. Because it cooks slower then an egg it’s easier to get it juuuuust right—no overcooking to dry rubbery bits. The flavor is neutral, almost non-existent, without apparent sulfuric tones despite including black salt in the mix.

Dish #1:

After trying a VeganEgg™ scramble unadorned, I wrapped up the rest in a Breakfast Burrito with plain Chao, sauteed tomatoes, peppers and onions and tempeh bacon. The texture of the VeganEgg™ performed splendidly but the flavor got lost in the mix. I found a touch of salt (black or sea) after cooking goes a long way in bringing out their presence.

Dish #2:

Next up: Fried Rice! I sauteed brown rice and barley with peas, corn, carrots, garlic, baked tofu, soy sauce and scrambled egg! This time I added some additional black salt directly to the raw egg to bring out the flavors. I also tried cooking it a few minutes longer and found the curd stayed tender throughout. This non-breakfast dish suggestion came from the brilliant minds of Thug Kitchen… seriously, they are brilliant!

Dish #3:

On dish number three, Herbed Scramble, I got a little lazy.The instructions make clear that the power is to be mixed with Ice Cold Water. Instead, I used Cold Water. At first, the egg broke into a bubbly watery mess, then set quickly into a sort of pancake which I attempted to scramble. While cooking, I mixed in fresh sage, Good Taste Farm’s garlic chives and fennel seeds—a flavor combination based on one of the egg dishes I miss most, the Simple Tuscan Omelette at Lil’Frankie’s in NYC. You can see the scrambled quality on this batch was not as lovely.Still, the delicate combination of herbs are perfect with the VeganEgg™  which still tasted good despite my water temperature mistake.

Dish #4:

In the final round, Vegetable Tartines, I thoroughly iced my water and added herbs directly into the raw egg. The VeganEgg™ set beautifully, with a loose delicate curd flecked with garlic chives. Plated atop Prager Brothers Multi Grain Bread, Heidi Ho Black Lava Cashew Cheese, garlic sauteed kale or Good Taste Farm tomatoes… I felt like I was eating eggs again.

Bravo Follow Your Heart!

Quick Tips:

  • Use Ice Cold Water, it really is important to the food science going on in these things.
  • Stick to gentle flavors (like herbs) to compliment the delicate VeganEgg™
  • A little black salt will help up the eggy flavors… if you are into those flavors.
  • There are more cost effective options where the egg is not the star, but when you need a egg-less scramble that will stand on it’s own, the VeganEgg™ is the new go to!

Torrey Pints, Whole Foods La Jolla (San Diego,CA)

There are some good (great!) vegan items that have just hit the menu Torrey Pints! Chef Vanessa Briscoe created a slew of new vegan options for the pub menu. I got a sneak preview of the in progress items and am THRILLED with the new offerings.

While the quantity of items doesn’t compare to some other Whole Foods pub menus,  the quality is superb. The largely whole-food and plant-based dishes explore the chef’s creative edge… to our benefit!

The Raw Vegan Paleo Wrap is filled with veggies, black beans and quiona then given a hint of complex sweetness from shredded coconut and fresh pineapple. Finished with black salt… I predict I’ll be eating a lot of these in the future.

Eggplant Marianna maybe coming soon to Torrey Pints Tapas night! Crinkly skin of a Thai eggplant curl up exposing tender seed-filled flesh in a pool of pulpy tomato sauce and basil oil.

When first saw the Heirloom Tomato sandwich I though: Um, it’s just a slice of tomato on bread… But this is a fine example of produce quality shining! Juicy fat slices of tomato are slathered in a mint basil mayo and stuffed inside a ciabatta bun. It’s my favorite of the new items.

Spicy SD Soy Dairy Tofu Bites… this are good if for some reason you’re not in the mood for the Buffalo Cauliflower—which, don’t worry, is still on the new menu.

And lastly, the Beyond Meat Beast Burger has come to Torrey Pints! Layered with shaved beets and greens on a Bread & Cie ciabatta bun slathered in herbed mayo it’s a beautiful change up from the previous taro burger.

