Top 70 vegan-friendly restaurants in Brisbane

Veganism is on the rise, and along with this has come the opening of many vegan and vegan-friendly restaurants. One of the biggest questions I find many of my clients asking is “where can I find a vegan restaurant to go to?” So to make life a little easier, I thought I would compile this not-so little list of the top 70 vegan-friendly restaurants in Brisbane so you can enjoy a tasty meal for breakfast, lunch or dinner!



  1. The Green Edge, Windsor

  2. Moo Free Burgers, North Lakes

  3. Ciao Gelato, Nundah

  4. Fitz + Potts, Nundah

  5. September 18, North Lakes

  6. Veganyumm, Everton Park

  7. Yavanna, Paddington

  8. Fundies Wholefoods Cafe, Paddington

  9. It’s Mirchi Healthy Indian, Paddington

  10. Naim, Paddington

  11. Evolve Organic Cafe, Newmarket

  12. Charlie’s Raw Squeeze, Everton Park

  13. Satori Organics, Sandgate

  14. Nutri Hitt, Ascot

  15. Ironbark Superfoods, Samford

  16. Ping-Ann Veggie Time, Clayfield

  17. Botanica Real Food, Red Hill (and Newstead)

  18. Sassafras, Paddington

  19. Pineapple Express, Portside (and James St)



  1. Darwin’s, St Lucia

  2. Detour, Woolloongabba

  3. The Baker’s Arms, Wooloongabba

  4. Deer Duck Bistro, Auchenflower

  5. Grown, West End

  6. You came again, West End

  7. Miss Bliss Wholefoods Kitchen, West End

  8. Vege Rama, West End (and CBD)

  9. Insane Acai Bar, West End


Inner city:

  1. Brewski, Petrie Terrace

  2. Nodo Doughnuts, Newstead

  3. Phat Pho, Newstead

  4. Tipplers Tap, Newstead (and South Bank)

  5. Mylk + Ko, New Farm

  6. Dicki’s, New Farm

  7. I Heart Brownies Bakery, Bowen Hills

  8. Bacchus, South Bank

  9. Tea Masters Vegetarian Cafe Resturant, Fortitude Valley

  10. Nom Nom Korean Eatery, Fortitude Valley

  11. Boroughs of New York Pizza, Fortitude Valley

  12. Netherworld, Fortitude Valley

  13. I Like Ramen, Fortitude Valley

  14. VeganBurgz, Fortitude Valley

  15. Vegeto Indian Veg, Brisbane CBD

  16. Coco Bliss, Brisbane CBD

  17. Only, Brisbane CBD

  18. PappaRich, Brisbane CBD

  19. Phat Elephant, Brisbane CBD

  20. Raw Energy, Brisbane CBD

  21. SpudBar, Brisbane CBD

  22. Govinda’s, Brisbane CBD

  23. Grazegrind, Brisbane CBD

  24. Grill’d, Brisbane CBD

  25. The Gardens Club, Brisbane CBD

  26. Vegeto, Brisbane CBD

  27. Brewski, Brisbane CBD

  28. Vapiano, Brisbane CBD

  29. Vintage Bar & Grill, Brisbane CBD

  30. Urbane, Brisbane CBD

  31. Felix for Goodness, Brisbane CBD

  32. Zambreros, Brisbane CBD

  33. Kiss the Berry, Brisbane CBD



  1. Grassfed, South Brisbane

  2. Greenhouse Canteen, South Brisbane

  3. Eden Garden Indian Resturant, South Brisbane

  4. Flora by Greenhouse Canteen, South Brisbane

  5. Taro’s Ramen, South Brisbane

  6. Loving Hut, Mount Gravatt

  7. Paper Moon, Annerly

  8. Yim Thai, Yeronga

  9. Kings Indian Fusion Restaurant, Mount Gravatt


Did you enjoy our list of vegan-friendly restaurants in Brisbane? Why not read our article on Eating Out As a Vegan – Tips You Need To Know


Looking for a vegan dietitian? Meet out our team of expert plant-based health professionals at Plant Nutrition and Wellness. 

6 Top Tips for Transitioning To A Vegan Diet

Swapping from a standard Australian omnivorous diet to one completely free of all animal products can be daunting, I completely understand! I see many clients time and time again wanting to transition to a vegan diet because they understand all the facts regarding the health, environmental and ethical benefits that a plant-based diet can provide, but simply don’t know where to start. So I’ve compiled a list of my 6 top tips for transitioning to a vegan diet to help you get started.


1. Don’t go vegan overnight

Yes it is possible for some people to go vegan overnight. If that’s you, that’s fantastic! But for the majority of us, thinking about what we need to eat for breakfast, morning tea, lunch, afternoon tea, dinner and dessert starting tomorrow can be quite overwhelming. Personally for me, I went pescatarian, then vegetarian, then eventually vegan. I needed that long process to get used to the changes involved. Every step in the right direction counts. Do some research about veganism before, speak to someone who has already transitioned or speak to a health care professional. You know you the best, and you need to find out the best method that suits you, your lifestyle and your dietary habits.

2. Have a support network

The number of vegan individuals, products and restaurants in Australia is on the rise. This also means, there are more people around that don’t look at you with a really weird expression on their face when you say “I think I want to go vegan”. People are becoming more aware and open to different dietary habits and beliefs. If you have some friends that are vegan or vegetarian already, that’s fantastic! Ask them about their journey and for any good recipes or tips. Most people are happy to help! If you’re alone in your transition, join some Facebook groups in your local area. In Brisbane alone I think I’m on about 10 different Facebook pages (it can get overwhelming if you join too many!) – but some include Plant Powered Brisbane, Brisbane Vegans, Brisbane Vegans Unite just to name a few. In addition to this, there are also a growing number of events around, such as the monthly Brisbane Vegan Markets which always provide a great opportunity to meet other likeminded individuals.

