Adelitas Cocina y Cantina1294 South Broadway
Adelitas Cocina y Cantina serves traditional fare from southwestern Mexico, and plant-based diners can enjoy portabello fajitas, veggie tacos and burritos, vegetable sopes and salsa flights. For Vegan Restaurant Week, the special is a vegan molcajete — summer squash, mushrooms, turnips, chayote squash, poblano peppers, carrots, corn, roasted tomatoes and roasted onions all served in a hot stone bowl with sizzling tomato-jalapeño sauce and warm tortillas.
Briar Common Brewery + Eatery2298 Clat Street
Briar Common Brewery + Eatery is offering not only a three-course plant-based meal but is pairing each vegan option with a house beer. The cost is $45 for the multi-course meal and pairing or $35 for just the food. Up first is barbecued baby carrots with tofu labneh, toasted almond and smoked paprika oil. Course two is spring greens with sweet peas, arugula, asparagus, spring onion, snap peas and white balsamic sauce. Finish up with a portabello cap filled with garlic white bean stuffing and red quinoa pilaf topped with roasted-tomato vinaigrette.
Charcoal Bistro1028 South Gaylord Street
With the success of its monthly vegan dinner series, Charcoal Bistro's entry into Vegan Restaurant Week is a natural fit. A $39 four-course tasting menu includes charred eggplant tostada with vegan feta cheese; baked cashew ricotta artichoke dip with kale chips; tortilla soup; and a chocolate pot de crème. If you’re not up for the whole menu, the entree special is spinach herbed-ricotta cappellacci.
Choice Market1770 Broadway
Choice Market is serving vegan specials for breakfast, lunch and dinner. Kick off your day with a quinoa breakfast bowl with JUST Egg, asparagus and salsa verde, or a coconut yogurt and blue-green algae bowl with dates and hemp granola. For lunch, the famous Impossible meat makes appearances in the burger and in meatballs in a couscous bowl. And a mushroom sandwich is topped with dairy-free cheddar, Fresno chiles, charred onions and vegan aioli.
Saucy Bombay2616 East Colfax Avenue
Saucy Bombay makes traditional Indian cuisine in a fast-casual setting. The Vegan Restaurant Week featured dish at Saucy Bombay is the Buddha Bowl, a mix of vegetables and garbanzo beans served with basmati rice, with your choice of tikka masala, korma, vindaloo, kadai, yellow lentil or spinach sauces. Any sauce, rice and veggie combo can be nestled in whole-wheat roti for an Indian burrito. Naan without butter and vegetable samosas are also vegan.