The Vegan Hood Chefs
Vegan restaurant · Bayview
San Francisco, CA 94124
Highlights
Flavorful vegan soul food, creative plant-based dishes, community focused
Flavorful vegan soul food, creative plant-based dishes, community focused
"For $150, you can get the “Hoodgiving” box from food truck The Vegan Hood Chefs. The entirely plant-based menu includes things like stewed jackfruit, truffle butter mashed potatoes, bourbon candy yams, and more. The whole box feeds 2 to 6 people. Order ahead here (before November 20th) for pick-up on the 24th." - julia chen 1
"The vegan pop-up/catering company has a “Hoodgiving” menu you can order from until Nov. 22nd. The menu includes half- and full-size pans of vegan gumbo, jambalaya, truffle mashed potatoes, and peach amaretto cobbler. Order here for pick-up on the 25th." - julia chen 1
"The SF-based roving food truck (which you can usually find at the Ferry Building farmers market) is on a mission to create access to 100% vegan meals for local disenfranchised communities. And these meals are nothing short of game-changing. The menu constantly rotates, but you’ll see things like shrimp tacos, crispy grit cakes, “poke” fries, po’boys, jerk chicken and waffles, and other battered, fried, and coconut-marinated foods. Many dishes are brightened with pineapple slaws and tangy chipotle sauces and aiolis. Where they pull up varies, but stay glued to their Instagram feed where they announce upcoming pop-ups, festival appearances, and more. " - julia chen 1, lani conway, ricky rodriguez
"The Vegan Hood Chefs are well-known for bringing plant-based cuisine to their home turf of the Bayview, but venturing into a Mexican food-only menu at their food truck on the Embarcadero is new territory. The guac is chunky and plentiful, the Black Sheep-fake-lamb taco is rich and sumptuous, and the fried chicken taco is a crowning achievement of semi-healthful indulgence. But it’s the bright and multi-textural jerk shrimp taco that takes the allergen-friendly cake. Pineapple as a taco topper is a joy and works as a knowing introduction to the meatless shrimp and slaw below. Cabbage offers the rough crunch this dish needs, while the shrimp’s softness is well met by the streams of pineapple juice, dribbling to your pinched hand below. Relying on konjac — also known as snake palm or elephant yam — that old-school ick associated with vegan shrimp is weeded out well in advance. The $10 taco is large, which is terrific considering how much I loved the tangy pickled radish and jerk sauce. The Vegan Hood Chefs are rotating back to Spark Social next, so, if looking for even a bite of the good life, keep those peepers plastered to the Black-owned business’ Instagram. Vegan Hood Chefs, popping up next at Spark Social on Wednesdays, San Francisco" - Lauren Saria
"Vegan Hood Chefs is a roving food truck with a mission—to create access to 100% vegan meals for local disenfranchised communities. And these meals are nothing short of game-changing. The menu constantly rotates, but you’ll see things like shrimp tacos, crispy grit cakes, “poke” fries, po’boys, jerk chicken and waffles, and other battered, fried, and coconut-marinated foods. Many dishes are brightened with pineapple slaws and tangy chipotle sauces and aiolis. Their locations vary, so you’ll have to put in some work if you want to track them down (read: stay glued to their Instagram feed, where they announce pop-up spots). We’ve recently seen them at Spark Social SF, Harmonic Brewing in the Dogpatch, and Line 51 Brewing in Oakland." - Lani Conway
