Where to Find the Best Vegan Filipino Food in the Bay Area

The Bay Area is home to a growing number of restaurants and pop-ups reimagining traditional Filipino cuisine with plant-based ingredients. Whether you’re vegan, vegetarian, or simply exploring healthier, more sustainable dining options, vegan Filipino food in the Bay Area offers bold flavors, cultural authenticity, and culinary creativity. From jackfruit adobo to tofu sisig, these spots bring modern, inclusive twists to well-loved classics.

Popular Vegan Filipino Restaurants

Mestiza

Located in San Francisco, Mestiza is a standout in the Bay Area’s Filipino food scene, especially for those seeking vegan and plant-based options. Recently revived by Chef Chrissy Camba, the restaurant is known for its creative reinterpretation of traditional Filipino dishes, including their signature 13-inch lumpia. The menu features several vegan offerings, such as jackfruit adobo, vegan pancit, and mushroom sisig, reflecting a modern twist on Filipino classics. Mestiza balances authenticity with innovation, making it a popular destination for both vegans and Filipino cuisine enthusiasts.

Nick’s on Mission

Nick’s on Mission is a well-loved Filipino eatery that offers a variety of vegan-friendly dishes. While not fully vegan, the restaurant makes an effort to accommodate plant-based diets with items like tofu sisig and vegan lumpia. Located in the heart of San Francisco, Nick’s is praised for its casual ambiance and approachable Filipino comfort food, helping expand the accessibility of the cuisine to a wider range of diners.

Señor Sisig Vegano

Originally a food truck phenomenon, Señor Sisig expanded its popular Filipino fusion concept with a fully vegan location called Señor Sisig Vegano in the Mission District of San Francisco. The menu reimagines classic Filipino street food using plant-based proteins and dairy alternatives. Favorites include the vegan sisig burrito, tofu tocino, and adobo garlic fries. The restaurant is a testament to the growing demand for vegan Filipino food and exemplifies how traditional flavors can thrive in a fully plant-based format.

No Worries Vegan Filipino Food

No Worries is a pioneer in vegan Filipino cuisine in the Bay Area. Founded in Oakland, it started as a small catering service and evolved into a trusted name in plant-based Filipino food. The menu includes hearty dishes like kaldereta made with soy protein, vegan kare-kare with peanut sauce and vegetables, and savory lumpia with tofu or tempeh filling. Known for its home-style cooking and friendly service, No Worries has garnered a loyal following across the Bay Area.

The Sarap Shop

While not exclusively vegan, The Sarap Shop in San Francisco offers several plant-based options inspired by Filipino flavors. Their rotating menu often includes items like vegan tocino bowls and jackfruit-based dishes, blending contemporary culinary techniques with nostalgic flavor profiles. The Sarap Shop is recognized for its commitment to community engagement and culinary innovation, making it a popular choice for those exploring modern Filipino food through a vegan lens.

Manila Bowl

Located inside the La Cocina Municipal Marketplace in San Francisco, Manila Bowl is a fast-casual concept that highlights healthy, customizable Filipino rice bowls. The restaurant emphasizes clean ingredients and plant-based options, with offerings like vegan adobo tofu and vegetable lumpia. Manila Bowl appeals to health-conscious diners who want to experience Filipino flavors without compromising their dietary preferences.

Goldilocks (Select Locations)

Though traditionally known for its classic Filipino pastries and meals, some Bay Area locations of Goldilocks have begun offering vegetarian and vegan-friendly alternatives due to customer demand. Items like vegetable pancit and plant-based sides are occasionally featured, making Goldilocks a more accessible option for those seeking familiar Filipino dishes with a plant-based twist.

Vegan Mob

While not exclusively Filipino, Vegan Mob in Oakland deserves mention for its fusion of Southern soul food with various global cuisines, including Filipino influences. The founder, Toriano Gordon, has included lumpia on the menu and often collaborates with Filipino chefs for special pop-ups. Vegan Mob serves as a cultural bridge, introducing non-Filipino audiences to Filipino-inspired flavors in creative and accessible formats.

These restaurants represent a growing movement to reinterpret Filipino culinary traditions through a plant-based lens, reflecting the Bay Area’s progressive food culture and its embrace of sustainability, health, and inclusivity.

Traditional Filipino Dishes Gone Vegan

As the demand for plant-based options continues to grow, particularly in progressive food scenes like the San Francisco Bay Area, Filipino cuisine is undergoing a vibrant transformation. With its rich flavors and hearty ingredients, traditional Filipino food lends itself well to vegan adaptations. Chefs and home cooks alike are reimagining classic dishes by replacing meat and dairy with plant-based alternatives—without compromising the soul of the cuisine.

