Where Are The Best Vegan Restaurants In Melbourne?

Is a vegan looking for the top restaurants in Melbourne your situation? Stop right there! This article will provide a list of the greatest vegan eateries in Melbourne, compiled from the author's own experiences. Melbourne boasts various dining options, whether you want a quick bite or a five-star meal. Now that you know what the city offers vegans, get out there and experience it!

Cooking with vegetables is getting more attention from chefs than ever. Of course, meat isn't necessary at every meal now, but it used to be. Consider the meteoric rise in popularity of roasted cauliflower in Australia and beyond.

The transition to full-fledged veganism is rather simple. Coconut oil can stand in for butter, soy milk for whole milk, and the liquid left over from cooking chickpeas, aquafaba, for egg whites. When the questionable morals of the industrial food chain become clearer to consumers, alternatives like these gain traction.

Few Melbourne eateries cater exclusively to vegans, but you should be able to find something suitable if you're willing to dine around those who consume meat.

Kevabs

Kevabs is one of the initial vegan kebab restaurants in Melbourne. The shop's famous Turko "kevab" doesn't skimp on flavour despite being free of soy, meat, milk, egg, wheat, dairy, nuts, & sugar.

Wrapped in a pita with lettuce, tomato, pickled onion, and tursu, the meatless patty is made from pea protein and is seasoned (pickled vegetables). Vegan cheese and gluten-free bread are available for an additional $2; salads and dips can be bought on the side.

Coeliacs can enjoy these chips without worry because they were made in a dedicated gluten-free fryer. However, the "dessert" chips are a must-order, coated with dukkah and served with sesame sauce, rose marmalade jelly, and pistachios.

Salad options include broccoli tabouli, brown rice, squash with cinnamon apples, and smashed falafel with kale; rotate daily. There are also vegan boreks and a vegan version of a halal snack pack.

You can have vegan baklava and Turkish pleasure with mango-chilli and rose flavours to go with your Turkish coffee, which can be enjoyed plain or flavoured with cardamom or chocolate.

Disco Diner Evie

A Memphis Group, an Italian design cooperative popular throughout the 1980s, inspired the design of Evie's Disco Diner. As a result, the corner lot has been almost totally painted in bubblegum pink & cobalt blue, two of the most recognizable colours of the 2000s.

There is a large dance floor, a DJ booth on the mezzanine, and a sound system worthy of a nightclub.

The room is painted a deep blue to represent a body of water. In a cheeky nod to the identical sign of Fitzroy Swimming Pool, the floor is emblazoned with the words "AQUA PROFONDA" in large letters.

Looking down from above, the high-gloss white custom-made tables are reminiscent of diving boards; when supper is over, they can be folded back to create a place for more dancers.

Tofu & cashew sour cream top a vegan chilli-cheese dog. Making spiked shakes without animal products, such as soy milk or vegan ice cream, is possible. This Vegan Chicken Burger is our best-selling burger. It consists of a soy protein burger and vegan cheese.

Evie's is open for lunch, supper, and late-night munchies. So take a break from boogying with a cheeseburger, loaded fries, or a fried chicken waffle bowl topped with salted peanut butter and maple sauce.

The bar is committed to recycling and reducing trash. Glass straws have replaced plastic ones, and kegs of beer and organic wines have replaced bottles and cans.

Evies, a bar and restaurant on West Gertrude St. housed in a former iron works, is a throwback to New York City's '80s glory days while also appealing to today's sophisticated diners. We are one of Melbourne's most recognizable queer-friendly and all-inclusive events, and our palace is bright and full of pop culture. We have many options for carnivores in addition to our great vegan food inspired by classic American eateries.

In the Arms of the Green Man

Before opening the Yarra Valley Grand, Alison Whyte, with her husband Fred Turner, ran the popular Abbotsford restaurant, The Terminus. They've now opened their sixth hotel, called Green Man's Arms. If you've ever been to the old, you'll remember the strange artwork adorning the walls.

This is a component of the fittings completed in late 2017 and intentionally dated. The couple installed a vintage Yunca fireplace that suited the original burgundy tiles, burnt orange furniture, green leafy wallpapers from England, crooked antique light fittings and Northcote's Grandpa's Axe, and much more.

Several salads and staples of Israeli cuisine are available, like falafel, hummus, and tabbouleh. Using a time-honoured procedure, including hand-rolling, we make our fresh daily. Where feasible, ingredients come through Whyte & Whitlock's 10-acre farm in the Yarra Valley.

