Soul Veg City
Vegan restaurant · Chatham ·
Vegetarian/vegan soul food, juice bar, local art, hot bar
![Soul Veg City by Soul Veg City [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/69498765/IMG_8285.0.jpg "Soul Veg City by Soul Veg City [Official Photo]")
Vegetarian/vegan soul food, juice bar, local art, hot bar
"Soul Veg City’s hot bar is legendary. A wondrous treasure hunt, depending on what the cooks put out for the day. You’ll find soul classics, Chinese-inspired fare, and more. Of course, it’s all dairy- and meat-free. You’re not going to find this selection at the local grocery store." - Eater Staff
"Soul food isn’t simply about fall-off-the-bone meat and smothered pork chops. Head to the Greater Grand Crossing neighborhood and you’ll find a 40-year-plus vegan soul food staple that is good enough for any carnivore. Think options like: Eggless rolls, seitan sloppy joe’s, and black-eyed pea burgers. Try the hot food bar or order some classics like the protein tibits (seasoned and fried cornmeal-battered tofu). Order for pickup or delivery online through Grubhub and Doordash." - Ashok Selvam
"The Original Soul Vegetarian, a vegan Southern and soul food restaurant, has been “serving food as medicine” in the Chatham area for 40 years. But they recently renovated and revamped, and are now known as Soul Veg City. Family-owned and operated, Soul Veg City provides a takeout or dine-in experience, with deli-style dishes and a $9.95 per pound hot station. That’s where you can get dishes like smothered seitan steak and gravy, cornbread dressing, and delicious vegan mac and cheese." - phaithe norman, adrian kane
"Soul Veg City (formerly Soul Vegetarian East) has inspired the launch of many other Black-owned, Southern food-influenced vegan restaurants around the country and with a beautiful recent remodel, it remains as relevant as ever. People have been flocking here since 1981, enjoying filling, flavorful meals like the sub-style shrimp boat with fixings." - Marla Rose
"A vegetarian-focused restaurant included among more than 25 Chicago-area venues using Swap Food for its U.S. rollout. Swap’s product—produced in France using an Unisation process from non-GMO soy and peas and consisting of just eight ingredients—aims to reproduce meatlike texture and cooking behavior and is positioned for food-service use now with later expansion to retail. Local chefs praise its versatility and report positive diner response to the added plant-based options." - Marla Rose