Adobo Without the Meat

Adobo, often considered the national dish of the Philippines, is traditionally made with chicken or pork simmered in a vinegar-soy sauce mixture. In vegan versions, mushrooms, jackfruit, or tofu are used as substitutes to replicate the texture and absorb the savory marinade. These alternatives allow the dish to maintain its signature tangy and umami-rich profile, offering a cruelty-free and environmentally conscious take on a Filipino staple.

Sinigang with a Plant-Based Twist

Sinigang, a comforting sour soup usually made with pork, shrimp, or fish, is being reinterpreted using vegetables and plant-based proteins. Vegan sinigang often features a broth made from tamarind paste or fresh fruits like calamansi or green mango, with ingredients such as eggplant, water spinach (kangkong), okra, and tofu. This modern twist keeps the dish’s signature sourness while catering to plant-based eaters.

Kare-Kare with Peanut Sauce and No Oxtail

Kare-kare is a rich stew known for its peanut-based sauce and traditionally includes oxtail, tripe, and vegetables. Vegan versions replace the meat with seitan, tofu, or eggplant, which soaks up the thick, nutty sauce beautifully. Some versions even incorporate mushrooms for an earthy, umami depth. Served with vegan bagoong (fermented condiment typically made from shrimp), this dish stands out as a comforting, indulgent vegan reinterpretation.

Lumpia Goes Plant-Based

Lumpia, Filipino-style spring rolls, are a crowd favorite that have found new life in vegan kitchens. Traditional pork or beef fillings are being replaced with a mix of vegetables like carrots, green beans, cabbage, and mushrooms. Some chefs, like those at Mestiza in San Francisco, are taking it a step further with oversized, 13-inch vegan lumpia filled with creative plant-based combinations, showcasing innovation while honoring tradition.

Lechon Made from Plants

Lechon, a whole roasted pig, is one of the most iconic dishes of Filipino celebrations. Though challenging to replicate in a vegan format, some cooks have developed inventive versions using jackfruit, seitan, or tofu skin to create the crispy, savory exterior and tender interior. These versions are often paired with vegan liver sauce made from mushrooms, miso, and spices, staying true to the flavor while skipping the animal products.

Vegan Dinuguan (Blood Stew)

Dinuguan is a rich, savory stew traditionally made with pork and pig’s blood. Vegan adaptations creatively replicate the dish’s dark, tangy flavor using mushrooms, tofu, black beans, and a blend of vinegar, soy sauce, and spices. While the concept might seem challenging, the result is a deeply flavorful stew that aligns with both ethical and dietary preferences.

Pancit Without the Meat

Pancit, a term for Filipino noodle dishes, is often cooked with chicken, pork, or shrimp. Vegan pancit substitutes these with vegetables like snow peas, carrots, cabbage, and bell peppers, and occasionally tofu or vegan meat alternatives. The result is a colorful, flavorful dish that’s perfect for both everyday meals and celebrations.

Embracing Veganism in the Bay Area's Filipino Food Scene

In the Bay Area, where plant-based lifestyles are widely embraced, restaurants like Mestiza are leading the charge in veganizing traditional Filipino dishes. Their menus highlight how Filipino cuisine can evolve without losing its essence, offering both nostalgic comfort and modern culinary excitement. These innovations not only cater to vegans but also introduce Filipino food to a broader, more health-conscious audience, expanding its reach and relevance in diverse dining communities.

Plant-Based Ingredients in Filipino Cooking

Rediscovering Filipino Cuisine Through Plants

Filipino cuisine, known for its bold flavors and rich culinary heritage, is traditionally meat-forward. However, as dietary preferences shift globally and locally—especially in diverse food hubs like the Bay Area—Filipino chefs and home cooks alike are reimagining classic dishes with plant-based alternatives. This movement is not only about health-conscious eating but also about sustainability and inclusivity for vegan and vegetarian diners.

Common Plant-Based Substitutes in Filipino Dishes

Adapting Filipino dishes to a plant-based format involves creative ingredient swaps that retain the essence of the original flavors. Some commonly used substitutions include:

• Jackfruit (Langka): Frequently used to replicate shredded meat in dishes like adobo or ginataan, jackfruit's texture makes it a versatile meat alternative.
• Tofu & Tempeh: These soy-based proteins are used in place of pork or chicken in dishes like tokwa’t baboy (tofu and pork), offering a protein-rich, cruelty-free version.
• Mushrooms: Varieties like shiitake or oyster mushrooms provide umami depth, often used in sinigang or kare-kare to mimic the texture and savoriness of meat.
• Coconut Milk (Gata): A staple in Filipino cooking, coconut milk is naturally vegan and adds richness to dishes like laing, Bicol Express, and ginataang gulay.
• Seitan and Plant-Based Meats: Especially in urban areas like San Francisco, plant-based meat alternatives are used in lumpia and sisig to appeal to vegan diners.

