Whole food plant-based restaurant options

Imagine this.

You walk into a restaurant with your family, excited to share a meal together. Everyone picks up their menus, scanning the pages filled with delicious descriptions of sizzling entrees, fresh salads, hearty pastas, and indulgent desserts.

Your brother immediately finds his go-to burger. Your mom is debating between the grilled salmon and the pasta primavera. Your dad asks the server about the steak special. Your spouse is already eyeing the dessert menu.

And then there’s you.

You scan the menu once. Then again. Then a third time, just to be sure.

Nothing.

Well, almost nothing. There’s a side of steamed broccoli. A plain baked potato. A house salad—minus the cheese, minus the croutons, dressing on the side.

You ask the server, hoping maybe they have something off-menu. They pause, furrowing their brow. “Umm… we could maybe do a veggie plate?”

A veggie plate.

Meanwhile, everyone else is placing their orders, excited for their meals. You’re left trying to piece together something remotely satisfying. You didn’t come here by choice—maybe it’s a birthday, an anniversary, a work event—but here you are, staring at a menu where you don’t exist.

And the kicker? If you do manage to scrape together an entrée, it’s just the regular dish minus half the ingredients—but still the same price.

Now, imagine that’s your experience at nearly every restaurant you go to.

This is what it’s like to dine out as a whole-food, plant-based eater.

And here’s the thing: we’re not doing this because we don’t like the taste of cheese or bacon. We eat this way for health, for the animals, for the planet. But that doesn’t mean we don’t want a real meal when we go out to eat.

So I’m asking—begging—chefs and restaurant owners: just one. Just ONE solid, whole-food, plant-based option on your menu. Not an afterthought. Not a plate of side dishes. A real, intentional, flavorful meal that someone would choose even if they weren’t vegan. Whole food plant-based diners deserve more than a side salad. Please offer plant-based restaurant options.

Because no one should have to feel like an afterthought when they sit down to share a meal with their family.

Why I Eat This Way

Let’s get one thing straight—I didn’t stop eating animal products because I didn’t love the taste of bacon, salmon or cheese. I did it because every time I choose what to eat, I’m making a decision that affects someone else.

That "someone else" could be the animal itself, who didn’t want to die. Or the person who had to take its life in a slaughterhouse, a job that comes with some of the highest rates of PTSD and depression. Or the next generation, inheriting a planet wrecked by an industry that devastates our land, water, and air.

But it’s also about me.

I don’t want to spend my golden years battling chronic disease. I don’t want to clutch my chest in the middle of swimming laps, my heart giving out just as I’m about to retire—like my father did. I don’t want to miss watching my daughter become successful, achieve her dreams, and build a beautiful life of her own. I want to be there to see my grandchild grow up. I don't want my daughter to have to take care of me for decades.

Every meal I eat is a choice. A choice to give myself the best shot at a long, healthy life. A choice to walk gently on this earth. A choice to live with intention, with compassion, with purpose.

So no, I don’t eat this way because I don’t like the taste of certain foods. I eat this way because I want to be here. For my daughter. For my future grandchild. For the people I love. And for the beings who never had a choice.

That’s why I eat this way.

Simple Ways to Offer a Delicious Whole-Food, Plant-Based Option

Chefs, I get it—menu space is valuable, and you don’t want to add something that won’t sell. But I promise you, whole-food, plant-based diners are out there, and we’re hungry for something beyond a sad side salad.

Here’s how you can make a delicious, satisfying plant-based option without overhauling your kitchen (remember to keep salt and oil to a minimum):

Give Salads Some Substance

A handful of leafy greens isn’t a meal—let’s add some real protein and flavor! Keep one or more of these on hand:

Marinated tofu – Crispy or grilled, seasoned with tamari, smoked paprika, garlic, and a hint of maple
Tempeh bacon – Smoky, slightly sweet, and packed with protein
Spiced chickpeas – Roasted with cumin, coriander, and smoked paprika for a crunchy, satisfying bite
Lentils – Hearty, earthy, and perfect for grain bowls and salads
Almond or cashew ricotta – A creamy, dairy-free option that makes any dish feel indulgent

Example: Instead of a plain house salad, offer a Mediterranean Power Bowl—greens, quinoa, roasted chickpeas, cherry tomatoes, cucumbers, olives, and almond ricotta with a bright lemon-tahini dressing.