Torrey Pints
Whole Foods Market
8825 Villa La Jolla Dr
La Jolla, CA 92037
Instagram: @wfmlajolla
Twitter: @wfmsandiego

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Chavela (Los Angeles, CA)

Nestled in the narrow space between Hollywood’s Los Balcones and a bodega relic, plant-based Peruvian newcomer Chavela has made large impression. A wood communal table busts thought the glass front, a line of wood carried through to the narrow bar where the namesake chavelas—a sangria-like drink—are mixed.

Brothers Jorge, Walter, and Eduardo Rodriguez’s (of Los Balcones) love of this beverage inspired them to open a bar dedicated to it. Realizing the heavy meats of a traditional Peruvian menu would overpower this delicate and complex concoction, vegan chef Rachel Carr (The Raw and the Cooked) came in and developed the equally complex and delicate plant-based menu.

Dinner stared with almost the entire starter menu. First out of the kitchen came the Barbacoa Portobello Tacos. Topped with cabbage curtido, lime cashew crema, pico de gallo, avocado and radishes, this generous starter that is almost a meal in and of itself!

The cocktails menu, continually crafted by bar manager Joshua Suchan, contains three house cocktails along with select beers and wine. The Chavela Traditional—torrontes, red wine, pisco huamani and chicha morada—is both cooling yet spiced. This perfect California evening drink is my favorite chavela at Chavela!

A citrus/habanero broth pools around the Heirloom Tomato and Avocado Ceviche. Topped with cilantro and red onion, this is one of the better vegetable ceviches I’ve had in Los Angeles.

Chunky layers of heirloom tomatoes and cashew cheese line the dish of the Caprese. Topped with charred tomato-balsamic vinaigrette, toasted pistachios and basil, this delicate fresh cheese with height of the season tomatoes makes a lovely dish!

We also tried the Chavela Fresca—a sangria of peach, curaçao, lemon, mint, vanilla tea and Sauvignon Blanc. This one was a bit too sweet for me, but it was a table favorite.

The Nachos—house-made baked, organic, non-gmo chips topped with anasazi beans, pico de gallo, lime cashew crema, sunflower pecan chorizo, avocado and jalapeno—are a filling and easy-to-share starter.

But the Sunflower Chorizo Tequenos—a Peruvian “Egg”roll served with maracuya (passion fruit) dipping sauce and pickled red onions—is my favorite of the starters. Spicy and sweet, this heavier appetizer balances out the lightness of the overall menu.

It was the intrigue over the Mole Verde Enchilada that brought me to Chavela. One of Chef Carr’s signature dishes, this gluten-free vegan interpretation trails off of the expected assemblage of an enchilada. Here, the tortilla is replaced with a crinkly cabbage leaf—tender with a slight crisp—stuffed with mushrooms, hominy and sweet potatoes atop black beans and quinoa and finished with cashew nacho cheese. This isn’t going to trick you into thinking you’re eating a traditional enchilada, but as an enchilada-inspired stuffed cabbage, this dish is killing it!

1358 Vine St,.
Los Angeles, CA 90028
Instagram: @chavelarestaurant

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Sweetfin Poké (Santa Monica, CA)

The build-your-own-poké bowl trend is exploding right now. Sweetfin in Santa Monica is the first I’ve visited with not one, but **two** vegan options! The online and paper menu call out the vegan options for safe and delicious eating.

This light—nearly raw—approach to dining only works with top quality ingredients which Sweetfin hits on the head. Vegan-friendly bases include Bamboo Rice and Citrus Kale Salad, all toppings are vegan as well.

The Shiitake Chile Tofu Poké is drizzled in a classic (shoyu and sesame) sauce with chile oil and cilantro. Then we selected blistered shishito peppers and crispy onions to top it off over a kale salad. While I preferred the rice, the kale is on trend.

We got another bowl of Shiitake Chile Tofu Poké with blistered shishito peppers and crispy garlic. The garlic dust is a gentler alternative to the strings of onions… but I like the onions better.

The Vegetable Poké offers chopped sweet potato, carrots, avocado, cucumber, edamame and serrano peppers in a ponzu-lime sauce over bamboo soaked rice. Then we got it topped with fresh mango, wasabi toasted coconut and crispy onions. This was my favorite combination.

