Pittsburgh might be known for pierogies and Primanti’s, but don’t let its meat-and-cheese reputation fool you — this city knows how to do vegan and vegetarian right. Whether you’re a lifelong herbivore or just dipping your toes into plant-based eating, there’s a lot of delicious dishes out there to be had: from seitan cheesesteaks dripping with melty goodness to cinnamon rolls hefty enough to double as a free weight, Pittsburgh’s plant-based scene is stacked with bold flavors, creative cooking, and zero sad salads.
If you’re after nostalgic comfort food, global flavors, or something fresh and vibrant, these are the vegan and vegetarian spots in Pittsburgh you should be checking out.
The Zenith
86 S. 26th St., South Side. zenithpgh.com
Walking into The Zenith feels like stepping into a fever dream curated by your eccentric great-aunt who collects mannequin heads and might be a witch. Part thrift shop, part art gallery, part vegetarian haven, this spot surrounds you with mismatched tables, mannequin torsos, and vintage Easter bunnies — all of which are for sale. If you’ve ever wanted to impulse-buy a creepy porcelain doll while eating seitan stew, this is your moment.
The menu changes weekly, but expect deep, comforting flavors that don’t mess around. The portobello stew is a dark, rich blend of mushrooms, carrots, and potatoes over steaming rice. The jalapeño hummus wrap packs a garlicky, zesty kick, and the vegan seitan orange “beef” will make you forget real beef ever existed. Dessert is non-negotiable — the vegan cakes here are legendary. Whether it’s chocolate fudge, lavender-lemon, or peanut butter dream, order whatever’s on deck.
Apteka
4606 Penn Ave., Bloomfield. aptekapgh.com
No frills, no reservations, no apologies. This Bloomfield staple has been redefining plant-based dining since 2016, proving that cabbage, buckwheat, and potatoes can be downright thrilling.
Forget boring salads — Apteka turns Central and Eastern European classics vegan without losing an ounce of flavor. The pierogi, stuffed with smoky potatoes, parsnips, and sauerkraut, are little pockets of perfection. The goÅÄ bki (cabbage rolls filled with buckwheat and tomatoes) are the definition of comfort food.
Chefs Kate Lasky and Tomasz Skowronski lean into Tomasz’s Polish roots, reinterpreting them through a plant-based lens with an emphasis on fermentation, smoke, and umami. Their approach extends to the wine list, where funky pét-nats and skin-contact wines pair seamlessly with the food’s depth and complexity.
Allegro Bakery
2034 Murray Ave., Squirrel Hill. allegropgh.com
At Allegro Bakery, plant-based baking is anything but restrictive. The seitan melt layers spice-rubbed seitan, oat cheese, tangy sauerkraut, and slow-roasted tomatoes between crisp sourdough for a deeply satisfying bite. The avocado sandwich is a study in balance — cucumber for crunch, shiitake bacon for smokiness, tahini for richness, and pickled red onion for acidity.
The pastry case is not to be missed. Rugelach and hamantaschen bring old-school nostalgia, while chocolate croissants and cruffins prove that, yes, vegan pastries can still be gloriously buttery.
ShadoBeni
1534 Brighton Rd., North Side. shadobeni412.com
Inside ShadoBeni, and the air is thick with turmeric, cumin, and slow-simmered coconut milk. Buss up shut (flaky paratha-style roti) arrives at the counter, begging to be swiped through stewed channa, pumpkin choka, and fiery mango sauce. Coconut-infused rice bowls are served with roasted vegetables, a mound of earthy bhaji (spinach choka), and caramelized plantains.
Named after culantro (aka “shado beni” in Trinidad), this North Side gem is a love letter to Caribbean flavors. Owner Ulric Joseph grew up pulling herbs from his backyard, eating honey straight from the comb, and learning that food is medicine, tradition, and connection. Everything here is made from scratch, from fire-roasted chokas to buttery, melt-in-your-mouth roti. What started as a farmers market favorite is now a full-fledged Trinidadian oasis in the middle of Pittsburgh.
Moodz Co.
2210 E. Carson St., South Side. moodzcompany.org
Moodz Co. was founded on a simple idea: plant-based food should hit just as hard as the classics. No joyless salads, no obligatory quinoa — just cheesesteak hoagies, candied mac and cheese, and Buffalo “chkn” sandwiches that bring all the comfort.
The menu walks the line between indulgence and refreshment. Hearty plates like vegan oxtails and gravy sit alongside lighter, vibrant options like tabbouleh and cold-pressed juices. Smoothie bowls and bubble tea round things out.
Viridis
626 Smithfield St., Downtown. @viridis.pgh on Instagram
Viridis operates like a well-kept secret — limited hours, no fuss, just straight-up great vegan food. Open Thursday through Sunday, 10 a.m. to 2 p.m., it’s the kind of place you plan your day around because once they’re out, they’re out.
The menu reads like a greatest hits of plant-based comfort food. The Crispy Chick’n Sandwich swaps the usual for perfectly fried oyster mushrooms, stacked on a sesame bun with crisp lettuce, tomato, pickles, and vegan mayo. The Reuben takes brined seitan and kraut, slathers it in “Almost Russian” dressing, and tucks it all into toasted rye.
Breakfast is a strong suit. The Pancake Special is as classic as it gets, while the Breakfast Burrito — stuffed with tofu scramble, seitan bacon, avocado, and spicy aioli — keeps things interesting. Pastries are a gamble (croissants sell out fast), but if you see a cinnamon roll or chocolate almond croissant, don’t hesitate. Pair it with a cold brew and call it a win.
EYV (Eat Your Veggies)
424 E. Ohio St., North Side. @eyv_restaurant on Instagram
While not strictly vegan or vegetarian, EYV treats vegetables as the main event, skipping processed meat substitutes in favor of technique and creativity.
The broccoli “chicharróns” are lightly fried for an addictive crunch. The butternut squash falafel adds depth with nuttiness and spice. The cabbage pastrami, layered with Thousand Island hollandaise and paired with thick steak fries, proves that plant-based dishes can be just as indulgent as their traditional counterparts.
Dessert keeps the momentum going with a roasted pumpkin roll served with coffee ice cream and caramel-mascarpone icing — an unexpected but totally necessary finale.
Square Café
134 S. Highland Ave., East Liberty. square-cafe.com
A brunch staple, Square Café is as colorful as its plates — both in decor and flavor. Square Café isn’t trying to be a plant-based mecca, but somehow, it’s ended up as one. There are plenty of exciting options for vegans and vegetarians alongside the cafe’s classic brunch fare.
The Very Vegan Square Breakfast is a commitment — plant-based sausage, scrambled ‘ZERO EGG,’ home fries, and a peanut butter pancake rich enough to stand alone. The Vegan Chive Biscuit Breakfast Sandwich delivers on flaky, buttery (but butter-free) comfort, while the Potato Cheese Pierogies stay gloriously old-school, caramelized onions and sour cream included.
This article appears in Mar 12-18, 2025.
