Plant-based food sales in the United States rose by more than 6.5 percent last year.
THE YASAI The Yasai is chef Junya Watanabe’s ode to fermentation. With locations in Little Italy and Convoy District, chef Watanabe, who also helms Convoy’s RakiRaki, collaborates with chef Hajime Matsuoka, crafting menus packed with vegetable-forward takes on ramen and specialty sushi rolls. Veggies assume a starring role on each plate and waste no time idling in the shadows for their shot at mimicking meat. yasaivegan.com
SIPZ VEGETARIAN KITCHEN (VG + VE) Sipz is a San Diego–based pan-Asian chain with locations in Clairemont, La Jolla, and North Park. The nearly identical menus lean into the defining flavors of tamarind, garlic, lime-flavored coconut milk, charred veggies, and toasted peanuts to achieve herbaceous dishes bursting with umami. sipz.com VEGANIC THAI CAFE Thai curry is a revelation. A savory and aromatic reminder that some of life’s greatest joys are in a kaffir lime– and coconut milk–filled bowl with carrots, basil, and a sidekick of steamed rice. Veganic Thai Cafe in Hillcrest offers a varied curry selection (red, green, yellow, pumpkin, panang) with the option to add an array of soy proteins. The remainder of the menu features the classics: pad thai, drunken noodles, tom kha soup, and veggie stir-fries. veganicthaicafe.com
SABUDANA VADA
SATTVIK FOODS (VG + VE) Chef and owner Kanta Jina draws on her home culture of Kenya and her international travel experiences to craft Sattvik’s dangerously flavorful paneer curry, pea-packed samosas, and handmade, whole- wheat rotis. When Jina isn’t tending to her Miramar storefront, she’s out catering weddings, birthday parties, and corporate events. sattvikfoods.com
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SAN DIEGO MAGAZINE
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