Sweetfin Poke
829 Broadway
Santa Monica, CA 90401
Instagram: @sweetfin
Twitter: @sweetfin

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MidiCi Neapolitan Pizza (Los Angeles, CA)

“Menchie’s CEO to debut fast-casual pizza concept”

Yeah, that headline didn’t catch my attention either. Another businessman entering the quick service assembly line pizza game is old hat these days. Executive Chef Peppe Miele is another name I glossed over. Then I saw Senior Chef, Mario Vollera, and immediately booked my visit to MidiCi Neapolitan Pizza.

Mario and I met in the kitchen at Il Piccolo Ritrovo back in 2013. Standing over a mixer we talked dough hydration, tomato selection and fermentation times…  Later that year I ran into him again at his own pizzeria, South End, pouring outstanding wines and slinging one of my favorite pizzas in all of Los Angeles. In my experience, any restaurant where Mario Vollera is found makes a guaranteed good pie.

MidiCi is the first assembly pizzeria in Los Angeles to challenge 800 Degrees’ Neapolitan* domination. Hand stretched dough runs down the line on a wooden peel where topping—price per item, this isn’t an unlimited affair—are  selected from a colorful offering. Some of my favorites include purple kale, bosc pears (these are from the salad station, but work well on pizza), fingerling potatoes and pistachios . Midici offers a Udi’s gluten free crust (not vegan) and Daiya Mozzerella (vegan).

*Side note: I’ve done an unhealthy amount of  research into this trend and have come across three district styles of Assembly Line Pizzerias:
1) James Markham-style: Pressed Dough, unlimited topping (Mod, Blaze, Project Pie, Pieology, Pizza Rev…)
2) Family Style: Thick dough, unlimited topping (Uncle Maddio, Top That!)
3) Neapolitan: Hand stretched dough, wood fire oven, price per topping (800 Degrees, Persona, Firecrust)

“So, what makes MidiCi different from 800 Degrees?” we asked CEO Amit Kleinberger.

Kleinberger leans in, “Are you done with this pizza?” he asks, hand hovering over our half eaten pie.

“Um, yes?” I respond. He picks up a slice and hold it vertically, a tail of dough and topping dangling limply.

“You see that! If this was 800 Degrees all the topping would be sliding off.”

He is correct.

The interior of MidiCi is a standout. With a soaring wood beam ceiling, olive trees and brass accents throughout. But the high end touches don’t creep into the menu prices. A plate of wood fire-roasted vegetables is $5.00, the Red Marinara pizza is $6.50 (+$1 per topping) and the wine list runs between $6 to $9 a glass. With an aggressive franchiseing plan already in place, MidiCi is playing a trump card in the assembly line pizza game.

MidiCi Neapolitan Pizza
14612 Ventura Blvd
Los Angeles, CA 91403

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Civico 1845 (San Diego, CA)

A child fell at my feet. Staring down in bewilderment, a lanky man leapt out from behind a brown paper covered door singing the child’s name in an Italian accent. Ushering the babe into a late night construction site, my eyes followed them past the reclaimed wood interior to the writing on the windows. My eyes paused when I saw the word: Vegan.

I bookmaked the Civico 1845 and waiting for the opening.

After an initial visit opening week, I returned with the lovely Dining with DevynRobins Vegan Life and Robin’s cousin. Sitting on the patio, our waitress approached, lips parted as through to speak. She caught glimpse of us holding the vegan menu and winked.

“I guess you don’t need to hear about the catch of the day,” she said.

“No thanks,” we smiled back.

“Hold on a sec…” she uttered while sneaking away. Moments later she returned with the tall lean man I had seen nights before.  “This is Pietro Galloo, our vegan chef!”

We introduced ourselves as Pietro went over the menu pointing out his favorites. He also explained how when opening this restaurant with his brother—even though the prime Little Italy corner needs no gimmicks to lure customers in—he insisted on offering a full vegan menu. The team agreed to let him produce the menu for one month. It became an instant success so it is here to stay.

We started off with the Piccolo Calzone. Crescents of dough filled with a seitan ragout, almond ricotta and homemade mozzarella. These taste very “homemade” which to me is just alright.

Next up was the much better Mushroom “Calamari.” Breaded and fried oyster mushrooms served with spicy arrabbiata sauce. Although Robin and her cousin ordered this dish, I instinctively reached across the table and took a forkful before they even touched it.

