What until now was occasional -and even an eccentricity -begins to be the norm, because the vegan dishes They are no longer an exclusivity of the premises with that orientation, but an important part of the letters of many restaurants, whatever their specialty.
This was greatly driven by that growing clientele that bets on conscious and respectful food, and expects much more than a mixed salad as the only option when traveling the menu, as can be seen in the dishes mentioned below.
Saigon Noodle Bar
Saigon Noodle Bar specializes in Street Food Vietnamesea very popular type of food in Southeast Asia, with numerous specialties that replicate in your living room. With dishes made based on natural ingredients, handmade products and typical supplies, your letter invites you to discover entries and main ones where vegan alternatives stand out.
This is the case, for example, of the Vegan Yellow Curry, which in Saigon serves with coconut milk, to soften the spicy, and served with rice, cherry tomatoes, cucumber and fresh coriander. Another of the vegan options of the room is the Saigon Bowl with Tofu -a paste based on soybeans -, rice, sauteed with fungi, akusai and cucumber, accompanied by saigon sauce, prepared with cherry tomatoes, cubes of Ananá, peanuts and fresh coriander. To drink, the house suggests its selection of artisanal beers or its fruit kombuchas.
Address: Marcelo T. de Alvear 818, Retiro; Soler 4388, Palermo; Bolívar 986, San Telmo.
Instagram: @saigonnoodlebar
Green Buenos Aires
In the Foodie Corridor of Palermo, Mauro Massiminoreferent chef of healthy food and cuisine, commands Buenos Aires Verde, its vegetarian, Vegan and Raw entrepreneurship. With natural, organic, without agrotoxic ingredients, fruits and seasonal vegetables, in addition to a variety of herbs and spices, Massimino creates innovative recipes with classic touches.
A room recommendation is the Power Pizza, a Plant Based version of this popular preparation, made with organic, white and integral flour, which incorporates vegan, olive and natural tomatoes. For the toping, it combines smoked box cheese, artisanal guacamole, pepinillos, vegan mayonnaise and Parmesan cheese Vegan, also known as Rawmesan. Another recommended by the chef is the quinoa and pumpkin risotto, which arrives at the table served with crispy potatoes, fresh avocado slices and chia seeds. The vegetarian version is completed with grated cheese and the vegan with Tofu. To pair, Buenos Aires Verde has organic wines from different strains and labels, in addition to its author’s beers.
Address: Gorriti 5657, Palermo.
Instagram: @Buenosairesverde
Sushicub
With more than two decades of experience, Sushiclub is distinguished as one of the most recognized proposals in Asian trend cuisine and sushi fusion. While it is a reference, the brand continues to renew its letter to incorporate new audiences and propose high quality and environmental experiences.
In that sense, last year he launched exclusive dishes of the Recombing Branch with Notco, such as Not Meat & Papas, a skirt of Not Meat, Portobello Fungi and Vegetables, accompanied by potatoes and huancaína salsa, or the option of Rolls Not Chicken, with agripating sauce. They can be requested as part of a menu that has entrance, such as gyosas, stuffed with not chickn and spinach, or the hitting with notchicken and vegetables; and desserts such as not rice with milk (rice cooked in milk notch flavored with cinnamon, flambado and decorated with lime zest) or notice cream. The brand also has a vegan line in the other branches that includes Rolls, Niguiris, Poke and Vegan Mousse chocolate salads.
Address: Av. July 9, 1465, Retirement. Other branches in CABA, AMBA and interior of the country.
Instagram: @sushiclub_ar
Growlers
With an urban and relaxed spirit, Growlers has established itself as a meeting point for artisanal beer and street food fans. With seven stores distributed throughout different areas, combines street art, good music and a varied letter that includes from hamburgers to tapas to share. Within its diversity, the Plant Based proposal It is presented as a tempting option for those who choose a food free of animal products.
Among his prominent are the nachos with guacamole and spicy dip, the double cooking fries with homemade ketchup, and the calenant vegan grillada with caramelized onions, vegan alioli and lemon zest. The hamburgers also have their veggie version, such as Vegan American Burger, made with smoked pumpkin and corn, provoleta vegan, lettuce and Alioli Vegan, or the Sorry not sorry burger, with a medallion of Arves notco, double provolone vegan, caramelized onion and vegan alioli. Both are served in homemade bread and are accompanied with fries.
Address: Gurruchaga 1450, Palermo; OLLEROS 3750, CHACARITA; Amenábar 3201, Núñez; Cuba 2202, Belgrano; Doblas 857, Caballito; Av. Santa Fe 1430, Recoleta; Tte. Gral. Juan Domingo Perón 489, Microcentro.
Instagram: @growlerscc
Cavia house
True to its roots, Casa Cavia offers a gastronomy that honors the temporality and freshness of each ingredient, creating a synergy between the classic and the contemporary. The cook of the cook Julieta Caruso It is crossed by vegetables that, with an outstanding presence, receive the same attention and care as proteins. This is a stamp of the chef, who seeks that the plant universe look and that interest found its best interpreter in the agroecological garden that Casa Cavia has in the Saavedra neighborhood, 13 kilometers from the restaurant.
In this way, it fulfills a slogan difficult to specify in a cosmopolitan city such as Buenos Aires, to bring the concept of kilometer zero, highly valued in the great kitchens of the world. Thus, in its night letter there are recipes such as the silky tofu with ginger, sesame and roasted chauchas, a dish that invites you to experience different textures and flavors in a single bite: it contrasts the softness of the tofu with the crispy of the chaufas and the sesame, coupled with the slight itching and freshness provided by the ginger. While in its new noon proposal, the suggestion is to start the tour with the creamy chickpeas with roasted vegetables, a recipe that puts the vegetables of the autumn season such as broccoli, cauliflower and chauchas. It is accompanied with roasted garlic sheets and the final touch is given the last canned lemons last year, waiting for the new batch.
All this finds its best complement in the solid wine card, in charge of the Head Sommelier Delvis Huck, and the minimalist and elegant cocktails of the Head Bartender Flavia Arroyo. An integral alternative, to test in this iconic house, recommended for the second consecutive year by the Michelin guide.
Address: Cavia 2985, Palermo.
Instagram: @casacavia
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