Vegan Mob serves vibrant, hearty vegetarian and vegan takes on classic barbecue and soul food at a cozy food truck nestled in a gas station, perfect for comfort on the go.
"Toriano Gordon puts his city on the map when it comes to vegan soul food. Now a veritable plant-based empire, Vegan Mob has become well-loved for plates of protein and sides — think spicy fried chicken and brisket with Smackaroni and candied yams — in addition to all-day breakfast, tacos, lumpia, and much, much more." - Paolo Bicchieri, Eater Staff
"Toriano Gordon puts his city on the map when it comes to vegan soul food. Now a veritable plant-based empire, Vegan Mob has become well-loved for plates of protein and sides — think spicy fried chicken and brisket with Smackaroni and candied yams — in addition to all-day breakfast, tacos, lumpia, and much, much more." - Paolo Bicchieri, Eater Staff
"You’d think Vegan Mob was hosting a sneaker drop with the lines it attracts every day—but once you get closer, you’ll see that the crowds are there for their impressive plant-based soul food. The menu highlights entirely-vegan versions of shrimp, spicy fried chicken, brisket, and more—our favorite dish is the lumpia made with Impossible meat and served over fragrant garlic rice. The mob plate, which comes with your choice of protein, plus sides like coleslaw or mac and cheese, is also a great bet. Walk up, or order ahead to avoid waiting." - Julia Chen 1, Lani Conway
"The only one of the restaurants on this list we’d recommend to non meat eaters, this popular Lake Merritt spot — “the Bay Area’s favorite vegan BBQ” — is known for its plant-based versions of smoked “brisket” and barbecue “ribs.” The restaurant is open for takeout Tuesday through Sunday." - Lauren Saria, Dianne de Guzman, Eater Staff
"The only one of the restaurants on this list we’d recommend to non meat eaters, this popular Lake Merritt spot — “the Bay Area’s favorite vegan BBQ” — is known for its plant-based versions of smoked “brisket” and barbecue “ribs.” The restaurant is open for takeout Tuesday through Sunday." - Lauren Saria, Dianne de Guzman, Eater Staff
