In Boulder and Denver, it’s entirely ordinary to meet someone who introduces themselves by name, pronouns, political beliefs, favorite trail and whether or not they eat eggs. Around here, diet functions less as a dietary choice and more as an extension of personal identity — right up there with zodiac sign, voting history and what brand of running shoes are currently in rotation.
There are, of course, your standard vegetarians — but from there it begins to branch. Lacto-vegetarians forgo meat, fish and eggs, but keep dairy; ovo-vegetarians skip everything but the egg; and lacto-ovo vegetarians embrace both, just not anything with legs.
Pescatarians are content to eat creatures of the sea but draw the line at animals that breathe air, while the fair-weather flexitarians approach meatless eating with a sincere effort and a short memory, often swayed by whatever looks best on the menu.
And of course, there are vegans, who live strictly by the rather grim (gruesome?) guidelines, “never eat anything with a face.”
Plant-based eating around the Front Range has long outgrown its wellness trend phase. It has become, quite simply, a fact of daily life, embedded into the menus of fast-casual cafes, white-tablecloth bistros and neighborhood spots that pride themselves on feeding everyone from full-time vegans to omnivores who just happen to love a good tofu bánh mì.
From Boulder to Englewood, restaurants are leaning in — not just accommodating the plant-based curious, but cooking for them with genuine care and unique imagination.
At Lotus Moon, 2770 Pearl St., Boulder, a warm and quietly elegant Vietnamese restaurant tucked into a low-key shopping plaza just off Pearl Street, a wave of rich umami air greets guests as they yank open the door to a soft and unhurried dining room, speckled with Lotus-shaped lights emitting a gentle glow over dark wooden tables. From the kitchen, steam curls upward from oversized bowls of pho, the broth made fresh each day from a base of daikon, corn, carrots and cauliflower. The place carries the feeling of a family kitchen, not a storefront operation.
Thuy Steward, who owns the restaurant with her husband and her mother, said the concept of the restaurant was born, not out of trendiness or strategy, but out of something far more personal.
“We’re a vegan family,” Steward said. “We’ve been plant-based for a long time. And when we moved to Boulder, we just couldn’t really find the kind of food we were used to eating. We’d lived on the West Coast, where there’s such a freshness to everything, and we’ve also spent time overseas, where you can find food that’s healthy and flavorful at the same time. But here, it was really hard to find Vietnamese food that wasn’t meat-based. And we just missed it.”
Though Stewart had previously run a catering business, Lotus Moon became her first brick-and-mortar restaurant. She leans heavily on family recipes, especially those passed down from her mother — who still helps in the kitchen, offering advice, seasoning broths by taste and suggesting produce based on what’s in season.
“She’s 76, but she pops in when she can,” Steward said. “She never writes anything down. You have to catch her when she’s cooking and say, ‘OK, how much of that are you putting in?’ She just knows. It’s all by feel, by intuition. So a lot of what we’ve done is trying to translate that into something we can actually teach to our kitchen staff.”
The tradition of building flavor from vegetables, herbs and spices, rather than animal fat or bone broth, has roots in Steward’s Buddhist upbringing.
“In Vietnamese temple food, everything is plant-based,” she said. “A lot of people don’t realize that. We’d go to temple, and the old ladies there, they could make any dish vegetarian — things that you’d normally associate with beef or pork or fish, they could recreate from vegetables and spices. So that’s the tradition I come from. And it’s not just about ethics. It’s also about the environment, and what we’re putting into our bodies.”
At Lotus Moon, nearly every dish is either gluten-free or can be made that way, and everything is fully vegan. The pho is restorative and aromatic, while the curry is creamy and fragrant with turmeric and coconut milk. The fried “calamari,” made from konjac root imported from the West
Coast, has become one of the restaurant’s most talked-about dishes. And the bánh mì, layered with homemade vegan pâté made from lentils, walnuts and olives, and stacked with pickled vegetables and a swipe of housemade vegan mayo, manages to be both faithful to the spirit of the original and wholly its own.
Since opening, Steward said the response from the Boulder community has been quietly overwhelming.
