As veganism becomes more mainstream, vegan and non-vegan restaurants alike continue to push the boundaries of creativity with their plant-based dishes.

From raw veggetti to vegan scallops, here’s a round-up of some of the tastiest cruelty-free options in the city’s restaurants.

Jackfruit mechada

(83 Hanover St, Edinburgh EH2 1EE)

Our favourite vegan dish from Chilean-inspired 83 Hanover Street is the jackfruit mechada, milcao, with broccoli puree, and pickled celeriac. This astonishingly tasty Scottish-Chilean creation is made with pulled jackfruit on a Chilean-style potato cake.

It’s rested on the broccoli puree and finished with pickle to cut through the rich jackfruit and cake texture. This award-winning restaurant is a buzzy spot for tapas-style dining and there are plenty of options for meat and fish lovers too.

 

Baba ganoush

(Baba, 130 George St, Edinburgh EH2 4JZ)

The gloriously colourful interiors of Baba on George Street will instantly whisk your palate off to Beirut for a Levantian vegan tapas feast.

Our top choice is the incredible baba ganoush topped with pomegranate jewels. Their falafels are also very tasty.

Vegan scallops

(Harmonium, 60 Henderson St, Edinburgh EH6 6DE)

Now just what is a vegan scallop made of? This highly rated starter is a clever concoction of pan-seared king oyster mushrooms with vegan black pudding, bacon and pea puree.

The little sister of the Glasgow stalwarts behind Stereo & Co, Harmonium’s interiors and menu have a warm nod to the maritime history of Leith. Book ahead as it’s very busy.

BLT bagel

(Beetroot Sauvage, 33-41 Ratcliffe Terrace, Edinburgh EH9 1SX)

In this ramshackle building that doubles as a yoga studio, Beetroot Sauvage have carved out one of the top spots on Edinburgh’s vegan map.

Their BLT bagel with homemade coconut cream cheese, vegan bacon and avocado is a winner – and the outdoor eating area is a great suntrap in summer.

Full vegan breakfast

(Seeds for the Soul, 167 Bruntsfield Place, Edinburgh EH10 4DG)

This trendy Bruntsfield cafe’s full vegan breakfast is possibly the best in Edinburgh. Their vegan sausages are made locally in the city and would fool any meat-eater. Seeds for the Soul also make their own bacon seitan, which is so well loved that their locals are demanding to know when the owners will start selling it for people to take home and cook.

It all comes with homemade silken tofu scramble, fried mushrooms, baked beans, tattie scone, spinach and delicious sourdough toast. And don’t miss their fantastic smoothies.

 

Sweetcorn fritters

(The Stockbridge Restaurant, 54 St Stephen Street, Edinburgh, EH3 5AL)

For more fine dining, The Stockbridge Restaurant serves delicious sweetcorn fritters with pickle peppers and chilli bean refry, lemon herb mayonnaise and avocado lime salsa.

They are served as part of the veggie/vegan menu, which also includes the cherry vine tomato tartlet. For dessert, try the churros with chocolate dipping sauce.

 

Aubergine, chickpea and cashew kofta

(David Bann, 58 St Mary’s St, Edinburgh EH1 1SX)

One of the most delicious vegan starters in Edinburgh would have to be David Bann’s aubergine, chickpea and cashew kofta. The fresh banana chutney goes surprisingly well with this sweet and savoury starter.

For pudding we recommend their popular vegan chocolate cake with plum and port compote. It’s served with vegan beetroot, coconut and whisky ice cream. It sounds like a weird combination but you’ll understand when you taste it…

David Bann’s aubergine, chickpea and cashew kofta (Picture: David Bann)

Raw vegetti with walnut bolognese

(Grassroots Health, 20 Lochrin Buildings, Gilmore Place, Edinburgh EH3 9NB)

This raw vegetti with walnut bolognese is a fantastic vegan spin on an original meaty dish.

Grassroots Health is a vegan-friendly shop and cafe in the Lochrin Buildings and they also sell produce from local vegan bakers and makers.

About The Author

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Claire Daly is a freelance journalist based in Edinburgh. She writes for The Scotsman, Scottish Woman and Made magazine. She comes from a family of chefs and especially enjoys puddings, unusual drinks and locally sourced produce.

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