Killingsworth’s all-vegan taqueria serves Los Angeles-meets-Baja California style tacos, tortas, nachos, and burritos. Filled with extra juicy made-from-scratch seitan, the trio of cilantro lime, al pastor, and asada tacos — served hand-pressed-to-order Three Sisters Nixtamal tortillas — is one of the shop’s tried-and-true items. Other highlights include elote empanadas drizzled with garlic cashew crema, quesadillas with gooey vegan quesillo, asada-stuffed chimichangas, and cinnamon-dusted buñelos with dulce de leche. Customers will also find La Casa De Mama conchas and Xicha Brewing beers at the taqueria. As a way of giving back to the vegan and LGBTQ communities that supported them since their pop-up days, Polo Bañuelos and Carlos Reynoso offer a pay-it-forward program and free meals for trans people of color.

As it settles into its Killingsworth space, this former pop-up is quickly becoming one of Portland’s most compelling vegan restaurants. Small plates like deep fried kimchi with botanical pear “honey” and fennel tartar sauce make prime drinking snacks. Meanwhile, the other half of Feral’s menu consists of chefs August Winningham and Ryan Koger’s vegetable-laden comfort fare, such as hand-rolled noodles with spicy lacto-fermented squash ragu and lemony-savory seitan piccata with chanterelles, hakurei turnips, and cabbage-celeriac puree. Helmed by Soul & Craft’s Kianna Bell, the bar program includes many highlights like the bold rye whiskey based Rich Mahogany that arrives with a sprig of torched rosemary and the tropical Chasing the Sun made with coconut fat-washed cachaca and pineapple rum.

Those in the know have stocked up on Orange & Blossom’s cardamom carrot cakes and rosemary focaccia at farmers markets long before it landed a spot on Killingsworth. The gleaming pastry case is filled with vegan treats like brioche buns swirled with miso butterscotch caramel, chewy-crunchy matcha sugar cookies, and super fudgy buckwheat chocolate truffles. Customers can enjoy slices of buttercream-topped pistachio olive oil cake in the patisserie’s gorgeous nook, with vintage bentwood chairs, a plush burnt orange couch, and dramatic floral wallpaper. Desserts rotate with the seasons as pastry chef Marisa Kroes sources produce, like winter citrus and rhubarb, from Oregon and Washington farms.

Hailing from Mississippi, Alkebulan Moroski serves entirely vegan Southern comfort foods made with Moroski’s own shockingly meaty seitan — that come in the form of well spiced crispy-fried “chicken” and breaded “catfish” strips — that will even leave meat eaters mystified. Tangy barbecue ribs and Louisiana “seafood” boils arrive alongside equally delicious sides, like jalapeno poppers, mac and cheese, black-eyed peas, and red beans and rice. The Fremont restaurant also serves as a vegan corner store, carrying Dirty Lettuce’s cornbread mix and coffee blends, as well as snacks, home goods, and pottery from local makers.

The former Sudra space at Fremont-Mississippi is now a tropical oasis known as XO Bar. Here, Regi Carter slings whimsical cocktails with ingredients like butterfly pea gin, cachaça, toasted sesame, and all sorts of tropical fruits — think: passionfruit, lychee, and guava. While the stellar cocktails alone are worth a visit to XO, Sanjay Chandrasekaran’s drinking snacks — such as jackfruit vindaloo spring rolls and fried misozuke tofu — round out the experience. A good move is to order small plates to share, but hungrier visitors will find heartier options like a barbecue sambol-slathered, tempura-battered “chicken” sandwich. Weekend brunch includes halo halo style breakfast bowl and fried cauliflower and waffles.

Portland’s only fully vegan dim sum house has now settled permanently into Aimsir Distilling’s Emerald Room, where Cyrus Ichiza serves a Pan-Asian menu representing his multicultural heritage. Diners perched at the U-shaped bar of white marble and turquoise tiles nibble on chile oil wontons, char siu bao, and bunny-shaped bawan dumplings that are almost indistinguishable from their meaty counterparts thanks to fermented soy protein. In addition to traditional gaiwan oolong tea service, the drink menu includes aquavit-rhubarb Negronis, gin and tonics tinged with pink peppercorn, and pours of junmai sake. Those looking for larger dishes can choose from mapo tofu, adobo chicken, and a 13-herb noodle soup before digging into chewy five spice mochi doughnuts for dessert.