There are seven beers, including a Saison from Stomping Ground and a brown ale from Mornington Peninsula Brewery. There's an additional hand pump for your Holgate's ESB. You can also get a Kombucha Spritz or a Bucha with Byron kombucha on tap, which is excellent when mixed with lime wedges.

The couple's extensive artistic experience makes Green Man's Arms more than just a restaurant. Live performances, readings, quiz games, and bingo are occasionally offered.

Sparrow, Red

While working as a cook in Glasgow, Scotland, Michael Craig saw how many animals and animal products were used in a restaurant kitchen. That's why he became a vegetarian; it made more moral sense for him.

Twelve years of experience in the kitchen later, 10 of which were spent preparing vegetarian meals, he launched his eatery. But, first, Craig pondered the menu by asking, "What would I like to eat?"

His solution was to make a vegan, Australian-style, wood-fired pizza with ingredients from Melbourne, Italy. When scouting venues for Trippy Taco in Fitzroy and Collingwood in early 2013, he was impressed by the tenacity and dedication of local vegan business owners who provide high-quality food while compromising their values.

The huge pizza oven in front of Red Sparrow was imported from Italy and assembled there. Craig and five other people shifted a metal frame on wheels with four legs so that it could be set up.

Shelley Scott, Craig's girlfriend, used the services of Hairstyles Boutique in Collingwood to complete a lot of the designing & furniture making herself. Scott did all the interior work himself, from constructing the benches to painting and decorating. Scott developed the original concept for the neon red sparrow that now adorns the outside of the building.

One of Craig's favourite books is Pulp by Charles Bukowski. Therefore he decided to use a character's name from there. Your protagonist, a private investigator, is assigned to find "Red Sparrow," a fictional entity or item.

Following a decade-long experimentation with vegan cheeses and meats, Craig only stocks products that meet his high standards. For instance, the "meat" of a pepperoni pizza is not meat but ecological gluten and tofu seasoned to taste like pepperoni sausage.

Spinach & kale pesto, courgette, and sprouts account for about 60 on a vegetarian.

Cheese lovers should get the Bianco pizza. The white sauce foundation includes confit onion, potatoes, onion, herbs, cheddar, plus vegan Parmigiano. Using cassava plus coconut oil in this mozzarella makes it soft and elastic. Coconut and coconut oil are used to make a delicious parmesan that is a favourite of the staff.

Pizzeria Shop225

Visiting from Trieste in Northeast Italy, Alessandro Tron's vegan mother caught him off guard. They would set off from Pascoe Valley and go around the city for vegetarian Italian food. However, they were frequently disappointed.

After tiring of the journey and disappointment in 2016, Tron and his friend Roberto Davoli purchased Shop225. Vegan versions of the restaurant's pasta, desserts, and eleven of its thirteen pizzas are available upon request. To prevent cross-contamination, the kitchen at Shop225 is separated into two areas, making it the first pizza place in Australia to receive certification from Coeliac Australia. The gluten-free pizzas are made with rice, tapioca, corn, soy, bean, and potato flour.

When the dough for standard pizza is allowed to rest for 72 hours, it becomes lighter, fluffier, and simpler to digest. Both the Zio Pino and the Verde are quite well-liked. You've never had a Hawaiian pizza like The Melo. If you're looking for a good pasta dish, choose the gnocchi or the lasagne.

The majority of the ingredients are sourced from local farms. Tron and Davoli worked with Damona, a small Coburg-based non-dairy cheesemaker, to develop vegan mozzarella, scamorza, stracciatella, or cream. In addition, they provide a vegan spreadable chocolate spread that is delicious on dessert pizzas.

The new Shop225 perfectly captures the spirit of a friendly neighbourhood watering hole. Each night, the floor is frequented by Tron and Davoli, who entertain and feed the crowd. They'll chatter on and on about their hometown of Pascoe Vale, Australia, if given a chance.

At the Cornish Arms

You won't find a salad menu at your local watering hole. Too bad it's the only game in town for vegans. Visiting the Cornish Arms is indeed a pleasant change of pace. The staff is very accommodating to vegans, and the food is traditional and delicious.

Two southern-fried "chicken" substitutes with "cheez," "falcon," with tomato between them, topped with gravy and served over mashed potatoes and slaw. Vegan souvlaki is a delicious option.