Offer a Real Entrée (Not Just a Side Plate!)

Whole-food, plant-based eaters want a main dish, not an afterthought. Instead of just removing meat and dairy, build something exciting:

Tofu or tempeh stir-fry – Marinate and sear it, then toss with fresh veggies and a flavorful sauce over brown rice or quinoa
Lentil or mushroom-based burger – House-made or from a quality brand, served on a whole-grain bun with a killer sauce
Stuffed sweet potato or grain bowl – Load up seitan pieces, roasted sweet potatoes or quinoa with black beans, avocado, salsa, and a drizzle of cashew crema
Spicy cauliflower & chickpea tacos – Roasted, crispy cauliflower and chickpeas with slaw, avocado, and a smoky cashew-chipotle sauce

Example: Instead of just pulling the chicken off a pasta dish, offer a Smoky Tempeh & Pesto Bowl—whole-grain pasta with sundried tomato pesto, sautéed mushrooms, and crispy tempeh.

Keep a Plant Protein in the Freezer for Easy Additions

One simple prep day can set your kitchen up for success. Keep seitan, lentil patties, pre-marinated tofu or tempeh on hand so you can quickly add it to dishes without extra hassle.

Pre-seasoned tofu cubes – Bake or pan-sear, then freeze for easy reheating

Smoky tempeh strips – A quick protein boost for any dish

Homemade almond or cashew ricotta – Blend nuts, lemon, garlic, and nutritional yeast for a creamy, dairy-free option

Example: A simple swap like replacing the Parmesan in a pasta dish with almond ricotta makes it an instant plant-based hit.

Easy Whole-Food, Plant-Based Options for Seafood Restaurants

Hearts of Palm "Crab" Cakes

Hearts of palm, chickpeas, Old Bay seasoning, lemon, Dijon mustard, and a little oat flour for binding—pan-seared to crispy perfection.
Serve with a creamy cashew remoulade or a zesty lemon-dill sauce.
Bonus: These can be made in bulk, frozen, and quickly reheated.

Banana Blossom "Fish" & Chips

Banana blossoms (a flaky, seafood-like flower) seasoned, battered in chickpea flour, and air-fried or baked.
Served with crispy potato wedges and house-made tartar sauce (vegan, of course).

Coconut Lime Ceviche

Chopped hearts of palm, mango, avocado, red onion, and cilantro marinated in lime juice and coconut milk with cubed tofu.
Served with tortilla chips or plantain chips.

Garlicky Grilled Tofu or Tempeh

Smoky, citrus-marinated tofu or tempeh, grilled and served with a mango salsa or chimichurri.
Perfect over quinoa, brown rice, or a fresh veggie slaw.

Seaweed & Miso Chowder

A creamy, dairy-free chowder with potatoes, corn, celery, and dulse or wakame for that "from-the-sea" flavored with Caribbean jerk spices, served with slaw and mango salsa.

Easy Add-On: Every seafood place has coleslaw. Just swap out the mayo for cashew cream, and boom—instant plant-based side.

Final Thought: Make It So Good, Everyone Wants to Eat It

This isn’t just about catering to vegans—it’s about making a meal so delicious that anyone would want to order it. A well-seasoned, thoughtfully prepared plant-based dish isn’t just a “vegan option.” It’s a damn good meal that keeps people coming back.

You don’t have to revamp your whole menu. Just one solid, plant-based option—one that actually tastes great—can make all the difference.

Trust me, we’ll notice. And we’ll come back.