3. Check out local vegan restaurants

I cannot recommend the website Happy Cow enough. It’s an easy to use online guide to find vegan/vegetarian friendly restaurants in your local area. One of the biggest tips I give to my client’s is to go out and eat! This is the best way to try a variety of new foods, textures and flavours (like tofu, tempeh and legumes) without the risk of having a cooking experiment go horribly wrong. Write down what dishes you like and use them for inspiration. When I was an omnivore I really enjoyed chicken curries, so I started trying to find vegan restaurants that had similar dishes. If you follow me on instagram (little plus @plantnutritionwellness) you would know my biggest quick and easy, go-to weekday meals is my tasty chickpea and tofu curry! Get started by reading our article on the Top 70 Vegan Restaurants In Brisbane.

4. Try lots and lots of different milks (“mylks”)

We live in an era where if you head to the local supermarket you are sure to find almost ten different types of milks or “mylks”. There’s cow, almond, soy, hemp, cashew, macadamia, oat and rice just to name a few. When trying a different milk for the first time, be open to the different textures and flavours and try many, multiple times. Just like when children are first trying a new foods, it can take 10-20 exposure of a food to actually start to like and accept it. I personally found soy milk to be my preference and the easiest to switch over as it is quite thick and creamy, similar to cows milk.

If you want to learn more about different mylks, read our post on Which Is The Best Plant Based Milk.

5. Phase out meat slowly

One of our biggest tips for transitioning to a vegan diet is to reduce your meat bit by bit. Start off with having meat free Mondays, then move into meat-free lunches and possibly still having meat for dinner. Then, incorporate more veggie-based proteins in with your meat dishes such as tofu, tempeh, chickpeas or legumes. Next, slowly start to reduce the portions of meat you’re having and include some solely plant-based dishes. Eventually, increase the plant-based dishes and see how long you can spread out the meat dishes.


6. Swap it, don’t stop it.

This is probably my biggest recommendation. Time and time again I see client’s come into my clinic with nutritional deficiencies after starting a vegan diet. This does not have to happen. I repeat, this does not have to happen. When cutting out parts of important food groups – e.g. meat from the meat and alternatives food group and dairy from the dairy and alternatives food group, it is important to make the appropriate swaps to ensure you are not reducing the nutrients you are consuming. For example, when cutting out meat ensure to swap this to tofu, tempeh, legumes and nuts/seeds to provide adequate protein and iron. When cutting out cow-based dairy products, ensure to swap to calcium-fortified plant milk (soy, almond, etc.) as well as include calcium-set tofu and plenty of Asian greens in your diet to provide adequate calcium. Most importantly of all, Vitamin B12 must be supplemented! Although I may be biased being a dietitian myself, I HIGHLY recommend speaking to a health care professional, such as a dietitian, who specialises in vegan nutrition to ensure you are getting all the essential nutrients you need when making the switch.


After more information to help you with transitioning to a vegan diet? Check out our article on Eating Out As a Vegan – Tips You Need To Know


Looking for a vegan dietitian? Meet out our team of expert plant-based health professionals at Plant Nutrition and Wellness. 

Vegan Crunchy Tofu Rice Paper Rolls

If you follow me on Instagram (@theplantbased_dietitian) you will definitely know how much of a rice paper roll addict I am. Believe it or not, I once ate them for breakfast, lunch and dinner – I love them that much! My Vegan Crunchy Tofu Rice Paper Rolls will always be one of my favourite dishes and my famous peanut butter sauce a highly sought after recipe. So today I’ve written out the secret ingredients to this famous concoction for you all to try and enjoy!


Vegan Crunchy Tofu Rice Paper Rolls

Serves: 1

Time: 20 minutes




  • 2 cup fresh baby spinach

  • ½ red capsicum, thinly sliced

  • ½ carrot, thinly sliced

  • ½ Lebanese cucumber, thinly sliced

  • 1/3 cup fresh coriander leaves

  • 1 cup red cabbage, thinly sliced

  • 1/2 avocado, thinly sliced

  • 6 sheets Vietnamese rice paper


Crispy tofu

  • 150g tofu, sliced lengthways into small rectangles

  • 2 tbsp Soy sauce or tamari (if gluten free)

  • 1 tsp olive oil


Sweet satay sauce

  • 1 tbsp natural peanut butter

  • 2 tbsp soy sauce or tamari (if gluten free)

  • 1 tbsp sweet chilli sauce

  • Hot water to thin



  1. Heat a large fry pan with oil over medium heat. Add in tofu strips and cook for 5-10 minutes, rotating until completely browned.

  2. In the last 1-2 minutes, reduce heat on frying pan and add soy sauce. Allow soy sauce to soak through tofu. Remove from heat and allow to cool.

  3. Meanwhile, prepare dipping sauce by whisking together peanut butter, soy sauce and sweet chilli sauce until smooth. Add hot water until mixture reaches desired consistency.

  4. Prepare a large bowl of lukewarm water to soften rice paper in.

  5. One at a time, submerge rice paper into water for about 5-10 seconds until soft

  6. Place a small bed of cabbage, coriander and spinach leaves in the middle of the rice paper. Top with small amounts of every other ingredient; carrot, cucumber, tofu, capsicum and avocado.

  7. Roll rice paper roll up (bottom up, sides in and roll to close)

  8. Serve with sweet satay sauce



For more individualised advice on how you optimise your plant based diet and eat great food,  book in to see our plant based dietitian here. 


This article was written by Plant Nutrition and Wellness’s founder Kiah Paetz.