This is not a permanent characteristic of the Cornish people. Until Chef Lloyd Kembrey arrived, the bar was just another local watering hole. Kembrey established the vegan-friendly fare after obtaining expertise in the industry just at East Brunswick Club. He is also in charge of the extensive menu that features meat dishes, including entrees, burgers, pizzas, and side dishes. So, what do we suggest? Barbecued for 14 hours, these beef ribs are tender and flavorful.

In the afternoons, local RMIT students flock to the bar for jugs of beer from one of the 12 taps. They usually arrive before everybody else at the beer garden dominated by murals. In addition, a sizable rooftop bar has panoramic city views and a separate bar menu.

Those travelling as families or couples tend to arrive later. The attentive wait staff provides warm hospitality; the chocolate-peanut-butter cheesecake will be special if you're lucky.

Conclusion

Based on the author's personal experiences, this article recommends the best vegan restaurants in Melbourne. So whether you're looking for a quick lunch or a five-star meal, Melbourne has you covered. Vegetables are becoming more popular in the kitchen, and being vegan may be done quickly and easily. Unfortunately, there aren't many vegan-only restaurants in Melbourne, but you should be able to find something if you don't mind eating alongside meat eaters. For example, you may get a meatless patty at Kevabs, one of Melbourne's first vegan kebab joints, wrapped in a pita with lettuce, tomato, pickled onion, and tursu.

Broccoli tabouli, brown rice salad, squash salad with cinnamon apples, and kale salad with smashed falafel are just a few of the salads you can choose from daily. In addition, vegan options like baklava and Turkish delight with flavours like mango-chilli and rose can be spiced with cardamom or chocolate. The pub and restaurant Evies, located on Melbourne's West Gertrude St., is a nostalgic homage to New York City's heydey in the 1980s. It has a DJ booth up on the mezzanine and a sound system fit for a nightclub. The walls are painted a deep blue to suggest a body of water, and the words "AQUA PROFONDA" are written in bold letters over the floor. Diving boards inspired, high gloss white bespoke tables may be folded back after dinner to accommodate additional dancers. Vegan alternatives to meat and dairy products are available, such as the vegan chilli-cheese dog topped with tofu and cashew sour cream.

Glass straws have replaced plastic ones, and kegs of beer and organic wines have taken the place of bottles and cans in the bar's effort to recycle and reduce waste. At Evie's, you can grab a bite to eat at any time of the day. Safe in the Arms of the Green Man Alison Whyte and her husband, Fred Turner, managed The Terminus, a prominent restaurant in Abbotsford, before opening the Yarra Valley Grand. Their newest hotel, Green Man's Arms, is decorated with a classic Yunca fireplace that goes well with the original burgundy tiles, burnt orange furniture, green leafy wallpapers from England, crooked antique light fixtures, and Northcote's Grand wallpaper.

Michael Craig and Shelley Scott run the vegan restaurant Green Man's Arms out of the Fitzroy and Collingwood neighbourhoods in Melbourne, Australia. Among the seven beers on tap are a Saison from Stomping Ground and a brown ale from Mornington Peninsula Brewery; Holgate's ESB is also available through a hand pump. Green Man's Arms is more than simply a restaurant because of the couple's significant artistic expertise; it hosts live performances, readings, quizzes, and bingo. Craig has 12 years of cooking expertise, 10 of which were spent making vegetarian dishes. His solution was a vegan Australian wood-fired pizza with ingredients from Melbourne, Italy. An enormous pizza oven, now prominently displayed in front of Red Sparrow, was shipped from Italy and built there.

Craig and his helpers moved a four-legged metal frame on wheels. Craig's girlfriend, Shelley Scott, hired Collingwood's Haircuts Boutique to help design and construct much of the apartment's furnishings. Scott devised the idea for the neon red sparrow on the facade. As Pulp by Charles Bukowski is one of Craig's all-time favourite books, he went with a name from that series. The protagonist, a private investigator, is hired to track down the fictitious "Red Sparrow."

