In a Town Full of Vegan Food, How Does Virtuous Pie Stand Out? | Eater Portland

"I was charmed by the Portland outpost of Virtuous Pie, opened in June 2017 by executive chef Jim Vesal and co‑founder Lia Loukas after success in Vancouver, B.C., and honored as Eater Portland’s Vegetarian/Vegan Restaurant of the Year in 2017. The airy, cozy space leans heavily on nature—think a cafe counter crafted from reclaimed Douglas Fir, a communal picnic table by Reed LaPlant, and plenty of indoor plants—and the menu pairs that aesthetic with food that feels both indulgent and environmentally conscious. Their pizzas riff on nostalgic favorites while remaining inventive: the white pie layers creamy cashew sauce, almond ricotta, cashew mozzarella, fresh oregano and olive oil with a hit of crushed red pepper, while the “Stranger Wings” pie piles on creamy cashew sauce, buffalo cauliflower, fried shallots, scallions and a tangy soy/tahini blue “cheese.” Most everything is made in‑house—from cashew mozzarella and truffle almond ricotta to an arrabbiata sauce of San Marzano tomatoes, onion, fennel and cherry peppers—and the house meatball (soyrizo, red wine, gluten‑free flour, nutritional yeast) and mock‑meat options sit alongside vegetable‑forward pies. Their crust is made with Shepard’s Grain flour and developed over a three‑day process, and the ice cream program (coconut + cashew milk) yields a velvety, rich texture without cholesterol across a rotating eight to ten flavors (from vanilla to coffee and donuts) offered as pints, sandwiches, house waffle cones—including a gluten‑free option—affogatos and kombucha floats. I appreciated how the concept aims to be accessible to everyone, pairing tasty, healthy, and locally partnered offerings (e.g., Heart Roasters, Petunias Pies and Pastries) so it can appeal even to people who might usually shy away from vegan food." - Michelle DeVona