vegan Archives — Berkeleyside

Local vegans go nuts for this new Oakland plant-based restaurant

By Tamara ShermanMarch 291:30 p.m.April 1

Hella Nuts is finding fans with its comforting, hearty and nut-based dishes and beverages.

A BLT sandwich made with Prime Roots koji-based bacon. Photo: Prime Roots

Koji is the secret ingredient in this Berkeley-made, plant-based bacon

By Alix WallNov. 10202011:45 a.m.Nov. 10

Prime Roots makes meat and seafood alternatives with the umami-rich mold that gives its products a meaty texture and flavor.

A variety of dishes from Lion Dance Cafe. Photo: Thomas Vo

Lion Dance Cafe’s shaobing lives up to the hype, but there’s lots more to try

By Alix WallOct. 22202012 p.m.Oct. 22

Rich flavors and exciting textures delight at Oakland’s new plant-based Singaporean-Chinese restaurant.

Recent stories

The King’s Feet gives comforting Italian classics the vegan treatment

By Kristina SepetysOct. 5202010:13 a.m.Oct. 6

This new Berkeley restaurant from The Butcher’s Son team makes creative, plant-based Italian fare that, while not traditional, is deeply flavorful and satisfying.

A hand holds up a burger from Malibu's Burger, made with two meatless patties, onion rings, vegan cheese, lettuce.

Malibu’s Burgers will serve up indulgent vegan burgers and milkshakes on Piedmont Avenue

By Tamara ShermanJuly 2820202 p.m.Jan. 26

The popular Oakland plant-based fast food business found a permanent restaurant space just as its food truck died. It’ll operate as a pop-up in the meantime.

Eclipse, the Impossible Burger of dairy, is a plant-based product that’s nearly identical to milk

By Alix WallFeb. 620201 p.m.Feb. 6

Unlike other dairy alternatives, Eclipse can be transformed into virtually any dairy product, including ice cream, cheese and crème Anglaise.

Pumpkin Laksa and avocado cucumber salad from S+M Vegan.

The East Bay is in the midst of a new vegan renaissance

By Lauren BonneyJan. 2420209 a.m.Jan. 23

The recent surge in vegan eateries has resulted in more robust and diverse offerings than ever, with flavors representing cultures that were previously ignored by the mainstream.