Regional Vegetables and Indigenous Ingredients

Filipino cuisine already includes a wide array of vegetables and native plants that lend themselves well to plant-based cooking. Some of these include:

• Malunggay (Moringa): Often added to soups like tinola, malunggay is nutrient-dense and locally sourced.
• Sitaw (String Beans), Talong (Eggplant), and Ampalaya (Bitter Melon): These vegetables are central to many traditional dishes and require no substitution.
• Banana Blossoms (Puso ng Saging): Used in dishes like kare-kare, banana blossoms offer a fibrous, meaty texture ideal for vegan adaptations.

Vegan Filipino Food in the Bay Area

San Francisco and the wider Bay Area have become epicenters for innovative takes on traditional cuisines, and Filipino food is no exception. Restaurants like Mestiza are pioneering this space by offering plant-based versions of iconic Filipino dishes, such as their vegan lumpia and meatless adobo. These adaptations not only cater to a growing vegan population but also introduce Filipino cuisine to new audiences.

The Bay Area's access to fresh produce, diverse culinary influences, and health-conscious food culture makes it an ideal setting for the rise of vegan Filipino food. Chefs in the area frequently source local vegetables and sustainable ingredients to modernize recipes while preserving cultural authenticity.

Embracing Tradition Through Innovation

While the concept of vegan Filipino food may seem novel, it often involves returning to the roots of Filipino home cooking, which historically incorporated a wide range of vegetables, legumes, and native plants. Plant-based Filipino cuisine is not a departure from tradition, but rather an evolution—one that honors the past while embracing the future.

By integrating plant-based ingredients thoughtfully, Filipino cooking continues to thrive in modern culinary landscapes, offering both nostalgic comfort and innovative flair.

Where to Find Vegan Filipino Food

Filipino cuisine is known for its rich flavors, hearty dishes, and strong cultural roots—but until recently, vegan options were limited. Today, with increased interest in plant-based living and cultural inclusivity, vegan Filipino food is more accessible than ever. Whether you're in the San Francisco Bay Area or searching online, here’s where to find delicious vegan-friendly takes on Filipino classics.

Vegan Filipino Spots in the Bay Area

The San Francisco Bay Area has become a hub for innovative and inclusive dining, and the Filipino food scene is no exception. Several restaurants and pop-ups are reimagining traditional dishes with plant-based ingredients, making them accessible to vegans without compromising flavor.

Mestiza

Recently revived in San Francisco, Mestiza is a standout for its modern take on Filipino cuisine. Renowned for its giant 13-inch lumpia, the restaurant also features vegan adaptations of classic dishes. Their plant-based offerings include jackfruit adobo, vegan pancit, and tofu sisig, which are crafted to honor traditional flavor profiles while adhering to vegan standards. Mestiza exemplifies how Filipino food can evolve without losing its essence.

Location: San Francisco, CA
Notable Vegan Dishes: Vegan lumpia, jackfruit adobo, tofu sisig

Nick's On Grand

Located in South San Francisco, Nick’s On Grand offers a dedicated vegan menu alongside its standard offerings. The vegan kare-kare made with peanut sauce and vegetables is a local favorite, as is their vegan laing (taro leaves in coconut milk). The restaurant provides a welcoming space for both vegans and omnivores, making it ideal for mixed-diet groups.

Location: South San Francisco, CA
Notable Vegan Dishes: Vegan kare-kare, laing, and tofu skewers

Señor Sisig Vegano

A popular food truck turned brick-and-mortar, Señor Sisig has long been beloved for its Filipino-Mexican fusion. Their offshoot, Señor Sisig Vegano, offers an entirely plant-based menu. Vegan sisig burritos, nacho fries, and tofu tocino tacos bring bold flavors with a street food vibe.

Location: San Francisco, CA
Notable Vegan Dishes: Vegan sisig burrito, plant-based tocino tacos, adobo garlic rice

Pop-Ups and Specialty Events

The Bay Area is also home to a vibrant pop-up scene where emerging chefs showcase vegan Filipino dishes at farmers markets, night markets, and food festivals. Keep an eye out for local events hosted by collectives like Filipino Vegan Movement or SF Vegan Events, which often feature Filipino vendors.

Online Marketplaces and Meal Services

If you're not located near a vegan Filipino restaurant, several online services now offer nationwide shipping or meal delivery options.

Manila Eats

Based in California, Manila Eats offers frozen vegan Filipino meals, including vegan bistek, adobo, and longganisa. These ready-to-eat meals are perfect for those looking to enjoy traditional flavors at home without cooking from scratch.

Website: manilaeats.com
Shipping: U.S. nationwide

Purple Carrot and Other Meal Kits

While not exclusively Filipino, some plant-based meal kit services like Purple Carrot occasionally feature Filipino-inspired dishes. These are often fusion recipes but can introduce home cooks to key ingredients like calamansi, coconut vinegar, and banana ketchup in vegan form.