“Ooop! Sorry!” I exclaimed as I shoveled the mushrooms into my mouth. They taste as good as they look.

Robin order the Eggplant, parmigiana style, with a side of penne pomodoro. I had this dish previously and recommended it to the table–the portion was thankfully more generous than opening week. It is a simple dish of sliced eggplant stewed into silky slabs in tomato sauce. The penne is tender, with a bite some think impossible to create without egg, smothered in more sauce and fresh basil. I find this the most satisfying entree on Civico 1845’s vegan menu.

Also, Civico 1845 is the first restaurant I’ve been to with tableside vegan Parmesan–made with noosh, pinenuts and so on–it is such a joy!

Robin’s cousin ordered the Ravioli, stuffed with spinach and vegan ricotta, in a San Marzano Sauce. While I find the vegan pasta dough does not hold up well in the stuffed or layered dished (like the lasagna), the downy ravioli filling superseded this concern.

Having already tasted my way through the pastas, I ordered the Pizza di Scarola. This wedge of escarole pie is stiffed with buttery greens, black olives, sicilian cappers and chili peppers. The dough is simple, somewhat dense, which holds up to the rich interior whose complexity builds with each bite.

Devyn ordered the Penne alla Vodka, a pink tomato and cream sauce not often seen in vegan form. Again, I find Civico 1845’s vegan treatment of penne pasta to be superb; although the sauce got a bit lost in it all.

For dessert, we shared the vegan Tiramisu. Pietro charged it up that night with a chocolate, instead of vanilla, custard. To me, the thrill of tiramisu is the bite of rum and bitterness of espresso, neither of which I detect in this cake. Still, it is a very good moist white cake stuffed with custard.

Last, we tackled the Strawberry Cake with lemon creme filling. The ultra moist cake offers a homey end to dinner. I recommend it over the tiramisu… at least through strawberry season.

Civico 1845
1845 India Street
San Diego, CA 92101

Project Taco (Los Angeles, CA)

Enthralled by an article on Beyond Meat ‘s CEO Ethan Brown, Project Taco founder Nick Fontova mentally earmarked the company for future collaboration. The very next day, Brown walked into the Hermosa Beach taco shop. The two quickly hit it off, both passionate about innovation and health, and entered into a conversation giving rise to a exceptionally vegan-friendly taco menu.

Project Taco has always offered the beach-friendly Heromsa Hummus ($4); a tortilla  slathered with hummus, with cool slivers of lightly pickled cucumbers, cherry peppers, diced tomato, corn and guacamole. But the Beyond Meat partnership gave birth to my new favorite taco: Miracle Meatless ($4)! An ample mound of ground “beef” heaped on a base of hummus and topped with cabbage, tomatoes, onions and a vegenaise based cilantro lime crema.

In addition to these two vegan-as-is options, Beyond Meat Chicken or Beef can be substituted into any taco AT NO EXTRA CHANGE! After reading that, my eyes immediately jumped to the Blueberry BBQ ($4). It had never occurred to me to mingle blueberries and BBQ spices, but these two belong together. I asked to substitute veggie beef for the pork, but then worried that the apple-kale coleslaw crowning this taco would be dairy based. Fontova gleefully informed me the slaw is made with vinegar. Score! The next taco begging to be veganize is the Thai Peanut Chicken ($4). Beyond Meat chicken soaked in a rich and spicy Thai peanut sauce is topped with carrots, cabbage, cucumber,  cilantro and chili garlic sauce. Be sure to ask for no honey. Vividly hued salsas are available on the side with chips ($3 for one, $6 for three). The Guacamole is exceptional. It is made not with onion but with lime soaked jicama.  The boldest and brightest turned out to be my favorite, the  Habanero Pineapple salsa. The Edamame, splattered in a house-made teriyaki sauce, is also vegan-as-is ($2.5 small, $5 large). The support that Project Taco gives the vegan community is thorough and sincere. In addition to the no cost vegan taco upgrade, every Monday all veggie tacos are $3… including non-vegan ones modified with Beyond Meat! Even Project Taco’s CEO Andrew Listermann says the Miracle Meatless taco is his favorite snack. Vegans have scored big with Project Taco thanks to a partnership that was simply meant to be.

Project Taco
6325 Wilshire Boulevard
Los Angeles, CA 90048

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