When it comes to the plate, vegetables are front and center these days. All around Miami, there’s an abundance of options to choose from — and it’s not just discovered by walking into a self-proclaimed vegan restaurant. Whether you’re on board with the plant-forward movement or just feeling like you want more veg in your life, here are three standout vegetable-centric dishes to munch on in the Magic City.
Clean, sustainable, and organic is the name of the game at Thatch which offers a hard-to-choose-what-to-choose, all-day, plant-forward menu. Standouts include a bright and fresh ceviche with young coconut, hearts of palm, leche de tigre, sweet potato, and cancha corn; a crispy mushroom sandwich with dill and chive cashew spread, and briny pickled cabbage and jalapeno on a toasted bun; and kelp noodles (a nutritious, edible seaweed) prepared with a housemade pine nut pesto, fresh basil, pea shoots, roasted cherry tomatoes, whipped almond ricotta, lemon and drizzled with extra virgin olive oil.
Balloo Wallah: Vegetable Curry
Bold is what encapsulates all the dishes at Balloo Wallah, one of Miami’s newest outposts offering West-Indian-inspired street food. Take note of their vegetable curry, a mélange of potatoes, peas, and carrots served three ways: over a bed of rice, stuffed inside a burrito, or piled on top of waffle fries. Expect to find this comforting, veggie-forward dish topped with raita, crispy shallots, fresh herbs, and a cool cucumber salsa.
Tran An: Vegan Pho
Tran An does many things well. From banh mi to spring rolls, to pho, Chef Jon Nguyen’s inventive Vietnamese style shines in every dish. He combines his culinary training at Le Cordon Bleu in Paris and his time working at a Michelin-starred restaurant with the flavors of his native Vietnam and his family recipes from their hometown in Hanoi. So that being said, he’s paying special mind to every dish, including his vegan version of this Miami-famous bowls of pho. This meatless version starts with a base of sweet mushroom and cabbage broth and a special vegetable of the season. Then it’s topped with shredded white cabbage, edamame, red radish, red onion, pickled bean sprouts, herbs, and marinated shiitake mushrooms.