Pasta, desserts, and eleven of the restaurant's thirteen pizzas have all been reimagined as vegan options after Alessandro Tron, and Roberto Davoli took over Shop225 in 2016. Shop225's gluten-free pizzas are prepared in a separate kitchen area and use rice, tapioca, corn, soy, bean, and potato flour. After rising for the recommended 72 hours, pizza dough becomes more manageable in terms of both texture and digestibility. In addition, Damona, a tiny Coburg non-dairy cheesemaker, has developed vegan versions of mozzarella, scamorza, stracciatella, and cream, all of which are made with ingredients acquired from local farmers. With Tron on the turntables and Davoli operating the kitchen, the new Shop225 serves up all the comforts of a neighbourhood watering place.

Southern-style fried "chicken" alternatives with "cheez," "falcon," and tomato in between are served with gravy, mashed potatoes, and slaw, and the staff is friendly and sympathetic to vegans. Another tasty alternative is vegan souvlaki. A large rooftop bar with magnificent city views and a special bar menu draws local RMIT students for jugs of beer in the afternoons from one of the 12 taps. The service is outstanding; if you're lucky, the chocolate-peanut-butter cheesecake will be out of the ordinary.

Content Summary

• Do not proceed any further!
• Based on the author's research and exploration, this article will present a ranking of the best vegan restaurants in Melbourne.
• Whether you're looking for a quick lunch or a five-star meal, Melbourne has you covered.
• Go out and enjoy all the city has to offer now that you know what vegans can expect!
• Chefs are now more interested than ever in incorporating veggies into their dishes.
• While the meat wasn't always optional, it is clear that it was once a staple of every meal.
• Think about how quickly roasted cauliflower has become a household name in Australia and beyond.
• Being a vegan in all but the name is a straightforward process.
• As consumers become more aware of the ethical concerns inherent in the industrial food chain, more and more will seek options like these.
• There aren't many vegan-only restaurants in Melbourne, but you should be able to find something if you don't mind eating alongside meat eaters.
• One of the first vegan kebab joints in Melbourne is KevabsKevabs.
• The Turko "kevab" from the shop doesn't skimp on flavour despite not including any of the following: soy, meat, milk, egg, wheat, dairy, nuts, or sugar.
• The vegetarian patty is created from pea protein and is seasoned; it is wrapped in a pita with lettuce, tomato, pickled onion, and tursu (pickled vegetables).
• Salads and dips can be purchased on the side, and vegan cheese and gluten-free bread can be added to any order for an additional $2.
• Since they were prepared in a separate gluten-free fryer, these chips are safe for anyone with coeliac disease to consume.
• There are also vegan alternatives to the halal snack pack and boreks.
• A spacious dance floor, a DJ booth on the mezzanine, and club-quality sound equipment are all available.
• A deep blue colour was chosen for the walls to suggest the ocean's depths or a lake.
• The words "AQUA PROFONDA" are written in enormous letters on the floor, a sly reference to the identical sign at Fitzroy Swimming Pool.
• The high-gloss white, custom-made tables look like diving boards from above; after dinner, they can be folded back to make room for more dancers.
• Cashew sour cream and tofu "carne" sprinkle on a vegan chilli cheese dog.
• Animal-free alternatives to dairy and eggs can be used to create delicious spiked shakes.
• This dish has a burger made with soy protein and vegan cheese.
• At Evie's, you can grab a bite to eat at any time of the day.
• Therefore, if you're hungry, stop boogying and chow down on a cheeseburger, loaded fries, or fried chicken waffle bowl with salted peanut butter and maple sauce.
• A strong emphasis is placed on recycling and waste prevention at this establishment.
• Kegs of beer and organic wines have replaced bottles and cans, and glass straws have taken their place.
• Located in a converted iron works on West Gertrude St., Evies is a bar and restaurant that harkens back to New York City's heydey in the 1980s while yet satisfying the tastes of today's discerning diners.
• Our palace is colourful and full of pop culture, and we are known as one of Melbourne's most inclusive and queer-friendly events.
• In addition to our fantastic vegan fare modelled by traditional diners in the United States, we offer a wide variety of meat-based dishes for our carnivorous customers.
• They just opened their sixth hotel, called Green Man's Arms.
• Those who have visited the old will recall the bizarre paintings and sculptures that adorned the rooms.
• This part of the fixtures was finished in late 2017 and is purposefully dated.
• Stomping Ground's Saison and Mornington Peninsula Brewery's brown ale are two of the seven beers on tap.