Filipino Grocery Stores with Vegan Options

Filipino and Asian grocery stores in the Bay Area often carry vegan-friendly ingredients that can help you cook your own plant-based versions of classic dishes. Look for:

• 99 Ranch Market – Offers coconut milk, tofu, jackfruit, and a variety of Filipino sauces (check labels for fish sauce or shrimp paste).
• Seafood City Supermarket – While known for meat and seafood, they also stock essentials like vegan noodles, soy sauce, and fresh vegetables used in Filipino cooking.

Social Media and Community Resources

Instagram accounts like @filipinxvegans and @veganfilipinofood showcase recipes, restaurant reviews, and community events focused on vegan Filipino cuisine. Facebook groups such as “Filipino Vegans” also provide a space to exchange recipes, share dining recommendations, and support small businesses in the niche.

By tapping into these local and digital resources, food lovers can experience the warmth, richness, and variety of Filipino cuisine—now with more plant-based options than ever before.

Future of Vegan Filipino Cuisine

Rising Demand for Plant-Based Innovations

As global interest in plant-based diets continues to grow, the future of vegan Filipino cuisine looks increasingly promising. In metropolitan regions like the San Francisco Bay Area, where dietary consciousness and multiculturalism intersect, Filipino chefs and restaurateurs are beginning to reimagine traditional dishes without animal products. The demand for vegan adobo, sinigang, and lumpia is on the rise, driven by both environmental concerns and a growing vegan community seeking familiar comfort foods with a healthy twist.

Culinary Innovation Meets Cultural Preservation

One of the most exciting aspects of vegan Filipino cuisine is how it bridges innovation with cultural heritage. Traditional recipes are being thoughtfully adapted using plant-based ingredients such as jackfruit for meat-like texture in dishes like kare-kare, tofu and tempeh in sisig, and coconut milk in desserts like maja blanca. These adaptations not only retain the essence of Filipino flavors but also introduce them to a broader audience who may have dietary restrictions or ethical considerations.

Chefs at restaurants such as Mestiza in San Francisco are at the forefront of this movement. With their menu featuring vegan-friendly options alongside traditional fare, they represent a shift toward inclusivity in the culinary world. Their approach appeals to both nostalgic Filipino diners and health-conscious food explorers, creating a shared space for cultural appreciation and dietary awareness.

Technology and Sustainability in Filipino Plant-Based Dining

The integration of food tech and sustainable practices is shaping the future of vegan Filipino cuisine. Innovations like lab-grown meat alternatives, mushroom-based proteins, and AI-assisted recipe development are poised to influence how traditional dishes are prepared and served. In the Bay Area, where sustainability is a key value, many Filipino eateries are sourcing local produce, minimizing waste, and using eco-friendly packaging to align with green dining principles.

Furthermore, digital platforms that promote vegan Filipino recipes and delivery services specializing in plant-based meals are making these dishes more accessible than ever. This digital exposure plays a critical role in educating both Filipino and non-Filipino audiences on the versatility and flavor of the cuisine.

Community and Cultural Representation

The expansion of vegan Filipino cuisine also supports broader conversations about representation in the culinary world. Historically underrepresented in mainstream vegan circles, Filipino cuisine is beginning to claim its space and identity within the plant-based movement. Community-based initiatives in the Bay Area are helping to spotlight vegan Filipino chefs, food trucks, and pop-ups, fostering a sense of pride and cultural continuity among younger generations.

Events like vegan Filipino food festivals, cooking classes, and collaborative pop-ups are helping to build a vibrant, inclusive food culture. These spaces encourage dialogue around sustainability, health, and heritage, positioning vegan Filipino cuisine as both a culinary experience and a cultural statement.

Culinary Education and Future Generations

Looking ahead, culinary schools and food entrepreneurs are expected to play a key role in carrying vegan Filipino cuisine forward. Programs that emphasize plant-based cooking techniques, especially within ethnic cuisines, are nurturing a new generation of chefs who are both culturally rooted and future-focused.

By integrating vegan Filipino dishes into mainstream culinary education and media, the cuisine is poised to expand beyond niche markets and gain recognition on global dining platforms. This not only ensures the preservation of Filipino culinary traditions but also aligns them with modern dietary trends and global food sustainability goals.

The rise of vegan Filipino food in the Bay Area isn’t just a trend—it’s a movement that brings together flavor, culture, inclusivity, and sustainability. From beloved classics reimagined without meat to pop-ups serving up inspired fusion dishes, there’s never been a better time to explore this unique culinary experience. Ready to discover your next favorite meal? Start with one of these local gems, or try cooking with modern plant-based twists on traditional Filipino ingredients right at home.