“We haven’t really done any marketing,” she said. “We don’t have Instagram. No Facebook. We’ve just been trying to get the kitchen running smoothly, getting our processes down. But people have been finding us. I think there’s this hunger for it — no pun intended. And when people come in and realize everything is vegan, their whole face just lights up. They’ll say, ‘Wait, I don’t have to ask a million questions?’ I’ve had people hug me. I’ve had kids come in and just be so excited that they can eat everything. That’s the best part of my day.”
Sixty miles south, on a lively stretch of South Broadway in Englewood, the vibe is louder, looser and more irreverent, but the ethos is just as earnest. Fellow Traveler, a dimly lit bar with twinkle lights and vintage glassware, offers up what owner Joe Phillips describes fondly as “vegan fat kid food.”
“When we opened, the idea was to run a cocktail bar with a small vegan menu,” Phillips said. “We thought we’d be a place for drinks first, and food second. But it became clear really quickly that people weren’t drinking the way they used to, especially in the plant-based community. A lot of folks who eat this way are health-conscious, and that sometimes includes avoiding alcohol. So we had to pivot. We turned the bar into a full-on vegan restaurant. And honestly, I think it’s better for it.”
The food menu is like a hungry stoner’s daydream come true: a double smash burger made with Impossible patties and melted vegan cheese, piled high with onions and pickles; mac and cheese dressed in cashew cream and topped with crumbled cornbread; chilaquiles soaked in green chile and smothered in chipotle crema and avocado; deep-fried sweet garlic cauliflower; falafel pitas with Lebanese slaw; pineapple fried rice with pickled daikon, jalapeños and tofu; and poutine drenched in vegan gravy and cashew cheese.
“There was a time when we thought people wanted clean vegan food, you know, salads, raw things, spa food,” Phillips said. “But we learned fast that people might say they want that, but they don’t really go out for it. When people come out to eat, they want indulgence. They want fun. They want the kind of food that makes them feel satisfied. And we’re more than happy to give it to them.”
On the cocktail menu are dozens of beautiful, complex, boozy concoctions — like the Slow Graffiti, a strawberry-olive margarita, or the Coffee & Cigarettes, a smoked coffee old-fashioned laced with bitters — but Phillips has made it a point to expand the restaurant’s non-alcoholic offerings, too.
Still, though, the loss of drink revenue is palpable.
“If you’re not selling alcohol, it’s hard,” he said. “That was the secret sauce in the restaurant industry for so long. But people’s habits are changing. So we’re trying to meet them where they are.”
He paused and added: “Honestly, that’s what plant-based dining should be about. Meeting people where they are. Whether they’re vegan, vegetarian, or just curious. We want to give them something that tastes amazing. That feels good.”
While places like Lotus Moon and Fellow Traveler are leading the charge with heart and creativity, they’re far from alone. All along the Front Range, restaurants of every kind are making space for thoughtful, satisfying, plant-based dining.
Vegan fare
EDGE Restaurant & Bar: This sleek hotel steakhouse has wood-grilled meats, high-concept entrees and a buzzing social scene. It’s surprisingly vegan-friendly for a place with so many steaks. Try the Sweet Pea Agnolotti with morel mushrooms, cashew cream, and chili oil — it’s fully vegan and absolutely delicious;1111 14th St., Denver; edgerestaurantdenver.com.
Urban Farmer: Inside The Oxford Hotel, Urban Farmer does the modern steakhouse thing with a focus on sustainability. It typically has a vegetarian entrée that can be made vegan, along with gluten-free and soy-free options. Sleek, colorful and worth a visit; 1659 Wazee St., Denver; urbanfarmersteakhouse.com.
Blue Agave Grill: A chill Mexican-fusion spot with a big menu and strong margaritas. The tofu walnut enchiladas are vegan, gluten-free and full of flavor. Expect a little heat; 1201 16th Street Mall, #104, Denver; denver.blueagavegrillcolorado.com.
Machete Tequila + Tacos: Affordable, casual and always solid. Try the vegan tacos, like the Del Jardin and De La Milpa, along with some chips and guac. Great for a quick, easy bite that doesn’t feel like a compromise; three Denver locations; machetedenver.com.
