Vegan Gone Viral
Veganism is taking over Sydney by storm! So much that it seems like anything today can be turned vegan.
Vegan cuisine has been satisfying every palate. In fact, all types of cuisines such as American, Italian, Asian, Mexican, and many more, have adopted a forward-thinking mindset and embraced plant-based-only meals. Vegan desserts have become a threat to traditional desserts and hotel bars have turned vegan-free. Did you know that it is still possible to eat seafood while on a vegan diet? With so many vegan options in wonderful settings where people can have a drink, listen to music and hang out, there is an ongoing shift away from the “vegan is boring” mindset. Veganism is unstoppable.
Get ready for a mouthwatering tour of Sydney’s best vegan dishes…
Leading a global movement in promoting the use of plants to replace animals, Soul Burger, founded by Amit Tewar, was awarded the 9th position among the best vegan restaurants in Sydney by TimeOut Magazine. By providing plant-based burgers ranging from southern fried chicken, BBQ beef, battered fish, all the way to plant-based bacon, Australia’s first wholly plant-based burger joint offers a healthy and nutrition-focused alternative to other junk food joints while also satisfying junk food cravings. Learn more here www.soulburger.com.au
Gigi’s Pizzeria is one of Sydney’s most popular pizza restaurants. Marco Mattino, owner of this traditional Neapolitan pizzeria, has perfected plant-based alternatives to make Gigi a fully vegan eatery. According to Forbes magazine, this move increased the restaurant’s sales by 27% and brought down food costs by 10%. Moreover, the company’s social media following has grown by 500%. Gigi’s scrumptious pizza without cheese has placed it at the top of TimeOut’s list of the best vegan restaurants in Sydney. Learn more here www.gigipizzeria.com.au
In Sydney, even dumplings have turned vegan! Ranked 10th in TimeOut’s list of best vegan restaurants in the city, Bodhi specialises in vegan yum cha and Pan-Asian cuisine. Owner Heaven Leigh has on-boarded expert chefs who offer delicious seasonal dishes, fusions of Asian flavours with European influences. Options include a large range of dumplings, like the emerald green tea and choy sum dumplings, and shiitake mushroom and asparagus dumplings, as well as spicy tom yum konnyaku noodles and pan-seared white radish cake. Bodhi also boasts tapas from fresh watermelon to main dishes like wok-tossed mushroom medley. As for deserts, it serves a unique mango pudding and pancakes with vegan cream cheese. Rest-assured, dining at this restaurant, under the shade of a giant fig tree in Cook and Phillip Park, is likely to enlighten you on conscious eating just as the Bodhi name suggests. Learn more here www.bodhirestaurant.com.au
Ranked No. 4 on TimeOut’s list of best vegan restaurants in Sydney, this Mexican Chinese restaurant has gone 100% vegan. With a menu influenced by Japanese and Peruvian trends, Bad Hombres pairs Chinese pancakes with a whole, deep-fried head of cauliflower, cashew cream and punchy herbal support from salsa verde and fresh coriander. Its Katsu barramundi is served with guacachile and corn tortillas while its bonito ceviche tostadas sing with soy, lime and avocado. The menu also includes quesadillas of kale & zucchini flower with chili & limey guacamole, as well as caramelised parsnip tacos. Bad Hombres’ cuisine adapts to whatever fresh ingredients are available in the market. Its vibrant atmosphere with songs from the 80s and its list of local natural wines will make you wish you knew about it yesterday. Learn more here www.badhombres.com.au
by Leo Cammish
BLISS AND CHIPS
This eatery is not just another fish and chip shop. No. It is Sydney’s first vegan one. Bliss and Chips serves a vegan seafood menu comprised of fish cocktails, crabsticks, fish fillets, prawns, calamari, potato scallops, burgers, deep–fried Mars bars and prides itself with the least vegan meal out there—the deep fried fish smeared in aioli, a result of the team’s wonderful plant-based formula. Indeed, owner Liss Harry made sure to develop deep-frying alternative meals to traditional seafood. They are made with ocean-flavored, soy-based proteins or konjac, a plant native to Asia and sometimes used as a vegan substitute for gelatin.
This allergy friendly bakery makes the highest quality of vegan, gluten-free and dairy-free desserts. Even those with no intolerances will be extremely happy with their donuts, gluten-free cakes, vegan marshmallows, brownie custard tars, wagon wheels, vegan lemon meringue pies, black-bean-fudge brownies and cookie sandwiches, all made in-house daily. Unlike traditional bakeries, cookies are made with chickpeas flour and brownies with black beans. Savoury dishes are also offered by this much loved bakery, such as cauliflower pizza, vegan salads, Buddha bowls and sandwiches. An increased demand clearly reflects the success of owner and vegan-doughnut specialist Sina Klug.
THE GREEN LION
In Sydney, veganism has even taken over hotels. In fact, 2 years ago, the Red Lion Hotel has introduced a vegan-only menu in its old pub, “The Green Lion”, which, as a result, ranked number 7 on TimeOut’s list of best vegan restaurants in the city. You can find everything that would normally be available on a pub’s food menu, from chips to burgers and pizzas, but vegan. “Mock meat” is used to cook meals like their double-decker green burger, vegan shepherd’s pie, “pepperoni” pizza and pie with mash. Other specialties are the fishless fillets as well as the samosas and pakoras for those who do not want “mock meat”. Is there anything that beats watching the sunset over a glass of vegan wine? Learn more here www.thegreenlion.com.au