14 Best vegan/vegan friendly restaurants to eat in NYC

If you are looking for some vegan/vegan friendly restaurants, there are many (in this forum Ive listed 14, but I’m going to recommend more in other forums). Some of my favorites include:

  1. Le Botaniste– a vegan place with French Cuisine
  1. Franchia– a vegan Korean place

3. ABCV– a fancy vegan place

4. Whipped Urban Desert Lab– a vegan ice cream place that serves oat ice cream covered in different toppings.

5. Budha Bodai– a chinese vegan friendly dimsum place:

5. Beyond Sushi– a popular vegan place in New York City

7. Nish Nush– a vegan friendly Middle Eastern place

8. Tammam– a vegan friendly Middle Eastern place

9. Alimama– a vegan friendly Asian desert and tea shops

10. Mr. Wish– a vegan friendly bubble tea place

11. Cafe China– a vegan friendly and authentic Chinese restaurant

12. Shri Prah Pai– a vegan Thai friendly restaurant

13. Arco cafe– a vegan friendly Italian eatery (they even make their own pastas)

14. Anixi- a vegan Greek restaurant

Anyways, I hope this helps you guys and thank you for reading this! Bye for now!

Walnut salad

Ingredients:

  1. 1 cup of toasted walnuts
  2. 1 onion, peeled and chopped
  3. 1 ripe tomato
  4. 1 cup of arugula
  5. 3 tablespoons of olive oil
  6. 1 tablespoon of garlic powder
  7. 2 tablespoons of wine vinegar
  8. 2 tablespoons of rose water
  1. To make the dressing the olive oil, garlic powder, rose water, wine vinegar together and then mix them together.
  2. Put all the other ingredients (expect for the olive oil, rose water, garlic powder, and white vinegar in a separate bowl and mix them together
  3. Add the dressing to the salad (that is add it to all those other ingredients in that bowl).
  4. Mix the salad
  5. serve!

Chia seed muffins

Ingredients:

  1. 2 cups of almond flour
  2. 4 eggs
  3. 1/8 cup of maple syrup
  4. 6 tablespoons of chia seeds
  5. 2 teaspoons of vanilla extract
  6. 2 teaspoons of baking soda
  7. 1 tablespoon of salt

Instructions:

  1. Preheat the oven to 375 F.
  2. To make the batter, put all the ingredients (except for the chia seeds) in bowl and mix them together.
  3. Now add the chia seeds to the batter and mix it in to the batter.
  4. Get some muffin tins and put parchment paper on each one.
  5. Now, pour the batter into muffin tins (pour the batter into each muffin tins or as many muffin tins as you can).
  6. Bake for 30 to 45 minuets.
  7. Serve!

Indian nectarine pickle

Ingredients:

  1. 4 nectarines, chopped and with the seeds removed.
  2. 1/4 cup of chili powder
  3. 5 tablespoons of cumin powder
  4. 2 tablespoons of mustard seeds
  5. 4 garlic cloves, peeled and chopped
  6. 1 tablespoon of salt
  7. 2 tablespoons of avocado oil
  8. 2 tablespoons of white vinegar.

Instructions:

  1. On a low flame, heat a pan and add the oil and mustard seeds to it.
  2. As soon as the mustard seeds start to sizzle and your garlic cloves and let them cook.
  3. Now add the nectarines, salt, cumin powder, vinegar, and chili powder to the pan. Give it one small mix (not more than that and do not overmix) and let it cook for about 7-9 minuets (cover with a lid).
  4. Give it another little mix (but do not over mix please).
  5. Now take it off the pan and let it cool for about 4 minuets.
  6. Serve!

Indian peach pickle

Did you that you can make Indian peach pickle at home? Well, you can and I make it at home for relaxation. Here is my recipe for it:

Ingredients:

  1. 1 cup of peaches, chopped and WITHOUT THEIR SEEDS
  2. 4 tablespoons of roasted cumin powder
  3. 1/8 cup of chili powder
  4. 3 tablespoon of mustard seeds
  5. 2 tablespoons of white vinegar
  6. 4 garlic cloves, peeled and chopped
  7. 1 tablespoon of salt
  8. 2 tablespoons of avocado oil

Instrucitons:

  1. On a low flame, heat a pan and add the oil and mustard seeds to it.
  2. As soon as the mustard seeds start to sizzle and your garlic cloves and let them cook.
  3. Now add the peaches, salt, cumin powder, vinegar, and chili powder to the pan. Give it one small mix (not more than that and do not overmix) and let it cook for about 6-8 minuets (cover with a lid).
  4. Give it another little mix (but do not over mix please).
  5. Now take it off the pan and let it cool for about 3 minuets.
  6. Serve!
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