El Five: Top-floor views and colorful Mediterranean tapas in a funky, high-energy space. Many of the small plates and a couple of paellas can be made vegan; 2930 Umatilla St., Denver; ediblebeats.com/restaurants/el-five.
Root Down: Known for its seasonal produce, retro decor, and creative plates. Many dishes can be customized for vegan eaters, and expect flavor-packed food, bold cocktails, and a space that feels both nostalgic and fresh; 1600 W 33rd Ave., Denver; ediblebeats.com/restaurants/root-down.
Linger: Once a mortuary, now one of Denver’s most popular small-plates spots has a bonus of offering one of the best views of the city. More than half the menu can be made vegan, and the globally inspired options mean there’s always something new to try; 2030 W. 30th Ave., Denver; ediblebeats.com/restaurants/linger.
Vital Root: A fast-casual favorite for healthy, plant-based eats. Most dishes are vegan or can be made vegan. Try the vegan chik’n bacon ranch wrap or the Banh Mi tacos. Meat options are offered quietly, but the plant-based stuff is where this place shines; 3915 Tennyson St., Denver; ediblebeats.com/restaurants/vital-root.
Watercourse Foods: A longtime staple of Denver’s vegan scene, Watercourse serves comfort food that never feels too heavy. Everything is plant-based. Try the nachos with cauliflower chorizo, refried beans and cheese sauce, one of the best versions in the city; 837 E 17th Ave., Denver; watercoursefoods.com.
City, O’ City: Open late and packed with character. This vegetarian café and bar has a long list of vegan options, including the Churrasco Cheesesteak with seitan, poblano, grilled onions and chipotle aioli. Great for a casual hang or a solo work session with snacks; 206 E. 13th Ave., Denver; cityocitydenver.com.
Jennie Pho: This unassuming Vietnamese restaurant offers several solid vegan options like fried rice, a “meatball” sandwich and non-dairy boba teas. Quick, flavorful and super satisfying; 6765 W 120th Ave., Broomfield; jenniepho.com.
Spice of India Restaurant and Bar: Bright walls, friendly service and a full menu of curries, dosas and dals. Most vegetarian dishes can be made vegan, and tofu is available as a protein swap. The crew is helpful and happy to accommodate; 12025 N. Pecos St., Westminster; spiceofindiausa.com.
V Revolution: An all-vegan Asian-fusion spot with a deep menu and quick service. Try the Peanut Tofu Noodle Bowl or the Sweet & Spicy Katsu Burger. The food is bright, fun and hits the spot whether you’re craving something cozy or crispy; 3570 S. Logan St., Englewood; vrevolutionusa.com.
Sputnik: A dive bar that serves unexpectedly great vegan food. Try the vegan Cubano or the iconic vegan corn dog. Perfect for late-night cravings or casual hangs with friends; 3 S. Broadway, Denver;
Gladys: A cozy, creative plant-based spot with seasonal dishes that lean elevated, but never fussy. The owners dub the joint a “punk rock vegan food concept.” Try the polenta fries or the spring flatbread with horseradish ricotta and pickled mustard seed; 5505 W. 20th Ave., Suite 116, Edgewater; gladysrestaurant.com.
Somebody People: A bright, cheerful neighborhood restaurant with Mediterranean-inspired dishes and a completely plant-based menu. Try the tamari-roasted cabbage in lemon broth with chili sesame oil and crispy garlic; 1165 S. Broadway #104, Denver; somebodypeople.com.
Bang Up to the Elephant: Tropical vibes, bold cocktails and big flavors. The Cassareep Rice Bowl is a favorite — crispy tofu, pineapple, sweet peppers, coconut rice, pickled onions and herbs all tossed in tangy-spicy sauce; 1310 Pearl St., Denver; banguptotheelephant.restaurant.
Wellness Sushi: Denver’s first all-vegan sushi bar, serving up jackfruit crab rolls, colorful bento boxes, and creative twists on Japanese comfort food. Try the Krunchy Krab roll with avocado, cucumber, and crispy onions. Everything is plant-based, beautifully made, and packed with flavor; 2504 E. Colfax Ave., Denver; wellnesssushi.com.
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