• Byron kombucha is available on tap, and it makes a great Kombucha Spritz or Bucha when blended with lime wedges.
• Green Man's Arms is more than just a restaurant, thanks to the couple's considerable artistic skills.
• Occasionally, live entertainment will be provided in the shape of readings, quizzes, and even bingo.
• While working as a cook in Glasgow, Scotland, Michael Craig observed the extensive use of animals and animal products.
• Thus, he gave up meat because he felt it was the moral thing to do.
• Twelve years later, after ten of which were spent making vegetarian dishes, he opened his restaurant.
• His solution was a vegan Australian wood-fired pizza with ingredients from Melbourne, Italy.
• While he explored potential locations for Trippy Taco in Fitzroy and Collingwood in early 2013, he was struck by the perseverance and passion of the proprietors of vegan restaurants in the area, who consistently serve delicious fare without sacrificing their principles.
• An enormous pizza oven, now prominently displayed in front of Red Sparrow, was shipped from Italy and built there.
• Craig and his helpers moved a four-legged metal frame on wheels.
• Scott built the benches, painted and decorated the interior, and performed all the other work himself.
• Scott came up with the idea for the neon red sparrow on the facade.
• Craig wanted to pay homage to one of his favourite books, Pulp by Charles Bukowski and chose a moniker from that book for his new pen name.
• The protagonist, a private investigator, has been hired to track down the fictitious "Red Sparrow."
• Craig has spent the past decade trying out several brands of vegan cheeses and meats before settling on those that best match his high requirements.
• If you want cheese, the Bianco pizza is the one for you.
• The white sauce base consists of confit, potatoes, onion, herbs, cheddar, and vegan Parmigiano.
• Cassava and coconut oil give this mozzarella its silky texture and elastic consistency.
• A wonderful parmesan made with coconut and coconut oil is a favourite of the employees.
• They would start from Pascoe Valley and go all around the city searching for vegetarian Italian food, but they were constantly disappointed.
• You can get vegan versions of pasta, desserts, and eleven pizzas on the menu.
• Shop225 is the first pizza joint in Australia to be certified as gluten-free by Coeliac Australia thanks to its dual-zone kitchen.
• Rice, tapioca, corn, soy, bean, and potato flour are used to prepare gluten-free pizzas.
• The typical pizza dough benefits from a resting period of 72 hours, during which time it becomes lighter, fluffier, and easier to digest.
• The Zio Pino and the Verde are two of our most popular coffees.
• The Melo is the best Hawaiian pizza you've ever had.
• Choose the gnocchi or the lasagne if you want a decent pasta dish.
• There is a strong emphasis on using materials grown in the area.
• With Damona's help, a tiny Coburg-based non-dairy cheesemaker, Tron and Davoli created dairy-free alternatives to mozzarella, scamorza, stracciatella, and cream.
• They also provide a vegan chocolate spread that goes great on dessert pizzas.
• All the best parts of a local watering spot may be found at the new Shop225.
• Tron and Davoli are regulars on the floor, providing entertainment and food for the crowd each night.
• If given the opportunity, they will talk about Pascoe Vale, Australia.
• You won't find a salad menu at the Cornish Arms, your neighbourhood bar.
• That's terrible, but it seems to be the only vegan option.
• A trip to the Cornish Arms is guaranteed to be a relaxing diversion.
• Vegans will find a welcoming atmosphere here, and the classic dishes will satisfy their taste buds.
• Served atop mashed potatoes and slaw, these two "chicken" patties are stuffed with "cheez," "falcon," and sandwiched with a tomato.
• Souvlaki can be made without animal products, and it's still tasty.
• The Cornish don't always act like this, so don't worry.
• Before Chef Lloyd Kembrey took over, the tavern was a typical watering hole for the neighbourhood.
• Kembrey, having learned the ropes at the East Brunswick Club, set up shop serving vegan food.
• In addition to presiding over the kitchen, he is also in charge of the wide meat-based menu, which includes meals, burgers, pizzas, and sides.
• These beef ribs are soft and tasty after being barbecued for 14 hours.
• RMIT students from the surrounding area frequent the pub in the late afternoons to purchase jugs of beer from one of the 12 taps.
• The mural-adorned beer garden is a regular destination for them, and they often beat the crowd.
• In addition, there is a spacious rooftop bar with sweeping views of the city and its bar menu.
• Those arriving as families or couples are typically the last to arrive.
• The service is excellent, and the chocolate-peanut-butter cheesecake might perhaps be noteworthy.