Built around a giant tree limb, Epif offers a vegan twist on traditionally meat- and seafood-heavy South American fare. Pepe Arancibia slings small plates like baked empanadas with house ají verde salsa, pimentones rellenos (stuffed pickled sweet peppers), and sopaipillas, fried pumpkin bread drizzled with apple juice-based vegan apple honey. The bar program focuses on infused pisco cocktails, but also includes thoughtfully balanced mocktails, like the pineapple-ginger-lime Tropic Topic. The warm, intimate dining room — accented with repurposed materials, an antique front door from Peru, and a colorful mural depicting a magical llama — makes for an excellent date night spot on 28th Avenue’s restaurant row.

Wrapped in floral wallpaper that channels a moody Palm Springs vibe, Fortune is the place to catch vegan cocktails and snacks, while DJs spin tunes beneath the neon “We Back” sign. The downtown nightclub offers Buddy’s Steaks mozzarella sticks with marinara, Thrilling Foods bacon-wrapped dates, In-N-Out style burgers, and rosemary garlic shoestring fries to pair with cocktails like serrano-infused Oaxacan Garden and blackberry-rosemary-mezcal Condessa Shuffle. The winter menu includes ultra creamy vegan mac and cheeses — available as classic, pesto, and chipotle bacon — from former food cart Macaroni in a Pot.

Formerly known as Workshop, Aaron Adams’s fancy vegan restaurant enters the new year rebranded as Astera — a vegan dining experience revolving around the “horticultural cuisine of Cascadia.” Similar to Workshop and the influential (and now closed) Farm Spirit, the menu utilizes locally farmed and foraged seasonal produce. Additionally, ingredients like smoked onion shio koji and fermented habanero are evocative of its fermentation-centric sister restaurant Fermenter. The symphony of vegetable courses vary, depending on what’s in season, but one can expect savory dishes like broken kabocha squash and black trumpet mushroom broth with kelp oil and sweets like celeriac ice cream with sunchoke caramel and roasted apple puree. Astera is by reservation only.

This vegan restaurant on Belmont references owners Ketsuda Nan Chaison and Prae Nobnorb’s Southern Thai roots, but the menu is a mix of small plates, noodles, and rice dishes with a mixture of Asian flavors — not just Thai influences. A full meal can be built out of starters like larb croquettes on cucumber rounds and lime aioli drizzled massaman curry samosas. However, Norah’s entrees, like the creamy mushroom linguine with coconut-galangal sauce, sweet-tangy-spicy pad thai, and roasted cauliflower curry are not worth missing. Several of the cocktails come in nonalcoholic form as well, like the frothy aquafaba-based pink guava Norah Sour and fittingly named cucumber-forward Find Me In The Garden.

Collectively owned by its employees, this vegan pop-up turned restaurant on Belmont made a splash in Portland with Sri Lankan plates and street eats, including spicy pigeon pea fritters and curried jackfruit-potato croquettes. Available as a plate or family-style meal, the rice and curry, with house-made sides and relishes like deviled potatoes and coconut sambol, is the heart of Mirisata’s menu. The slow-simmered vegetable curries rotate weekly, but “meatier” ones made with jackfruit, Impossible meatballs, and soy-gluten chicken are always available. The restaurant also serves Sri Lankan Chinese dishes, like deviled soy curl “pork” stir-fried with chunks of banana pepper, served over fried rice. For lunch, a sweet-and-spicy “chicken” club sandwich with classic tomato soup from Mirisata side project Cooper’s Vegan is a tasty option.

A vegan gem in the Creston-Kenilworth neighborhood, this shop features the most impressive collection of dairy-free cheeses in town. Brought to you by Brittany and Ryan Snipes — the same folks behind package-free grocery store The Realm Refillery — Vtopian specializes in cultured cashew cheeses in flavors like umami rich black garlic, creamy rainbow peppercorn brie, and a grateable sharp aged white cheddar. The display case also carries some of the biggest vegan cheese names in the country, including Rebel Cheese, Cheeze & Thank You, and Rind Cheese. Customers will even find seaweed caviar, tinned celeriac fish, and fig salami here. Over on Belmont, Vtopian’s food cart Unwind serves cheese plates and handmade pasta, like brown butter squash pappardelle, at Company wine bar.